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Candy Cane Cookies Recipe

Candy Cane Cookies Recipe
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★★★★★

5.1 from 5 reviews

Delightful Candy Cane Cookies that combine classic buttery sweetness with a refreshing hint of peppermint, perfect for holiday celebrations or festive treats.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract

Dry Ingredients

  • 2½ cups all-purpose flour
  • ½ tsp salt

Other

  • Red food coloring (gel preferred)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is fluffy and light, approximately 3 to 4 minutes.
  3. Add Egg and Extracts: Incorporate the large room temperature egg, vanilla extract, and peppermint extract into the creamed mixture. Mix thoroughly until the batter is smooth and uniform.
  4. Combine Dry Ingredients: Gradually blend the all-purpose flour and salt into the wet mixture, mixing slowly to avoid flour clouds. The dough should form a soft consistency that is not sticky to the touch.
  5. Divide and Color the Dough: Split the dough evenly into two portions. Add red gel food coloring to one half and mix well until the color is consistent.
  6. Shape the Cookies: Roll out approximately 1 teaspoon-sized portions from each colored dough into 4-inch ropes. Twist the red and plain ropes together gently, then bend the twisted ropes into the classic candy cane shape.
  7. Bake: Place the shaped cookies on the prepared baking sheets and bake for 8 to 10 minutes or until the bottoms are lightly golden brown. Once baked, allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For the best peppermint flavor, use pure peppermint extract rather than artificial flavoring.
  • Gel food coloring is preferred as it does not alter the dough consistency unlike liquid food coloring.
  • Ensure the butter is softened but not melted for easier creaming and better dough texture.
  • Avoid overbaking to keep cookies soft with slightly crisp edges.
  • If dough becomes too sticky, chill for 10-15 minutes before shaping.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: Candy Cane Cookies, peppermint cookies, holiday cookies, Christmas cookies, twisted cookies

Find it online: https://thefoodrecipe.com/candy-cane-cookies-recipe/