Candy cane cookies are the quintessential holiday treat, offering a fun, festive twist on traditional sugar cookies. Their delicate peppermint flavor, striking red-and-white swirl design, and festive shape make them an irresistible addition to any holiday cookie platter. Whether you’re baking for family, friends, or to give as gifts, these cookies bring both flavor and cheer to the season.
The dough itself is simple but delicious, made from butter, sugar, and flour, with a hint of vanilla to give it depth. What sets these cookies apart is the combination of almond or peppermint extract in the dough. A little almond extract in the dough adds richness, while peppermint extract in the dough and the red-tinted dough gives them that quintessential candy cane flavor.
What’s truly magical about candy cane cookies is their signature look. Once the dough is prepared, it’s divided into two portions, with one half left plain and the other half colored red. After chilling, the dough is rolled into strips, then twisted together to form the candy cane shape. You can use your hands to carefully twist the red and white dough together or roll each dough into long strips, then carefully twist them into candy cane shapes on the baking sheet.
Once baked, the cookies have a golden edge and soft, melt-in-your-mouth interior, with just the right balance of sweetness and minty freshness. For an extra touch, you can dip the ends of the baked cookies in crushed candy canes or a dusting of sugar for added crunch and color. Try this dessert with grandma’s hot chocolate.
Candy cane cookies not only make a festive treat for your holiday table but are also wonderful for gifting. Their striking design and peppermint flavor make them both a visual and culinary delight. They’re the perfect way to spread some holiday cheer, adding a sweet touch to any celebration.
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp Red food coloring
- 1/2 cup peppermint candies crushed
Instructions
- In a large bowl, cream together the butter, powdered sugar, and vanilla extract until light and fluffy.
- Gradually add the flour and salt, mixing until just combined.
- Divide the dough in half. Add the red food coloring to one half of the dough and mix until the color is evenly distributed.
- Shape each dough half into a log and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and unwrap. Roll each color into 4-inch long ropes.
- Twist one red and one white rope together, pressing the ends together to seal. Shape the twisted ropes into candy cane shapes.
- Place the candy canes onto the prepared baking sheet and bake for 10-12 minutes, or until lightly golden brown around the edges.
- Remove from the oven and immediately sprinkle the crushed peppermint candies onto the cookies, pressing lightly to make them stick.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
