CANDY CANE COOKIES
These festive Candy Cane Cookies are a holiday classic with a buttery vanilla and peppermint twist. Shaped like candy canes and baked to perfection, they’re a fun and delicious treat for Christmas baking and cookie swaps.
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2½ cups all-purpose flour
- ½ teaspoon salt
- Red food coloring
- Optional: crushed peppermint candies for garnish
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Make Dough:
- Cream butter and powdered sugar until fluffy. Beat in egg, vanilla, and peppermint extract. Gradually mix in flour and salt until a dough forms.
Divide and Color Dough:
- Divide dough in half. Tint one half with red food coloring. Leave the other half plain.
Shape Cookies:
- Roll 1 teaspoon of each dough color into ropes about 4 inches long. Twist red and white ropes together and curve the top to form a candy cane shape.
Bake:
- Place on baking sheet and bake for 8–10 minutes or until edges are just beginning to brown.
Cool and Garnish:
- Cool on sheet for 2 minutes, then transfer to wire racks. Sprinkle with crushed peppermint candies if desired.
Notes
Make Ahead: Dough can be chilled for up to 2 days or frozen for a month.
Customisations: Use gel coloring for brighter red or add almond extract for variation.
Serving Suggestions: Serve with hot cocoa or pack in cookie tins for gifting.
Storage Tips: Store in an airtight container at room temperature for up to 1 week.
Customisations: Use gel coloring for brighter red or add almond extract for variation.
Serving Suggestions: Serve with hot cocoa or pack in cookie tins for gifting.
Storage Tips: Store in an airtight container at room temperature for up to 1 week.