Description
Soft, buttery, and infused with peppermint cheer, these holiday cookies are as fun to make as they are to eat. Twisted into whimsical red-and-white candy canes, they bring instant joy to cookie platters, holiday tins, and cozy evenings by the Christmas tree. A recipe that’s equal parts nostalgia and magic.
Ingredients
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1 cup unsalted butter, softened
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1 cup powdered sugar, sifted
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1 large egg, room temp
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1 tsp vanilla extract
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½ tsp peppermint extract
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2 ½ cups all-purpose flour
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½ tsp salt
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Red gel food coloring (or beet paste for natural color)
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Optional: Coarse sugar or sparkling sugar for garnish
Instructions
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Cream base: Beat butter + powdered sugar until light and fluffy (2–3 min).
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Add wet: Mix in egg, vanilla, and peppermint until smooth.
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Add dry: Whisk flour + salt separately, then mix into wet until just combined.
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Divide & color: Split dough in half. Tint one half red. Wrap both and chill 30 min.
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Preheat: Oven to 350°F (175°C). Line baking sheets with parchment.
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Shape: Roll 1 tsp of plain dough + 1 tsp of red dough into 4–5 inch ropes. Twist together, bend into candy cane shape. Place 2 inches apart on sheets.
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Bake: 9–11 min until set (edges barely golden). Do not overbake.
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Cool: Rest on sheet 5 min, then transfer to a wire rack. Garnish with sugar if desired.
Notes
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Chocolate Drizzle: Add melted white chocolate + crushed candy canes.
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Flavor Twist: Mix in a dash of cinnamon or nutmeg with the flour.
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Grinch Style: Swap red for green food coloring.
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Allergy-Friendly: Use gluten-free flour blend or dairy-free butter.
- Prep Time: 30 min
- Cook Time: 10 min