Description
A delightful recipe for candy cane cookies that celebrates tradition and family togetherness in the kitchen.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups all-purpose flour
- ½ tsp salt
- Red gel food coloring
Instructions
- In a mixing bowl, beat the softened butter and powdered sugar until smooth and fluffy (3-5 minutes).
- Mix in the egg, vanilla extract, and peppermint extract until combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Divide the dough in half and color one half with red gel food coloring.
- Wrap each half of the dough in plastic wrap and chill in the refrigerator for about an hour.
- Preheat your oven to 350°F (180°C).
- Once chilled, roll equal pieces of the red and white dough into 6-inch ropes and twist together to create the candy cane effect.
- Shape the twisted ropes into candy canes and place them on a parchment-lined baking sheet.
- Bake for 8-10 minutes, until the cookies are set but not too brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
<li Gradually add the flour mixture to the wet ingredients, stirring until the dough comes together.
Notes
Store in an airtight container at room temperature for up to a week. Flavors deepen within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg