Candy Cane Cookies
These Candy Cane Cookies are a delicious holiday tradition! Peppermint or almond flavored sugar cookie dough, twisted into these charming cookies, will put a smile on everyone's face!
Servings 12 servings
Calories 296kcal
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup confectioner's sugar sifted
- 1 large egg
- 1 1/4 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons red food coloring
Instructions
- In a medium mixing bowl, cream together the butter and sugar until light and fluffy. Mix in egg, peppermint extract, and vanilla. Add in the flour and salt and mix well.
- Divide the dough in half and stir the red food coloring in half the dough. Shape both doughs into a disk and wrap in plastic wrap and refrigerate at least 4 hours.
- Preheat oven to 375 degrees. Line cookie sheets with silicone cookie mats or parchment paper.
- For each candy cane, pinch off a rounded teaspoon of each dough and roll into a rope, about 4 inches long. Place the red and the white ropes next to each other and pinch them together at the top. Twist the two doughs together then gently bend the top into a hook. Place directly on prepared cookie sheets. Bake in preheated oven 9-12 minutes or until cookies are set (do not brown or the cookies will be dry). When cookies are cool enough to handle, very carefully (they'll be super fragile) remove to a wire rack and cool completely.
Nutrition
Serving: 1cookie | Calories: 296kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 202mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 493IU | Calcium: 11mg | Iron: 2mg