Description
Candy Cane Cookies are a festive holiday treat featuring a soft and buttery cookie dough flavored with peppermint extract. These cookies are uniquely twisted in red and white ropes to resemble classic candy canes, making them perfect for Christmas celebrations. With a slight crisp on the edges and a tender center, they’re decorated optionally with sprinkles or peppermint crunch for an extra holiday touch.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup (224g) unsalted butter, room temperature
- 1 cup (207g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
Additional Ingredients
- Red gel icing color
- Sprinkles or peppermint crunch, optional
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a large mixer bowl, beat the unsalted butter and granulated sugar on medium speed until the mixture turns light in color and becomes fluffy. This usually indicates enough air has been incorporated.
- Add Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter and sugar mixture. Beat until all ingredients are well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until the dough forms and is well incorporated. Avoid overmixing to ensure tender cookies.
- Color the Dough: Divide the dough into two equal parts. Add red gel icing color to one half and mix until evenly colored. The other half remains white.
- Refrigerate Dough: Place both dough portions in the refrigerator for 2 to 3 hours to firm up, which makes shaping easier. For convenience, pre-form 1 teaspoon size balls while the dough is still soft.
- Preheat Oven and Prepare Baking Sheets: When ready, preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Form Candy Cane Shapes: Roll each teaspoon-sized dough ball into a 5-inch long rope. Place one red rope and one white rope side by side and gently twist them together, twisting half at a time for control. Then shape the twisted rope into a candy cane by curving one end into a hook shape.
- Add Decorations: If desired, press sprinkles or peppermint crunch onto the front surfaces of the shaped cookies for added festive flair.
- Bake Cookies: Bake the cookies on the prepared baking sheets in the preheated oven for 5 to 7 minutes, until the edges start to set but centers remain slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheets for about 10 minutes to firm up and prevent breakage. Then transfer them carefully to a wire rack to cool completely.
- Store Properly: Store the cookies in an airtight container at room temperature. They are best enjoyed within 4 to 5 days but can be frozen for up to a month for longer storage.
Notes
- This Candy Cane Cookies recipe is a classic Christmas treat, combining festive flavors and colors perfect for holiday celebrations.
- Chilling the dough is essential to make shaping easier and maintain the candy cane design during baking.
- Using gel coloring prevents the dough from becoming too wet, keeping texture ideal.
- Optional sprinkles or peppermint crunch add festive texture and flavor but can be omitted for a simpler look.
- Freezing the formed, twisted dough can help manage baking in batches during busy holiday preparations.
Nutrition
- Serving Size: 1 cookie
- Calories: 63
- Sugar: 3.4 g
- Sodium: 42.2 mg
- Fat: 3.2 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.2 g
- Protein: 0.7 g
- Cholesterol: 11.2 mg
