Description
This Candy Cane Cookies recipe is the perfect festive treat for the holidays, combining a buttery vanilla dough with peppermint flavor and a red-and-white swirl design. These holiday cookies are fun to make, ideal for gifting, and freeze beautifully. The best peppermint cookie recipe for your Christmas dessert tray.
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
0.5 teaspoon peppermint extract
2.5 cups all-purpose flour
0.25 teaspoon salt
Red food coloring as needed
Instructions
1. Cream the unsalted butter and granulated sugar until light and fluffy using a hand mixer, about 2–3 minutes.
2. Add the egg, vanilla extract, and peppermint extract. Beat until combined and smooth.
3. Gradually mix in the all-purpose flour and salt until a soft dough forms.
4. Divide the dough in half. Add red food coloring to one half and knead until evenly colored.
5. Wrap both doughs and chill in the fridge for 30 minutes to firm up.
6. Roll a small piece of red dough and a small piece of white dough into ropes, about 5 inches long.
7. Twist the two ropes together and curve the top to shape like a candy cane.
8. Place shaped cookies on a parchment-lined baking sheet.
9. Bake at 350°F (175°C) for 8–10 minutes, or until just set.
10. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
These cookies freeze well both before and after baking.
Use parchment between cookies when storing to protect the design.
Try swapping peppermint with almond extract for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg