Description
Candy Cane Cookies are a quintessential holiday treat, perfect for celebrating the festive season. With their eye-catching red and white swirls, these cookies not only look delightful but also offer a refreshing burst of peppermint flavor. Ideal for cookie exchanges, holiday gatherings, or as a sweet surprise for loved ones, this easy recipe will quickly become a seasonal favorite.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Red gel icing color
- Optional: Sprinkles or peppermint crunch
Instructions
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a bowl, mix flour, cornstarch, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until combined.
- Gradually incorporate the dry mixture into the wet ingredients until just combined.
- Divide the dough in half; color one half with red gel icing color.
- Chill both dough halves in the refrigerator for 2–3 hours.
- Roll out small amounts of each dough into ropes and twist together to form candy cane shapes.
- Optionally add sprinkles or peppermint crunch before baking for an extra festive touch.
- Bake for 5–7 minutes until lightly golden around the edges; cool on wire racks.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg