Christmas Candy Cane Cookies
Delightful candy cane-shaped cookies with a buttery texture and refreshing peppermint flavor, perfect for the holiday season.
Ingredients
Cookie Base
- 2 ½ cups all-purpose flour Can substitute with gluten-free flour for dietary needs.
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened For a dairy-free version, use vegan butter.
- 1 cup powdered sugar
- 1 large egg Aquafaba can be used as an egg substitute.
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract Adjust according to taste.
- Red food coloring For color contrast.
- Granulated sugar for coating Adds sweetness and sparkle to the cookies.
Instructions
Preparation
- Gather all your ingredients on the countertop and pre-measure the flour, baking powder, and salt in one bowl.
- In another bowl, cream the softened butter with powdered sugar using a mixer until the mixture is light and fluffy for about 2-3 minutes.
- Add the egg, vanilla extract, and peppermint extract into the butter-sugar mixture, mixing well until combined.
- Gradually add the flour mixture into the wet ingredients, mixing on low speed until the dough comes together.
- Divide the dough in half, placing one half in a separate bowl.
- Add a few drops of red food coloring to one half of the dough and mix until the desired shade is achieved.
Shaping and Baking
- Take a small piece of each colored dough and roll them into ropes about 6 inches long.
- Twist the two ropes together to form the candy cane shape and repeat with all the dough.
- Place each shaped cookie onto a baking sheet lined with parchment paper, ensuring there's space between them.
- Sprinkle granulated sugar lightly over each cookie before baking.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges turn lightly golden.
- Remove from the oven and let them cool on a wire rack.
Notes
Store in an airtight container at room temperature for up to 7 days or freeze for up to 3 months. For freezing, layer parchment paper between cookies.