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Candy Cane Cookies

Festively decorated Candy Cane Cookies for the holiday season
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Delightful holiday treats with a refreshing peppermint flavor and festive appearance, perfect for sharing and celebrating.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • Optional: 1/4 teaspoon almond extract
  • Red gel food coloring
  • Crushed candy canes (optional, for decoration)
  • Extra granulated sugar (optional, for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour and salt; set aside.
  3. In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the egg, vanilla extract, peppermint extract, and optional almond extract.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  6. Divide the dough in half and knead red gel food coloring into one half; leave the other half plain.
  7. Wrap each half in plastic wrap and chill in the refrigerator for 20-30 minutes.
  8. Once chilled, roll each color into 4-inch ropes and twist them together to form candy cane shapes.
  9. Place the shaped canes on the baking sheets, spacing them 2 inches apart. Sprinkle with crushed candy canes or extra sugar if desired.
  10. Bake for 10-12 minutes until just set and edges are golden.
  11. Allow cooling on the pan for 5 minutes before transferring to a wire rack.

Notes

Ensure butter is softened but not melted for best results. Optionally adjust peppermint flavor and add crushed candy canes for extra decoration.

Nutrition

Find it online: https://us.recipesfood.org/candy-cane-cookies/

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