Description
Classic, colorful, and full of holiday cheer! These Candy Cane Cookies feature a buttery base, peppermint flavor, and red-and-white swirls for a truly festive look. Whether you’re baking with kids or prepping for a Christmas cookie exchange, these twisted treats bring magic to every bite.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 tsp salt
- Red food coloring (gel preferred)
- Optional: 1/2 cup crushed peppermint candies (for garnish)
Instructions
- Beat butter and sugar until light and fluffy (2–3 minutes).
- Mix in egg, vanilla, and peppermint extract.
- Whisk flour and salt in a separate bowl, then combine with wet ingredients just until a dough forms.
- Split dough in half. Leave one half plain and tint the other with red food coloring. Wrap each in plastic and chill 30 minutes.
- Roll 1 tsp of each color into 5-inch ropes. Twist together and curve top into a candy cane shape.
- Arrange on parchment-lined sheets and bake at 375°F (190°C) for 8–10 minutes until set but not browned.
- Let cool slightly, then sprinkle with crushed peppermint if using.
Notes
- Use gel food coloring for vibrant color without altering texture.
- Keep dough chilled between batches to prevent softening.
- Don’t overbake—cookies should remain pale to preserve the candy cane look.
- Perfect for gifting, cookie trays, or family baking days!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cookie
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