Description
These festive Candy Cane Cookies are a delightful holiday treat featuring a soft center with a crisp exterior. Infused with peppermint and beautifully twisted to resemble candy canes, they are perfect for seasonal celebrations and gifting.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (227g)
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ teaspoons peppermint extract
- 1 teaspoon red food coloring
Topping
- 3 tablespoons crushed peppermint candies
Instructions
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, approximately 3 minutes.
- Add Egg and Extracts. Beat in the large egg, vanilla extract, and peppermint extract, stopping once to scrape down the bowl to ensure even mixing.
- Combine Flour Mixture. With the mixer on low speed, gradually add the flour mixture. Beat only until the flour is just incorporated. If some flour remains at the bottom, remove the bowl and knead the dough by hand a few times until fully combined.
- Divide and Color Dough. Remove half of the dough and transfer it to a separate bowl. Add the red food coloring to this portion and mix thoroughly until the color is evenly distributed. If using liquid coloring, add about 1 teaspoon; if gel, add a few drops and increase as needed for a rich red hue.
- Chill Dough. Wrap each dough ball separately in plastic wrap, pressing them into 1-inch thick disks. Refrigerate both dough portions for 4 hours or until firm. Dough can be chilled for up to 3 days at this stage.
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies. Cut the chilled dough into 1-inch cubes. Roll each cube into a ball, then lightly flour your workspace and gently roll each ball into a 5-inch-long rope using the palm of your hand. Place a red and a white rope side by side and carefully twist them together. Curve one end down about an inch to form the candy cane handle. Arrange the shaped cookies on the prepared baking sheets, spaced 1 inch apart.
- Bake and Garnish. Bake the cookies for 10 minutes, or until they appear dry. Immediately after removing from the oven, sprinkle the tops with crushed peppermint candies.
- Cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, use fresh peppermint extract rather than artificial flavoring.
- If red food coloring is not available, consider using natural alternatives like beet juice, but results may differ.
- Crushing peppermint candies finely helps them adhere better to the warm cookies.
- Ensure dough is well chilled before shaping to prevent sticky handling and better cookie shape.
- Store cookies in an airtight container at room temperature for up to a week for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 46 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 21 mg
