Candy Cane Cookies
Candy Cane Cookies are a classic Christmas cookie made with flavored dough twisted into a candy cane shape.
Servings 48
Calories 134kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup sifted powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ⅛ teaspoon salt
- 2 ½ cups flour
- ½ teaspoon red food coloring
Instructions
- In a large bowl, using a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream together the butter and the powdered sugar at medium speed until fluffy.
- Add the egg, vanilla and peppermint extract, and salt. Mix until well combined.
- Add the flour and mix until well combined.
- Divide the cookie dough in half and stir the red food coloring into ½ of the dough portion. Wrap in plastic wrap and chill for up to 30 minutes.
- Remove the dough from the refridgerator and preheat the oven to 375 degrees.
- Divide the red dough and the white dough into 1 teaspoon portion sizes. Roll each portion of dough into a 4" rope.
- Place 1 white and 1 red rope side by side and twist them together, pinching the ends to seal. Form the twisted rope into a candy cane. Place the cookies 2" apart on a baking sheet that has been lined with parchment paper.
- Bake for 8 minutes or until cookies are firm to the touch. Remove and cool on a wire rack.
- Store the cookies in an airtight container for up to 1 week on the counter and 3 months in the freezer.
Nutrition
Serving: 2cookies | Calories: 134kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 12mg | Sugar: 5g
