Bake These Candy Cane Cookies Once and You’ll Love Them Forever

Bake These Candy Cane Cookies Once… and You’ll Make Them Every Year ❤️🍪

Print Pin

Course: Dessert

Cuisine: American

Keyword: Baking Recipes, Candy Cane Cookies, Christmas Treats, Festive Cookies, holiday baking

Prep Time: 15

Cook Time: 10

Cooling Time: 5

Total Time: 30

Servings: cookies

Calories: 100kcal

Equipment

Mixing Bowl
Baking sheets
Parchment Paper
electric mixer

Ingredients

For the Dough

1 cup Unsalted Butter softened
1 cup Powdered Sugar
1 large Large Egg room temperature
1 teaspoon Vanilla Extract pure for best flavor
1 teaspoon Peppermint Extract adjust for stronger flavor

For the Dry Ingredients

2 cups All-Purpose Flour gluten-free flour can be used as a substitute
1/2 teaspoon Salt

For the Color

1 tablespoon Red Food Coloring gel for best results

Instructions

Preparation

Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
In a mixing bowl, beat together the softened unsalted butter and powdered sugar until fluffy, about 3-4 minutes.
Add the large egg, vanilla extract, and peppermint extract to the butter mixture, blending until smooth.
Gradually mix in the all-purpose flour and salt until the dough feels soft but not sticky.
Divide the dough in half and color one half with red food coloring.
Roll 1 teaspoon of each colored dough into 4-inch ropes, twist them together gently, and form into candy cane shapes.
Place your prepared dough on the baking sheets and bake for 8-10 minutes, then cool for 5 minutes.

Notes

Optional: Drizzle melted chocolate over the cooled cookies for an extra festive touch! Baked cookies freeze beautifully for up to two months. Store them in an airtight container with parchment layers to keep them fresh longer.

Nutrition