Magic of Candy Cane Cookies Recipe

Introduction

These Candy Cane Cookies bring festive cheer with their sweet peppermint flavor and charming red-and-white twist. Perfect for holiday gatherings or as thoughtful gifts, they combine a tender buttery base with a refreshing hint of peppermint.

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: 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 until fully combined.
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 a soft dough forms.
4. Step 4: Divide the dough in half. Add red gel food coloring to one half and knead until the color is evenly distributed.
5. Step 5: Wrap both dough halves separately in plastic wrap and chill in the refrigerator for at least 1 hour.
6. Step 6: Preheat your oven to 180°C (350°F). On a lightly floured surface, roll equal portions of red and white dough into ropes. Twist the ropes together and shape into candy cane forms.
7. Step 7: Place the formed candy cane cookies on a parchment-lined baking sheet, spacing them slightly apart.
8. Step 8: Bake for 8 to 10 minutes, or until the cookies are just set and slightly firm to the touch. Allow them to cool on the trays before serving.

Tips & Variations

• For a more intense peppermint flavor, add a small amount of crushed candy cane pieces to the dough.
• If you don’t have red gel food coloring, you can substitute with natural beet juice powder for a subtle color.
• Use white chocolate chips or drizzle melted white chocolate over cooled cookies for added sweetness and decoration.
• Chilling the dough helps prevent spreading and keeps the candy cane shapes sharp and defined.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to 3 months, thawing at room temperature before enjoying. If you prefer warm cookies, reheat gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring is preferred because it adds vibrant color without changing the dough’s texture. Regular liquid food coloring may make the dough softer or stickier.

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

Make sure to chill the dough thoroughly before shaping and baking. Also, avoid overworking the dough, which can release too much butter and cause spreading.

Magic of Candy Cane Cookies Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

These festive Candy Cane Cookies combine the classic flavors of peppermint and vanilla in a delightful swirl of red and white dough. Perfectly soft and subtly sweet, these cookies bring holiday magic to your kitchen with their charming candy cane shape and irresistible taste.

• Author: Maya
• 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 dough base: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is smooth and fluffy. This helps create a light and tender cookie texture.
2. Add flavorings and egg: Mix in the large egg, vanilla extract, and peppermint extract thoroughly to combine all wet ingredients and infuse the dough with classic holiday flavors.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until a consistent dough forms.
4. Divide and color dough: Split the dough evenly into two portions. Add red gel food coloring to one half and knead gently to distribute the color evenly without overmixing.
5. Chill the dough: Wrap each portion of dough tightly in plastic wrap. Refrigerate for 1 hour to firm up the dough, making it easier to shape and ensuring the cookies hold their form during baking.
6. Preheat oven: Set your oven to 180°C (350°F) to prepare for baking the cookies.
7. Shape the cookies: Roll equal lengths of red and white dough into ropes. Twist these ropes together, then carefully shape them into classic candy cane forms.
8. Bake the cookies: Place the shaped candy cane cookies onto a parchment-lined baking sheet. Bake in the preheated oven for 8–10 minutes, or until they are just set to maintain a tender texture.
9. Cool and serve: Remove the cookies from the oven and let them cool completely on the baking trays before serving. This prevents breakage and allows flavors to settle.

Notes

• Make sure the butter is softened, not melted, for the best dough consistency.
• If red gel food coloring is unavailable, you can substitute with liquid red food coloring but use sparingly to avoid affecting dough texture.
• Chilling is crucial for easier handling and to keep the candy cane shapes intact during baking.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For extra peppermint flavor, garnish with crushed candy canes before baking, pressing them gently onto the shaped dough.

Keywords: Candy Cane Cookies, Peppermint Cookies, Christmas Cookies, Holiday Baking, Festive Cookies