Candy Cane Cookies

These Candy Cane Cookies are perfect for the holidays! A fun red and white sugar cookie twisted to look just like the peppermint candy. Always a favorite and a great addition to your cookie tray.

Course Dessert

Cuisine American

Keyword Christmas, cookie, edible cookie dough, holiday, peppermint, shortbread

Prep Time 10

Cook Time 9

assembly 20

Total Time 39

Servings servings

Calories 114kcal

Author Jesseca

Ingredients

1/2 cup unsalted butter softened
1/2 cup shortening*
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2½ cups all-purpose flour
1/2 teaspoon salt
1-2 teaspoons red food color
1/2 cup white sanding sugar

US Customary - Metric

Instructions

Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper or silicone baking mats and set aside for later.
Add the butter, shortening and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat on low for 2 minutes, or until the mixture has combined. Increase the speed and beat for 1 minute more.
Add the egg and extracts followed by the flour and salt. Continue to mix for 2 minutes, or until the dough has formed.
Divide the dough in half. For one half of the dough, add 1-2 teaspoons of red food color and mix until combined and the dough is pink or red.
Roll 2 teaspoons of the white dough into a 4 to 5 inch log. Repeat with 2 teaspoons of red dough. Place the strands together and gently twist to form the candy cane shape.
Place each cookie on the prepared trays. If using, sprinkle with white sanding sugar. Bake 8-9 minutes, or until the edges have slightly lifted from the tray.
Remove from the tray and enjoy!

Notes

*Shortening is used to help keep the shape of the cookie as it bakes. You can substitute this with butter.

Nutrition