Why You’ll Love This Recipe
Candy Cane Cookies are festive, fun, and perfect for the holiday season. Their vibrant red and white twisted shapes resemble classic candy canes, making them a cheerful addition to any Christmas cookie platter. These cookies boast a delightful buttery flavor with a hint of peppermint, creating a sweet, refreshing taste. They’re easy to make, fun to shape, and a wonderful activity to share with family and friends during the holidays.
Ingredients
- Unsalted butter (softened)
- Granulated sugar
- Large egg
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Baking powder
- Salt
- Red food coloring
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Divide the dough in half. Add red food coloring to one portion and mix until evenly colored.
- Take a small piece of red dough and a small piece of plain dough, rolling each into 4-5 inch ropes.
- Place the ropes side by side, gently twist them together, and shape them into a candy cane.
- Arrange the shaped cookies on the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are just starting to turn golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation Time: 20 minutes
- Cooking Time: 8-10 minutes per batch
- Total Time: 30-35 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend suitable for baking.
- Extra Peppermint: Add crushed candy canes to the dough or sprinkle on top before baking.
- Chocolate Twist: Add a tablespoon of cocoa powder to the red dough for a chocolate-mint flavor.
- Colored Sugar: Sprinkle colored sugar over the cookies before baking for added sparkle.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to one week.
- Freezing: Freeze the unbaked twisted dough shapes on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes.
FAQs
How do I prevent the dough from cracking while shaping?
Make sure the dough is not too dry. If needed, knead it slightly to make it more pliable.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days. Let it soften slightly before shaping.
Can I use gel food coloring instead of liquid?
Yes, gel food coloring works well and requires less to achieve vibrant colors.
How do I keep the cookies from spreading too much?
Chill the shaped cookies for 10-15 minutes before baking to help retain their shape.
Can I add flavor extracts other than peppermint?
Absolutely! Almond or lemon extracts can provide a delicious twist.
Why did my cookies turn brown on the edges?
They may have been baked too long. Check for doneness at the minimum baking time.
Can I double the recipe?
Yes, this recipe doubles easily. Just make sure to mix thoroughly for even color distribution.
Are these cookies soft or crunchy?
They have a tender, slightly crisp texture but are not hard.
How do I achieve a bright red color without using too much dye?
Using gel food coloring helps achieve vibrant colors with less product.
Can I decorate the cookies after baking?
Yes, you can drizzle them with white chocolate or add icing for extra decoration.
Conclusion
Candy Cane Cookies are a festive, flavorful treat that’s perfect for holiday baking. Their charming appearance and refreshing peppermint taste make them a holiday favorite for both kids and adults. Whether you’re baking for a cookie exchange, a holiday party, or simply to enjoy at home, these delightful cookies are sure to bring cheer to your celebrations.
Print
Candy Cane Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: About 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These festive Candy Cane Cookies are a holiday favorite, featuring a buttery, tender dough twisted into the shape of candy canes with red and white stripes. With a hint of peppermint flavor and a slight crunch, they’re perfect for cookie swaps, holiday parties, or leaving out for Santa!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Red food coloring
- 1/2 cup granulated sugar (for sprinkling)
- 1–2 teaspoons crushed peppermint candies (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream the butter and powdered sugar until light and fluffy.
- Beat in the egg, almond extract, and vanilla extract until well combined.
- Gradually add the flour and salt, mixing until the dough comes together.
- Divide the dough in half. Leave one half plain and tint the other half red with food coloring, kneading until the color is even.
- Chill the dough for 15–20 minutes if it’s too soft to handle.
- To shape the cookies, take a small piece (about 1 teaspoon) of each color, roll each into a rope about 4–5 inches long.
- Twist the ropes together gently and curve one end to form a candy cane shape.
- Place on the prepared baking sheets, leaving space between each cookie.
- Bake for 8–10 minutes, or until the edges are just starting to turn golden.
- While still warm, sprinkle with granulated sugar and crushed peppermint candies (if using) for extra sparkle and flavor.
- Cool completely on wire racks before serving or storing.
Notes
- For a stronger peppermint flavor, you can add ½ teaspoon of peppermint extract to the dough.
- Be gentle when twisting the dough to prevent breakage.
- Store in an airtight container for up to a week.
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