Description

Master the art of making Candy Cane Cookies — festive red-and-white twisted treats with buttery, peppermint-infused dough that look stunning and taste incredible for the holidays.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
½ tsp peppermint extract (optional)
2½ cups all-purpose flour
½ tsp fine sea salt
Red gel food coloring
Granulated sugar for rolling
Optional: crushed peppermint candies for decoration

Instructions

Cream softened butter and granulated sugar together for 2–3 minutes until light and fluffy.
Add egg, vanilla, and peppermint extract; beat until smooth and combined.
In a separate bowl, whisk flour and sea salt. Gradually add to wet mixture, mixing just until combined.
Divide dough in half. Leave one portion plain and tint the other with red gel coloring until vibrant.
Wrap each portion in plastic wrap and chill for 30–45 minutes.
Roll 1½ tbsp portions of red and white dough into 6-inch ropes. Twist together and form into candy cane shapes.
Roll each shaped cookie in granulated sugar and place on parchment-lined baking sheets.
Chill shaped cookies on the sheet for 15 minutes before baking.
Bake at 350°F (175°C) for 8–10 minutes, until bottoms just begin to turn golden.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Chilling the dough twice is key to maintaining shape and preventing spread. Use gel coloring for deep red tones without altering texture. Store cookies airtight for up to a week or freeze for up to three months.

Prep Time: 15 minutes
Cook Time: 8–10 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 155
Sugar: 13g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg

Keywords: candy cane cookies, peppermint cookies, Christmas cookies, holiday baking, festive treats