Candy Cane Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
2 hrs
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Total Time
2 hrs 55 mins
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Servings
40 cookies
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Calories
83 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Candy Cane Cookies
Description
This recipe combines classic cookie dough ingredients with peppermint and vanilla extracts for a fresh holiday flavor. The dough is split, with half colored red to produce the iconic candy cane stripes. After chilling the dough disks, small amounts are rolled into ropes and twisted together to form each cookie’s distinctive shape.
The cookies bake at moderate temperature to maintain a soft, tender crumb rather than a crisp bite. The peppermint extract gives a cool, sweet mint flavor balanced by the vanilla and buttery base. The red coloring can be food coloring or gel, with gel requiring less quantity.
Sized appropriately, these cookies hold their shape and the twist pattern is visually appealing. They can be stored airtight at room temperature or frozen for longer storage. Substitutions for peppermint extract can be made if desired, making these suitable for a festive treat or gift.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup powdered sugar sifted
- 1 large egg room temperature
- 1 ¼ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons red food coloring or red gel, see note
Instructions
- In a medium mixing bowl, cream together the butter and powdered sugar with a hand mixer on medium speed until light and fluffy. Mix in the egg, peppermint extract and vanilla. Add in the flour and salt and mix well.
- Divide the dough in half and add red food coloring to half the dough; knead to combine. Shape both colors of dough into a 6-inch disk and wrap them in plastic wrap. Refrigerate for at least 2 hours.
- Preheat the oven to 350°F and line a large cookie sheet with silicone cookie mats or parchment paper.
- To shape the dough, roll 1 teaspoon of white dough on the counter to form a 4-inch rope, and repeat with 1 teaspoon of red dough. If the ropes are really soft, they can be refrigerated for about 10 minutes while rolling out more ropes.
- Place the red and white ropes side by side and gently roll together to form one rope. Gently twist the dough and continue twisting and rolling to form a 5-inch rope. If the rope is longer, gently nudge it back to 5-inches long without squishing the dough.
- Place the rope on the prepared baking sheet and curve the end to form a candy cane shape. Repeat with the remaining dough, placing the cookies about 1-inch apart.
- Bake in the preheated oven for 11 to 13 minutes or until cookies just barely begin to brown on the edges. Transfer to a cooling rack.
Notes
- Gel food coloring is more concentrated than liquid; use less if substituting.
- If the dough becomes too soft to shape, chill it briefly to firm up before rolling.
- For best results, roll out the white ropes first, then the red, before twisting them together.
- Peppermint extract can be replaced with almond extract if preferred or omitted.
- Store cookies in an airtight container at room temperature for up to 4 days; they freeze well for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83 | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 32mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 149IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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