Description
Candy Cane Cookies are festive peppermint sugar cookies twisted into classic red and white shapes that bring holiday charm to any dessert table. These buttery Christmas cookies feature a soft texture, refreshing mint flavor, and sparkling crushed candy cane topping. Perfect for holiday baking, cookie exchanges, edible gifts, and winter dessert platters.
Ingredients
1 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/3 cup crushed candy canes
Instructions
1. Cream the softened butter and sugar together until light and fluffy.
2. Mix in the egg, vanilla extract, and peppermint extract until fully combined.
3. Add the flour and salt gradually and mix until a soft dough forms.
4. Divide the dough into two portions and mix red food coloring into one portion until evenly colored.
5. Roll small ropes from each dough portion, place them side by side, twist gently, and curve one end to form a candy cane shape.
6. Place cookies on a lined baking sheet and bake at 375°F for 8 to 10 minutes until just set with lightly golden edges.
7. Sprinkle crushed candy canes over warm cookies and allow them to cool completely before serving.
Notes
Chilling the dough for 15 to 20 minutes makes shaping easier and helps cookies hold their shape.
Do not overbake or the cookies will lose their soft texture.
Use gel food coloring for vibrant color without adding extra moisture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg