Magic of Candy Cane Cookies Recipe

Introduction

These Candy Cane Cookies bring festive cheer with their classic red and white swirl and a hint of peppermint. Soft, buttery, and easy to shape, they’re a delightful treat for the holidays or any time you want a sweet seasonal snack.

Ingredients

• 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. Step 1: In a large bowl, beat the softened butter and powdered sugar together until the mixture is smooth and fluffy.
2. Step 2: Add the egg, vanilla extract, and peppermint extract to the butter mixture and mix well to combine.
3. Step 3: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
4. Step 4: Divide the dough evenly in half. Add red gel food coloring to one half and knead gently until the color is evenly distributed.
5. Step 5: Wrap each portion of dough tightly in plastic wrap and chill in the refrigerator for 1 hour.
6. Step 6: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. Step 7: Roll equal-sized pieces of red and white dough into ropes. Twist the two ropes together and shape each twist into a candy cane form.
8. Step 8: Place the shaped cookies on the prepared baking sheet, spacing them slightly apart.
9. Step 9: Bake for 8–10 minutes, or until the cookies are just set. Allow to cool on the baking sheet before transferring to a wire rack or serving plate.

Tips & Variations

• For extra peppermint flavor, add a few crushed candy canes on top of the cookies before baking.
• Use gel food coloring to avoid altering the dough’s consistency with liquid coloring.
• Try shaping the twisted ropes into simple spirals for a quick alternative to candy canes.
• If peppermint extract is unavailable, substitute with a drop of almond or vanilla extract for a different twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Reheat if desired by warming a few seconds in a microwave or enjoying at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended as it provides vibrant color without changing the dough’s texture. Using liquid colors may make the dough too soft or sticky.

How do I keep the candy cane shape from unrolling?

Chilling the dough before shaping helps it hold its form better. Also, gently pressing the twisted ropes together before shaping into candy canes helps them maintain their shape during baking.

Magic of Candy Cane Cookies Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

These festive Candy Cane Cookies combine the classic sweetness of sugar cookies with refreshing peppermint flavor and a vibrant red-and-white swirl, shaped perfectly like candy canes. Ideal for holiday celebrations, they are soft, buttery, and imbued with a delightful hint of mint, making them a fun and tasty seasonal treat.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 24 candy cane 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 butter and powdered sugar together in a mixing bowl until the mixture is smooth and fluffy, ensuring a light texture for the cookies.
2. Add Flavorings and Egg: Mix in the large egg at room temperature, then add vanilla extract and peppermint extract. Stir to evenly combine all the wet ingredients.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to distribute the salt evenly in the flour.
4. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing carefully until a consistent dough forms without overmixing.
5. Divide and Color Dough: Divide the dough into two equal parts. Add red gel food coloring to one half and knead gently until the color is thoroughly incorporated.
6. Chill Dough: Wrap each half of the dough separately in plastic wrap and chill them in the refrigerator for 1 hour to firm up and make them easier to handle.
7. Preheat Oven: Preheat your oven to 180°C (350°F) to get it ready for baking.
8. Shape the Candy Canes: Roll equal sized pieces of both the red and white dough into ropes. Twist the ropes together gently, then shape them into classic candy cane shapes and place them onto a parchment-lined baking sheet.
9. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, just until the edges are set and the cookies are firm but not browned.
10. Cool and Serve: Allow the cookies to cool completely on the baking trays before serving to let them set properly and maintain their shape.

Notes

• Use gel food coloring to achieve vibrant colors without altering dough consistency.
• Chilling the dough is crucial to prevent spreading and makes shaping easier.
• Do not overbake to keep cookies soft and tender.
• Store cookies in an airtight container at room temperature for up to one week.
• For enhanced peppermint flavor, add crushed candy canes to the dough or as decoration after baking.

Keywords: Candy Cane Cookies, Peppermint Cookies, Holiday Cookies, Christmas Cookies, Sugar Cookies