Description
Delight in festive Candy Cane Cookies featuring a peppermint-infused buttery dough twisted with vibrant red food coloring to resemble classic candy canes. These charming holiday treats are soft, sweet, and perfectly crisp around the edges.
Ingredients
Scale
Cookie Dough
- 2 sticks of butter (at room temperature)
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Coloring
- 3/4 teaspoon red food coloring
Instructions
- Cream Butter and Sugar: In a stand mixer, beat the room-temperature butter and powdered sugar together until the mixture becomes light and fluffy, ensuring a smooth, creamy base for your dough.
- Add Flavorings and Egg: Incorporate the egg, pure vanilla extract, and pure peppermint extract into the creamed mixture, mixing thoroughly until all ingredients are well combined for that signature peppermint flavor.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing just until the dough comes together evenly and no streaks of flour remain.
- Divide and Color the Dough: Split the dough into two equal portions. Add the red food coloring to one half and knead gently until the color is evenly distributed, creating a bright red dough contrasting with the plain dough.
- Chill Dough Portions: Wrap both portions separately in plastic wrap and refrigerate for at least one hour to firm up the dough, making it easier to shape.
- Preheat the Oven and Shape Cookies: Preheat your oven to 375°F (190°C). Roll each dough portion into logs of equal length, then twist one red and one plain log together to form the signature candy cane swirl pattern.
- Chill Shaped Cookies: Place the twisted cookie logs on baking sheets lined with parchment paper and chill in the refrigerator for another 15 minutes. This extra chilling helps maintain the shape during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden and the cookies are set but still soft.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- The chilling steps are crucial to prevent spreading and help the dough hold its shape while baking.
- Use gel food coloring if possible for more vibrant colors without altering dough consistency.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, you can gently brush the baked cookies with melted white chocolate after cooling.
