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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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