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Candy Cane Cookies Recipe

Candy Cane Cookies Recipe
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★★★★★

5.2 from 19 reviews

Candy Cane Cookies are festive, peppermint-flavored treats perfect for the holiday season. These visually striking cookies are made by twisting red and white peppermint-scented dough to resemble traditional candy canes, then baked to a tender, buttery finish with a sparkling sugar topping for added crunch.

Ingredients

Scale

Cookie Dough

  • 2 sticks (227g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 2 3/4 cups (385g) all-purpose flour
  • 1 teaspoon liquid red food coloring

For Finishing

  • 1 egg white
  • 2 tablespoons sparkling sugar

Special Equipment

  • Stand mixer

Instructions

  1. Make the dough: Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and kosher salt in the bowl of a stand mixer. Beat until a smooth paste forms that clings to the side of the bowl.
  2. Add the egg and flour: Scrape down the sides of the bowl, then beat in the egg until fully integrated. Gradually add the flour and mix on low speed until the dough just comes together, with no streaks of dry flour remaining.
  3. Divide and color the dough: Remove half the dough from the bowl. Add the red food coloring to the dough remaining in the bowl and mix on low speed until evenly colored.
  4. Chill the dough: Shape each half of dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or overnight, allowing the dough to firm up.
  5. Preheat oven: When ready to bake, preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat.
  6. Shape the cookies: Remove the chilled dough from the refrigerator. If too hard, let it sit for a few minutes until pliable but still firm. Pinch off a 1-inch piece of white dough and roll it into a 5-inch rope. Repeat with the red dough. Place the two ropes side by side and gently twist them together to form a candy cane shape. Curve the top to resemble a hook. Repeat, spacing cookies about 2 inches apart on the baking sheet.
  7. Apply egg white wash and sprinkle sugar: Beat the egg white with 1 tablespoon of water until foamy. Brush this wash over each cookie, then sprinkle with sparkling sugar for a festive sparkle.
  8. Bake: Bake the cookies for 8 to 10 minutes until the edges are just tinged with golden brown. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature butter to ensure the dough mixes evenly and bakes into a tender cookie.
  • Do not let dough soften too much when shaping, as overly soft dough can lose its shape while twisting.
  • The peppermint extract is key for the candy cane flavor; adjust quantity to suit preference but do not omit.
  • Keeping the dough chilled makes it easier to handle and helps the cookies maintain their shape during baking.
  • Use liquid red food coloring for a brighter, more even color compared to gel or powder.
  • Store baked cookies in an airtight container at room temperature for up to one week.

Nutrition

Keywords: Candy Cane Cookies, peppermint cookies, holiday cookies, Christmas cookies, twisted cookie recipe, peppermint extract, festive cookies

Find it online: https://tastygenius.com/candy-cane-cookies-recipe/