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Candy Cane Cookies Recipe

Candy Cane Cookies Recipe
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★★★★★

4.8 from 5 reviews

Candy Cane Cookies are festive, tender, peppermint-flavored treats perfect for the holidays. Featuring soft swirls of red and white dough twisted into classic cane shapes, these cookies balance sweet, buttery richness with a refreshing peppermint kick. Easy to make and fun to shape, they are ideal for gifting, decorating, or pairing with hot cocoa for a cozy holiday moment.

Ingredients

Scale

Dough Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 2 ½ cups all-purpose flour
  • ½ tsp salt

Coloring

  • Red gel food coloring (5-8 drops)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
  2. Cream Butter and Sugar: In a stand mixer or large bowl, cream together the softened unsalted butter and powdered sugar for 3-4 minutes until fluffy and aerated, scraping the sides halfway through to ensure even mixing.
  3. Add Egg and Extracts: Crack the egg into a separate bowl and then add it to the butter mixture along with vanilla and peppermint extracts. Mix just until combined to avoid tough cookies.
  4. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing on low speed. The dough should be soft but not sticky; add 1 tsp milk if too dry or 1 tbsp flour at a time if too sticky.
  5. Divide and Color Dough: Split the dough in half. Add 5-8 drops of red gel food coloring to one half, kneading gently with gloves to distribute the color evenly without staining your hands.
  6. Shape the Candy Canes: Roll out small amounts (about 1 tsp) of each colored dough into 4-inch ropes. Twist one red and one white rope gently together and curve into a cane shape. Chill for 10 minutes if dough feels too soft to handle.
  7. Bake: Place shaped cookies on the prepared baking sheets and bake in the oven for 8-10 minutes until the bottoms are lightly golden. Avoid overbaking to maintain a tender texture.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If using salted butter, skip the added salt to balance flavors.
  • For a nutty twist, swap vanilla extract with almond extract.
  • Adjust peppermint extract amount to taste, especially for children.
  • Use gluten-free 1:1 flour blend and ¼ tsp xanthan gum for gluten-free version.
  • Gel food coloring provides more vibrant color than liquid.
  • For vegan cookies, substitute butter with vegan butter and use a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of a regular egg.
  • Dough ropes can be frozen up to 3 months for convenient baking later.
  • Handle colored dough with gloves to prevent coloration on hands.

Nutrition

Keywords: candy cane cookies, peppermint cookies, Christmas cookies, holiday treats, festive cookies, peppermint extract, twisted cookies

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