Description
Candy Cane Cookies: Peppermint swirls of joy! Quick, easy, festive delight with butter, sugar, flour, and peppermint extract. A crowd-pleasing treat!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 cups (375g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- Red food coloring (gel preferred)
- 2 tablespoons crushed peppermint candies (optional, for topping)
Instructions
- Step 1: Prepare the Dough In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This extended creaming creates air pockets that help your Candy Cane Cookies achieve that perfect texture. Add the egg and beat until fully incorporated, then mix in both vanilla and peppermint extracts. In a separate bowl, whisk together flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Overmixing at this stage can make your cookies tough.
- Step 2: Divide and Color Divide the dough evenly into two portions. Return one half to the mixing bowl and add red food coloring, starting with a small amount and gradually increasing until you achieve a vibrant red color. Remember that the color will appear less intense after baking. Cover both portions separately with plastic wrap and refrigerate for at least 30 minutes or until firm enough to handle without sticking to your hands.
- Step 3: Shape the Cookies Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Take a tablespoon of each dough color and roll each into a 5-inch rope on a lightly floured surface. Place the ropes side by side and gently twist them together. Transfer to the prepared baking sheet and curve the top to form a candy cane shape. Place cookies about 2 inches apart as they will spread slightly. For best results, work with small batches of dough at a time, keeping the remainder refrigerated.
- Step 4: Bake to Perfection Bake the Candy Cane Cookies for 9-11 minutes, until the edges are just set but not browned. If you want a slightly softer cookie, aim for the lower end of the baking time. For crispier cookies, bake a minute or two longer. If using crushed peppermint candy as a topping, sprinkle it over the cookies immediately upon removing them from the oven so it adheres as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg