Description
These Candy Cane Cookies are a delightful holiday treat featuring buttery sugar cookie dough twisted into festive red and white peppermint canes. Perfect for Christmas cookie plates, gifting, or baking with kids, they combine a tender texture with a sweet, minty flair.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon salt
Coloring and Garnish
- Red food coloring
- Optional: crushed peppermint candies or sugar for garnish
Instructions
- Make the Dough: Cream together the unsalted butter and powdered sugar until the mixture is light and fluffy. Beat in the egg, almond extract, and vanilla extract until well combined. Gradually add the all-purpose flour and salt, mixing just until the dough forms a cohesive texture.
- Divide and Color: Split the dough evenly into two portions. Leave one plain, and tint the other with red food coloring, mixing until the color is evenly distributed throughout the dough.
- Chill: Wrap both dough portions tightly in plastic wrap and chill in the refrigerator for 30 to 60 minutes. This step firms the dough for easier handling and shaping.
- Shape the Canes: Preheat your oven to 375°F (190°C). Roll small portions from each dough color into ropes approximately 4 to 5 inches long. Twist one red and one white rope together and curve the top to resemble a candy cane shape.
- Bake: Place the shaped candy cane cookies on an ungreased baking sheet and bake for 8 to 10 minutes, until they are set but not browned. Remove from the oven and let them cool completely on a wire rack.
- Optional Garnish: While the cookies are still warm, sprinkle with crushed peppermint candies or sanding sugar to add a festive touch and enhance the peppermint flavor.
Notes
- Keep the dough cool during shaping to help the cookies maintain their shape while baking.
- Work in small portions while rolling and twisting to prevent the dough from softening too much.
- Use gel food coloring for vibrant red color without altering the dough’s texture.
- Do not overbake; cookies should remain pale with slightly golden bottoms for the best texture.
- The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month for convenience.
- Prep Time: 25 minutes
- Cook Time: 8–10 minutes
- Category: Dessert / Holiday / Cookies
- Method: Baking
- Cuisine: American / Christmas
Keywords: Candy Cane Cookies, Holiday Cookies, Christmas Treats, Sugar Cookies, Festive Baking, Peppermint Cookies
