Candy Cane Cookies: A Festive Peppermint Twist for Holiday Baking Recipe

Introduction

These Candy Cane Cookies bring a festive peppermint twist to your holiday baking. With their delightful red and white swirl and a hint of peppermint, they’re perfect for sharing or decorating your holiday cookie tray.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 tsp peppermint extract
• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp salt
• Red food coloring (gel preferred)
• Optional: 1/2 cup crushed peppermint candies (for garnish)

Instructions

1. Step 1: Beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
2. Step 2: Add the egg, vanilla extract, and peppermint extract to the butter mixture and mix until combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
4. Step 4: Divide the dough into two equal portions. Leave one half plain and add red food coloring to the other half, kneading until evenly colored. Wrap each portion in plastic wrap and chill for 30 minutes.
5. Step 5: After chilling, take about 1 teaspoon of each colored dough and roll them into 5-inch ropes. Twist the red and plain ropes together gently, then curve the top to form a candy cane shape.
6. Step 6: Place the shaped cookies on parchment-lined baking sheets. Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes, until the cookies are set but not browned.
7. Step 7: Allow cookies to cool slightly on the baking sheet. If desired, sprinkle crushed peppermint candies on top while still warm for an extra festive touch.

Tips & Variations

• Use gel food coloring to avoid adding extra liquid, which can affect dough consistency.
• For a stronger peppermint flavor, add a bit more peppermint extract, but be careful as it can quickly become overpowering.
• Try dipping the ends of the cooled cookies in melted white chocolate for added sweetness and decoration.
• If you prefer a softer texture, reduce baking time slightly and watch closely to avoid browning.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in the oven to soften, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute peppermint extract with another flavor?

Yes, you can replace peppermint extract with vanilla, almond, or even lemon extract for a different twist, but it will change the classic candy cane flavor.

Why shouldn’t I overbake the cookies?

Overbaking can cause the cookies to become hard and lose their tender texture. Bake just until they are set and avoid browning for the best results.

Candy Cane Cookies: A Festive Peppermint Twist for Holiday Baking Recipe

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★★★★★

4.8 from 142 reviews

• Author: Lila
• Total Time: 1 hour 5 minutes
• Yield: 30 cookies 1x

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Description

These Candy Cane Cookies offer a festive peppermint twist perfect for holiday baking. Soft, buttery sugar cookies are tinted red and white, twisted into charming candy cane shapes, and lightly flavored with peppermint extract for a delightful seasonal treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp salt

Wet Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 tsp peppermint extract

Additional Ingredients

• Red food coloring (gel preferred)
• Optional: 1/2 cup crushed peppermint candies (for garnish)

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Instructions

1. Cream Butter & Sugar: Beat the softened butter and granulated sugar together using a mixer until the mixture becomes light and fluffy, which should take about 2 to 3 minutes. This step helps create a tender texture in the cookies.
2. Add Egg & Flavoring: Incorporate the large egg, vanilla extract, and peppermint extract into the creamed mixture. Mix well until everything is fully combined and smooth.
3. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add these dry ingredients to the wet mixture, stirring just until a dough forms. Avoid overmixing to keep the cookies tender.
4. Divide & Color: Split the dough into two equal portions. Leave one half plain and add red food coloring (gel preferred) to the other half, mixing until evenly colored. Wrap each dough portion tightly in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
5. Shape: Once chilled, take a teaspoon of each dough color and roll them into 5-inch ropes. Twist the red and white dough ropes together, then curve one end to form the classic candy cane shape.
6. Bake: Place the shaped cookies onto parchment-lined baking sheets. Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes, or until the cookies are set but not browned to maintain a soft texture.
7. Cool & Garnish: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack. If desired, sprinkle the tops with crushed peppermint candies for an extra festive look and added peppermint crunch.

Notes

• Using gel food coloring ensures vibrant red color without thinning the dough.
• Do not overbake the cookies to keep them soft and tender.
• Chilling the dough helps prevent spreading and makes shaping easier.
• These cookies can be stored in an airtight container at room temperature for up to one week.
• For a more intense peppermint flavor, you can add a bit more peppermint extract, but be cautious as it can overpower the cookie.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Candy Cane Cookies, Peppermint Cookies, Holiday Cookies, Christmas Cookies, Festive Cookies, Soft Sugar Cookies, Twisted Cookies