Candy Cane Cookies
Festive and fun, these candy cane cookies are a nostalgic holiday treat with a buttery vanilla and peppermint flavor, shaped into charming red and white twists. Perfect for cookie swaps, gifting, or cozy family baking sessions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- Red gel food coloring
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream the butter and powdered sugar together for 3–4 minutes until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until just combined.
- Gradually mix in the flour and salt on low speed until a soft dough forms. If too dry, add 1 tsp milk; if too sticky, add 1 tbsp flour at a time.
- Divide the dough in half. Color one half red using red gel food coloring.
- Take 1 tsp of each dough and roll into 4-inch ropes. Twist them together and curve the top to form a candy cane shape.
- Place shaped cookies on prepared baking sheets. Chill for 10 minutes if dough is too soft.
- Bake for 10 minutes or until bottoms are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill dough if it’s too soft to handle.
- Use gel food coloring to avoid color bleeding.
- Add 1/4 tsp extra peppermint extract for a stronger mint flavor.
- Natural dye alternative: beet powder mixed with 1 tsp water.
- Dough can be frozen for up to 3 months.
Find it online: https://www.cookwithbenchi.com/candy-cane-cookies/