Candy Cane Cookies
Servings 40
These easy candy cane cookies feature red and white cookie dough flavored with peppermint extract twisted together to make these Christmas treats.
Ingredients
- 1 Cup Butter softened
- 1 cup Powdered Sugar sifted
- 1 Large Egg
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Peppermint Extract
- 1/8 teaspoon Salt
- 2 1/2 Cups All-Purpose Flour
- 1/2 teaspoon Red Food Coloring
Instructions
- Preheat oven to 375˚ F.
- In a large bowl using a mixer, beat the butter until softened. Add powdered sugar and beat until fluffy. Add the egg, vanilla, peppermint extract, and salt and mix in. Add flour and beat until it forms a dough.
- Divide the dough in half. Take 1/2 half of the dough out of the bowl. With the remaining half, mix in the red food coloring until well combined. Cover each half and chill in the refrigerator for 30 minutes.
- Once chilled, take 1 teaspoon of red dough and 1 teaspoon of white dough. Roll each into a 4-inch rope. Place both ropes beside each other and twist together. Form into a cane—place canes on an un-greased baking sheet.
- Bake in a preheated 375˚ F oven for 8-10 minutes or until edges start to slightly turn golden brown. Remove from oven and cool.
Notes
Choose your red food coloring wisely: The type of food coloring you use can greatly impact the flavor of your cookies. Some red food colorings can have a bitter taste, so I recommend using Wilton Food Coloring. It is tasteless and gives a vibrant red color to your dough.
Watch the bake: Keep a close eye on your cookies as they bake. Remove them from the oven as soon as the edges start to turn golden brown. This will guarantee your cookies are baked perfectly and not overdone.
Refrigerate: Once your candy cane cookies have cooled down, you can store them in an airtight container and pop them into the refrigerator. They'll stay fresh and delicious for up to three days.
Freeze: If you want to make your cookies last even longer, you can freeze them. However, do note that the texture may change slightly upon thawing. To freeze, place your cooled cookies on a baking sheet and freeze until solid. Once solid, transfer them to an airtight container or freezer bag. They can be stored this way for up to three months.
Thawing Instructions: If you've frozen your candy cane cookies, you'll need to let them thaw before serving. Simply remove the desired number of cookies from the freezer and let them sit at room temperature for about an hour or two. They'll be ready to enjoy it in no time!
Nutrition
Serving: 1cookie | Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 45mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 148IU | Calcium: 3mg | Iron: 0.4mg