Magic of Candy Cane Cookies Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Form the dough: Gradually add the dry mixture into the wet ingredients while mixing until a dough forms without flour pockets.
- 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.
- 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.
- Preheat the oven: Set the oven to 180°C (350°F) to warm up while preparing the cookies.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/magic-of-candy-cane-cookies-recipe/
