5.0 from 54 votes
Candy Cane Cookies
Traditional candy cane shaped sugar cookies with a hint of peppermint are the perfect addition to your holiday baking!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 55 mins
Servings: 40 cookies
Calories: 83 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar sifted
- 1 large egg room temperature
- 1 ¼ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons Red food coloring or red gel, see note
Instructions
- In a medium mixing bowl, cream together the butter and powdered sugar with a hand mixer on medium speed until light and fluffy. Mix in the egg, peppermint extract and vanilla. Add in the flour and salt and mix well.
- Divide the dough in half and add red food coloring to half the dough; knead to combine. Shape both colors of dough into a 6-inch disk and wrap them in plastic wrap. Refrigerate for at least 2 hours.
- Preheat the oven to 350°F and line a large cookie sheet with silicone cookie mats or parchment paper.
- To shape the dough, roll 1 teaspoon of white dough on the counter to form a 4-inch rope, and repeat with 1 teaspoon of red dough. If the ropes are really soft, they can be refrigerated for about 10 minutes while rolling out more ropes.
- Place the red and white ropes side by side and gently roll together to form one rope. Gently twist the dough and continue twisting and rolling to form a 5-inch rope. If the rope is longer, gently nudge it back to 5-inches long without squishing the dough.
- Place the rope on the prepared baking sheet and curve the end to form a candy cane shape. Repeat with the remaining dough, placing the cookies about 1-inch apart.
- Bake in the preheated oven for 11 to 13 minutes or until cookies just barely begin to brown on the edges. Transfer to a cooling rack.
Cup of Yum
Notes
- If using gel coloring, you will need less than liquid food coloring.
- The dough is soft and may feel delicate, if it becomes too soft to handle, refrigerate the dough.
- I find the best method for preparing these cookies is to roll out the white ropes and then the red ropes and finally roll them all together.
- If desired, the peppermint extract can be left out of this recipe or it can be replaced with almond extract.
- Store these cookies in an airtight container for up to 4 days on the counter or freeze them for up to 4 months.
Nutrition Information
Calories
83
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
17mg
(6%)
Sodium
32mg
(1%)
Potassium
12mg
(0%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
149IU
(3%)
Calcium
3mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83 | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 32mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 149IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.