Description
Festive candy cane–shaped cookies made with buttery dough tinted red and twisted together, finished with a sweet peppermint sugar topping.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 1/2 tsp almond extract
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- Red food coloring
- 1/4 cup crushed candy canes
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together butter and powdered sugar until light and fluffy.
- Beat in egg, almond extract, and vanilla extract.
- In a separate bowl, whisk flour and salt, then add gradually to the wet ingredients to form a soft dough.
- Divide the dough in half; tint one half with red food coloring.
- Roll a small portion of each dough into ropes about 4–5 inches long, then twist together to form a candy cane shape.
- Place on prepared baking sheets, spacing evenly.
- Mix crushed candy canes and granulated sugar; sprinkle over cookies.
- Bake for 8–10 minutes or until set but not browned.
- Cool completely on a wire rack.
Notes
- Chill dough for 20 minutes if too soft to shape.
- Use gel food coloring for vibrant red color.
- Store cookies in an airtight container to keep them crisp.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American