Description
Festive red-and-white twisted Candy Cane Cookie that look beautifully decorated without icing. Crisp edges, tender centers, and the perfect Christmas aroma—kid-friendly to shape and holiday-party ready.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- red gel food coloring (adjust to desired shade)
- extra flour (for rolling)
- 1/2 cup crushed candy canes
- 2 tbsp granulated sugar
- white chocolate (for drizzling)
Instructions
- Cream butter and sugar for 3 minutes until light and fluffy. Add egg, peppermint extract, and vanilla. Whisk dry ingredients separately, then mix in just until combined. Dough should be soft but not sticky.
- Split dough in half. Leave one half white; color the other red with gel coloring. Wrap and chill both portions at least 1 hour.
- Roll each chilled dough into a ¼-inch-thick rectangle. Slice into ½-inch-wide, 4-inch-long strips. Keep dough cold as needed.
- Pair one red and one white strip. Press tops together and twist gently. Form a candy cane shape and place on lined baking sheets.
- Bake at 375°F for 9–11 minutes until edges are just barely golden. Cool 5 minutes on the sheet, then transfer to a rack. Press crushed candy on top if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg