Description
These Candy Cane Cookies are festive, delightful treats perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Red gel food coloring
- Granulated sugar for rolling
Instructions
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract (if using), and beat until fully combined.
- In a separate bowl, whisk together the flour and salt. Gradually mix into the wet ingredients to form a soft dough.
- Divide the dough in half. Leave one portion plain and color the other with red gel food coloring.
- Wrap both dough portions and chill in the refrigerator for 30–45 minutes.
- Roll equal pieces of red and white dough into ropes, twist together, and form into candy cane or wreath shapes.
- Roll shaped cookies in granulated sugar and place them on a lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, just until the bottoms begin to lightly brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough before shaping to make it easier to handle and prevent spreading.
- Use gel food coloring for vivid color without altering dough texture.
- Don’t overbake—these cookies should stay light in color for a soft texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg