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Candy Cane Cookies Recipe

Candy Cane Cookies Recipe
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★★★★★

5.2 from 9 reviews

These festive Candy Cane Cookies are a delightful holiday treat featuring a soft, buttery texture with a refreshing peppermint flavor. Swirled with red and white dough twisted into classic candy cane shapes, they’re perfect for sharing during Christmas celebrations or gifting to loved ones.

Ingredients

Scale

Main 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

For Coloring

  • Red food coloring (gel preferred)

Instructions

  1. Prep the oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together for about 3 to 4 minutes until the mixture is light and fluffy, which creates a perfect base for the cookies.
  3. Add egg and extracts: Incorporate the large egg, vanilla extract, and peppermint extract into the butter mixture, mixing until the batter is smooth and well combined.
  4. Mix dry ingredients: Gradually blend the all-purpose flour and salt into the wet ingredients, stirring gently until a soft but non-sticky dough forms.
  5. Divide and color dough: Split the dough into two equal portions. Add red gel food coloring to one half and knead gently until the color is evenly distributed.
  6. Shape candy canes: Roll out one teaspoon-sized portions of each colored dough into 4-inch long ropes. Twist one red and one white rope together, then carefully bend the top to create the classic candy cane shape.
  7. Bake the cookies: Place the shaped cookies on the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the bottoms are lightly golden. Remove from oven and let them cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • Use gel food coloring for vibrant color without altering the dough’s consistency.
  • Make sure the butter is softened but not melted for best results.
  • If dough is too sticky, chill it briefly before shaping.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For extra festive flair, you can drizzle melted white chocolate over the cooled cookies.

Nutrition

Keywords: Candy cane cookies, peppermint cookies, Christmas cookies, holiday cookies, festive treats

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