Description
These Festive Candy Cane Cookies are irresistibly tender and feature perfect red and white stripes that capture the holiday spirit. Flavored with peppermint and vanilla, these soft sugar cookies are shaped into charming candy cane forms, making them ideal for Christmas gift trays and festive celebrations.
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Additional Ingredients
- Red food coloring
- Granulated sugar for sprinkling (optional)
Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until the mixture is smooth and fluffy, ensuring a light texture in your cookies.
- Mix Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract thoroughly until well combined to infuse flavor into the dough.
- Add Dry Ingredients: Gradually incorporate the flour and salt into the wet mixture, stirring until a soft dough forms with no dry patches.
- Divide and Color Dough: Divide the dough into two equal halves. Leave one half plain, and mix red food coloring into the other half until it is evenly tinted a vibrant red.
- Shape Candy Canes: Pinch off about 1 teaspoon from each dough color and roll each into a 4-inch long rope. Twist one red and one white rope together, then gently curve the top to mimic a candy cane shape.
- Arrange on Baking Sheet: Place the shaped cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. Optionally, sprinkle lightly with granulated sugar for extra sparkle and sweetness.
- Bake: Bake the cookies for 8–10 minutes, or until they’re just set and the bottoms turn a very light golden color.
- Cool: Let the cookies cool on the baking sheet for 2 minutes to firm up before transferring them to a wire rack to cool completely, preserving their tender texture.
Notes
- If the dough is too soft to handle, chill it for 20–30 minutes to make shaping easier.
- Be gentle while twisting and curving the dough to avoid breaking your candy cane shapes.
- These cookies freeze well, making them perfect for preparing ahead for holiday gift trays.
