Magic of Candy Cane Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven: Set your oven to 180°C (350°F) to prepare for baking the cookies.
- 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.
- 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.
- 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
