Candy Cane Cookies or Cutouts
Bring festive cheer to your holiday baking with these delightful Candy Cane Cookies or Cutouts! Featuring a buttery, soft dough infused with vanilla and peppermint extracts, this recipe offers versatile options for shaping either classic candy cane twists or whimsical cutouts using cookie cutters. The two-toned dough, colored with vibrant red food coloring, creates stunning visual appeal, while optional crushed peppermint candy adds a sweet, minty crunch. Perfectly golden in just 9-11 minutes, these cookies make an ideal treat for cookie exchanges, holiday parties, or an afternoon snack with a mug of hot cocoa. Simple to prepare and brimming with holiday spirit, these cookies will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 Egg
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Peppermint extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 10 drops Red food coloring
- 0.25 cup Optional: crushed peppermint candy
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the bowl. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing in small portions until a soft dough forms.
Divide the dough in half. Leave one half plain, and color the other half with the red food coloring by kneading the drops into the dough until evenly red.
Wrap each dough half in plastic wrap and refrigerate for 20 minutes for easier handling.
For candy cane shapes: Roll small portions of each dough into long, thin ropes about 4 inches long. Twist one plain rope with one red rope and curve the top to form a candy cane shape. Repeat with remaining dough.
For cookie cutouts: Roll out both doughs separately to about 1/4-inch thick. Use cookie cutters to cut out festive shapes, or layer the red dough over the plain for marbled patterns.
Place the shaped cookies on a parchment-lined baking sheet about 1 inch apart.
Optionally sprinkle crushed peppermint candy over the cookies for an extra festive touch.
Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are just beginning to turn golden.
Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your festive candy cane cookies or delightful cutouts!
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 10.5 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 16 mg | 0% | |
*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.
