Candy Cane Cookies
Delightful minty cookies with a festive green-and-red twist, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 1 cup butter, softened Use unsalted for better control of sweetness.
- 1 cup powdered sugar A quality brand ensures it mixes smoothly.
- 1 piece egg Ensure it’s at room temperature for better incorporation.
- 1 teaspoon peppermint extract Use pure for a more robust flavor.
- 1 teaspoon vanilla extract Adds depth to the overall flavor.
- 2.5 cups all-purpose flour Always scoop and level to avoid dense cookies.
- 1 teaspoon baking powder Helps the cookies rise.
- 0.5 teaspoon salt Balances sweetness and enhances flavors.
- red food coloring Optional for a festive touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cream together the butter and powdered sugar in a large mixing bowl until light and fluffy (about 2-3 minutes).
- Beat in the egg, peppermint extract, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, stirring gently until just combined.
- Divide the dough in half. Add red food coloring to one half and mix until desired color is achieved.
- Roll small pieces of each dough into ropes and twist them together to form candy cane shapes.
- Place on ungreased baking sheets and bake for 9-10 minutes or until just set.
- Let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container at room temperature for up to one week or freeze for up to three months. Ensure to layer parchment paper between cookies to prevent sticking.