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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/magic-of-candy-cane-cookies-recipe/