Description
Delicious and festive candy cane cookies perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- Red and green sugar for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until smooth.
- Add the egg, vanilla extract, and almond extract, mixing well.
- In another bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Divide the dough in half and add peppermint extract to one half, coloring it with red food coloring.
- Roll out small pieces of each dough into ropes and twist them together to form candy cane shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- Once cooled, sprinkle with red and green sugar for decoration.
Notes
- Store cookies in an airtight container for up to a week.
- For a more intense peppermint flavor, increase the peppermint extract.
- These cookies can be made ahead of time and frozen.
- Prep Time: 30 minutes
- Cook Time: 12 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: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg