Try This Jolly Candy Cane Cookies Recipe This Holiday Season

Sweet holiday memories come alive with this delightful candy cane cookies recipe that captures the essence of winter cheer.

Festive bakers adore how these peppermint-swirled treats brighten up any dessert table.

Red and white spirals dance across each cookie, creating a visual masterpiece of seasonal delight.

The crisp, buttery texture melts in your mouth with a refreshing minty kick.

Simple ingredients blend together to craft these charming, whimsical cookies that spark joy.

Every bite transports you to cozy winter evenings and cheerful celebrations.

You’ll want to share these magical morsels with everyone around you.

Candy Cane Cookie Tips for Bakers

• Refrigerate dough for at least 3 hours to prevent spreading and maintain crisp cookie shapes during baking.
• Roll ropes gently and twist slowly to create clean, uniform candy cane patterns without breaking the dough.
• Use room temperature butter for smoother mixing and ensure even incorporation of ingredients.
• Add food coloring gradually to achieve vibrant red without changing dough consistency.
• Watch cookies closely during last few minutes of baking to avoid over-browning edges while maintaining soft centers.

Fun Variations for Holiday Cookie Swirls

• Gluten-Free Holiday Cookies: Replace wheat flour with almond or gluten-free blend for those with wheat sensitivities.
• Chocolate Peppermint Swirl: Swap red food coloring with cocoa powder in one dough half, creating a chocolate and white candy cane effect.
• Vegan Festive Treats: Use plant-based butter, flax egg instead of regular egg, and coconut sugar to create dairy-free and egg-free cookies.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia for a diabetic-friendly version with reduced calories.

Serving Candy Cane Cookies with Cheer

• Holiday Party Platter: Arrange cookies on a festive red and white plate, creating a stunning display that highlights their candy cane twist design.
• Gifting Delight: Package cookies in clear cellophane bags tied with peppermint-striped ribbons, perfect for homemade holiday gifts or cookie exchanges.
• Hot Cocoa Companion: Serve warm, freshly baked cookies alongside rich hot chocolate, letting the mint extract complement the sweet beverage's warmth.
• Dessert Table Star: Scatter cookies around a holiday dessert spread, using their unique shape and color to add visual interest and cheerful charm.

Storage for Candy Cane Cookies All Season

• Store cookies in an airtight container for up to 5 days. Layer between parchment paper to prevent sticking and maintain shape.
• Wrap cookies individually in plastic wrap, then place in freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies briefly in microwave for 10-15 seconds or place in preheated oven at 300°F for 2-3 minutes to restore crisp texture and fresh-baked warmth.
• If cookies become slightly soft, crisp them up in toaster oven for 1-2 minutes to restore original crunchiness and bring back their delightful texture.

FAQs

• Why do I need to chill the dough?

Chilling helps prevent spreading during baking and makes the dough easier to handle. Cold dough maintains its shape better and allows the flavors to develop.

• Can I use different extracts?

Yes, you can experiment with peppermint, vanilla, or almond extract to create unique flavor variations while keeping the classic candy cane look.

• How do I get a perfect twist?

Roll each color rope to equal length, gently press together at the ends, and slowly twist the two colors, keeping consistent pressure for an even spiral.

• What if my dough is too sticky?

If the dough feels too soft, return it to the refrigerator for 15-20 minutes to firm up. Cold dough is much easier to work with and shape into candy canes.

Candy Cane Cookies What Makes Them So Festive

• Whip up adorable candy cane cookies that instantly spread holiday cheer with their playful twisted design and classic peppermint flavor.
• Engage kids in a fun cooking activity where they can help twist colored dough and create memorable kitchen moments together.
• Produce bakery-worthy cookies that look professionally made but are surprisingly simple to prepare, perfect for gifting or entertaining.
• Experiment with different food coloring or extract variations to match your personal holiday style and preferences.

Ingredients for Christmas Candy Cane Cookies

• All-Purpose Flour: The main structure and body of the cookie that provides a classic texture.
• Butter: Creates a rich, smooth base that helps bind the cookie together.
• Sugar: Adds sweetness and helps create a tender cookie texture.
• Egg: Provides binding and helps create a cohesive dough.

• Vanilla Extract, Peppermint Extract: Adds delightful aromatic flavors to the cookie.
• Baking Powder: Helps the cookies rise and become light and tender.
• Salt: Balances the sweetness and enhances overall flavor.

• Red Food Coloring: Creates the classic red and white candy cane stripe effect.
• Egg White: Used for washing the cookies to create a shiny surface.
• Granulated Sugar: Sprinkled on top for a sparkling, sweet finish.

Tools for Shaping and Baking Candy Cane Cookies

• Electric mixer: Essential for creaming butter and mixing ingredients smoothly.
• Mixing bowls: Large bowl for combining ingredients and smaller bowl for separating colored doughs.
• Plastic wrap: Needed to wrap and chill dough disks.
• Rolling surface: Clean countertop or pastry mat for rolling dough ropes.
• Baking sheet: For shaping and baking candy cane cookies.
• Pastry brush: Used to apply egg white wash before baking.
• Cooling rack: Helps cookies cool evenly after baking.

Directions for Candy Cane Cookie Perfection

Step 1: Whip Up the Cookie Base

Cream together butter and sugar until light and fluffy.

Blend in vanilla and peppermint extracts, baking powder, and salt.

Crack in the egg and mix thoroughly.

Gradually fold in flour until the dough just comes together, being careful not to overmix.

Step 2: Create Colorful Dough Halves

Split the prepared dough into two equal portions.

In one half, introduce vibrant red food coloring, mixing carefully until the color spreads evenly throughout the dough.

Keep the other half in its natural pale state.

Step 3: Chill and Rest the Dough

Transform each dough portion into a smooth disk.

Wrap them individually in plastic wrap, ensuring a tight seal.

Slide the wrapped doughs into the refrigerator and let them rest and firm up for at least 3 hours or overnight.

Step 4: Craft Festive Cookie Shapes

Remove chilled doughs from the refrigerator.

Roll out small pieces of red and white dough into slender 5-inch ropes.

Carefully intertwine one red and one white rope, gently twisting them together.

Curve the top to create the classic candy cane silhouette.

Step 5: Bake and Beautify

Brush the shaped cookies with a light egg white wash.

Sprinkle a delicate layer of sugar over the top.

Transfer to a preheated oven and bake at 350°F.

Watch closely for 8-10 minutes until the edges just begin to turn a delicate golden brown.

Allow to cool completely before serving.

Candy Cane Cookies Recipe

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4.7 from 14 reviews

• Total Time: 3 hours 30 minutes
• Yield: 24 1x

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Description

Sweet peppermint candy cane cookies blend festive cheer with classic holiday baking magic. Christmas spirit shines through delicate, buttery treats that melt in your mouth and bring joy to cookie lovers.

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Ingredients

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Main Ingredients:

• 2 sticks (227 grams / 8 ounces) unsalted butter, room temperature
• 1 cup (200 grams) sugar
• 1 large egg
• 2 3/4 cups (385 grams) all-purpose flour

Flavoring and Seasoning:

• 1 1/2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

Finishing Ingredients:

• 1 teaspoon liquid red food coloring
• 1 egg white
• 2 tablespoons sparkling sugar

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Instructions

1. Craft a smooth, homogeneous mixture by blending softened butter with sugar, vanilla and almond extracts, baking powder, and salt until creamy and uniform.
2. Incorporate the egg into the mixture, then gently fold in flour until just combined, avoiding overmixing.
3. Partition the dough into two equal portions, introducing vibrant red food coloring to one half and mixing thoroughly for consistent pigmentation.
4. Shape each dough variant into compact, flat discs and encase in plastic wrap, then refrigerate for a minimum of 3 hours to solidify.
5. Extract chilled dough and roll small segments into slender 5-inch ropes, alternating between white and red colors.
6. Carefully intertwine the colored ropes, gently pressing to create a cohesive, spiraled candy cane silhouette.
7. Delicately brush the formed cookies with egg white and sprinkle with granulated sugar for a sparkling finish.
8. Position cookies on a lined baking sheet and bake at 350°F for 8-10 minutes, monitoring until edges transform to a subtle golden hue.
9. Remove from oven and allow cookies to cool completely on a wire rack before serving or storing.

Notes

• Ensure butter is softened at room temperature for smooth, easy mixing without overworking the dough.
• Use gel food coloring for vibrant red color without altering dough consistency.
• Chill dough thoroughly to prevent spreading and maintain crisp candy cane shape during baking.
• Twist ropes gently and evenly to create professional-looking striped pattern without breaking delicate dough.
• Swap vanilla extract with peppermint for more traditional candy cane flavor profile.
• Gluten-free option: Replace wheat flour with 1:1 gluten-free baking blend for celiac-friendly treats.
• Store cookies in single layer between parchment paper to prevent sticking and maintain delicate design.

• Prep Time: 3 hours 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 8g
• Sodium: 70mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg