Fun Peppermint Candy Cane Cookies Recipe Is Simple to Make by Chef Gigi
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When you think of your favorite Christmas cookies, which ones top the list? For me, peppermint candy cane cookies are a holiday must-have! I’m getting back to my roots with the first cookie recipe I ever made, at the ripe ol' age of 7. Thank you for the inspiration, Betty Crocker.
With 12 delicious ingredients, this peppermint candy cane holiday cookie is a festive childhood favorite. It's absolutely perfect dipped into coffee, tea or milk, or for leaving under the Christmas tree for Santa. Here's your easy shopping list: sugar, butter, whole milk, vanilla extract, peppermint extract, egg, flour, baking powder, salt, red food coloring, peppermint candies and additional sugar for dusting.
This easy, delicious Christmas cookie recipe makes the most wonderful holiday dessert. Be sure to make plenty so you can give some away as gifts to friends and family!
Cuisine: American
Prep Time: 30 minutes plus 4 hours to chill
Cook Time: 8 to 12 minutes
Total Time: 38 to 42 minutes plus 4 hours to chill
Servings: 20
Ingredients
- 1 cup granulated sugar
- 1 cup butter, softened
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red food color or beet powder, if going au natural
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons granulated sugar or powdered sugar, for dusting
Recipe Notes
- If you want these cookies to be gluten-free, use gluten-free flour.
- This recipe can easily be doubled.
- This recipe makes around 20 cookies, depending on the size.
- Dust the cookies with additional sugar or powdered sugar, if desired.
- Store the cookies in an airtight container.
Here’s how to make it:
- In a mixing bowl or the bowl of your stand mixer combine the sugar, butter, milk, vanilla, peppermint extract and egg. Whip until combined, about 2 to 3 minutes. Add flour, baking powder and salt. Mix to combine.
- Divide dough in half. Stir food coloring or beet powder into half of the dough. Wrap in plastic wrap and refrigerate at least 4 hours.
- Stir together peppermint candy and 2 tablespoon sugar. Set aside.
- For each candy cane, shape 1 rounded teaspoon of dough from each color and roll into a 4-inch rope by rolling back and forth on floured surface. Place one red and white rope side by side and press together lightly. Twist.
- Place on an ungreased cookie sheet. Curve the top of the cookie down to form handle of cane.
- Bake in a preheated 375-degree F oven for 8 to 12 minutes, or until set and very light brown. Immediately sprinkle sugar and peppermint candy mixture over cookies while warm. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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