Description
A fun and festive cookie recipe perfect for Christmas treats.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon peppermint extract
- Red food coloring
- Crushed candy canes for decorating
Instructions
- Cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Add peppermint extract to one half. Add red food coloring to the other half.
- Chill both doughs for at least 30 minutes.
- Roll out each dough color separately into ropes. Twist the red and white ropes together.
- Shape the twisted dough into a candy cane.
- Place on a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for 8-10 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Decorate with crushed candy canes while the cookies are still slightly warm.
Notes
- Ensure butter is at room temperature for best creaming results.
- Do not overmix the dough once the flour is added.
- Chill the dough sufficiently to make it easier to handle.
- Adjust baking time based on your oven.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: candy cane cookies, Christmas cookies, holiday baking, festive treats, peppermint cookies, sugar cookies