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Candy Cane Cookies

Delight in festive Candy Cane Cookies featuring a minty twist and a crisp, buttery texture perfect for holiday celebrations.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 3 tablespoons crushed candy canes
  • Red and white food coloring (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg, vanilla extract, and peppermint extract.
  5. Gradually blend in the dry ingredients until just combined.
  6. Divide dough into two portions. Leave one portion plain; tint the other with a few drops of red food coloring and mix well.
  7. Roll out each portion into long ropes about ½ inch thick.
  8. Twist a red and a white rope together to mimic the classic candy cane look and cut into 2-inch pieces.
  9. Place cookies on the prepared baking sheets and gently press crushed candy canes on top.
  10. Bake for 8-10 minutes until edges are lightly golden.
  11. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra festive flair, drizzle melted white chocolate over cooled cookies or sprinkle additional crushed candy canes before serving.