Candy Cane Cookies
Delight in these festive Candy Cane Cookies, perfectly crisp and swirled with peppermint flavors for a merry holiday treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 tablespoons red food coloring
- Extra sugar for rolling
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg, vanilla extract, and peppermint extract until combined.
- Gradually blend in the dry ingredients until a soft dough forms.
- Divide dough into two equal parts. Add red food coloring to one half and knead until color is even.
- Roll out each dough portion into a rectangle approximately ¼ inch thick.
- Cut each rectangle into strips about 1 inch wide.
- Twist one red strip with one plain strip to form the candy cane shape, then curve the top to form the hook.
- Place cookies on prepared baking sheets and sprinkle lightly with sugar.
- Bake for 8-10 minutes or until edges are just golden.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
For a richer peppermint flavor, drizzle melted white chocolate over cooled cookies and sprinkle crushed candy canes on top.