Candy Cane Cookies
Delightful holiday cookies shaped like candy canes, infused with peppermint flavor and decorated with vibrant red and green sugar.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is softened but not melted.
- 1 cup powdered sugar
- 1 piece egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon peppermint extract Can substitute with other extracts if preferred.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red and green sugar or icing for decoration Use for festive decoration.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, cream together softened butter and powdered sugar with a mixer until light and fluffy, about 3 to 5 minutes.
- Add the egg and vanilla extract to the creamed mixture and mix until combined.
- In another bowl, whisk together the all-purpose flour, peppermint extract, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until a cohesive dough forms.
- Divide the dough in half and tint one half with red food coloring.
Shaping and Baking
- Roll small pieces of each colored dough into 6-inch ropes and twist them together to form candy cane shapes.
- Place the shaped cookies on a baking sheet lined with parchment paper.
- Bake for 9 to 10 minutes or until lightly golden at the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Decoration
- After cooling, decorate your cookies with festive red and green sugar or icing.
Notes
To store, keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer, separated with parchment paper for up to three months.