Description
Candy Cane Cookies are the quintessential holiday treat that brings cheer and sweetness to your festive gatherings. Combining the refreshing flavor of peppermint with a charming candy cane shape, these delightful cookies are perfect for Christmas parties, cookie exchanges, or cozy family moments at home. Their vibrant red and white swirls not only look stunning but also capture the spirit of the season, making them a cherished favorite among both kids and adults. With an easy-to-follow recipe, you can whip up these colorful delights in no time, bringing joy to all who taste them.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Red gel icing color
Instructions
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large mixer bowl, cream the butter and sugar on medium speed until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract to the mixture; blend until well combined.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Divide the dough in half; color one half with red gel icing color.
- Refrigerate both halves for 2–3 hours for easier handling.
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll each half of dough into ropes and twist them together to form candy cane shapes on the baking sheets.
- Bake for 5–7 minutes until just set but still soft. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 95
- Sugar: 6g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg