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Candy Cane Cookies

Delightful, swirling cookies infused with peppermint, perfect for holiday gatherings 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 Dough
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup powdered sugar Sifted for best results.
  • 1 teaspoon vanilla extract For a cozy flavor.
  • 1 teaspoon almond extract Can be adjusted to taste.
  • 2.5 cups all-purpose flour Sifted for best texture.
  • 0.5 teaspoon salt To balance the sweetness.
  • 0.5 teaspoon red food coloring For coloring half the dough.
Garnish
  • to taste Crushed candy canes For sprinkling on top.

Method
 

Preparation
  1. In a large mixing bowl, cream the softened butter and powdered sugar until fluffy.
  2. Add in the vanilla and almond extracts.
  3. Gradually mix in the flour and salt until combined.
  4. Divide the dough in half. Leave one half natural and add red food coloring to the other half, kneading until well colored.
Shaping the Cookies
  1. Shape small pieces from each dough and roll them into 6-inch ropes.
  2. Twist the two colors together to form a candy cane shape.
Baking
  1. Preheat the oven to 375°F (190°C) and place the cookies on a parchment-lined baking sheet.
  2. Bake for 8-10 minutes until lightly browned.
Finishing Touch
  1. Allow cookies to cool for a few minutes before sprinkling with crushed candy canes.

Notes

Store cookies in an airtight container at room temperature for up to a week. Consider chilling the dough for 30 minutes for easier handling.