Description
Candy cane cookies are a festive delight that brings holiday cheer to your kitchen. With buttery sweetness and a refreshing peppermint twist, these vibrant treats are perfect for seasonal celebrations.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3 drops red food coloring
- 1 cup crushed candy canes (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking powder. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs, vanilla extract, and peppermint extract; mix until well combined.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Divide the dough in half.
- Color Dough: Add red food coloring to one half of the dough until you achieve your desired shade.
- Shape Cookies: Roll each portion into ropes about an inch thick. Twist one red rope with one white rope gently and bend them into classic candy cane shapes on prepared baking sheets.
- Add Toppings: Sprinkle crushed candy canes on top of each formed cookie.
- Bake: Bake in the preheated oven for about 10-12 minutes or until lightly golden around the edges. Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: - Ensure butter is at room temperature for easier mixing. - For added flavor, consider mixing in chocolate chips or using different colorings for unique designs.