Description
Festive candy cane cookies with red and white swirls, soft buttery texture, and classic vanilla flavor, perfect for holiday baking and gifting.
Ingredients
Units
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- 2 1/2 cups all purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- Red food coloring a few drops
- 2 tablespoons powdered sugar optional
Instructions
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs, vanilla extract, almond extract, and salt. Mix well.
- Gradually mix in flour until a soft dough forms.
- Divide dough in half. Tint one half red with food coloring. Chill 30 minutes.
- Roll small pieces of each color into 5 inch ropes. Twist together and curve into candy cane shape.
- Place on baking sheet and bake 8 to 10 minutes until lightly golden at edges.
- Cool completely and dust with powdered sugar if desired.
Notes
- Chill dough before shaping for easier handling.
- Do not overbake to keep cookies soft.
- Store in airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg