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Candy Cane Cookies

Deliciously festive cookies that combine the flavors of vanilla and peppermint, inspired by a timeless family tradition.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Bring to room temperature for easier mixing.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract For a stronger flavor, consider using peppermint oil.
  • 2.5 cups all-purpose flour For best results, use a brand like King Arthur Flour.
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Red and green food coloring Gel food coloring is preferred for its vibrant colors.
  • Crushed candy canes for garnish Use a zip-top bag and a rolling pin to crush them finely.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This is essential for even baking.
  2. In a large bowl, cream together the butter and sugar until light and fluffy—about 3-5 minutes.
  3. Beat in the egg, vanilla extract, and peppermint extract. Mix until well combined.
  4. In another bowl, whisk together the flour, salt, and baking powder. Gradually add these dry ingredients to the wet mixture. Mix well until a dough forms.
  5. Divide the dough in half. Color one half with red food coloring and leave the other half plain.
  6. Take small pieces of each dough and roll them into ropes about 6 inches long.
  7. Twist the red and plain dough together, forming a candy cane shape.
  8. Place them on a baking sheet lined with parchment paper, making sure to leave space between each.
  9. Bake for 8-10 minutes or until the edges are lightly golden.
  10. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack.
  11. While they're cooling, sprinkle with crushed candy canes for that extra festive touch.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week, or in the fridge for longer freshness. You can refrigerate the dough a day ahead, and make sure your butter is at room temperature for easy creaming with the sugar.