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Candy Cane Cookies

Festive and chewy cookies with a hint of peppermint that are perfect for holiday gatherings and cookie exchanges.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 80
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Unsalted butter, at room temperature For a soft, creamy base.
  • 1 cup Granulated sugar For sweetness and crisp edges.
  • 1 large Egg Holds dough together and adds moisture.
  • 1 teaspoon Vanilla extract For warmth.
  • 1/4 teaspoon Peppermint extract A little goes a long way.
  • 3 cups All-purpose flour To keep the structure light and tender.
  • 1 teaspoon Baking powder For a subtle lift.
  • 1/4 teaspoon Salt Balances the sweetness.
  • 1 teaspoon Red gel food coloring For the bright swirl.
Topping Ingredients
  • 1/4 cup Crushed candy canes or peppermint candies Optional for sprinkle-on crunch.
  • 1/4 cup Sparkling sugar To dust the tops.

Method
 

Preparation
  1. Cream the butter and sugar until pale and fluffy.
  2. Mix in the egg, vanilla extract, and peppermint extract. Taste the dough to check the mint level.
  3. Whisk together the flour, baking powder, and salt, then add to the butter mixture until just combined.
  4. Divide the dough in half and tint one half red, keeping the other half plain. Chill both portions for 15 to 20 minutes if the dough feels soft.
Shaping
  1. Pinch off a bit of red and a bit of plain dough and roll each into thin ropes about 6 to 7 inches long.
  2. Place the ropes side by side, twist gently, and curve the top to form a cane. Set on a parchment-lined sheet pan.
  3. Dust the tops with sparkling sugar and a light pinch of crushed candy cane.
Baking
  1. Bake in a preheated oven at 350°F for about 8 to 10 minutes, until the edges are set but not browned.
  2. Let cookies rest on the sheet for 3 minutes, then move to a cooling rack.

Notes

Chill dough if sticky, twist gently to keep colors from blending, and keep rope thickness consistent. You can freeze shaped, unbaked canes for up to 2 months. Store cookies airtight for 4-5 days.