Print

Magic of Candy Cane Cookies Recipe

Print Recipe

★★★★★

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.

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

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

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