Peppermint Stick Cookies
Get into the holiday spirit with these delightful Peppermint Stick Cookies—soft, buttery treats reminiscent of festive candy canes! Featuring a fragrant blend of peppermint and vanilla extracts, these cookies boast a fun, twisted design in red and white dough that's sure to wow your guests. Crushed candy canes add a crunchy, sweet topping that perfectly complements the rich flavors and vibrant presentation. With just 30 minutes of prep time and a quick bake, this recipe yields 24 beautifully curved peppermint cookies ideal for gift-giving, cookie swaps, or simply enjoying by the fire. Optimize your seasonal baking with this easy and eye-catching dessert that's as cheerful as it is delicious! Perfect keywords: peppermint cookies, holiday desserts, candy cane cookies, festive treats.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.25 teaspoons red food coloring
- 0.5 cup crushed candy canes
Instructions
In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg, peppermint extract, and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a dough.
Divide the dough in half. Leave one half plain, and color the other half by kneading in the red food coloring.
Take small pieces of each dough (about 2 teaspoons each) and roll into a thin rope, approximately 5 inches long. Twist the red and plain dough ropes together, and then curve one end to form a candy cane shape.
Place the cookie shapes on a parchment-lined baking sheet, spacing them about 2 inches apart.
Sprinkle crushed candy canes over the top of each cookie for decoration.
Chill the prepared cookies in the refrigerator for 15 minutes before baking to help them hold their shape.
Preheat your oven to 350°F (175°C).
Bake in the preheated oven for 9-11 minutes, or until the edges just start to turn golden. Avoid overbaking to keep the cookies soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 12.3 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 18 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.
