Say yes to all the cookies this year. These Candy Cane Cookies are so festive and flavorful, you can’t go wrong making them.
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter 2 sticks, softened
- ½ cup milk whole or 2%
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg room temperature
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Red paste food coloring
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a bowl of the stand mixer or large bowl, beat together sugar and butter until light and fluffy. Beat in milk and extracts until well combined.
- Add egg and beat well. Gradually add flour mixture until well blended.
- Divide dough in half. Place half of the dough in a separate bowl and color with food coloring.
- Cover both with plastic wrap and place refrigerator to chill at least 4 hours.
- Remove from refrigerator and preheat oven to 375° F (180° C). Line baking sheets with parchment paper or a silicone mat.
- For each candy cane, scoop 1 rounded tablespoon of each color of dough and roll each into a 6-inch rope.
- Place white rope next to red rope, pressing together slightly and lightly twist by holding each end and turning. Place on a prepared cookie sheet and curve the top to form cane.
- Bake 8-10 minutes or until cookies are set and light brown.
- Remove from oven and cool on a wire rack.
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 39mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 205IU | Calcium: 18mg | Iron: 1mg
Nutrition information isn’t always accurate.
Equipment
Cookie Sheet, 20 x 15.5 in
Recipe Video
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