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Candy Cane Cookies Recipe

Candy Cane Cookies Recipe
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★★★★★

5.1 from 9 reviews

Delight in the festive spirit with these charming Candy Cane Cookies. Soft, buttery sugar cookies infused with peppermint extract and beautifully twisted into candy cane shapes, they are perfect for holiday celebrations or as a sweet seasonal treat.

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

Additional

  • Red food coloring (gel preferred)

Instructions

  1. Prep oven: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
  2. Cream butter + sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together using an electric mixer for about 3 to 4 minutes until the mixture is light, fluffy, and well combined.
  3. Add egg & extracts: Mix in the large egg, vanilla extract, and peppermint extract until the batter is smooth and uniform in texture.
  4. Mix dry in: Gradually add the all-purpose flour and salt to the wet ingredients, mixing slowly to incorporate them fully. The dough should be soft but not sticky to the touch.
  5. Divide + dye: Split the dough evenly into two portions. Add red food coloring to one half and knead gently until the color is fully blended and vibrant.
  6. Shape: Take about a teaspoon-sized portion from each dough color and roll them into 4-inch long ropes. Twist one red and one plain rope together and bend the top to form the classic candy cane shape.
  7. Bake: Place the shaped cookies on the prepared baking sheets and bake in the preheated oven for 8 to 10 minutes, or until the bottoms are lightly golden. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Using gel food coloring prevents the dough from getting too wet.
  • Make sure butter is softened but not melted for best creaming results.
  • Do not overbake; cookies will be soft and slightly chewy.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a stronger peppermint flavor, increase peppermint extract by an additional ¼ teaspoon.

Nutrition

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

Find it online: https://lucabites.com/candy-cane-cookies-recipe/