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Candy Cane Cookies

Candy Cane Cookies: Festive Delights for Your Holiday Table

Delightful Candy Cane Cookies with buttery vanilla and refreshing peppermint are ideal for sharing during the festive season.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter If unsalted isn’t available, reduce added salt.
  • 1 cup Powdered Sugar Granulated sugar can be used but will alter the cookie's texture.
  • 1 large Egg Room temperature; substitute with 1/4 cup unsweetened applesauce for a vegan option.
  • 1 teaspoon Vanilla Extract Pure vanilla is best, imitation can work in a pinch.
  • 1 teaspoon Peppermint Extract Adjust to taste for a stronger sensation.
  • 2 cups All-Purpose Flour Gluten-free all-purpose flour is a good alternative if needed.
  • 1 teaspoon Salt Omit if using salted butter.
For Coloring
  • 1 teaspoon Red Food Coloring Gel preferred; use sparingly as liquid can alter dough consistency.

Equipment

  • Electric Mixer
  • Baking Sheets
  • parchment paper
  • mixing bowl
  • Wire Rack

Method
 

Step-by-Step Instructions for Candy Cane Cookies
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, combine the unsalted butter and powdered sugar. Beat on medium speed for 3-4 minutes until light and fluffy.
  3. Add the egg, vanilla extract, and peppermint extract to the creamed mixture. Beat on low speed until well-combined, about 1-2 minutes.
  4. Gradually add all-purpose flour and salt to the mixture. Mix on low speed until soft dough forms.
  5. Divide the dough into two equal portions. Knead in red food coloring to one half until desired shade is achieved.
  6. Take 1 teaspoon of both the plain and colored dough, rolling each into 4-inch ropes and twisting them together to form candy cane shapes.
  7. Bake for 8-10 minutes until the bottom edges turn lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 12gVitamin A: 100IUCalcium: 5mgIron: 0.3mg

Notes

These Candy Cane Cookies are great for gifting and can be made vegan by substituting the egg with applesauce. Refrigerate dough if it's too soft to handle.

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