Candy Cane Cookies
Delight in these festive Candy Cane Cookies, featuring a perfect balance of peppermint flavor and sweet vanilla, ideal for holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes
- Red and white food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough into two portions; tint one portion with red food coloring if desired.
- Roll small amounts of red and white dough together into thin ropes, twist to create a candy cane shape, and place on the baking sheet.
- Sprinkle crushed candy canes on top of each cookie and gently press to adhere.
- Bake for 10-12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra crunch, chill the dough before shaping and consider dipping the cooled cookies in white chocolate for a festive touch.