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Candy Cane Cookies

Melt-in-Your-Mouth Candy Cane Cookies for Holiday Bliss

Delightful Candy Cane Cookies infused with peppermint, perfect for holiday gatherings and gifting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Softened; can replace with margarine for dairy-free option.
  • 1 cup Powdered Sugar Granulated sugar can be used, but cookies may be less tender.
  • 1 large Egg Room temperature; substitute with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Can replace with almond extract for a distinct twist.
  • ½ teaspoon Peppermint Extract Adjust quantity for a stronger minty taste.
  • 3 cups All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour blend.
  • ½ teaspoon Salt Essential for a well-rounded cookie.
For the Decoration
  • 1 teaspoon Red Food Coloring Gel preferred to prevent bleeding during baking.

Equipment

  • Electric Mixer
  • Mixing Bowl
  • Baking Sheets
  • Parchment paper

Method
 

Step‑by‑Step Instructions for Candy Cane Cookies
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. Beat 1 cup of softened unsalted butter with 1 cup of powdered sugar using an electric mixer for about 3-4 minutes until light and fluffy.
  3. Add in 1 large egg, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract. Beat until smooth and well combined.
  4. Gradually sift and mix in 3 cups of all-purpose flour and ½ teaspoon of salt until the dough forms a soft ball that is not sticky.
  5. Split the dough into two equal portions. Leave one plain and add red gel food coloring to the other, mixing until vibrant red.
  6. Take 1 teaspoon of each color of dough, roll into 4-inch long ropes, twist them together, and shape into candy cane forms.
  7. Place the shaped cookies on the prepared baking sheets, spaced about 2 inches apart. Bake for 8-10 minutes until lightly golden.
  8. Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 15mgSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chilling the dough helps maintain the cookie's shape. Spoon and level flour for accuracy; avoid overmixing for tender cookies.

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