Description
Magic of Candy Cane Cookies are soft, peppermint-infused sugar cookies featuring beautifully twisted red and white dough shaped like classic candy canes. These festive treats use powdered sugar and gel food coloring to achieve a tender texture and vibrant color, perfect for holiday celebrations or anytime you crave a flavorful, decorative cookie with a touch of winter magic.
Ingredients
Scale
Cookie Dough Base
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 teaspoon salt
Coloring
- Red gel food coloring, enough to tint half the dough evenly (about 1/2 teaspoon)
Additional Supplies
- Parchment paper for lining baking sheets
Instructions
- Make the Dough Base: In a large bowl, beat 1 cup of softened butter and 1 cup powdered sugar together with a hand mixer for about 2 minutes until smooth and fluffy. Add 1 egg, 1 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract, mixing until just combined to avoid overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups flour and 1/2 teaspoon salt. Gradually add this mixture to the wet ingredients, stirring gently until a soft dough forms.
- Divide and Color the Dough: Divide the dough evenly into two portions. Leave one plain for the white dough. Add red gel food coloring to the other half and knead gently until the color is evenly distributed. Wrap both halves separately in plastic wrap and chill in the refrigerator for at least 1 hour. This step makes the dough firmer and easier to handle.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 180°C (350°F) and line baking sheets with parchment paper to prevent sticking.
- Shape the Candy Canes: Pinch off teaspoon-sized pieces from the red and white dough. Roll each piece into ropes approximately 10–12 cm long. Lay one red and one white rope side by side, gently twist them together to combine colors evenly, and then curve one end to mimic the traditional candy cane shape. Place shaped cookies on the prepared baking sheets with some space between each, as they do not spread much.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes until they are set but still pale and not browned. This keeps them soft and tender.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the fragrance of peppermint filling your kitchen during this time.
Notes
- Use room-temperature butter to achieve a creamy, well-mixed dough.
- Powdered sugar keeps the cookies soft rather than crispy, unlike granulated sugar.
- A little pure peppermint extract goes a long way – do not overuse it.
- Use gel food coloring for vibrant red without making the dough sticky; AmeriColor or Chefmaster brands are recommended.
- Don’t overmix the dough; mix just until combined to keep cookies soft.
- Chill dough well to make shaping easier and maintain cookie shapes during baking.
- Use equal amounts of red and white dough to create clean, even twists.
- Roll the dough ropes gently; pressing too hard will flatten the candy cane shapes.
- Try not to substitute liquid food coloring as it can affect dough consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: candy cane cookies, peppermint cookies, holiday cookies, sugar cookies, festive cookies, gel food coloring, soft cookies, Christmas cookies
