Very Easy Candy Cane Cookies
Delight your taste buds this holiday season with these festive and *Very Easy Candy Cane Cookies*! With a soft, buttery base and a hint of refreshing peppermint, these charming treats capture the essence of the holidays in every bite. Made with simple pantry staples like unsalted butter, powdered sugar, and flour, this recipe is beginner-friendly yet impressively eye-catching. The red and white twisted dough comes together effortlessly for a playful candy cane shape that’s perfect for cookie exchanges, holiday parties, or gifting. With just 30 minutes of prep time and a touch of patience for dough chilling, you’ll have 36 delicious cookies ready to bring cheer to your celebrations. Whether you’re baking with family or creating stunning treats for the season, these candy cane cookies are the ultimate festive indulgence!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1.5 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 3.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoons red food coloring
Instructions
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and powdered sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
Divide the dough in half. Leave one half plain and add the red food coloring to the other half, mixing until evenly colored.
Wrap both doughs separately in plastic wrap and chill in the refrigerator for 1 hour.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
To form the candy cane cookies, take a teaspoon of plain dough and a teaspoon of red dough. Roll each into a thin rope about 4 inches long.
Gently twist the plain and red ropes together and shape into a candy cane form by curving the top.
Place the shaped cookies on the prepared baking sheet, leaving room in between each cookie.
Bake the cookies in the preheated oven for 9-12 minutes, or until the edges are just starting to turn lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Repeat with remaining dough until all cookies are baked and enjoy your holiday treat!
Nutrition Facts
Calories |
3708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 647.1 g | 235% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 321.8 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 108 mg | 8% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 550 mg | 12% | |
*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.
