Magic of Candy Cane Cookies Recipe

Introduction

These Magic of Candy Cane Cookies bring festive cheer with their delightful peppermint flavor and iconic red-and-white swirl. Perfect for holiday baking, they are fun to shape and sure to impress family and friends.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2½ cups all-purpose flour
• ½ tsp salt
• Red gel food coloring

Instructions

1. Step 1: Beat the softened butter and powdered sugar together until smooth and fluffy.
2. Step 2: Mix in the egg, vanilla extract, and peppermint extract until fully combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
4. Step 4: Divide the dough in half. Add red gel food coloring to one half and knead gently until the color is evenly distributed.
5. Step 5: Wrap each portion of dough tightly in plastic wrap and chill in the refrigerator for 1 hour.
6. Step 6: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. Step 7: Roll equal-sized pieces of the red and white dough into long ropes. Twist the ropes together and shape them into candy cane forms.
8. Step 8: Place the shaped cookies on the prepared baking sheet and bake for 8–10 minutes, or until they are just set and beginning to firm up.
9. Step 9: Allow the cookies to cool completely on the baking trays before serving or storing.

Tips & Variations

• Use gel food coloring to avoid altering the dough’s texture compared to liquid food coloring.
• For extra peppermint flavor, you can sprinkle crushed candy canes on top before baking.
• If you prefer a less intense peppermint taste, reduce the peppermint extract to ¼ teaspoon.
• Try shaping the dough into other festive shapes like stars or wreaths if you want variety.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh their crispness, warm them briefly in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond extract instead of peppermint extract?

Yes, almond extract will give a different flavor profile and works well if you prefer a milder, nutty taste.

Why is it important to chill the dough?

Chilling the dough firms it up, which makes it easier to handle and helps maintain the candy cane shape during baking.

Magic of Candy Cane Cookies Recipe

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4.9 from 73 reviews

These Magic of Candy Cane Cookies are a delightful blend of peppermint and vanilla flavors, featuring a festive red and white twisted design. Soft, buttery, and subtly sweet, they are perfect for holiday celebrations and sharing with loved ones.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2½ cups all-purpose flour
• ½ tsp salt
• Red gel food coloring

Instructions

1. Prepare the batter: Beat the softened unsalted butter and powdered sugar together until the mixture is smooth and fluffy, which will ensure a light texture for your cookies.
2. Add the flavors: Mix in the large egg, vanilla extract, and peppermint extract thoroughly to combine, infusing the dough with its signature sweet and minty flavor.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour, then gradually add this dry mix to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
4. Divide and color dough: Split the dough into two equal parts. Add red gel food coloring to one half, kneading it gently until the color is uniform, while leaving the other half plain white.
5. Chill dough: Wrap each portion of dough separately in plastic wrap and chill in the refrigerator for 1 hour. This chilling step helps the dough firm up, making it easier to shape.
6. Preheat oven: Set the oven to 180°C (350°F) to ensure it reaches the perfect temperature for baking the cookies evenly.
7. Shape cookies: Roll equal pieces of the red and white dough into ropes, then twist them together tightly to create the classic candy cane swirl. Shape the twisted ropes into candy cane forms carefully.
8. Prepare for baking: Place the shaped candy cane cookies on a parchment-lined baking sheet to prevent sticking and promote even baking.
9. Bake the cookies: Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are just set but not browned, ensuring the cookies remain tender.
10. Cool and serve: Let the cookies cool completely on the baking trays before transferring or serving, allowing them to set firmly and retain their shape.

Notes

• Be careful not to overbake to keep cookies soft and prevent drying out.
• Red gel food coloring is preferred for vibrant color without altering dough consistency.
• Chilling the dough is essential for easier shaping and better texture.
• You can substitute peppermint extract with other extracts like almond or vanilla for different flavors.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: candy cane cookies, peppermint cookies, holiday cookies, Christmas cookies, festive cookies, red and white cookies, twisted cookies