Candy Cane Cookies
These Candy Cane Cookies are a delicious holiday tradition! Peppermint or almond flavored sugar cookie dough, twisted into these charming cookies, will put a smile on everyone's face!
Servings 12 servings
Calories 296kcal
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup confectioner's sugar sifted
- 1 large egg
- 1 1/4 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons red food coloring
Instructions
- Cream the butter + sugar. In a medium mixing bowl, beat the butter (1 cup) and confectioners’ sugar (1 cup) until light and fluffy.
- Add the egg + extracts. Mix in the egg (1), peppermint extract (1 1/4 teaspoons), and vanilla extract (1 teaspoon) until smooth.
- Add dry ingredients. Add the flour (3 cups) and salt (1 teaspoon) and mix just until a soft dough forms (don’t overmix).
- Color half the dough. Divide the dough in half. Leave one half plain. Add the red food coloring (1 1/2 teaspoons) to the other half and mix until evenly colored.
- Chill (this matters!). Shape each dough half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 4 hours.
- Preheat + prep pans. Preheat the oven to 350°F (177ºC). Line baking sheets with parchment paper or silicone baking mats.
- Shape the candy canes. For each cookie, pinch off a rounded teaspoon of each dough (one red, one white). Roll each piece into a rope about 4 inches long. Place the ropes side-by-side, pinch together at the top, twist gently, then curve the top into a candy cane hook. Place on the prepared baking sheet.
- Bake. Bake for 10–12 minutes, just until the cookies look set and matte. Keep them pale—browning can dry them out.When checking for doneness, trust the look and feel more than the timer—every oven runs a little different.
- Cool carefully. Let cookies cool on the baking sheet for 2–3 minutes (they’re fragile while hot), then carefully (they're super fragile) transfer to a wire rack to cool completely.
Notes
- Chill the dough—don’t rush this step. This dough needs at least 4 hours of chilling, and it’s not optional. Chilling solidifies the butter, which helps the cookies keep their candy cane shape instead of spreading in the oven. It also gives the peppermint time to fully permeate the dough so the flavor is evenly distributed throughout every bite.
- Measure flour the right way. Too much flour will make these cookies dry and crumbly. For best results, spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag. This simple step makes a big difference in the final texture.
- Form one candy cane at a time. It’s tempting to roll out a bunch of dough ropes at once, but resist the urge. Candy cane cookies shape best when you roll one red rope and one white rope at a time, twist, and shape immediately. If the dough sits out too long, it can dry out, crumble, or stop sticking together properly.
- If the dough gets soft, pause and re-chill. If at any point the dough starts feeling too soft or sticky while shaping, pop it back in the fridge for 15–20 minutes. Cold dough is much easier to work with and gives you cleaner twists and prettier cookies.
Nutrition
Serving: 1cookie | Calories: 296kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 202mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 493IU | Calcium: 11mg | Iron: 2mg