How To Make Peppermint Candy Cane Cookies
Our candy cane cookies are the perfect holiday cookies to bake for your next Christmas party! Whip up these sweet treats with just a few ingredients.
Serves:
Ingredients
- 1cupunsalted butter,at room temperature
- 1cupconfectioners’ sugar,sifted
- 1large egg
- 1¼tsppeppermint extract
- 1tspvanilla extract
- 3cupsall-purpose flour
- 1tspsalt
- 1½tspred food coloring
Instructions
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In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
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Mix in the egg, peppermint extract and vanilla.
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Add in the flour and salt, then mix well.
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Divide the dough in half, then stir the red food coloring in one of the halves of dough.
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Shape both doughs into a disk, then wrap them in plastic wrap.
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Refrigerate at least 4 hours.
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Preheat the oven to 375 degrees F.
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Line the cookie sheets with silicone cookie mats or parchment paper.
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For each candy cane, pinch off a rounded teaspoon of each dough, then roll them into a rope, about 4 inches long.
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Place the red and the white ropes next to each other, then pinch them together at the top.
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Twist the two doughs together, then gently bend the top into a hook. Place directly on the prepared cookie sheets.
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Bake for 9 to 12 minutes or until the cookies are set.
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When cookies are cool enough to handle, very carefully transfer them to a wire rack to cool completely.
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Serve, and enjoy!
Nutrition
- Calories: 147.64kcal
- Fat: 8.02g
- Saturated Fat: 4.95g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.08g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 16.96g
- Fiber: 0.42g
- Sugar: 4.97g
- Protein: 1.96g
- Cholesterol: 28.09mg
- Sodium: 75.99mg
- Calcium: 5.97mg
- Potassium: 22.40mg
- Iron: 0.77mg
- Vitamin A: 68.09µg
- Vitamin C: 0.01mg
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