Description
Buttery, peppermint-flavored Candy Cane Cookies with festive red and white twists – the ultimate Christmas cookie!
Ingredients
2½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1½ tsp vanilla extract
½ tsp peppermint extract
Red food coloring
Crushed candy canes or red sanding sugar (optional)
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets.
2. Whisk flour, baking powder, and salt.
3. Beat butter and sugar until fluffy; add egg, vanilla, and peppermint extract.
4. Divide dough in half; color one half red.
5. Chill dough 30 minutes.
6. Roll 1 tsp of each color into 5-inch ropes; twist and shape into candy canes.
7. Bake 8–10 minutes; cool slightly.
8. Sprinkle with crushed candy canes or sugar, then enjoy!
Notes
Use gel food coloring for vibrant red.
Chill dough for easier shaping.
Store up to 1 week in airtight container or freeze dough for 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg