Candy Cane Cookies
Classic cookies with vanilla and peppermint cookie dough spiraled together in a traditional candy cane shape. The perfect addition to any holiday festivities!
Servings 30 Cookies
Calories 121kcal
Ingredients
- 1 cup butter 2 sticks or 8 oz, softened
- 1 cup powdered sugar 4.5 oz
- 1 egg
- 2 ½ cups all-purpose flour 11.5oz
- ¾ tsp salt
- red gel food coloring
- ½ tsp peppermint extract
- white food coloring optional
- ½ tsp vanilla extract optional
Instructions
- In a large bowl, beat together the butter, sugar, and egg until combined. Add the flour and salt and mix until combined.
- Divide the dough into two equal halves. To one half add 6- 10 drops of red gel food color and the peppermint extract. Mix until the color is combined.
- Optional step, add a squeeze of white food color and vanilla extract to the other dough and mix until combined. Wrap both cookie doughs and chill for one hour.
- Preheat the oven to 375° and line baking sheets with parchment paper or silicone mats. Take 1 teaspoon (10g) of the red dough and roll it into a 5 inch long rope. If the dough is too sticky, very lightly dust your counter with flour. Repeat with the white dough.
- Place the two ropes side by side and press them together lightly. Twist the rope and place the dough on a baking sheet, forming the classic candy cane shape.
- Bake for 9- 10 minutes, or until set and very lightly browned. Let the cookies cool for 5 minutes, then carefully place the baked cookies on a cooling rack.
Notes
- You can watch this candy cane cookie video to see how I roll and shape the cookies.