Description
These festive Candy Cane Cookies are a delightful holiday treat featuring soft, tender, peppermint-flavored dough twisted into classic candy cane shapes. Made with a light and fluffy butter base, enhanced with powdered sugar, vanilla, and peppermint extracts, and divided into red and white doughs, these cookies are perfect for gift-giving or holiday celebrations. Gluten-free, dairy-free, and egg-free substitutions make this recipe adaptable for various dietary preferences.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup powdered sugar, sifted for smoothness
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract (adjust to taste preference)
Dry Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon salt
Coloring and Substitutions
- Red food coloring (gel or liquid)
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
- Dairy-free: Substitute butter with vegan butter or solid coconut oil
- Egg-free: Use 3 tablespoons of applesauce or a commercial egg replacer
- Natural coloring: Try beet juice powder or freeze-dried strawberry powder for red coloring
Instructions
- Prepare Your Base Dough: Start by creaming the softened butter and powdered sugar in a large bowl using an electric mixer on medium speed for about 3 minutes, until the mixture becomes light and fluffy. This step ensures a tender cookie texture. Then beat in the egg, vanilla extract, and peppermint extract until fully combined, noting that the mixture might appear slightly curdled but this is normal.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies; stop as soon as the flour disappears.
- Create Your Colors: Divide the dough in half. Leave one portion plain to form the white stripes, and add red food coloring to the other half. Knead the dough until the desired vibrant red shade is achieved, keeping in mind that the color intensifies slightly after baking.
- Chill and Rest: Wrap both portions of dough separately in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough prevents spreading during baking and makes shaping easier.
- Shape Your Candy Canes: Working with small portions to keep the dough chilled, roll each color into ropes about ¼-inch thick and 4 inches long. Place a red rope alongside a white rope and gently twist them together, then curve the top to form the classic candy cane shape.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Place shaped cookies on parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, until the white portions are set but not browned. The cookies should feel slightly soft when removed from the oven.
Notes
- Do not overmix the dough after adding flour to keep the cookies tender.
- Chilling the dough is essential to prevent cookie spreading and aid in handling.
- Adjust peppermint extract based on your preference for stronger or milder mint flavor.
- For softer cookies, bake closer to 12 minutes; for slightly firmer texture, bake around 15 minutes.
- Try natural red coloring alternatives such as beet juice powder or freeze-dried strawberry powder for a natural twist.
- Use parchment paper on baking sheets to prevent sticking and ease cleanup.
