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Candy Cane Cookies

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Candy cane cookies are festive, buttery holiday treats twisted into red and white peppermint-flavored sticks. Soft, chewy, and perfect for cookie exchanges or holiday trays, these cookies are both delicious and beautiful.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon salt
  • Red food coloring (gel or liquid)
  • Optional: Crushed peppermint candies for garnish

Instructions

  1. In a large bowl, cream butter and powdered sugar until smooth and fluffy.
  2. Beat in egg, vanilla, and peppermint extract.
  3. Gradually mix in flour and salt until a soft dough forms.
  4. Divide the dough in half. Leave one half plain and tint the other half with red food coloring.
  5. Wrap both doughs in plastic wrap and chill for 30 minutes.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll 1 teaspoon of each dough into 4–5 inch ropes. Twist one white and one red rope together and bend the top into a cane shape.
  8. Place cookies on baking sheets, spacing slightly apart. Bake for 8–10 minutes until just set but not browned.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack. If desired, sprinkle crushed peppermint on top while warm.

Notes

  • Chill dough and shaped cookies to prevent spreading.
  • Try almond extract instead of peppermint for a different flavor.
  • Use green food coloring or mini chocolate chips for fun variations.
  • Store in an airtight container for up to 5 days or freeze for up to a month.

Nutrition

Find it online: https://recipesbyliza.com/candy-cane-cookies/