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Candy Cane Cookies

Festive red and white twisted cookies flavored with peppermint and shaped into holiday wreaths. A buttery, sugary Christmas classic.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 24 Cookies
Course: Dessert, Snack
Cuisine: American, Christmas
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 tsp peppermint extract
  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 0.5 tsp red gel food coloring
Topping
  • 0.5 cup granulated sugar for coating
  • 2 tbsp crushed candy canes optional

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Mixing bowls

Method
 

  1. In a large bowl, cream together softened butter and powdered sugar until smooth.
  2. Mix in the egg, vanilla extract, and peppermint extract until fully combined.
  3. Gradually add flour and salt. Mix until a soft dough forms. Do not overmix.
  4. Divide dough in half. Tint one half with red gel food coloring. Wrap both halves in plastic and chill for 1 hour.
  5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  6. Pinch off small pieces of each dough (about 1 tsp each). Roll into 4-inch ropes.
  7. Twist a red rope and a white rope together. Shape into a circle (wreath) and pinch ends to seal.
  8. Press the top of the cookie into granulated sugar/crushed candy canes.
  9. Bake for 8-10 minutes. Cookies should be set but not browned. Cool on wire rack.

Notes

Handle the dough gently to keep the ropes from breaking. Keep dough chilled if not using immediately.