Description
These delightful Candy Cane Cookies are a festive treat perfect for the holiday season. Soft, buttery sugar cookies twisted with red and white dough and infused with refreshing peppermint extract create a charming candy cane shape that is as fun to make as it is to eat.
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 on medium-high speed, cream the softened unsalted butter for 1½ to 2 minutes until light and fluffy.
- Add Sugar and Cream of Tartar: Reduce speed to low, add granulated sugar, cream of tartar, and heavy cream. Increase speed to medium and mix for 2 to 3 minutes until the mixture is fluffy.
- Incorporate Egg: Lower mixer speed to low and add the large egg. Mix until fully incorporated.
- Add Flavorings: Stir in the peppermint extract and clear vanilla flavoring.
- Add Dry Ingredients: On low speed, gradually add baking powder and all-purpose flour, half a cup at a time, mixing just until no visible flour streaks remain.
- Divide Dough: Split the dough into two equal balls. Return one ball to the bowl for coloring and refrigerate the other covered for 1 hour to keep it white.
- Color Dough: Add the red gel color to the dough in the bowl and mix on low speed until uniform in color with no white streaks. Cover and refrigerate this red dough for 1 hour.
- Preheat Oven: Just before removing dough from the refrigerator, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Divide Dough for Shaping: Split both the red and white dough balls in half, leaving half of each color refrigerated.
- Form Dough Balls: On a parchment-covered surface, scoop ½ tablespoon portions of red and white dough each and roll into tight round balls. Chill for 10-15 minutes to help the dough hold its shape.
- Roll Ropes: Roll white and red dough balls into 5-inch long ropes keeping your hands cool to maintain shape.
- Twist Ropes: Lightly press the bottoms of red and white ropes together and twist gently without flattening to keep the rounded shape.
- Shape Candy Canes: Place twisted ropes on the prepared baking sheet spaced 2 inches apart and curve the tops to form candy cane hooks.
- Bake Cookies: Bake for 7 minutes until set but not browned.
- Cool Cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Repeat: Remove the remaining dough from the refrigerator and repeat steps 10 through 16 for additional batches.
- Store: Once cooled, store cookies in an airtight container to maintain freshness.
Notes
- Chilling the dough is essential to prevent spreading and preserve the candy cane shape during baking.
- Keep a close watch on baking time as oven temperatures can vary; cookies should be baked until just set.
- Peppermint extract is key for the classic holiday flavor; omit if you prefer plain sugar cookies.
- Use parchment paper on your work surface to avoid staining from the red dough.
- Keep your hands cool while rolling the dough ropes to maintain the shape and prevent dough from becoming too soft.
- Ensure the twisted ropes remain rounded and avoid flattening to create authentic candy cane shapes.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
