Candy Cane Cookies
Delight in festive Candy Cane Cookies featuring a minty twist and a crisp, buttery texture perfect for holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
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
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract.
- Gradually blend in the dry ingredients until just combined.
- Divide dough into two portions. Leave one portion plain; tint the other with a few drops of red food coloring and mix well.
- Roll out each portion into long ropes about ½ inch thick.
- Twist a red and a white rope together to mimic the classic candy cane look and cut into 2-inch pieces.
- Place cookies on the prepared baking sheets and gently press crushed candy canes on top.
- Bake for 8-10 minutes until edges are lightly golden.
- 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.
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