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–+ servings
Candy Cane Cookies

Sweet and Chewy Candy Cane Cookies for Holiday Bliss

Experience the magic of Candy Cane Cookies this holiday season with soft, buttery goodness and refreshing peppermint flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Unsalted Butter Softened
  • 1 cup Powdered Sugar
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract
  • 2 cups All-Purpose Flour
  • ½ teaspoon Salt
  • Red drops Food Coloring Gel preferred

Equipment

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

Method
 

Step‑by‑Step Instructions for Festive Candy Cane Cookies
  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, combine softened unsalted butter with powdered sugar and beat on medium speed until light and fluffy.
  3. Add the egg, vanilla extract, and peppermint extract, mixing on low speed until well combined and smooth.
  4. Gradually incorporate the all-purpose flour and salt, mixing on low speed until just combined.
  5. Divide the dough in half and mix red gel food coloring into one portion until evenly distributed.
  6. Roll about 1 teaspoon of each colored dough into 4-inch ropes and twist them together into candy cane shapes.
  7. Place cookies on the prepared baking sheets and bake for 8-10 minutes or until lightly golden.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 15mgSugar: 8gVitamin A: 100IUCalcium: 5mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.

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