Description
Delightful Candy Cane Cookies with a refreshing burst of peppermint and a melt-in-your-mouth texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy for 2-3 minutes.
- Beat in the egg, vanilla, and peppermint extracts until well combined.
- Gradually add in the flour and baking powder, mixing until just combined.
- Divide the dough in half; mix in crushed candy canes and red food coloring in one half.
- Roll small pieces of each dough into thin logs and twist together to form spirals.
- Place on baking sheets and bake for 10-12 minutes or until edges are lightly golden.
- Allow to cool on baking sheets before transferring to wire racks.
Notes
For variations, swap half of the all-purpose flour with almond flour or gluten-free flour for a nutty twist. If peppermint isn’t desired, use vanilla or almond extract.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, Candy Cane, holiday treats, festive dessert, peppermint