Description
A delightful Candy Cane Cookie recipe that’s perfect for the holiday season, sure to impress your guests with its festive appearance and flavor.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Red gel food coloring
- ½ cup crushed peppermint candy canes (optional for garnish)
- 2 tablespoons granulated sugar (optional for sprinkling)
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
- Beat in the egg, vanilla extract, and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Divide the dough evenly into two portions and tint one with red food coloring.
- Wrap each portion in plastic wrap and refrigerate for about 1 hour.
- Take one teaspoon of red dough and one teaspoon of plain dough, roll into a rope, twist together, and curve one end to form a candy cane.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place cookie shapes 2 inches apart and bake for 9–10 minutes.
- While the cookies are still warm, sprinkle crushed candy cane or sugar over the top and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for better shaping and to prevent spreading.
- Feel free to customize the sprinkles based on your preference.
- These cookies can be made ahead of time and stored in an airtight container.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg