Candy Cane Cookies
Delightful and festive cookies filled with peppermint and vanilla flavors, perfect for holiday gatherings.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Or dairy-free alternative
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Coloring and Topping
- Red and green food coloring
- Crushed candy canes for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- In a separate bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
- Beat in the egg along with the vanilla and peppermint extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Divide the dough in half. Add red food coloring to one half and mix until evenly colored.
- Wrap both dough halves in plastic wrap and refrigerate for about 30 minutes.
Baking
- Roll small pieces of each color into thin ropes and twist them together to form candy cane shapes.
- Place the cookies on a lined baking sheet and sprinkle with crushed candy canes.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool before serving.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to three months. Ensure the dough is firm before rolling to maintain shape.