Description
Candy Cane Cookies are a festive delight that capture the joy of the holiday season in both appearance and taste. These vibrant red and white striped cookies are infused with refreshing peppermint, making them perfect for cookie exchanges, family gatherings, or simply enjoying at home. Their charming candy cane shape adds a playful touch to your holiday celebrations, while their easy preparation ensures that bakers of all skill levels can join in on the fun. With optional sprinkles or peppermint crunch for extra flair, these cookies are sure to become a cherished tradition in your holiday baking repertoire.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Red gel icing color
- Optional sprinkles or peppermint crunch
Instructions
- Preheat the oven to 350°F (180°C) and prepare baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually mix in the dry ingredients until just combined.
- Divide dough into two halves; color one half with red gel icing color.
- Chill both dough halves for 2–3 hours.
- Roll small portions of each colored dough into ropes and twist together to form candy cane shapes.
- Place on prepared baking sheets, pressing optional sprinkles onto each cookie before baking for about 5–7 minutes.
- Allow cookies to cool on the baking sheet for about ten minutes before transferring them to a wire rack.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg