Candy Cane Cookies
Delight in buttery, soft Candy Cane Cookies with a hint of peppermint, perfect for a festive treat. These easy-to-make American holiday cookies feature colorful twisted dough and optional candy toppings.
Equipment
- 1 medium bowl for whisking dry ingredients
- 1 large mixing bowl for creaming butter and sugar
- 1 baking sheet lined with parchment paper
- 1 plastic wrap for chilling dough
- 1 rack for cooling cookies
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red gel food coloring
- Crushed candy canes or sugar for topping optional
Instructions
- Whisk together all-purpose flour, baking powder, and salt in a medium bowl and set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add egg, vanilla extract, and peppermint extract to the creamed butter mixture and mix until combined.
- Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
- Divide the dough in half, leaving one half plain and coloring the other half with red gel food coloring.
- Wrap both dough portions in plastic wrap and refrigerate for 30 minutes to firm up.
- Roll small portions of red and plain dough into six-inch ropes, twist them together, and bend the top to shape candy canes.
- Place shaped cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10 to 12 minutes until edges are set but not browned.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- While still warm, sprinkle crushed candy canes or sugar on top if desired.
Notes
- Chilling dough ensures easier shaping and prevents spreading during baking.
- Use gel food coloring for vibrant hues without altering dough consistency.
- Store cookies in an airtight container for up to a week.
- For a stronger peppermint flavor, adjust extract to taste.