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.
Ingredients
Scale
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
Instructions
- Craft a smooth, homogeneous mixture by blending softened butter with sugar, vanilla and almond extracts, baking powder, and salt until creamy and uniform.
- Incorporate the egg into the mixture, then gently fold in flour until just combined, avoiding overmixing.
- Partition the dough into two equal portions, introducing vibrant red food coloring to one half and mixing thoroughly for consistent pigmentation.
- Shape each dough variant into compact, flat discs and encase in plastic wrap, then refrigerate for a minimum of 3 hours to solidify.
- Extract chilled dough and roll small segments into slender 5-inch ropes, alternating between white and red colors.
- Carefully intertwine the colored ropes, gently pressing to create a cohesive, spiraled candy cane silhouette.
- Delicately brush the formed cookies with egg white and sprinkle with granulated sugar for a sparkling finish.
- 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.
- 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