Candy Cane Cookie Recipe for Cute Christmas Baking
These candy cane cookies are buttery, festive, and lightly flavored with peppermint. Their red-and-white twist makes them a holiday favorite!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
Ingredients
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2 ½ cups all-purpose flour
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1 cup unsalted butter, softened
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1 cup powdered sugar
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1 large egg
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1 tsp vanilla extract
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½ tsp peppermint extract
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½ tsp salt
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Red food coloring
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Crushed candy canes or sanding sugar (optional)
Instructions
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Beat butter until creamy. Add powdered sugar and beat until fluffy.
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Mix in egg, vanilla, peppermint extract, and salt.
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Stir in flour until a soft dough forms.
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Divide dough in half. Tint one half red with food coloring. Chill both for 30–45 minutes.
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Preheat oven to 350°F. Line baking sheets with parchment.
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Roll 1 tsp each of red and white dough into 4-inch ropes. Twist together and shape into candy canes.
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Place on baking sheet. Optional: sprinkle with crushed candy canes.
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Bake 8–10 minutes. Cool on sheet for 5 minutes, then transfer to rack.
Notes
Dough can be made ahead and frozen. Use almond extract instead of peppermint for a twist. Chill shaped cookies before baking for best results.