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Candy Cane Cookies

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Festive Candy Cane Cookies with a delightful peppermint flavor and iconic candy cane shape, perfect for the holiday season.

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 salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon peppermint extract
  • Red and green food coloring

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. In another bowl, whisk together the flour, salt, and baking soda. Gradually blend the dry ingredients into the wet mixture.
  5. Divide the dough in half—leave one half plain and add peppermint extract and red food coloring to the other half.
  6. Roll 1-inch pieces of dough from each color into ropes and twist them together to form the candy cane shape.
  7. Place them on a baking sheet lined with parchment paper.
  8. Bake for 9-12 minutes until the edges are lightly golden.
  9. Let cool and enjoy your festive cookies!

Notes

Store in an airtight container at room temperature for up to one week. They can be frozen for up to three months.

Nutrition

Find it online: https://voxrecipes.com/candy-cane-cookies-3/