Description
Delicious Candy Cane Cookies embody the festive spirit with a buttery sugar cookie base, vibrant red and white swirls, and a crunchy peppermint topping.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- Red food coloring
- Crushed peppermint candy canes
Instructions
- In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, blending until combined. Divide the dough in half.
- Add red food coloring to one half and mix until desired intensity is achieved.
- Wrap each half in plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350°F (175°C). Roll pieces of red and white dough into long ropes, twist them together, and form into candy cane shapes.
- Place the shaped cookies on a parchment-lined baking sheet and sprinkle with crushed candy canes.
- Bake for 10-12 minutes until edges are lightly golden. Cool on a wire rack before serving.
Notes
For best results, ensure ingredients are at room temperature and dough is well-chilled before baking.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: candy cane cookies, holiday cookies, festive baking, Christmas cookies, peppermint treats
