Festive Christmas Candy Cane Cookies Recipe

Ingredients

• 1 cup margarine
• 0.5 cup white sugar
• 0.5 cup confectioners' sugar
• 1 egg egg
• 1 teaspoon vanilla extract
• 0.5 teaspoon peppermint extract
• 2.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon red food coloring
• 0.5 cup peppermint candy canes, crushed
• 0.5 cup white sugar for decoration

Instructions

1. Gather all the necessary ingredients for your candy cane cookies.
2. In a large bowl, cream together butter, white sugar, and confectioners' sugar using an electric mixer. Then, beat in the egg, vanilla extract, and peppermint extract to create a flavorful base.
3. Combine flour and salt in a separate bowl, then gradually stir it into the butter mixture until everything is well blended for a smooth dough.
4. Wrap the cookie dough in plastic wrap or cover it in a bowl, and chill in the refrigerator for at least one hour to allow the dough to firm up.
5. Preheat your oven to 375 degrees F (190 degrees C). Grease your cookie sheets to prevent sticking. Divide the dough in half, and tint one half red by mixing in the food coloring.
6. Take a small portion of each dough color and roll them into 2-inch-long strands. Twist the red and white strands together to form a rope, and then curve one end to create the candy cane shape.
7. Carefully place the shaped candy cane cookies onto the prepared cookie sheets, leaving a little space between each cookie.
8. Bake the cookies in the preheated oven until they turn a lovely golden brown, which should take about 8 to 10 minutes. Keep a close eye on them to prevent burning.
9. In a small bowl, combine the crushed candy cane pieces with the remaining white sugar to create a sweet and festive topping.
10. While the cookies are still hot, gently roll them in the sugar and candy cane mixture, ensuring they are well coated. Allow the cookies to cool completely before serving and enjoying!

Nutrition

• Calories: 90 kcal
• Fat Content: 4 g
• Fiber Content: 0 g
• Sugar Content: 7 g
• Sodium Content: 71 mg
• Protein Content: 1 g
• Cholesterol Content: 4 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g