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Candy Cane Cookies

Delightful Candy Cane Cookies for Festive Celebrations

These Candy Cane Cookies are a nostalgic treat embodying festive cheer, perfect for holiday gifting and gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Adds richness and moisture to the dough; substitute with margarine if dairy-free.
  • 1 cup Powdered Sugar Sweetens the cookies and contributes to a soft texture; granulated sugar can be used but will alter texture.
  • 1 Large Egg Binds ingredients and aids in achieving a chewy texture; use a flax egg for a vegan adaptation.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor; adjust by using other extracts for different flavor profiles.
  • ½ teaspoon Peppermint Extract Imparts the signature mint flavor that makes these Candy Cane Cookies special; replace with more vanilla for a non-minty version.
  • 2½ cups All-Purpose Flour Provides structure; substitute with a gluten-free flour blend as needed.
  • ½ teaspoon Salt Balances sweetness and enhances flavor; do not omit.
For Coloring
  • 1 teaspoon Red Food Coloring (gel preferred) Used to color half of the dough; liquid coloring can be used, but gel is more concentrated and prevents bleeding.

Equipment

  • Oven
  • Electric Mixer
  • Mixing Bowl
  • Baking Sheets
  • Parchment paper
  • Wooden spoon

Method
 

Step-by-Step Instructions for Candy Cane Cookies
  1. Preheat your oven to 375°F (190°C). While the oven warms up, line your baking sheets with parchment paper.
  2. In a large mixing bowl, beat 1 cup of unsalted butter with 1 cup of powdered sugar using an electric mixer on medium speed for about 3-4 minutes.
  3. Add 1 large room-temperature egg, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract to your butter-sugar mixture. Mix on low speed until fully combined.
  4. Gradually add 2½ cups of all-purpose flour and ½ teaspoon of salt, mixing gently until a soft dough forms.
  5. Divide the dough in half; add gel food coloring to one half to achieve a vibrant red hue.
  6. Roll 1 teaspoon of each color of dough into 4-inch ropes. Twist the red and white ropes together and shape them into candy canes.
  7. Bake the cookies for 8-10 minutes until the bottoms are lightly golden but the tops remain pale. Let them cool for 5 minutes on the pan.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 15mgSugar: 8gVitamin A: 100IUCalcium: 5mgIron: 0.3mg

Notes

These Candy Cane Cookies are excellent for holiday gift boxes, perfect for sharing with friends and family. Store baked cookies in an airtight container at room temperature for up to 1 week.

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