Magic of Candy Cane Cookies Recipe

Introduction

Discover the festive charm of Candy Cane Cookies—delightful peppermint-flavored treats with a beautiful red and white twist. These cookies are perfect for holiday celebrations or any time you want a sweet, minty indulgence.

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 to the butter mixture and mix until combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
4. Step 4: Divide the dough into two equal parts. Add red gel food coloring to one half, kneading gently until the color is evenly distributed.
5. Step 5: Wrap each dough portion in plastic wrap and chill in the refrigerator for 1 hour.
6. Step 6: Preheat your oven to 180°C (350°F).
7. Step 7: Roll equal-sized pieces of red and white dough into ropes. Twist them together and shape each twist into a candy cane form.
8. Step 8: Place the shaped cookies on a baking sheet lined with parchment paper.
9. Step 9: Bake for 8–10 minutes, or until the cookies are just set. Allow them to cool completely on the trays before serving.

Tips & Variations

• For a stronger peppermint flavor, add a few extra drops of peppermint extract but be careful not to overpower the dough.
• Use a piping bag to create thinner ropes for delicate candy cane shapes.
• Try swirling in green gel food coloring for a festive twist.
• Chill the shaped cookies briefly before baking to help maintain their shape.

Storage

Store the 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 a warm oven for a few minutes if you prefer them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute peppermint extract with another flavor?

Yes, you can use vanilla or almond extract instead, but it will change the classic peppermint taste of the cookies.

What if I don’t have gel food coloring?

You can use liquid food coloring, but gel is preferred because it provides vibrant color without adding extra moisture to the dough.

Magic of Candy Cane Cookies Recipe

Print Recipe

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4.6 from 124 reviews

Delight in the festive Magic of Candy Cane Cookies, a charming holiday treat blending classic buttery sugar cookie dough with a refreshing peppermint twist. These eye-catching cookies feature swirling red and white ropes shaped into iconic candy cane forms, offering a perfect balance of sweetness and minty aroma. Easy to make and perfect for sharing during the holiday season, these cookies bake to a delicate, tender texture that melts in your mouth.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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

Instructions

1. Cream Butter and Sugar: Beat 1 cup softened unsalted butter and 1 cup powdered sugar together until the mixture is smooth and fluffy, creating a light base for the dough.
2. Add Wet Ingredients: Incorporate 1 large room temperature egg, 1 tsp vanilla extract, and ½ tsp peppermint extract into the creamed butter and sugar, mixing well to combine all flavors evenly.
3. Combine Dry Ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour and ½ tsp salt to evenly distribute the salt throughout the flour.
4. Form the Dough: Gradually add the dry flour mixture into the wet mixture, mixing until a cohesive dough forms without overworking it.
5. Divide and Color Dough: Split the dough into two equal parts. Add red gel food coloring to one half and knead gently until the color is uniform.
6. Chill the Dough: Wrap each portion of dough tightly in plastic wrap and refrigerate for 1 hour to firm up for easier handling and better cookie shape retention during baking.
7. Preheat Oven: Prepare your oven by setting it to 180°C (350°F) to ensure it reaches the proper temperature before baking.
8. Shape Candy Canes: Roll equal-sized pieces of red and white dough into long ropes, twist them gently together, and shape each twist into a classic candy cane form.
9. Prepare for Baking: Place the shaped candy cane cookies onto a parchment-lined baking sheet, spacing them evenly to prevent sticking.
10. Bake Cookies: Bake in the preheated oven for 8–10 minutes until the cookies are just set and edges are firm but not browned.
11. Cool and Serve: Allow the cookies to cool on the baking trays before transferring them to a rack or serving plate to prevent breakage.

Notes

• Use room temperature egg for better incorporation into the dough.
• Be careful not to overmix the dough to keep cookies tender.
• Red gel food coloring is preferred to avoid altering the dough’s texture.
• Chilling the dough helps prevent spreading during baking.
• Cooling the cookies completely before handling ensures they hold their shape.
• These cookies store well in an airtight container at room temperature for up to a week.

Keywords: Candy Cane Cookies, Christmas Cookies, Peppermint Cookies, Holiday Treats, Festive Cookies