Description
Festive and delicious candy cane shaped cookies perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Red food coloring (gel preferred)
Instructions
- Beat the softened butter with powdered sugar until smooth and creamy.
- Add in egg, vanilla extract, and peppermint extract. Mix until fully blended.
- In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients to form a soft dough.
- Divide the dough in half. Leave one half plain, and tint the other half with red food coloring. Mix until evenly colored.
- Wrap each dough half in plastic wrap and refrigerate for 30 minutes.
- Roll equal pieces of each dough into ropes, twist one red and one white together, and shape into candy canes.
- Place shaped cookies on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes until set but not browned.
- Let cool on baking sheet for 2 minutes before transferring to wire rack.
Notes
- Ensure the butter is softened for easy mixing.
- Using gel food coloring helps achieve a vibrant red color.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg