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 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 drop red gel icing color
- optional sprinkles or peppermint crunch
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 and vanilla and peppermint extract; mix until well combined.
- Add the dry ingredients and mix just until the dough is well combined. Do not over mix.
- Divide the cookie dough in half and color one half with some red gel icing color.
- Refrigerate the cookie dough for 2-3 hours.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Make balls of cookie dough 1 teaspoon in size and roll out into a 5 inch long rope.
- Place a white rope and a red rope next to each other and very gently twist together.
- Curve part of the twisted cookie over to create the candy cane hook.
- Press some sprinkles or peppermint crunch onto the fronts of the cookies.
- Bake for 5-7 minutes.
- Allow cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container. Cookies are best for 4-5 days, but could 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!