Description
Festive Candy Cane Cookies with a delightful blend of peppermint and sweetness, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red food coloring (optional)
- Crushed candy canes for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until everything is well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms.
- Divide the dough in half. If you want classic red stripes, color one half with red food coloring.
- Roll out small pieces of both the red and white dough into long strips. Twist the strips together to form the signature candy cane shape.
- Place the formed cookies on a baking sheet lined with parchment paper and sprinkle them with crushed candy canes for that festive crunch.
- Bake for 8-10 minutes or until they are lightly golden.
- Allow the cookies to cool completely before serving or packaging them as delightful gifts.
Notes
Store leftovers in an airtight container at room temperature for up to a week, or freeze for three months. For a flavor twist, try almond extract instead of peppermint.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American