Candy Cane Cookies
Candy Cane Cookies are a delightful holiday treat that combines the classic shortbread cookie with the cool taste of peppermint. With their festive red and white swirls, these cookies are as beautiful as they are delicious!
Candy Cane Cookies
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons peppermint extract
- Red food coloring gel
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons granulated sugar
Instructions
Nutrition Facts
Calories
158.91Fat (grams)
8.45 gSat. Fat (grams)
5.32 gCarbs (grams)
18.74 gFiber (grams)
0.42 gNet carbs
18.32 gSugar (grams)
6.7 gProtein (grams)
2.01 gSodium (milligrams)
122.27 mgCholesterol (grams)
28.09 mgDirections
1. In a medium bowl, gently whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl or the bowl of a stand mixer, add the butter and beat until it becomes creamy.
3. Add the powdered sugar and continue to beat until it becomes light and fluffy.
4. Next, add the egg, peppermint extract, and vanilla. Beat until the mixture becomes smooth.
5. Gradually add half of the dry mixture to the wet mixture, mixing until everything is well incorporated.
6. Add the remaining dry mixture and continue to beat the dough for approximately 2 minutes, until it is fully combined. You may need to knead the dough with your hands in the bowl initially, as it will be crumbly.
7. Divide the dough in half and mix the red food coloring into one half. This will give the cookies a festive candy cane appearance.
8. Shape both doughs into disks and wrap them tightly in plastic wrap. Refrigerate the dough for at least 4 hours to allow it to chill and firm up.
9. While the dough is chilling, prepare the sugar/candy cane mixture by pulsing it in a food processor or crushing it with a rolling pin and a Ziploc bag.
10. When you're ready to bake, preheat your oven to 375 degrees and line your cookie sheets with silicone mats or parchment paper.
11. On a lightly floured surface, scoop a rounded teaspoon of each dough and roll them into balls of equal sizes. Roll the white balls first to avoid the red coloring to bleed into the white pieces.
12. Gently roll the balls into ropes, approximately 4 inches long.
13. Take one red rope and one white rope, placing them side by side. Pinch the tops together to join them.
14. Twist the two ropes together, creating the classic candy cane pattern.
15. Finally, gently bend the top of the cookie to form a hook shape.
16. Place your candy cane cookies directly onto the prepared cookie sheets.
17. Bake in the preheated oven for about 9-11 minutes.
18. Remove from the oven and immediately sprinkle the sugar/candy cane mixture over the top of each cookie.
19. Allow the cookies to cool completely. Please note that they are delicate when warm, so handle them with care.