Candy Cane Cookies Recipe

Introduction

Candy Cane Cookies are festive, peppermint-flavored treats perfect for the holidays. These colorful twisted cookies combine classic sugar cookie dough with a refreshing minty twist, making them both fun to make and delicious to enjoy.

Ingredients

• 2 3/4 cups (358g) all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (224g) unsalted butter, room temperature
• 1 cup (207g) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• Red gel icing color
• Sprinkles or peppermint crunch (optional)

Instructions

1. Step 1: In a medium bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
2. Step 2: In a large mixer bowl, cream the butter and sugar on medium speed until the mixture is light in color and fluffy.
3. Step 3: Add the egg, vanilla extract, and peppermint extract, then mix until fully combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
5. Step 5: Divide the dough in half and add red gel icing color to one half, mixing until evenly colored.
6. Step 6: Refrigerate both dough portions for 2-3 hours to firm up, which makes shaping easier. Optionally, shape teaspoon-sized balls while the dough is soft for convenience.
7. Step 7: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
8. Step 8: Roll each teaspoon-sized dough ball into a 5-inch long rope. Place one white and one red rope side by side and gently twist them together, twisting half from one end and then half from the other.
9. Step 9: Place each twisted rope on the baking sheet and curve one end to form the candy cane “hook.”
10. Step 10: Press sprinkles or peppermint crunch onto the cookies, if desired, then bake for 5-7 minutes until set but not browned.
11. Step 11: Allow the cookies to cool on the baking sheet for about 10 minutes before moving them to a wire rack to cool completely to prevent breakage.
12. Step 12: Store cooled cookies in an airtight container.

Tips & Variations

• For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract to the dough.
• Use gel food coloring to avoid adding extra liquid that can change the dough texture.
• Try adding crushed candy canes mixed into the dough for extra crunch.
• If shaping ropes is tricky, chill the dough thoroughly and work with one piece at a time to prevent sticking.

Storage

Store the candy cane cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze cookies for up to one month. To enjoy after freezing, allow cookies to thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 3 days before shaping and baking. This helps the dough firm up and makes it easier to work with.

How do I prevent the cookies from spreading too much?

Chilling the dough thoroughly before baking and avoiding overmixing will help keep the cookies from spreading. Using parchment paper or silicone mats also helps maintain their shape.

Candy Cane Cookies Recipe

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★★★★★

4.4 from 138 reviews

• Author: Mariam
• Total Time: 2 hours 22 minutes
• Yield: About 36 cookies 1x

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Description

These Candy Cane Cookies are festive, peppermint-flavored treats perfect for the holiday season. Featuring a delightful twist of red and white doughs, these crunchy yet tender cookies combine classic sugar cookie flavors with a refreshing hint of mint. Decorated with sprinkles or peppermint crunch, they make charming decorations as well as delicious sweet snacks.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups (358g) all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 cup (224g) unsalted butter, room temperature
• 1 cup (207g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp peppermint extract

Additional

• Red gel icing color
• Sprinkles or peppermint crunch, optional

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Instructions

1. Prepare dry ingredients: In a medium-sized bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside for later use.
2. Cream butter and sugar: In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture becomes light in color and fluffy, which indicates proper aeration of the dough.
3. Add egg and extracts: Beat in the egg, vanilla extract, and peppermint extract until well combined, ensuring the flavor is evenly distributed throughout the batter.
4. Mix dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until a cohesive dough forms. Be careful not to overmix to maintain a tender cookie texture.
5. Divide and color dough: Split the dough evenly into two portions. Add red gel icing color to one half and knead gently until the color is fully incorporated.
6. Chill dough: Refrigerate both dough portions for 2-3 hours to firm them up, making them easier to handle for shaping. Optionally, form teaspoon-sized balls while the dough is soft for easier access during baking.
7. Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
8. Shape candy cane ropes: Take 1 teaspoon-sized balls of each dough and roll each into 5-inch long ropes using a ruler to measure for uniformity. Place one red and one white rope side by side and gently twist them together, twisting half from one end, then half from the other to create a neat spiral.
9. Form candy cane shapes: Arrange the twisted ropes on the prepared baking sheets and curve one end of each to form the characteristic candy cane hook shape.
10. Add toppings and bake: (Optional) Lightly press sprinkles or peppermint crunch onto the exposed surface of each cookie. Bake in the preheated oven for 5-7 minutes until edges are just set and lightly golden.
11. Cool cookies: Allow the cookies to cool on the baking sheet for about 10 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage during handling.
12. Store: Store the cooled cookies in an airtight container. They are best enjoyed within 4-5 days but can be frozen for up to one month for longer storage.

Notes

• Do not overmix the dough after adding the dry ingredients to maintain a tender cookie texture.
• Using a ruler to measure and rolling out dough ropes to consistent lengths helps achieve uniform candy cane shapes.
• Chilling the dough is crucial to make shaping easier and to prevent spreading during baking.
• Pressing sprinkles or peppermint crunch onto the cookies before baking adds festive decoration and extra peppermint flavor.
• Let cookies cool on the baking sheet before transferring to a wire rack to avoid breakage.
• Cookies can be frozen for about a month; thaw at room temperature before serving.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Candy Cane Cookies, Peppermint Cookies, Holiday Cookies, Christmas Cookies, Twisted Sugar Cookies