Description
Classic Candy Cane Cookies are soft with a crisp exterior, flavored with peppermint to evoke the festive spirit of the holidays. These twisted red and white cookies are perfect for gifting or enjoying with a cup of hot cocoa during the winter season.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (227g)
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ teaspoons peppermint extract
Coloring and Topping
- 1 teaspoon red food coloring
- 3 tablespoons crushed peppermint candies
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined thoroughly.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and peppermint extract, scraping down the bowl once to ensure even mixing.
- Combine Flour Mixture: With the mixer on low speed, gradually add the flour mixture and beat just until incorporated. If flour remains at the bottom, remove the bowl and knead briefly by hand to combine fully.
- Color Half the Dough: Remove half of the dough to a separate bowl and add the red food coloring. Mix well until the color is rich and even. Use about 1 teaspoon of liquid food coloring or a few drops of gel until desired brightness is achieved.
- Chill Dough: Wrap each dough portion separately in plastic wrap and press into 1-inch thick disks. Refrigerate for 4 hours or until firm to the touch. Dough can be chilled for up to 3 days at this stage.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper for easy cleanup and cookie release.
- Shape Cookies: Cut both doughs into 1-inch cubes. Roll each cube into a ball. Lightly flour your work surface and gently roll each dough ball into a 5-inch-long rope by rolling up and down with your palm.
- Form Candy Canes: Place one white and one red rope side by side and carefully twist them together. Curve one end downward about an inch to form the candy cane handle. Place on the prepared baking sheets spaced 1 inch apart.
- Bake and Add Topping: Bake cookies for 10 minutes or until they appear dry on top. Immediately sprinkle the hot cookies with crushed peppermint candies while still on the baking sheet.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For a deeper red color, use gel food coloring and add a few drops at a time.
- If the dough feels too sticky to roll, chill it longer or dust the surface lightly with flour.
- Crushed peppermint candies add a nice crunch and festive touch; substitute with candy cane pieces if desired.
- Store cookies in an airtight container at room temperature for up to one week.
- Handle dyed dough separately to avoid color transfer when chilling.
Nutrition
- Serving Size: 1 serving
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 46 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 21 mg
