Description
Candy Cane Cookies are the perfect festive treat that will light up your holiday season! With their cheerful red and white colors and a delightful peppermint flavor, these cookies are not only a joy to bake but also a pleasure to share. Ideal for holiday gatherings, cookie exchanges, or simply enjoying with loved ones over a warm cup of cocoa, these cookies embody the spirit of Christmas. Easy to make and customizable with toppings, Candy Cane Cookies will surely become a cherished tradition in your home.
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
- Optional: sprinkles or crushed peppermint
Instructions
- In a medium bowl, mix all-purpose flour, cornstarch, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy.
- Add in the egg, vanilla extract, and peppermint extract; mix until combined.
- Gradually incorporate the dry mixture until just combined; avoid overmixing.
- Split dough in half; color one half with red gel icing color.
- Chill both halves in the refrigerator for 2–3 hours.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Shape each cookie by twisting together ropes of red and white dough into candy cane shapes.
- Bake for about 5–7 minutes until set but not browned; cool before serving.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 90
- Sugar: 7g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg