Description
Delightful candy cane cookies with buttery and minty flavors, perfect for holiday joy.
Ingredients
Scale
- 1 cup Unsalted Butter (softened)
- 1 cup Powdered Sugar (or granulated sugar)
- 1 large Egg (room temperature)
- 1 teaspoon Vanilla Extract (or almond extract)
- 1 teaspoon Peppermint Extract (use sparingly)
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 tablespoon Red Food Coloring (gel preferred)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and powdered sugar together for 3-4 minutes.
- Incorporate Egg and Extracts: Add in the egg, vanilla extract, and peppermint extract. Mix until thoroughly blended.
- Combine Dry Ingredients: Gradually stir in the all-purpose flour and salt until a soft dough forms.
- Divide Dough: Split the dough in half and color one half with red food coloring. Knead lightly.
- Shape Cookies: Roll equal amounts of each color into 4-inch ropes. Twist together to create candy cane shape.
- Bake: Place cookies on baking sheets and bake for 8-10 minutes. Allow to cool for 5 minutes before transferring to wire rack.
- Optional: Drizzle with white chocolate for an extra decadent touch.
Notes
- Store cookies in an airtight container for freshness.
- Adjust peppermint extract to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg