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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/magic-of-candy-cane-cookies-recipe/