Description
These festive Candy Cane Cookies combine a tender, buttery sugar cookie with the refreshing flavor of peppermint, making them perfect for holiday celebrations. Swirled with vibrant red and white dough twisted into the classic candy cane shape, these cookies are as delightful to look at as they are to eat. With a crisp edge and soft center, finished with a sprinkle of sugar, they offer a sweet, minty treat that’s sure to impress friends and family.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 small egg
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1¼ cups all-purpose flour
- red food coloring
Topping (Optional)
- granulated sugar, to sprinkle on top
Instructions
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, beat the softened butter and confectioners’ sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add egg and extracts: Incorporate the egg, peppermint extract, and vanilla extract into the creamed butter and sugar, beating until well combined.
- Add flour and salt: Gradually add the all-purpose flour and salt, mixing on low speed until the dough comes together and no dry flour is visible.
- Divide and color dough: Shape the dough into a ball, then divide it in half. Form one half into a disc and wrap tightly with plastic cling wrap. Add red food coloring to the other half, mixing slowly until fully incorporated; then shape into a disc and wrap tightly as well.
- Chill dough: Refrigerate both dough discs for at least 2 hours or up to overnight to firm up.
- Preheat oven and prepare baking sheet: Set your oven to 375°F (190°C). Line a large half-sheet baking pan with a silicone baking mat for easy cookie removal.
- Form candy cane shapes: Remove dough from fridge. Take one tablespoon of white dough and one tablespoon of red dough, roll each into 4-inch strips. Place them side by side and gently press together. Twist the combined strips and curve one end to shape into a candy cane. Place on the prepared baking sheet.
- Bake cookies: Bake cookies for 7-9 minutes, or until the edges begin to set but the center is still soft. Immediately sprinkle granulated sugar on top if desired.
- Cool cookies: Allow cookies to rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store candy cane cookies in an airtight container or cookie tin at room temperature for up to one week. For extended freshness, refrigerate for up to 10 days or freeze for up to 3 months.
- Freezing: Freeze cookies in an airtight container layered with parchment paper between them to prevent sticking. Thaw at room temperature before serving.
- Storing dough: The wrapped dough discs can be refrigerated for up to 3 days before baking. Allow the dough to soften on the counter for 5-10 minutes before rolling it out.
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 5g
- Sodium: 55mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
