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Candy Cane Cookies Recipe

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4.7 from 12 reviews

These festive Candy Cane Cookies are a delightful holiday treat, featuring a tender, buttery texture with a refreshing peppermint flavor and a charming red and white twisted design. Perfect for gifting or sharing at holiday parties, these cookies combine classic sugar cookie dough with crushed candy canes for extra crunch and peppermint goodness.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

Additional Ingredients

  • 1/2 cup crushed candy canes
  • Red food coloring (as needed)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready for baking the cookies.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 2-3 minutes.
  4. Add Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture and continue to mix until fully incorporated.
  5. Combine Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough forms and no dry flour remains.
  6. Divide and Color Dough: Divide the dough evenly into two portions. Add red food coloring to one half and knead until the color is evenly distributed.
  7. Form Candy Cane Shapes: Take small pieces from each dough color and roll them into thin ropes. Twist one red and one white rope together and then shape them into the classic candy cane form.
  8. Arrange on Baking Sheet: Place the shaped candy cane cookies onto a baking sheet lined with parchment paper, spacing them evenly apart to prevent sticking.
  9. Bake: Bake the cookies for 11 minutes until the edges are set and the cookies maintain their shape.
  10. Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack. Once cooled, sprinkle the tops with crushed candy canes for extra peppermint flavor and festive appearance.

Notes

  • For best results, ensure butter is softened but not melted before creaming with sugar.
  • If red food coloring is not available, a natural alternative such as beet juice powder can be used.
  • Chilling the dough for 15-20 minutes before shaping can help prevent spreading during baking.
  • Use parchment paper or a silicone baking mat to avoid sticking and to promote even baking.
  • Store cookies in an airtight container at room temperature for up to one week.

Find it online: https://sweetworldcooks.com/candy-cane-cookies-recipe/