Candy Cane Cookies Creation

This delightful recipe for Candy Cane Cookies brings festive joy to any holiday table. With a perfect blend of vanilla and peppermint flavors, these cookies not only taste heavenly but also capture the holiday spirit with their iconic red and white twists. They’re fun to make, gorgeous to look at, and even more enjoyable to eat.

I first came across a similar recipe while attending a baking class. Over time, I’ve tweaked it to make these irresistibly soft and flavorful Candy Cane Cookies. They’ve since become an annual tradition.

• All-purpose flour: 2 ½ cups – Forms the structural base, so sift it for a smoother texture.
• Baking powder: ½ teaspoon – Helps the cookies rise and maintain shape.
• Salt: ¼ teaspoon – Enhances the sweetness and balances overall flavor.
• Unsalted butter: 1 cup softened – Adds richness; use high-quality butter for the best results.
• Granulated sugar: ¾ cup – Sweetens the cookies while contributing to their soft texture.
• Egg: 1 large – Binds the dough and ensures softness.
• Vanilla extract: 2 teaspoons – Adds warmth and a classic hint of flavor.
• Peppermint extract: ½ teaspoon – Gives the cookies their signature holiday vibe.
• Red food coloring: Gel preferred – Delivers vibrant color without affecting the texture.
• Powdered sugar: 1 cup – Perfect for a smooth, glossy finish.
• Milk: 2 tablespoons – Thins the glaze for an easy-to-apply consistency.
• Peppermint extract: ½ teaspoon – Enhances the overall peppermint profile.

How To Make Candy Cane Cookies

Prepare the dry ingredients:

In a mixing bowl, whisk together flour, baking powder, and salt. This ensures they’re evenly distributed and avoids lumps.

Cream the butter and sugar:

In another bowl, beat softened butter and granulated sugar until light and fluffy. This process traps air, resulting in softer cookies.

Incorporate wet ingredients:

Mix in the egg, vanilla extract, and peppermint extract until the mixture is smooth and well-combined.

Combine and divide:

Gradually add the dry ingredients to the wet ingredients. Once fully incorporated, divide the dough into two equal portions.

Add the color:

Knead red food coloring into one half of the dough until it’s evenly tinted. Knead gently to avoid over-working the dough.

Shape the cookies:

Take small pieces of both red and plain dough, rolling each into thin ropes. Twist the ropes together and shape them into candy cane designs.

Bake to perfection:

Place shaped dough on a parchment-lined baking sheet. Bake in a preheated oven at 350°F or 175°C for 10 to 12 minutes, or until edges are lightly golden. Let the cookies cool completely before glazing.

Decorate with glaze:

Mix powdered sugar, milk, and peppermint extract to create a smooth glaze. Drizzle over cooled cookies for a festive final touch.

As a child, I would proudly serve these to my grandparents. The festive design always impressed them, and the peppermint made the whole house smell amazing.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate them or freeze the dough logs to bake fresh when needed.

Ingredient Substitutions

For a nutty twist, try almond extract instead of peppermint. Swap food coloring to match non-holiday events, like a baby shower or birthday party.

Serving Suggestions

Serve these Candy Cane Cookies with a cup of hot cocoa or peppermint tea for a truly magical holiday snack. Add a touch of crushed candy canes on top of the glaze for an extra festive flourish.

Recipe FAQs

→ How can I achieve the perfect candy cane twist?

Roll even-sized ropes of each dough color gently, then twist together lightly but firmly to maintain their shape during baking.

→ Can I use a different extract instead of peppermint?

Yes, you can switch peppermint extract with almond, lemon, or vanilla extract for a unique flavor twist.

→ Do I need red food coloring gel specifically?

Using gel food coloring is recommended as it provides vibrant hues without altering the dough’s consistency.

→ How do I prevent the cookies from spreading too much?

To minimize spreading, chill the shaped dough twists on your baking sheet for 15-20 minutes before baking.

→ What’s the best way to store these cookies?

Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.