Candy Cane Cookies
Add a touch of festive magic to your holiday baking with these delightful Candy Cane Cookies! Featuring a soft, buttery sugar cookie dough infused with vanilla and a hint of peppermint, these charming treats are twisted into a playful candy cane shape with alternating red and white ropes of dough. Perfectly crisp on the edges and tender in the center, these cookies are as fun to make as they are to eat. Ideal for cookie exchanges, holiday gatherings, or as a cheerful gift, they’ll bring a whimsical splash of color and nostalgia to your celebration. With just 10 minutes of baking time, you’ll have a tray of these merry treats ready in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- as needed red food coloring
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg, vanilla extract, and peppermint extract until well combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions. Leave one portion plain, and add red food coloring to the other portion. Knead the red dough until the color is evenly distributed.
Take a teaspoon of plain dough and roll it into a 4-inch rope. Do the same with a teaspoon of red dough.
Gently twist the plain and red ropes together and shape them into a candy cane. Repeat with the remaining dough.
Place the candy cane shapes on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 9–11 minutes, or until the edges are just starting to turn golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 431.7 g | 157% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 203.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 91 mg | 7% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
