Description
Soft, buttery, and full of peppermint flavor, these Candy Cane Cookies are a festive holiday classic. Twisted red-and-white dough creates the signature candy cane shape, perfect for gifting.
Ingredients
For the Cookies:
- 2 3/4 cups (330 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 1/2 teaspoons peppermint extract
- 5 drops (or more) red food coloring
Instructions
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and peppermint extract; mix until combined.
Gradually add the dry mixture to the butter mixture, mixing on low until a soft dough forms.
Split the dough in half. Leave one half plain and mix red food coloring into the other until evenly colored.
Roll a small piece of plain dough into a rope about 4–5 inches long.
Roll a matching rope from the red dough.
Twist the two ropes together and curve the top to form a candy cane shape.
Place shaped cookies onto a baking sheet lined with parchment.
Bake at 350°F (177°C) for 9–12 minutes, or until the edges look set (not browned).
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy immediately or store for gifting, cookie platters, or snacking.
Notes
- Chill dough for 10–15 minutes if it becomes too soft to handle.
- Gel food coloring gives deeper color without altering texture.
- For stronger flavor, add an extra 1/4 teaspoon peppermint extract.
- Sprinkle with sanding sugar before baking for sparkle.
- Ensure ropes are even in length so cookies bake uniformly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes