Candy Cane Cookies Recipe
Introduction
Candy Cane Cookies are festive, buttery treats perfect for the holiday season. With a delightful peppermint twist and a classic red-and-white swirl, they bring both flavor and fun to your cookie platter.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Red gel food coloring
- Granulated sugar for rolling
Instructions
- Step 1: Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Step 2: Add the egg, vanilla extract, and peppermint extract (if using), and beat until fully combined.
- Step 3: In a separate bowl, whisk together the flour and salt. Gradually mix into the wet ingredients to form a soft dough.
- Step 4: Divide the dough in half. Leave one portion plain and color the other with red gel food coloring.
- Step 5: Wrap both dough portions and chill in the refrigerator for 30–45 minutes.
- Step 6: Roll equal pieces of red and white dough into ropes, twist together, and form into candy cane or wreath shapes.
- Step 7: Roll shaped cookies in granulated sugar and place them on a lined baking sheet.
- Step 8: Bake at 350°F (175°C) for 8–10 minutes, just until the bottoms begin to lightly brown.
- Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For stronger peppermint flavor, add more peppermint extract gradually to taste.
- If you don’t have red gel food coloring, try using natural alternatives like beet juice powder.
- Use a fork to lightly press wreath shapes for a decorative touch before baking.
Storage
Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, layer with parchment paper. Reheat slightly in a microwave for a few seconds if you prefer a softer bite.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip the peppermint extract?
Yes, peppermint extract is optional. The cookies will still taste delicious with just the vanilla extract for a classic buttery flavor.
How do I prevent the red and white dough from mixing colors?
Chill the colored and plain dough separately before shaping, and handle them gently when twisting to keep the colors distinct.
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Candy Cane Cookies Recipe
- Total Time: 50 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
These festive Candy Cane Cookies combine classic sugar cookie dough with a peppermint twist and striking red and white colors, perfect for holiday celebrations. The dough is divided, colored, twisted into candy cane shapes, and baked until just lightly golden, creating a buttery, tender cookie with a hint of peppermint flavor.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Decorations
- Red gel food coloring
- Granulated sugar for rolling
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture becomes light and fluffy. This process incorporates air which helps to create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract (if using) until fully combined, ensuring an even distribution of flavors in the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to aerate and evenly distribute the salt.
- Combine Ingredients into Dough: Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms without overworking to keep the cookies tender.
- Divide and Color Dough: Divide the dough in half. Leave one half plain and color the other half with red gel food coloring, kneading gently until the color is even.
- Chill Dough: Wrap both dough portions tightly in plastic wrap and chill them in the refrigerator for 30 to 45 minutes to firm up and make rolling easier.
- Form Candy Cane Shapes: Roll equal-sized pieces of red and white dough into ropes, twist them together, and shape into candy cane or wreath forms for a festive look.
- Roll in Sugar and Prepare for Baking: Roll the shaped cookies in granulated sugar for a decorative sparkle, then place them on a lined baking sheet, spaced to allow for slight spreading.
- Bake Cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 8 to 10 minutes, just until the bottoms are lightly browned, ensuring they remain soft and tender.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- Using gel food coloring prevents the dough from becoming too wet as liquid food coloring might.
- Chilling the dough is key to easy handling and helps the cookies hold their shape during baking.
- For a stronger peppermint flavor, increase the peppermint extract to 1 teaspoon.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- You can substitute half the all-purpose flour with almond flour for a nutty flavor and slightly softer texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy Cane Cookies, sugar cookies, peppermint cookies, holiday cookies, Christmas cookies, festive cookies
