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–+ servings
Candy Cane Cookies

Candy Cane Cookies That Melt in Your Mouth This Holiday Season

Enjoy Candy Cane Cookies with rich vanilla dough and refreshing peppermint this holiday season. A visual and delicious treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter Ensure it’s softened for easier mixing.
  • 1 cup powdered sugar Can be substituted with granulated sugar, but cookies will have a different texture.
  • 1 large egg Use a room temperature egg for best results.
  • 1 teaspoon vanilla extract Substitute with almond extract for a different flavor profile.
  • 1 teaspoon peppermint extract Adjust amount to taste if a stronger mint flavor is desired.
  • 2.5 cups all-purpose flour Whole wheat flour can be used for a denser texture.
  • 1 teaspoon salt Can be omitted if using salted butter.
  • 1 teaspoon red food coloring Gel food coloring is preferred to avoid bleeding during baking.

Equipment

  • Mixing Bowl
  • baking sheets
  • Parchment paper
  • hand mixer
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Candy Cane Cookies
  1. Begin by preheating your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. In a mixing bowl, beat together 1 cup of softened unsalted butter and 1 cup of powdered sugar until light and fluffy, about 3–4 minutes.
  3. Add the egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract; beat until smooth and creamy.
  4. Gradually mix in 2 ½ cups of all-purpose flour and 1 teaspoon of salt until a soft, non-sticky dough forms.
  5. Divide the dough into two portions. Tint one half with red food coloring and leave the other plain.
  6. Take 1 teaspoon of each colored dough and roll into 4-inch ropes, twisting them together to form candy cane shapes.
  7. Bake the cookies for 8–10 minutes until the bottoms are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

These cookies are perfect for holiday gifting and can be made in under an hour.

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