Candy Cane Cookies
Delight in festive Candy Cane Cookies featuring a peppermint-flavored twist on classic buttery sugar cookies, perfect for holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup crushed candy canes
- Red and white food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide dough into two portions; add red food coloring to one portion and leave the other plain.
- Roll small amounts of each dough into ropes, then twist together to resemble candy canes.
- Shape twisted ropes into candy cane shapes and place on prepared baking sheet.
- Sprinkle crushed candy canes on top of each cookie, gently pressing them into the dough.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra peppermint flavor, drizzle melted white chocolate over the cookies once cooled.