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–+ servings
Candy Cane Cookies

Joyful Candy Cane Cookies for a Festive Holiday Treat

These Candy Cane Cookies blend buttery vanilla and peppermint for a festive treat that's perfect for sharing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • ¾ cup Unsalted Butter Substitute with vegetable shortening for a dairy-free option.
  • 1 cup Granulated Sugar No substitutes recommended for best results.
  • 1 large Egg Use a flax egg as a vegan alternative.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different flavor twist.
  • ½ teaspoon Peppermint Extract Omit if preferred or reduce for less minty flavor.
  • 2 ¼ cups All-Purpose Flour You can use a gluten-free blend.
  • ¼ teaspoon Salt Can be omitted for low-sodium diets.
For Color and Coating
  • 1 teaspoon Red Gel Food Coloring Avoid liquid food coloring due to moisture content.
  • 1 cup Granulated Sugar Optional for extra sweetness.

Equipment

  • Mixing Bowl
  • baking sheets
  • Parchment Paper
  • Plastic wrap
  • whisk
  • Baking Rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy.
  2. Add the egg, vanilla extract, and peppermint extract, and beat until fully combined.
  3. Gradually mix in all-purpose flour and salt until a smooth dough forms.
  4. Divide the dough in half; add red gel food coloring to one half and mix until evenly distributed.
  5. Wrap both sections of dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll teaspoons of each dough color into 4-inch ropes; twist together to form a candy cane shape.
  8. Roll shaped cookies in granulated sugar and place on baking sheets, keeping 2 inches apart.
  9. Bake for 8-10 minutes until edges are set and bottoms are slightly golden.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months for longer storage.

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