Description
Candy Cane Cookies are festive, peppermint-flavored sugar cookies twisted in red and white ropes to resemble classic candy canes. These soft, buttery cookies are perfect for holiday celebrations, combining a peppermint kick with a light vanilla base.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter softened
- 1½ cups granulated sugar
- ½ teaspoon cream of tartar
- 1 tablespoon heavy cream
- 1 large egg room temperature
- 1½ teaspoons pure peppermint extract
- 1¼ teaspoons clear vanilla flavoring
- ⅛ teaspoon baking powder
- 3 cups all-purpose flour
- ½ teaspoon red squeeze gel color
Instructions
- Cream Butter: Using a stand mixer or handheld mixer, beat the softened unsalted butter on medium-high speed for 1½ to 2 minutes until smooth.
- Add Sugar and Cream: Lower speed to low, add granulated sugar, cream of tartar, and heavy cream. Increase to medium speed and beat for 2 to 3 minutes until fluffy.
- Incorporate Egg: Reduce speed to low and add the egg. Mix until fully incorporated.
- Add Flavorings: Add peppermint extract and clear vanilla flavoring to the mixture and blend well.
- Add Dry Ingredients: On low speed, slowly add baking powder and flour ½ cup at a time, mixing only until flour is combined with no visible streaks.
- Divide Dough: Split dough into two equal balls. Place one ball in the mixing bowl to be colored red; cover and refrigerate the other ball for the white portion for 1 hour.
- Color Red Dough: Add red gel color to dough in bowl; mix on low speed until evenly colored. Place red dough in a medium bowl, cover, and refrigerate for 1 hour.
- Preheat Oven: Preheat oven to 350°F and line baking sheets with parchment paper.
- Prepare Dough for Shaping: Halve both red and white dough, leaving half refrigerated for later use.
- Roll Dough Balls: On a parchment-lined surface, scoop ½ tablespoon each of red and white dough and roll into tight, round balls. Chill for 10-15 minutes for best shape retention.
- Form Ropes: Roll each dough ball into 5-inch long ropes keeping hands cool to prevent dough softening.
- Twist Ropes: Press bottoms of red and white ropes together lightly, twist gently maintaining rounded shape without flattening.
- Shape Candy Canes: Place twisted ropes on prepared baking sheet spaced 2 inches apart and curve the tops to form cane crooks.
- Bake: Bake cookies for 7 minutes until set but not browned.
- Cool: Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack.
- Repeat: Remove remaining dough from refrigerator and repeat shaping and baking steps.
- Store: Once fully cooled, store cookies in an airtight container to maintain freshness.
Notes
- Chilling dough is essential to minimize spreading and preserve candy cane shape during baking.
- Oven temperatures may vary; watch cookies closely near the end of baking time to prevent overbaking.
- Peppermint extract is key for authentic peppermint flavor; omit for plain sugar cookies.
- Cover counter or cutting board with parchment paper when rolling dough to avoid red dye stains.
- Keep hands cool while rolling dough ropes to maintain shape and prevent dough from becoming too soft.
- Maintain rounded shape during twisting; avoid flattening ropes to keep candy cane appearance authentic.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
