Description
These Candy Cane Cookies are a festive holiday treat featuring a soft, peppermint-flavored dough twisted into classic candy cane shapes. The dough is divided and colored red and white, then twisted together to create charming striped cookies that are perfect for Christmas celebrations. Lightly sweetened and flavored with peppermint extract, these cookies are a delightful addition to any holiday cookie platter.
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
- 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 mixer on medium speed, cream together the room temperature unsalted butter and granulated sugar until the mixture is light in color and fluffy, indicating enough air has been incorporated.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract until well combined, ensuring the flavors are evenly distributed throughout the batter.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until the dough comes together, being careful not to overmix to keep the cookies tender.
- Color the Dough: Divide the cookie dough into two equal portions. Add red gel icing color to one half and mix until the color is evenly distributed, creating the red dough portion.
- Chill Dough: Refrigerate both dough portions for 2-3 hours to firm up, making the dough easier to handle and shape. Optionally, pre-portion the dough into 1 teaspoon-sized balls before chilling.
- Preheat Oven and Prepare Sheet: When ready to bake, preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape Cookies: Roll each 1 teaspoon-sized dough ball into a 5-inch long rope. Lay a white rope next to a red rope and gently twist them together, first twisting one half and then the other half for an even spiral. Form the twisted rope into a candy cane shape by bending one end to create the hooked top.
- Add Toppings: Press sprinkles or peppermint crunch onto the front of each candy cane cookie for extra flavor and festive decoration, if desired.
- Bake: Place the shaped cookies on the prepared baking sheets and bake in the preheated oven for 5 to 7 minutes, until set but not browned.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes to firm up and avoid breakage, then transfer them carefully to a wire rack to cool completely.
- Store: Store the cooled cookies in an airtight container. They are best enjoyed within 4-5 days but can be frozen for up to one month for longer storage.
Notes
- This classic Candy Cane Cookies recipe is perfect for the holiday season, featuring peppermint flavor and festive red and white colors.
- Chilling the dough is key to making the shaping easier and helping the cookies hold their shape while baking.
- Use gel icing color for vibrant red dough without altering the dough consistency.
- Handle twisted dough gently to prevent breaking.
- If you prefer, sprinkle toppings add a delightful crunch and extra peppermint flavor.
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
