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Candy Cane Cookies

Delightfully festive cookies that combine peppermint and vanilla flavors, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use softened butter for better mixing.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppermint extract Add more for a stronger peppermint flavor.
  • to taste Red food coloring (optional) For coloring the dough.
  • as needed Candy cane pieces (for topping) Crushed for sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg and both extracts (vanilla and almond), mixing well.
  4. In another bowl, combine the flour, baking powder, and salt; gradually add to the creamed mixture until just blended.
  5. Divide the dough in half. To one half, add the peppermint extract and mix well. If desired, add red food coloring to create a pink color.
  6. Take a small piece of each dough (both plain and colored) and roll them into ropes about 4 inches long.
  7. Twist the ropes together to form a candy cane shape.
  8. Place them on ungreased baking sheets and sprinkle tops with crushed candy cane pieces.
  9. Bake for 10-12 minutes or until lightly golden. Let cool on wire racks.

Notes

Store in an airtight container at room temperature for about a week. To freeze, separate layers with parchment paper to prevent sticking.