Candy Cane Cookies

Candy Cane Cookies are the ultimate festive treat that captures the spirit of the holiday season. With their eye-catching red and white swirls, these cookies offer a delightful peppermint flavor that will bring joy to gatherings, cookie exchanges, and cozy family moments. Easy to make, fun to decorate, and perfect for sharing, this recipe embodies the charm of traditional candy canes while inviting creativity in the kitchen. Whether you enjoy them with hot cocoa or gift them to neighbors, these cookies are sure to enhance your holiday celebrations.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Dessert Cuisine: American Keyword: Chill the dough for at least 30 minutes before baking to maintain shape. Customize flavors by adding different extracts or toppings as desired. Store cookies in an airtight container at room temperature for up to one week. Servings: Approximately 24 cookies Calories: 90kcal Author: Tisha

Ingredients

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
2-3 drops red food coloring
1 cup crushed candy canes (for topping)

Instructions

In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream softened butter and sugar until fluffy. Beat in egg, vanilla extract, and peppermint extract.
Gradually add dry ingredients to wet mixture until a soft dough forms.
Divide dough in half; color one half with red food coloring and knead until well mixed.
Roll small pieces of each color into ropes; twist together to form candy cane shapes and pinch ends.
Preheat oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet, sprinkle with sugar, and bake for 9-11 minutes until edges are golden.
Cool on a wire rack and top with crushed candy canes before serving.

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