Description
Easy and delicious candy cane cookies perfect for beginner bakers, featuring a buttery vanilla dough with a hint of peppermint and classic red stripes.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups all-purpose flour
- ½ tsp salt
- Red food coloring (gel preferred)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, beat softened butter and powdered sugar until fluffy, about 3-4 minutes.
- Add the room temperature egg and extracts (vanilla and peppermint). Mix until smooth.
- Gradually add the all-purpose flour and salt to the wet ingredients. Mix until just combined. The dough should be soft but not sticky.
- Divide the dough in half. Color one half with red food coloring until evenly distributed.
- Take about 1 teaspoon of each color dough and roll them into 4-inch ropes. Twist the ropes together and bend them into the shape of a candy cane.
- Place the shaped cookies on the prepared baking sheets.
- Bake for 8-10 minutes, or until the bottoms are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using gel food coloring will provide a more vibrant red color.
- Ensure your butter is softened but not melted for the best dough consistency.
- Room temperature egg incorporates more easily into the dough.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American