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Candy Cane Cookies

A bright, festive treat combining sugar-cookie comfort with a peppermint punch, perfect for holiday trays and gifting.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • as needed Red and green food coloring Use gel for better colors
  • as needed Crushed candy canes for topping Crush finely for a uniform topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg, peppermint extract, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  6. Divide the dough in half. Tint one half with red food coloring and the other half with green food coloring.
Shaping and Baking
  1. Roll small pieces of each colored dough into ropes and twist them together to form a cane shape.
  2. Place on a baking sheet lined with parchment paper.
  3. Bake for 8-10 minutes or until lightly golden.
  4. Remove from the oven and sprinkle with crushed candy canes while still warm.
  5. Allow to cool and enjoy your festive treat!

Notes

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.