Candy Cane Cookies
User Reviews
5
Candy Cane Cookies
Description
Candy Cane Cookies start with a dough made of flour, baking powder, salt, softened butter, sugar, egg, vanilla, and peppermint extracts. After mixing, half of the dough is colored red and both halves are chilled to firm up. The dough is then shaped into candy cane forms by twisting red and plain dough together. Crushed peppermint candies are incorporated for crunch and additional peppermint taste. Baking at 375°F yields cookies that maintain their twisted appearance and have a tender crumb with peppermint notes balanced by vanilla.
The peppermint extract and crushed candies create a refreshing contrast to the buttery, sugary dough. These cookies can be enjoyed during holidays as festive treats or gifts. Their firm yet tender texture allows for the candy cane shape to hold through baking, making an attractive presentation.
Using room temperature butter and egg is important for even mixing. Measuring flour by weight or fluffing before measuring prevents dense cookies. Keeping the dough chilled helps avoid cracking during shaping. If the dough cracks as it is rolled, a brief refrigeration will firm it further. The dough can be made a few days ahead and refrigerated before baking.
Ingredients
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened (227g, unsalted
- 1 cup granulated sugar (200g)
- 1 egg large
- 2 teaspoons vanilla extract
- 1½ teaspoons peppermint extract
- 1 teaspoon red food coloring
- 3 tablespoons peppermint candies crushed
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla, and peppermint, stopping to scrape down the bowl once. With the mixer on low speed, add in the flour mixture. Beat just until the flour is combined. (If a little bit remains at the bottom of the bowl, remove the bowl and knead by hand a few times until incorporated.)
- Remove half of the dough from the bowl. Add red food coloring and mix until well combined. (If using liquid, add about 1 teaspoon. If using gel, add a few drops. Add more if the color isn’t rich enough.) Wrap each dough separately in plastic wrap and press into a 1-inch thick disk. Refrigerate for 4 hours or until firm to the touch. (Dough can be chilled at this stage for up to 3 days.)
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Cut dough into 1-inch cubes. Roll each cube into a ball. Lightly flour the surface and gently roll the dough balls into a 5-inch-long rope by rolling the ball up and down on the counter with your palm. Place the ropes side by side and carefully twist them together. Curve one end down an inch or so to create the handle of the candy cane. Place on the prepared baking sheets 1 inch apart.
- Bake for 10 minutes, or until cookies appear dry. Immediately sprinkle the cookies with crushed peppermint. Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
Notes
- Bring eggs to room temperature quickly by placing them in warm water for a few minutes before mixing.
- Use pure vanilla extract, not artificial, for optimal flavor in the peppermint cookies.
- Measure flour by weight or fluff lightly before measuring to avoid dense cookies from too much flour.
- Keep dough covered or wrapped in plastic wrap to prevent drying out while working with it.
- Form and twist one candy cane cookie at a time to prevent dough from drying and cracking before shaping.
- If dough cracks during rolling, refrigerate it for 15 minutes to firm it up before continuing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 46mg | 2% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 186IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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