Description
These Candy Cane Cookies are festive, buttery, and perfectly twisted treats ideal for the holiday season. Featuring a delightful peppermint flavor and a charming red and white swirl pattern, these cookies are as fun to make as they are to eat. With a tender texture and a hint of vanilla, they’re sure to be a seasonal favorite.
Ingredients
Scale
Dough
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract (or 1/2 teaspoon almond extract)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon red liquid food coloring, plus more as needed
Instructions
- Make the Base Dough: Beat 2 sticks of room temperature unsalted butter and 1 cup powdered sugar together in a stand mixer with the paddle attachment on medium speed until the mixture is fluffy and frosting-like. Scrape down the sides of the bowl to ensure even mixing. Then, beat in 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract. Scrape down the sides again to combine all ingredients thoroughly. With the mixer on low speed, gradually add 3 cups all-purpose flour and 1 teaspoon kosher salt, mixing just until no visible flour remains.
- Divide and Color the Dough: Use a stiff spatula to mix dough by hand a few times to work in any leftover flour. Remove half of the dough from the bowl and set aside. Add 1/2 teaspoon red liquid food coloring to the remaining dough in the bowl. Incorporate the color evenly using a spatula, kneading by hand or with the mixer on low speed. Add more food coloring as needed until the dough is a bright, vibrant red.
- Chill the Dough: Pat both the red and white dough into 1-inch thick discs and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days, to make the dough easier to roll and shape.
- Prepare to Bake: When ready to bake, position two oven racks to divide the oven into thirds and preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies: Unwrap both dough portions. For large cookies, pinch off 2-tablespoon portions of both red and white dough. Roll each into a thick rope about 6 inches long. Pinch a red and white rope together at one end, then gently twist them to combine. Repeat for all dough portions. If dough becomes difficult to handle or starts breaking, chill in the fridge for 15 minutes before continuing. For smaller cookies, pinch 1-tablespoon portions and roll into 4-inch ropes before twisting.
- Form Candy Cane Shapes: Place the twisted ropes onto the prepared baking sheets. Gently curve the top of each rope to create the classic candy cane hook shape, leaving a little space between cookies. Refrigerate the trays for 15 minutes to firm the dough, helping cookies maintain shape during baking.
- Bake the Cookies: Bake in the preheated oven until the bottom edges and tips just begin to turn golden brown—approximately 10 to 12 minutes for large cookies and about 8 minutes for small cookies. Remove from the oven and allow to cool for 10 minutes on the baking sheets, then transfer to wire racks to cool completely before serving.
Notes
- If the dough becomes too sticky or difficult to handle, chill it longer before shaping.
- The peppermint extract can be substituted with almond extract for a different but delicious flavor twist.
- Ensure not to overbake; cookies should just begin to brown to keep them tender.
- Use a stand mixer with a paddle attachment or a strong hand mixer for best results.
- For vibrant red dough, liquid food coloring works best; gel food coloring may alter dough consistency.
