Description
These Candy Cane Cookies are soft on the inside with a crisp exterior, perfectly flavored with peppermint for a classic holiday treat. They feature a festive twist design and a hint of crushed peppermint on top for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened) (227g)
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ teaspoons peppermint extract
Coloring and Topping
- 1 teaspoon red food coloring
- 3 tablespoons crushed peppermint candies
Instructions
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream Butter and Sugar. Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Wet Ingredients. Beat in the large egg, vanilla extract, and peppermint extract, scraping down the bowl once to ensure even mixing.
- Combine Dry and Wet Mixes. With the mixer on low speed, gradually add the flour mixture to the wet ingredients and beat just until combined. If some flour remains at the bottom, remove the bowl and knead the dough by hand a few times to incorporate fully.
- Separate and Color Dough. Remove half of the dough and add the red food coloring, mixing until the color is well combined and uniform.
- Chill the Dough. Wrap each portion of dough separately in plastic wrap and press into 1-inch thick disks. Refrigerate for 4 hours or until firm to the touch. Dough can be chilled up to 3 days ahead.
- Preheat Oven and Prepare Sheets. Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Shape Cookies. Cut the dough into 1-inch cubes. Roll each cube into a ball. Lightly flour your work surface and roll each dough ball into a 5-inch-long rope using your palm. Place one white and one red rope side by side, twist them gently together, and curve one end to form the candy cane handle.
- Arrange and Bake. Place the shaped candy cane cookies on the prepared baking sheets about 1 inch apart. Bake for 10 minutes or until the cookies appear dry.
- Add Topping and Cool. Immediately after baking, sprinkle the cookies with crushed peppermint candies. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger red color, use gel food coloring and add a few drops at a time until the desired shade is achieved.
- Chilling the dough is important for easy shaping and to prevent spreading during baking.
- To store, keep cookies in an airtight container at room temperature for up to one week.
- You can substitute crushed candy canes or peppermint candies if preferred.
- Rolling the dough ropes evenly ensures uniform baking and appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 46 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 21 mg
