Description
These festive Candy Cane Cookies are perfectly soft and buttery with a delightful peppermint flavor and a charming red-and-white twist. Ideal for holiday celebrations, these cookies combine classic flavors with a fun candy cane shape, finished optionally with crushed candy canes for added crunch and holiday cheer.
Ingredients
Scale
Base Dough
- 2 sticks salted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 1/2 tsp. peppermint extract
- 3 cups all-purpose flour
Coloring and Decoration
- 1/2 – 1 tsp. red food coloring (gel or liquid as preferred)
- 3 candy canes, crushed (optional)
Instructions
- Make the base dough: Place the softened butter and powdered sugar in a large bowl or stand mixer bowl. Beat with a hand or stand mixer on medium speed for 2 to 3 minutes until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing well to combine. Gradually add the flour, one cup at a time, mixing on low speed to fully incorporate after each addition. Scrape down the bowl sides as needed.
- Chill the white dough: Remove half of the dough and form it into a disc about one inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour or overnight to firm up.
- Color and chill the red dough: In the bowl with the remaining dough, add red food coloring and mix on low until evenly colored. Knead the dough on a clean surface a few times to ensure full color incorporation. Shape into a one-inch thick disc, wrap tightly, and refrigerate for 1 hour.
- Prepare for shaping: Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Shape the cookies: Unwrap both dough discs. Pinch off 1/2-tablespoon pieces from each disc separately. Roll each piece on a clean surface into 5-inch long ropes, keeping the white and red ropes separate to avoid color transfer. Twist one red and one white rope together, pinching ends to secure. Form the twisted ropes into candy cane shapes and place them on the prepared baking sheets. If dough becomes sticky or difficult to roll, chill wrapped in plastic for 15 minutes to firm up.
- Bake the cookies: Bake for 12 minutes or until the white dough is lightly golden. If using crushed candy canes, sprinkle them on the cookies immediately after removing from the oven. Let the cookies cool completely on the baking sheets.
- Store: Once cooled, store cookies in an airtight container layered between parchment paper for up to one week at room temperature.
Notes
- Use gel food coloring for more vibrant color with less quantity; adjust liquid accordingly.
- If dough becomes too soft to handle, refrigerate until firm for easier rolling and shaping.
- Crushed candy canes add a crunchy peppermint finish but are optional.
- For best flavor, use room temperature egg to help with dough consistency.
- Store cookies properly to maintain freshness and prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
