Description
Experience the festive magic of Candy Cane Cookies with vibrant red and white swirls and a delightful peppermint flavor.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2.5 cups all-purpose flour
- 0.5 tsp salt
- red gel food coloring
Instructions
- In a large bowl, beat the butter and powdered sugar together until smooth and creamy.
- Add the egg, vanilla, and peppermint extracts, mixing thoroughly until well combined.
- In a separate bowl, whisk the flour and salt together. Gradually add this mixture to the butter blend, stirring until a soft dough forms.
- Split the dough in half; leave one portion uncolored and tint the other with red gel food coloring.
- Wrap both pieces separately and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (180°C). Roll pieces of both colored and white dough into ropes, twist them together to create candy cane shapes.
- Place them on lined baking sheets and bake for 8–10 minutes.
- Allow to cool for about 5 minutes before transferring to a wire rack.
Notes
- Use unsalted butter for better control over saltiness.
- Room temperature eggs yield better results.
- Gel food coloring is recommended for a rich color.
- Kosher salt is suggested for seasoning.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg