Magic of Candy Cane Cookies Recipe

Introduction

These Candy Cane Cookies bring a festive touch to any holiday gathering with their delightful peppermint flavor and charming twisted design. Soft, buttery, and lightly sweetened, they’re as fun to make as they are to eat.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2½ cups all-purpose flour
• ½ teaspoon salt
• Red gel food coloring

Instructions

1. Step 1: Beat the softened butter and powdered sugar together until the mixture is smooth and fluffy.
2. Step 2: Mix in the egg, vanilla extract, and peppermint extract until fully combined.
3. Step 3: In a separate bowl, whisk the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until the dough comes together.
4. Step 4: Divide the dough evenly in half. Add red gel food coloring to one half and knead gently to distribute the color evenly.
5. Step 5: Wrap both portions of dough separately in plastic wrap and chill in the refrigerator for 1 hour.
6. Step 6: Preheat your oven to 180°C (350°F).
7. Step 7: Roll equal portions of red and white dough into ropes. Twist them together and then shape each twist into a candy cane form.
8. Step 8: Place the shaped cookies onto a parchment-lined baking sheet, spacing them slightly apart.
9. Step 9: Bake for 8–10 minutes, or until the cookies are just set. Allow them to cool on the baking trays before serving.

Tips & Variations

• Use gel food coloring for vibrant colors without altering the dough’s texture. If you prefer, you can try different colors for a playful twist.
• Add finely crushed peppermint candies to the dough for an extra burst of minty flavor and a crunchy texture.
• Make smaller candy cane shapes to serve as festive bite-sized treats or desserts for children.
• For a richer flavor, chill the dough overnight to let the peppermint and vanilla extracts meld together more deeply.

Storage

Store the cookies in an airtight container at room temperature for up to one week to maintain their freshness. To keep them longer, freeze the baked cookies for up to three months; thaw at room temperature before serving. Reheating is not necessary, but warming briefly in a low oven can refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled overnight. This helps deepen the flavors and makes rolling easier.

How do I prevent the candy cane cookies from spreading too much while baking?

Ensure the dough is well chilled before shaping and baking. Also, avoid using too much butter or overly soft dough to keep the shapes firm during baking.

Magic of Candy Cane Cookies Recipe

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★★★★★

4.8 from 52 reviews

These Magic Candy Cane Cookies are festive, peppermint-flavored treats perfect for the holiday season. Combining classic buttery sugar cookie dough with a hint of peppermint extract and vibrant red coloring, these twisted candy cane-shaped cookies are as delightful to look at as they are to eat. They offer a crisp exterior with a tender, melt-in-your-mouth center, ideal for Christmas celebrations and cookie exchanges.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2½ cups all-purpose flour
• ½ tsp salt
• Red gel food coloring

Instructions

1. Prepare the Butter and Sugar: Beat the softened unsalted butter and powdered sugar together until the mixture is smooth and fluffy, which provides a light base for the cookie dough.
2. Add Egg and Extracts: Mix in the large room temperature egg, vanilla extract, and peppermint extract until fully combined to infuse flavor and moisture.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing gently to form a soft dough.
4. Divide and Color Dough: Split the dough evenly into two portions. Add red gel food coloring to one half, kneading until the color is uniform, leaving the other half plain for contrast.
5. Chill Dough: Wrap each portion of dough tightly in plastic wrap and refrigerate for 1 hour. Chilling firms the dough, making it easier to roll and shape.
6. Preheat Oven: Set your oven to 180°C (350°F) to preheat while dough chills.
7. Shape Candy Canes: Roll equal amounts of red and white dough separately into ropes of equal length and thickness. Twist the ropes together and carefully form them into candy cane shapes, ensuring the twisted pattern showcases both colors.
8. Arrange and Bake: Place the formed candy canes onto a baking sheet lined with parchment paper, spaced apart to allow for slight spreading. Bake in the preheated oven for 8 to 10 minutes, just until set and slightly firm to the touch.
9. Cool and Serve: Remove cookies from the oven and allow them to cool completely on the baking sheet to set completely before serving or storing.

Notes

• Do not overbake; cookies should remain slightly soft for a tender bite.
• Use gel food coloring to maintain dough consistency without adding extra moisture.
• Chilling the dough is crucial for easier shaping and minimizing spreading during baking.
• For a stronger peppermint flavor, adjust peppermint extract amount but be cautious to avoid bitterness.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: candy cane cookies, peppermint cookies, Christmas cookies, holiday baking, festive cookies