Description
Delicious and festive candy cane cookies perfect for the holiday season.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
- 2–3 drops red food coloring
- 1 cup crushed candy canes (or peppermint candies)
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream softened butter and sugar until light and fluffy. Add egg, vanilla extract, and peppermint extract; mix well.
- Gradually incorporate dry ingredients into the wet mixture until a soft dough forms.
- Divide the dough in half; leave one half plain and color the other with red food coloring.
- Roll small pieces of each dough into equal-length ropes and twist them together to form candy cane shapes.
- Preheat the oven to 350°F (175°C) and place cookies on a parchment-lined baking sheet. Sprinkle with sugar before baking for 9-11 minutes or until edges are lightly golden.
- Cool on a wire rack before sprinkling with crushed candy canes.
Notes
- These cookies can be decorated with additional crushed candy canes for extra crunch.
- Store in an airtight container for up to a week for best freshness.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg