Candy Cane Cookies

Bring the festive spirit to your kitchen with these buttery Candy Cane Cookies. Fun to make and delightful to eat, they’re the perfect treat for holiday gatherings or as a homemade gift.

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Servings

28 cookies

Prep Time

55 minutes

Cook Time

8 minutes

Recipe by

Olive & Whisk

4 cups	all-purpose flour
4 tbsp	cornstarch
1 tsp	salt
1 ¼ cups	granulated sugar
1 cup	Plugrà unsalted butter, softened
2	large eggs
2 tsp	vanilla extract
½ tsp	peppermint extract (or substitute with vanilla)

1	In a medium bowl, whisk together the flour, cornstarch, and salt, then set aside.
2	In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
3	Add the eggs, vanilla extract, and peppermint extract (if using), and mix until well combined.
4	Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5	Take a teaspoon-sized piece of dough from each color and roll into two 4-inch ropes.
6	Twist the ropes together gently, then curve the top to form a candy cane shape, trimming the ends for a clean edge.
7	Place the cookies on a parchment-lined baking sheet, leaving space between each, and chill for 20 minutes while preheating the oven to 375°F.
8	Bake the cookies for 8 minutes, or until the edges are set but not browned.
9	Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.