Description
Candy Cane Cookies are a festive holiday treat featuring a soft and buttery cookie dough flavored with peppermint extract. These cookies are uniquely twisted in red and white ropes to resemble classic candy canes.
Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup (207g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Red gel icing color
- Sprinkles or peppermint crunch, optional
Instructions
- In a medium bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Using a large mixer bowl, beat the unsalted butter and granulated sugar on medium speed until light in color and fluffy.
- Add the egg, vanilla extract, and peppermint extract. Beat until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix until the dough forms.
- Divide the dough into two equal parts. Color one half with red gel icing color.
- Refrigerate both dough portions for 2 to 3 hours.
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- Roll each teaspoon-sized dough ball into a 5-inch long rope. Twist one red and one white rope together.
- Shape the twisted rope into a candy cane.
- Press sprinkles or peppermint crunch onto the front surfaces, if desired.
- Bake for 5 to 7 minutes until edges set but centers remain soft.
- Cool on baking sheets for 10 minutes, then transfer to a wire rack.
- Store in an airtight container at room temperature.
Notes
- Best enjoyed within 4 to 5 days.
- Can be frozen for up to a month.
- Prep Time: 2 hours
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 63
- Sugar: 4g
- Sodium: 45mg
- Fat: 3.2g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0.7g
- Cholesterol: 20mg