Description
Sweet candy cane cookies bring festive holiday magic right to kitchen counters with delicate peppermint swirls. Crisp butter cookies twisted into delightful red and white stripes promise delicious seasonal cheer for winter celebrations.
Ingredients
Scale
Main Ingredients:
- 1 cup (227 grams) real butter
- 1 cup (200 grams) granulated sugar
- 1/4 cup (30 grams) powdered sugar
- 2 1/2 cups (313 grams) all-purpose flour
- 1 egg
Flavoring and Extract Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red food coloring gel
- 2 tablespoons finely crushed peppermint candies
Dry and Finishing Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons (25 grams) granulated sugar (for topping)
Instructions
- Cream softened butter with granulated and brown sugars using an electric mixer until smooth and fluffy, then incorporate vanilla and peppermint extracts and egg, blending until just combined.
- Gradually fold flour, baking powder, and salt into the wet mixture, creating a uniform dough that holds together without overmixing.
- Divide the prepared dough precisely into two equal portions, then introduce red food coloring to one half, kneading gently to achieve an even vibrant color.
- Individually wrap each colored dough portion in plastic wrap, ensuring no air pockets, and refrigerate for 3-4 hours to firm up and enhance flavor development.
- While dough chills, prepare topping by finely crushing peppermint candies and mixing with granulated sugar in a shallow dish.
- Preheat oven to 350°F and line baking sheets with parchment paper for easy cookie removal.
- Extract chilled doughs and create candy cane shapes by rolling one teaspoon of white and red dough into 5-inch slender ropes, carefully twisting them together and curving into classic candy cane form.
- Position twisted cookies on prepared baking sheets, spacing them slightly apart to prevent merging during baking.
- Bake for 8-10 minutes until edges turn delicately golden, monitoring closely to prevent over-browning.
- Immediately after removing from oven, generously sprinkle hot cookies with prepared peppermint-sugar mixture.
- Transfer cookies to wire cooling rack, allowing them to reach room temperature and set completely before serving or storing.
Notes
- Twist Technique Use consistent pressure and gentle rolling when creating the candy cane shape to ensure even twisting and a uniform look.
- Color Precision Add food coloring gradually to achieve a vibrant red without changing the dough’s texture, mixing thoroughly to prevent streaking.
- Peppermint Boost Crush peppermint candies finely for a more intense flavor and smoother topping that adheres better to warm cookies.
- Storage Strategy Store cookies in an airtight container with parchment between layers to maintain crispness and prevent sticking.
- Prep Time: 4 hours 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg