Description
This Candy Cane Cookies recipe is the perfect festive treat for the holidays, combining a buttery vanilla dough with peppermint flavor and a red-and-white swirl design.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 2.5 cups all-purpose flour
- 0.25 teaspoon salt
- Red food coloring as needed
Instructions
- Cream the unsalted butter and granulated sugar until light and fluffy using a hand mixer, about 2–3 minutes.
- Add the egg, vanilla extract, and peppermint extract. Beat until combined and smooth.
- Gradually mix in the all-purpose flour and salt until a soft dough forms.
- Divide the dough in half. Add red food coloring to one half and knead until evenly colored.
- Wrap both doughs and chill in the fridge for 30 minutes to firm up.
- Roll a small piece of red dough and a small piece of white dough into ropes, about 5 inches long.
- Twist the two ropes together and curve the top to shape like a candy cane.
- Place shaped cookies on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, or until just set.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- These cookies are ideal for gifting.
- They freeze beautifully.
- Perfect addition to your Christmas dessert tray.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Candy Cane Cookies, Holiday Cookies, Christmas Treats