Irresistible Candy Cane Cookies
These vibrant red and white Candy Cane Cookies are infused with peppermint and vanilla, making them a delightful treat during the holiday season.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Can substitute with margarine or coconut oil.
- 1 cup powdered sugar Coconut sugar can be used as a healthier alternative.
- 1 large egg, at room temperature For a vegan option, use a flax egg.
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2½ cups all-purpose flour Can substitute with gluten-free flour blends.
- ½ teaspoon salt
- as needed red food coloring (gel preferred)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2-3 minutes).
- Add in the egg, vanilla extract, and peppermint extract to the creamed mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Divide the dough into two halves. Keep one half plain and add red food coloring gel to the other half.
Shaping and Baking
- Roll 1 teaspoon of each color of dough into 4-inch ropes and twist them together to form candy cane shapes.
- Place each twisted cookie on the prepared baking sheet with space between them.
- Bake in the preheated oven for 8-10 minutes, or until lightly golden around the edges.
- Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.
Serving
- Once the cookies are completely cool, enjoy them as they are or decorate with crushed candy canes.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for 2-3 weeks or freeze them.