Description
Buttery and tender candy cane cookies with festive red swirls and a gentle peppermint flavor, perfect for holiday gifting or dessert tables.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- Red food coloring (a few drops) — optional
- Red and green sprinkles or crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until smooth. Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this dry mixture into the butter mixture until a soft dough forms.
- Divide the dough in half. Add a few drops of red food coloring to one half and knead until evenly colored.
- Roll both doughs into long ropes about 6 inches long and 1/2 inch thick. Twist them together to create a candy cane shape and place them on the prepared baking sheet. Sprinkle with red and green sprinkles or press crushed candy canes on top.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
For a stronger peppermint flavor, you can add up to 3/4 teaspoon of peppermint extract. Store cookies in an airtight container to keep them fresh.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg