Peppermint Candy Cane Cookies

These Peppermint Candy Cane Cookies are a Must

Pepé is excited because we are about to make Peppermint Candy Cane Cookies. These are one of our favorite holiday cookies and we make them every year.  

I’m not sure why peppermint flavored treats are mainly a winter or holiday thing, but it’s kinda like how pumpkin spice is a fall thing. I just know that they are a fun, easy and festive cookie that will make your cookie platter pop with holiday joy. 

Pepé has a candy cane joke for you

I like my candy canes and peppermints not cracked and in mint condition. I didn’t say it was a good joke, but the cookies are fantastic. 

History of the Candy Cane

Ok, I’m not sure if any of this is true, but it was an interesting read.

Scroll below for step-by-step instructions

Peppermint Candy Cane Cookies

Stacey Mincoff

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Course Dessert

Cuisine American

Servings 55 Cookies

Calories 60 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 Cup Powdered Sugar
• 1 Cup Unsalted Butter room temp
• 1 Egg
• 2 Teaspoons Peppermint Extract
• 1/2 Teaspoon Vanilla
• 1 Teaspoon Salt
• 2 1/2 Cups All Purpose Flour
• Red Gel Food Coloring

Instructions

 

• Preheat oven to 375°F/190°C/Gas Mark 5 (see first note for convection baking)
• Mix powdered sugar and butter together, then add the egg, peppermint extract, vanilla and salt.
• Slowly start adding all the flour and mix until fully blended.
• Divide dough in half (see second note).
• Place one half of the dough back in the bowl and add red gel food dye until you reach the desired color. Start with 2-3 drops and blend completly before adding anymore.
• Measure one teaspoon of each color of dough and roll each into 3.5”/8.9mm ropes (see third note).
• Gently twist one rope each color together and curve the top to resemble a candy cane.
• Bake for 8-9 minutes. They might have a tiny tint of light brown, but no more. 

Notes

Convection: If using convection oven, reduce heat to 350°F -365°F and bake for 7-8 minutes (each oven is different)

Dividing the dough in half: A kitchen scale is a great way easily measure the dough into halves so you don’t end up with too much of one color.

Measuring: Measure out several individual teaspoons of the red dough, then do the same with the white dough. I do this in batches of about 20. Then roll into a rope measure one rope at 3.5 inches/8.9mm long. Use that as a guide for all the rest so you don’t have to measure each one.

 

Nutrition

Calories: 60kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 44mgPotassium: 8mgFiber: 0.2gSugar: 2gVitamin A: 107IUCalcium: 2mgIron: 0.3mg

Keyword Candy Cane Cookies, Christmas Cookies, Cookie Exchange, Desserts, Holiday, Peppermint, Peppermint Cookies, Shaped Cookies, Winter

Tried this recipe?Let us know how it was!

Step-By-Step Instructions

Preheat oven to 375°F/190°C/Gas Mark 5 (see first note for convection baking)

Mix powdered sugar and butter together, then add the egg, peppermint extract, vanilla and salt.

Slowly start adding all the flour and mix until fully blended.

Divide dough in half (see second note).

Place one half of the dough back in the bowl and add red gel food dye until you reach the desired color. Start with 2-3 drops and blend completly before adding anymore.

Measure one teaspoon of each color of dough and roll each into 3.5”/8.9mm ropes (see third note).

Gently twist one rope each color together and curve the top to resemble a candy cane.

Bake for 8-9 minutes. They might have a tiny tint of light brown, but no more.