Description
Delicious and festive candy cane cookies with a peppermint twist, perfect for the holiday season.
Ingredients
Scale
- 1 cup Butter
- 1 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 ¾ cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Peppermint Extract
- Red Food Coloring (a few drops)
- Crushed Candy Canes (for decorating)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and granulated sugar until fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until combined.
- Whisk together flour, baking powder, and salt in a separate bowl; gradually mix into the wet mixture.
- Divide the dough; color one half red using food coloring.
- Roll small portions of the dough into 6-inch ropes and twist them into a candy cane shape.
- Bake for 8-10 minutes; cool on baking sheets for a few moments before transferring to a cooling rack.
- Sprinkle crushed candy canes on top of warm cookies.
Notes
Chill dough for 30 minutes if too soft to handle. Use fresh extracts for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg