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Easy Candy Cane Cookies Recipe

Candy Cane Cookies

Festive red and white twisted cookies with a hint of peppermint, perfect for holiday trays and gifts.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Christmas
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup butter, softened Must be softened for proper mixing.
  • 1 cup granulated sugar
  • 1 large egg Room temperature.
  • 1 teaspoon peppermint extract Be careful with the quantity to avoid a harsh taste.
  • 2 1/2 cups all-purpose flour Sifted.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon red food coloring Gel coloring is preferred.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the egg and peppermint extract, mixing well.
  4. In a separate bowl, combine the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Divide the dough in half. Leave one half plain and add red food coloring to the other half until the desired color is achieved.
Shaping Cookies
  1. Take a small piece of each color and roll them into long ropes of equal thickness.
  2. Twist the two ropes together and shape them into a curved candy cane shape.
Baking
  1. Place shaped cookies on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Dough temperature is crucial; keep it flexible but not too warm or cold to avoid cracking. Adjust peppermint flavor to taste. Cookies can be frozen if stored properly.