Candy Cane Cookies
This Candy Cane Cookies recipe is a classic Christmas treat! It's made with a simple cookie dough that's flavored with peppermint, colored red and white, and twisted into a candy cane shape!
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 whole egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Red gel icing color
- Sprinkles or peppermint crunch optional
Instructions
- Combine flour, cornstarch, baking soda, baking powder, and salt in a medium-sized bowl and set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until well combined.
- Add the dry ingredients and mix just until the dough is well combined. Do not overmix.
- Divide the cookie dough in half and color one half with red gel icing color.
- Refrigerate the cookie dough for 2-3 hours so that it's easier to work with.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll each color dough into 1 teaspoon balls and shape into a 5-inch rope. Twist together to form candy canes.
- Place the cookies onto the lined baking sheet and curve part of the twisted cookie to create the candy cane hook.
- Press sprinkles or peppermint crunch onto the cookies, then bake for 5-7 minutes.
- Allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container. They are best for 4-5 days, but can be frozen for about a month.
Notes
This Candy Cane Cookies recipe is a classic Christmas treat! It's made with a simple cookie dough that's flavored with peppermint, colored red and white, and twisted into a candy cane shape!
Tried this recipe?Let us know how it was!