Peppermint Candy Cane Cookies

These Red and White Twisted Peppermint Candy Cane Cookies are a festive and fun holiday treat. A soft and buttery sugar cookie dough, infused with peppermint flavor, forms the base of these charming cookies. The dough is divided and naturally colored red, then twisted together to create the iconic candy cane swirl. These peppermint candy cane cookies are not only beautiful to look at but also deliciously festive to eat. The combination of the sweet sugar cookie and refreshing peppermint makes them the perfect addition to any holiday cookie platter. Baking these cookies is a fun activity for the whole family, and the results are sure to impress both young and old.

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Peppermint Candy Cane Cookies

Prep Time35 minutes mins

Cook Time16 minutes mins

Total Time51 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 24

Ingredients

• 1 cup Butter (room temperature)
• 1 1/2 cup Cane sugar
• 2 Eggs
• 1 tsp Peppermint extract
• 2 tsp Vanilla extract
• 1 tsp Salt
• 1/2 tsp Baking soda
• 3 3/4 cup Einkorn flour (or 3 c all purpose flour)
• 2 package Red food dye (I used of Go Supernatural natural food dye, use what you prefer)

Instructions

• In a bowl of a stand mixer with paddle attachment or in a bowl with a hand mixer, add 1 cup Butter and 1 1/2 cup Cane sugar. Beat for 3 minutes
• Then add 2 Eggs, 1 tsp Peppermint extract, and 2 tsp Vanilla extract, continue to beat another 2 minutes
• Turn off mixer, add in 1 tsp Salt, 1/2 tsp Baking soda, and 3 3/4 cup Einkorn flour. Mix just until flour is combined
• Divide dough in half and place in two separate bowls
• Dye one bowl with 2 package Red food dye until its a bright red color (start low and you can always add!) Leave the other bowl white
• Freeze dough for 10 minutes in freezer, preheat oven to 350 degrees and line 2 cookie sheets with parchment
• Remove dough, grab 1 teaspoon of each other, roll into a ball
• Then roll out both colors into logs about 6-8 inches long, press colors together lightly
• Then twist them about 3-4 x so colors appear braided, shape into candy cane shape and place on cookie sheet
• Continue until cookie sheets are filled
• Bake at 350 degrees for 14-16 minutes until done but not brown
• Cool and enjoy!

Notes

Storage

• Store at room temperature for 4-5 days or you can freeze for up to 2 months! Allow to come to room temperature before eating, about 1-2 hours