Description
There’s something about candy cane cookies that instantly transports you to cozy nights, twinkling lights, and the joyful chaos of holiday baking. With buttery vanilla dough twisted with peppermint magic, these nostalgic treats are made to be shared, gifted, and devoured (with love and maybe a bit of powdered sugar on your sweater). Roll up your sleeves—holiday magic starts here.
Ingredients
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1 cup unsalted butter, softened
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1 cup powdered sugar
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1 large egg (room temp)
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1 tsp vanilla extract
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½ tsp peppermint extract
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2½ cups all-purpose flour
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½ tsp salt
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Red food coloring (gel preferred)
Instructions
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Prep oven: Preheat to 375°F (190°C). Line baking sheets with parchment.
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Cream butter + sugar: Beat until fluffy (3–4 min).
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Add egg & extracts: Mix until smooth.
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Mix dry in: Slowly blend flour + salt into wet mix. Dough should be soft, not sticky.
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Divide + dye: Split dough in half. Color one half red.
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Shape: Roll 1 tsp of each color into 4″ ropes. Twist and bend into candy cane shape.
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Bake: 8–10 min until bottoms are lightly golden. Cool 5 min on pan.
Notes
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Chill dough if too soft.
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Gel coloring avoids bleeding.
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Want more mint? Add ¼ tsp extra extract.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 110 / Cookie
- Fat: 6g / Cookie
- Carbohydrates: 13g / Cookie
- Protein: 1g / Cookie