Description
A festive and fun Christmas cookie recipe that looks like candy canes.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- Red food coloring
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Leave one half plain and tint the other half with red food coloring until evenly colored.
- Chill both doughs for at least 30 minutes.
- On a lightly floured surface, roll out each color of dough into a rectangle about 1/4 inch thick.
- Cut the dough into strips about 1/2 inch wide.
- Gently twist two strips together, one red and one white, to form a candy cane shape.
- Place the cookies on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, add a few drops of peppermint extract to the white dough.
- You can adjust the amount of red food coloring to achieve your desired shade.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: candy cane cookies, Christmas cookies, holiday baking, festive treats, peppermint cookies, sugar cookies