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Candy Cane Cookies

Delightful cookies embodying the spirit of the holidays, featuring a buttery base and festive peppermint flavor, perfect for gifting and sharing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's soft but not melted.
  • 1 cup granulated sugar Cream together with butter.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract Optional; replace with more vanilla for a different flavor.
  • 1/2 teaspoon peppermint extract Add more for a stronger flavor.
Decoration
  • Red and green colored sugar or crushed candy canes For sprinkling on top after baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the egg and extracts until well combined.
  5. Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms.
  6. Divide the dough in half, tint one half red using food coloring.
  7. Roll out a small piece of each color into ropes and twist them together to form a candy cane shape.
Baking
  1. Place cookies on a baking sheet lined with parchment paper.
  2. Bake for 8-10 minutes until set but not browned.
  3. Immediately sprinkle with colored sugar or crushed candy canes after removing them from the oven.
Cooling
  1. Let cool before serving.

Notes

For extra holiday magic, serve cookies with hot chocolate or eggnog. Store in an airtight container for up to a week or freeze for 2-3 months.