Description
A cherished Southern tradition, Candy Cane Cookies bring together the flavors of peppermint and buttery sweetness, creating a festive treat perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red food coloring (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until smooth.
- Beat in the egg and stir in the vanilla and peppermint extracts.
- In another bowl, mix together the flour, baking powder, and salt; gradually blend into the creamed mixture.
- Divide the dough in half and color one half with red food coloring if desired.
- Roll each color of dough into 4-inch long ropes, then twist them together.
- Shape the twisted dough into a candy cane shape and place on ungreased baking sheets.
- Bake for 8 to 10 minutes or until lightly golden.
- Cool on the sheets for a few minutes, then transfer to wire racks.
- Dust with powdered sugar if desired and enjoy!
Notes
These cookies store well in an airtight container for up to a week. For a festive touch, sprinkle crushed peppermint on top before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg