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Christmas Candy Cane Cookies

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Delightful Christmas Candy Cane Cookies infused with peppermint and vanilla, perfect for holiday gatherings and creating joyful memories with loved ones.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour The foundation of our cookies, contributing to their chewy texture.
  • 1 tsp baking powder Helps the cookies rise and maintain a fluffy texture.
  • ½ cup unsalted butter (softened) Adds richness and moisture to the cookies.
  • ½ cup granulated sugar Provides the perfect sugary crunch.
  • ¼ cup powdered sugar Adds a subtle sweetness and gives a beautiful finish.
  • 1 large egg Binds the ingredients together for a cohesive dough.
  • 1 tsp vanilla extract Enhances the flavor and adds warmth.
  • ½ tsp peppermint extract Brings the candy cane flavor to life.
  • to taste red and white sugar sprinkles For festive decoration.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour and baking powder.
  2. In another bowl, beat the softened butter with granulated and powdered sugar until light and fluffy.
  3. Incorporate the egg, vanilla, and peppermint extract into the creamed mixture and beat until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the dough into two portions, tint one with red food coloring if desired. Roll pieces of dough into 10-12 inch strips and twist together.
Baking
  1. Preheat the oven to 350°F (175°C) and bake for 10-12 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 50mgSugar: 6g

Notes

Store cooled cookies in an airtight container for up to a week. For longer storage, refrigerate for up to two weeks. Reheat in the oven at 300°F for soft texture.

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