Description
Delight in these festive Candy Cane Cookies, a classic Christmas treat featuring a soft, peppermint-flavored dough in traditional red and white colors twisted into charming candy cane shapes. Perfectly sweet and buttery, these cookies are easy to make ahead and bring holiday cheer to any gathering.
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
- Combine Dry Ingredients: In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a mixer on medium speed, beat the unsalted butter and granulated sugar in a large bowl until the mixture becomes light in color and fluffy; this usually takes several minutes and indicates proper aeration.
- Add Egg and Extracts: Incorporate the egg, vanilla extract, and peppermint extract into the creamed butter and sugar. Mix until fully combined and smooth.
- Mix Dry Ingredients: Gradually add the dry ingredient blend to the wet ingredients, stirring just until the dough comes together. Avoid over-mixing to ensure tender cookies.
- Color the Dough: Divide the dough into two equal portions. Add red gel icing color to one half and knead gently until the color is evenly distributed.
- Chill the Dough: Refrigerate both portions of dough for 2 to 3 hours to firm up, which will make shaping easier. If you prefer, form teaspoon-sized balls during this time for convenience.
- Preheat the Oven: Set the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and facilitate even baking.
- Shape Cookies: Roll out each dough ball into a 5-inch-long rope, using a ruler for uniformity. Place one red and one white rope side by side and gently twist them together, twisting half from one end then the other to mimic candy cane stripes.
- Form Candy Canes: Position the twisted ropes onto the prepared baking sheet and curve one end of each to create the classic candy cane hook shape.
- Add Toppings: Press chosen sprinkles or peppermint crunch onto the front side of the cookies for added texture and festive appeal.
- Bake: Place the cookies in the oven and bake for 5 to 7 minutes until set but not browned to maintain softness.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes to firm up, then transfer carefully to a wire rack to cool completely and prevent breakage.
- Store: Keep cookies in an airtight container. They stay fresh for 4 to 5 days at room temperature or can be frozen for up to one month.
Notes
- This Candy Cane Cookies recipe is a classic Christmas treat perfect for holiday celebrations.
- Coloring one half of the dough adds festive visual appeal reminiscent of real candy canes.
- Chilling the dough is essential for easier shaping and preventing spreading during baking.
- Using peppermint extract provides a traditional holiday flavor that complements the buttery cookie base.
- Cookies are best enjoyed fresh but can be frozen to preserve their flavor and texture for up to a month.
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
