Description
A swirl of red and white peppermint dough shaped like candy canes—Magic of Candy Cane Cookies are a soft, festive treat that tastes like the holidays.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups all-purpose flour
- ½ tsp salt
- Red gel food coloring
Instructions
- Beat butter and sugar until smooth and fluffy.
- Mix in egg, vanilla, and peppermint extract.
- In a separate bowl, whisk flour and salt. Gradually add to wet mixture.
- Divide dough in half. Color one half with red gel food coloring.
- Wrap each dough in plastic and chill 1 hour.
- Preheat oven to 180°C (350°F).
- Roll equal pieces of red and white dough into ropes, twist together, and shape into candy canes.
- Place on parchment-lined baking sheet.
- Bake 8–10 minutes, or until just set. Cool on trays before serving.
Notes
- Chill dough between batches for easier handling.
- Use a teaspoon to portion evenly.
- Gel food coloring is best—less mess, bolder color.
- Dough can be frozen up to 3 months.
- For extra sparkle, dust with sanding sugar before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg