Description
These Christmas Candy Cane Cookies are a festive and delightful treat that combine classic sugar cookie flavors with a refreshing peppermint twist. Their twisted red and white design mimics traditional candy canes, making them perfect for holiday celebrations. Soft, buttery, and lightly sweetened, these cookies are easy to make and are sure to melt your heart with every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- red food coloring
Extras
- Granulated sugar for coating
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and powdered sugar together until light and fluffy using a hand mixer or stand mixer.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract into the butter and sugar mixture until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until a dough forms without overworking.
- Divide and Color Dough: Divide the dough evenly into two portions. Add red food coloring to one half and knead gently until the color is uniform.
- Form the Candy Cane Ropes: For each cookie, take a small piece of the red dough and a small piece of the white dough, roll each into a rope, then twist them together carefully.
- Shape Cookies: Twist the dough ropes into candy cane shapes, making sure the ends curve for the traditional look.
- Prepare for Baking: Place each shaped cookie onto a baking sheet lined with parchment paper, spacing them evenly.
- Coat with Sugar: Lightly sprinkle granulated sugar over the tops of the cookies to add a festive sparkling finish.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, ensuring they remain soft but set.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure the butter is softened but not melted for the best texture.
- If desired, use gel food coloring for a more vibrant red color without adding extra liquid.
- You can store the cookies in an airtight container at room temperature for up to one week.
- For an extra peppermint kick, add a pinch of crushed peppermint candy on top before baking.
- Allow the cookies to cool fully to prevent them from breaking when handled.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cookies, candy cane cookies, peppermint cookies, holiday dessert, sugar cookies, festive cookies
