Magic of Candy Cane Cookies Recipe

Introduction

These Candy Cane Cookies bring festive cheer with their delightful peppermint flavor and charming red-and-white twist. Perfect for holiday gatherings, they are as fun to make as they are to eat.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2½ cups all-purpose flour
• ½ tsp salt
• Red gel food coloring

Instructions

1. Step 1: Beat the softened butter and powdered sugar together until the mixture is smooth and fluffy.
2. Step 2: Add the egg, vanilla extract, and peppermint extract, mixing until fully combined.
3. Step 3: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
4. Step 4: Divide the dough in half. Color one half with red gel food coloring, kneading until the color is evenly distributed.
5. Step 5: Wrap both the red and white dough portions tightly in plastic wrap and chill in the refrigerator for 1 hour.
6. Step 6: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
7. Step 7: Roll equal portions of the red and white dough into ropes. Twist them together and carefully shape each twist into a candy cane form.
8. Step 8: Place the shaped cookies on the prepared baking sheet and bake for 8–10 minutes, or until they are just set and slightly firm to the touch.
9. Step 9: Allow the cookies to cool completely on the baking trays before serving or storing.

Tips & Variations

• For a more noticeable peppermint flavor, add an extra ¼ teaspoon of peppermint extract.
• Use gel food coloring to avoid affecting the dough’s consistency.
• Try shaping the dough into small swirled pinwheels if you prefer bite-sized treats.
• If the dough is too soft after chilling, refrigerate for an additional 15-20 minutes to make it easier to handle.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them wrapped tightly for up to three months. To refresh, thaw at room temperature and enjoy as is—no reheating needed.

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 or almond extract for a different twist, but the classic peppermint taste is what makes these cookies special.

How do I prevent the red color from bleeding into the white dough?

Use gel-based food coloring and knead thoroughly before chilling. Chilling the dough well also helps maintain clean color separation during shaping and baking.

Magic of Candy Cane Cookies Recipe

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★★★★★

4.9 from 107 reviews

These Magic Candy Cane Cookies are a festive and delightful treat perfect for the holiday season. Featuring a tender buttery base infused with peppermint and classic vanilla, these cookies are visually striking with their twisted red and white dough shaped into iconic candy cane forms. Easy to prepare and quick to bake, they bring a sweet, minty crunch to your cookie platter.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 24 candy cane cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2½ cups all-purpose flour
• ½ tsp salt
• Red gel food coloring, as needed

Instructions

1. Prepare Butter and Sugar: Beat the unsalted butter and powdered sugar together in a large mixing bowl until the mixture becomes smooth, creamy, and fluffy, ensuring the sugar is well incorporated.
2. Add Egg and Flavors: Mix in the large egg along with vanilla and peppermint extracts thoroughly to combine all wet ingredients and infuse the dough with subtle mint and vanilla notes.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to distribute the salt evenly throughout the flour.
4. Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until a cohesive dough forms without overworking it to keep the texture tender.
5. Divide and Color Dough: Divide the dough into two equal portions. Add red gel food coloring to one half and knead gently until the color is uniform and vibrant.
6. Chill the Dough: Wrap each half of the dough separately in plastic wrap and chill in the refrigerator for at least 1 hour to firm up, which will make shaping easier.
7. Preheat Oven: Set the oven to 180°C (350°F) and prepare a baking sheet lined with parchment paper to prevent sticking.
8. Shape Candy Canes: Roll equal pieces of the red and white dough into ropes. Twist the ropes together tightly, then shape them carefully into candy cane forms, ensuring the twist is visible.
9. Bake Cookies: Place the shaped candy cane cookies onto the lined baking sheet and bake them for 8–10 minutes, or until the edges are just set and the cookies are firm to touch.
10. Cool Before Serving: Remove the cookies from the oven and allow them to cool completely on the baking trays to set their shape and texture before serving or storing.

Notes

• Ensure the butter is at room temperature for easier mixing and a tender dough.
• Do not overmix the dough once flour is added to avoid tough cookies.
• Red gel food coloring provides a vibrant color without adding extra liquid to the dough.
• Chilling the dough makes it easier to handle and helps the cookies maintain their shape during baking.
• Store cooled cookies in an airtight container to keep them fresh for up to a week.
• For a stronger peppermint flavor, increase peppermint extract slightly but avoid overpowering the vanilla.

Keywords: candy cane cookies, peppermint cookies, holiday cookies, Christmas baking, twisted cookies, festive cookies