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Candy Cane Cookies Recipe

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★★★★★

4.6 from 141 reviews

Delight in these festive Candy Cane Cookies, featuring a soft and buttery dough infused with peppermint and vanilla extracts. The dough is divided into red and plain halves, twisted to create iconic candy cane shapes that are rolled in sugar and baked to a perfect, tender finish. Ideal for holiday celebrations or any time you want a charming, minty treat.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • Red gel food coloring, as needed

Finishing

  • ¼ cup granulated sugar (for rolling)

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or by hand until the mixture is light and fluffy, about 2-3 minutes.
  2. Add Egg and Extracts: Beat in the large egg until well combined. Then mix in the vanilla and peppermint extracts thoroughly to distribute the flavors evenly throughout the dough.
  3. Incorporate Flour and Salt: Gradually add the all-purpose flour and salt to the wet ingredients. Mix gently until a soft dough forms, being careful not to overwork it to keep the cookies tender.
  4. Divide and Color Dough: Split the dough into two equal halves. Leave one half plain and knead red gel food coloring into the other half until the color is uniform and vibrant.
  5. Chill Dough: Wrap both dough halves tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, which will make rolling and shaping easier.
  6. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal and clean up.
  7. Roll Dough Into Ropes: Take teaspoons of both red and plain dough and roll each into ropes approximately 4 inches long, ensuring they are evenly shaped.
  8. Shape Candy Canes: Twist together one red and one white rope to form a candy cane shape or a ring. Pinch the ends firmly to seal so the shape holds during baking.
  9. Coat with Sugar: Roll each shaped cookie gently in ¼ cup granulated sugar to give a sparkling, crunchy coating that enhances texture and sweetness.
  10. Bake Cookies: Place the cookies on the prepared baking sheets and bake for 8–10 minutes, or until the cookies are just set but not browned, preserving their soft texture.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.

Notes

  • Chilling the dough helps prevent spreading and makes shaping easier.
  • If red gel food coloring is not available, you can use powdered food color or omit coloring for a different look.
  • For a more intense peppermint flavor, adjust peppermint extract to taste but be cautious as it can be overpowering.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well before baking; shape and freeze on trays, then transfer to bags for longer storage.

Keywords: Candy Cane Cookies, peppermint cookies, holiday cookies, Christmas cookies, festive cookies, sugar cookies, peppermint extract, twisted cookies

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