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Candy Cane Cookies

Delightful Candy Cane Cookies to Spark Your Holiday Spirit

These Candy Cane Cookies are a delightful way to bring a buttery mint flavor to your dessert table this holiday season.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 cups All-purpose flour Can substitute with gluten-free blend if needed.
  • 1 cup Unsalted butter Ensure it's softened for easy mixing.
  • 1 cup Granulated sugar Sweetens and helps achieve the classic texture.
  • 1 piece Egg Binds ingredients and aids in leavening.
  • 1 teaspoon Peppermint extract Use pure extract for a more intense taste.
For the Decoration
  • as needed Red and white food coloring Gel food coloring is preferable.
  • optional 1/2 cup Crushed candy canes Adds a crunchy peppermint finish.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add in the egg and peppermint extract, mixing well until fully combined.
  3. Gradually incorporate the all-purpose flour, mixing just until a soft dough forms.
  4. Divide the dough into two halves, adding red food coloring to one half and kneading until evenly colored.
  5. Roll small pieces of both doughs into ropes about 6 inches long and twist them together to form candy cane shapes.
  6. Place the cookies on a parchment-lined baking sheet, ensuring they are spaced apart.
  7. Chill the baking sheet with the cookies in the refrigerator for about 30 minutes.
  8. Preheat your oven to 350°F (175°C) while the cookies chill.
  9. Bake the cookies for 10-12 minutes, or until lightly golden around the edges.
  10. Remove the cookies from the oven, cool on the baking sheet for 5 minutes, then transfer to wire racks.
  11. Dust with powdered sugar or dip in melted white chocolate, then sprinkle with crushed candy canes.

Notes

For a softer texture, store cookies in the fridge.