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Candy Cane Cookies

Delightful holiday cookies that combine festive charm with a rich buttery taste and a hint of peppermint.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 90
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Can be substituted with margarine, but butter is recommended for best flavor.
  • 1 cup powdered sugar Essential for texture; substitutes may vary in results.
  • 1 piece egg For vegan version, replace with appropriate substitute.
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 0.5 teaspoon salt
  • 0.5 teaspoon peppermint extract Enhance flavor with crushed candy canes if desired.
  • as needed Red and green food coloring For coloring the dough.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter and powdered sugar until the mixture is smooth and fluffy.
  3. Beat in the egg and vanilla extract, mixing until well combined.
  4. In a separate bowl, combine the flour and salt, then gradually add this to the creamed mixture, stirring until incorporated.
  5. Divide the dough in half. To one half, add the peppermint extract and red food coloring. Leave the other half plain.
  6. Chill the dough for about 30 minutes to firm it up.
  7. Roll out pieces of each color into long ropes and twist them together to form candy cane shapes.
  8. Place the shaped cookies on ungreased baking sheets.
  9. Bake for 9-10 minutes until they are set but still soft. Allow them to cool before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer in a freezer-safe container with parchment paper between layers for up to three months.