Get ready to transform your kitchen into a winter wonderland with these irresistible Candy Cane Cookies that are about to become your new holiday obsession! Imagine biting into a buttery, melt-in-your-mouth cookie infused with peppermint magic and sprinkled with festive candy cane pieces. These aren't just cookies - they're edible memories of holiday cheer that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cookies are guaranteed to bring joy, sparkle, and deliciousness to your holiday celebrations!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon peppermint extract
- Red and white candy cane pieces for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, salt, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Once the dough is ready, use your hands to form it into a ball. Wrap the dough in plastic wrap and refrigerate for about 15 minutes to firm up.
- After chilling, remove the dough from the refrigerator. Take small portions of dough and roll them into 1-inch balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Using your fingers or a small rolling pin, gently flatten each ball into a disk shape, about 1/4 inch thick.
- Sprinkle the red and white candy cane pieces evenly over the top of each cookie, pressing them lightly into the dough to ensure they stick.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Candy Cane Cookies with a festive touch!
Tips
- Keep your butter at room temperature for the perfect creamy texture, but not too soft.
- Chill the dough for at least 15 minutes to prevent spreading and maintain the cookie's shape.
- Use parchment paper to ensure easy cookie removal and prevent burning.
- Don't overmix the dough - this can lead to tough cookies.
- Press candy cane pieces gently into the cookies before baking to ensure they stick.
- Let cookies cool completely on a wire rack to maintain their crisp texture.
- Store in an airtight container to keep them fresh for up to 5 days.
- For extra festive flair, consider drizzling with white chocolate or adding a light dusting of powdered sugar.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 15g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
