Description
Candy Cane Cookies are festive peppermint-flavored treats that combine a tender buttery base with a vibrant swirl of red and white, perfect for holiday celebrations. These colorful cookies deliver a sweet and minty flavor with a delightful buttery texture, making them a magical addition to your Christmas cookie platter.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
Dry Ingredients
- 2½ cups all-purpose flour
- ½ tsp salt
Other
- Red gel food coloring
Instructions
- Prepare the dough base: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together until light and fluffy. Add the egg, vanilla extract, and peppermint extract; mix until fully combined.
- Incorporate dry ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a smooth, firm dough forms. Divide the dough into two equal portions.
- Color the dough: Leave one portion plain white. Add red gel food coloring to the other portion and knead gently until the color is uniform.
- Form the candy cane shapes: Roll out each dough portion into long ropes of similar length. Place the white and red ropes side by side and gently twist them together. Shape the twisted ropes into candy cane shapes or lay straight ropes on a baking sheet lined with parchment paper.
- Chill the dough: Refrigerate the shaped dough for at least 30 minutes to firm it up and help maintain the shape during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Arrange the shaped dough on a baking sheet with parchment and bake for 10-12 minutes or until the edges are slightly golden but the cookies remain soft.
- Cool and serve: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your festive candy cane cookies!
Notes
- For extra peppermint flavor, you can sprinkle crushed candy canes on top before baking.
- If dough is too soft, chill it longer to make it easier to handle.
- Use red gel coloring to avoid adding extra liquid that can alter dough consistency.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: candy cane cookies, peppermint cookies, holiday cookies, Christmas cookies, festive treats