Magic of Candy Cane Cookies Recipe

Introduction

These Magic of Candy Cane Cookies are a festive treat combining buttery sweetness with refreshing peppermint flavor. Perfect for holiday celebrations, they offer a charming red and white twist that delights both the eyes and the palate.

Ingredients

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

Instructions

1. Step 1: Beat the butter and powdered sugar together until the mixture is smooth and fluffy.
2. Step 2: Add the egg, vanilla extract, and peppermint extract to the butter mixture and mix until combined.
3. Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
4. Step 4: Divide the dough into two equal portions. Add red gel food coloring to one half and knead until the color is evenly distributed.
5. Step 5: Wrap both dough portions tightly in plastic wrap and chill in the refrigerator for 1 hour.
6. Step 6: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. Step 7: Take equal pieces of red and white dough and roll each into ropes. Twist the ropes together gently, then shape them into candy cane forms.
8. Step 8: Place the shaped candy cane cookies on the prepared baking sheet with some space between each.
9. Step 9: Bake for 8 to 10 minutes, until the cookies are just set. Allow them to cool on the trays before serving.

Tips & Variations

• Chill the dough between batches to make it easier to handle and shape.
• Gel food coloring is recommended for bold color without mess.
• You can freeze the dough for up to 3 months if you want to prepare ahead of time.
• For extra sparkle, lightly dust the shaped cookies with sanding sugar before baking.
• Use a teaspoon to portion dough pieces evenly for uniform cookies.

Storage

Store cookies in an airtight container at room temperature for up to one week. To refresh after storage, you can warm them briefly in a low-temperature oven. The dough can be frozen for up to three months; thaw completely and chill before shaping and baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the egg in this recipe?

Yes, you can use an egg substitute such as a flax egg or applesauce, but it may slightly change the texture. Be sure to use a substitute suitable for baking.

Why should I use gel food coloring?

Gel food coloring provides vibrant color with less liquid, which helps maintain the dough’s consistency and prevents it from becoming too soft or sticky.

Magic of Candy Cane Cookies Recipe

Print Recipe

★★★★★

4.4 from 97 reviews

These festive Candy Cane Cookies are buttery, tender, and beautifully swirled with red and white dough for a perfect holiday treat. Infused with peppermint and vanilla extracts, they bring a delightful minty sweetness and a charming seasonal look that makes them a standout on any holiday dessert table.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Dough:

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

Instructions

1. Prepare the butter and sugar: Beat the softened butter and powdered sugar together until the mixture is smooth and fluffy, creating a light and creamy base for the dough.
2. Add flavorings and egg: Mix in the large egg, vanilla extract, and peppermint extract thoroughly to incorporate the flavors uniformly into the butter and sugar mixture.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
4. Form the dough: Gradually add the dry mixture into the wet ingredients while mixing until a dough forms without flour pockets.
5. Divide and color dough: Split the dough evenly in half. Add red gel food coloring to one half and knead gently until the color is uniform.
6. Chill the dough: Wrap each portion in plastic wrap and chill in the refrigerator for 1 hour to firm up the dough for easier handling.
7. Preheat the oven: Set the oven to 180°C (350°F) to warm up while preparing the cookies.
8. Shape the candy canes: Roll equal pieces of red and white dough into ropes, twist them together carefully, then shape the twisted ropes into candy cane forms.
9. Bake the cookies: Place the shaped candy canes on a parchment-lined baking sheet and bake for 8 to 10 minutes until they are just set but not browned.
10. Cool before serving: Allow the cookies to cool completely on the baking trays to set their shape and develop their texture before serving or storing.

Notes

• Chill dough between batches for easier handling and less sticking.
• Use a teaspoon to portion dough evenly for consistent cookie size.
• Gel food coloring works best for vibrant color without messing up the dough consistency.
• Frozen dough can be stored up to 3 months for future baking sessions.
• For a festive sparkle, dust cookies with sanding sugar before baking.
• Egg substitutes may be used to accommodate dietary restrictions if needed.

Keywords: Magic of Candy Cane Cookies, peppermint cookies, holiday cookies, Christmas cookies, festive treats