Introduction

Magic of Candy Cane Cookies are a festive treat that combines soft, peppermint-flavored dough with striking red and white twists. These cookies are perfect for holiday gatherings and are as fun to make as they are to eat. Let’s dive into crafting these beautiful and delicious delights.

The image shows a close-up of a round, twisted cookie shaped like a ring with eight alternating spiral stripes. The stripes are deep red and pale cream, with a coarse sugar coating that sparkles. The cookie's surface has a slightly rough and crumbly texture with small cracks. The cookie is placed on a soft, white fabric, and in the background, there are blurred similar cookies. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup softened butter (room temperature)
1 cup powdered sugar
1 large egg
1 tsp vanilla extract
1/4 tsp peppermint extract
2 1/2 cups all-purpose flour
1/2 tsp salt
Red gel food coloring
Parchment paper for baking

Instructions

Step 1: In a large bowl, beat the softened butter and powdered sugar together until smooth and fluffy, about 2 minutes using a hand mixer.
Step 2: Add the egg, vanilla extract, and peppermint extract to the butter mixture and mix until just combined.
Step 3: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients until a soft dough forms. Divide the dough into two equal parts.
Step 4: Leave one half of the dough plain (this will be the white dough). Add red gel food coloring to the other half and mix well until the color is evenly distributed.
Step 5: Wrap both dough halves in plastic wrap and chill in the refrigerator for at least 1 hour to firm up the dough.
Step 6: Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.
Step 7: Pinch off a teaspoon-sized piece from each dough color. Roll each piece into a rope about 10–12 cm long. Place them side by side, twist gently together, and curve one end to form a candy cane shape.
Step 8: Place the shaped candy cane cookies onto the prepared baking sheet, giving them space to breathe.
Step 9: Bake for 8–10 minutes, until the cookies are set but not browned. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use gel food coloring rather than liquid to avoid sticky dough and achieve a rich red color.
Don’t skip chilling the dough; it helps the cookies hold their shape and makes them easier to handle.
Avoid overmixing the dough to keep your cookies soft rather than tough.
Try substituting peppermint extract with almond or vanilla extract for a different flavor twist.
For professional-quality color, brands like AmeriColor or Chefmaster gel food colors deliver deep, bold reds.

Storage

Store the candy cane cookies in an airtight container at room temperature for up to 1 week. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a low oven for a few minutes if you prefer warm cookies.

How to Serve

The image shows a close-up of a candy cane-shaped cookie with alternating thick stripes of red and off-white dough twisted around each other to form the ring shape. Each red stripe is covered with sparkling sugar crystals that catch the light, while the off-white stripes have a slightly cracked texture with fewer sugar crystals. The cookie sits on a white cloth with a soft, woven texture which rests on a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use granulated sugar instead of powdered sugar?

Powdered sugar is preferred because it blends smoothly into the dough, creating softer cookies. Granulated sugar may make cookies crispier and less tender.

How can I prevent the red color from bleeding into the white dough?

Use gel food coloring and mix it thoroughly into the dough. Also, keep the dough chilled before shaping; this helps maintain clean, crisp lines between the colors.