Description
These irresistibly buttery Candy Cane Cookies are the perfect festive treat for the holidays. Featuring a delicate blend of peppermint and vanilla, these soft and flavorful cookies are twisted into charming candy cane shapes, dyed classic red and white, making them as delightful to look at as they are to eat. With a tender texture and a subtle sweetness, they are ideal for holiday gatherings and cookie exchanges.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups all-purpose flour
- ½ tsp salt
- Red food coloring (gel preferred)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and powdered sugar together for 3-4 minutes until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Flavors and Egg: Incorporate the egg, vanilla extract, and peppermint extract into the butter mixture, mixing thoroughly until the batter is smooth and well combined, ensuring the flavors meld beautifully.
- Add Dry Ingredients: Gradually sift in the all-purpose flour and salt to the wet ingredients, mixing gently until a soft, cohesive dough forms without overworking it to preserve tenderness.
- Divide and Color Dough: Split the dough into two equal portions. Tint one half with red food coloring (gel recommended for vibrant color) by kneading it in evenly.
- Shape Candy Canes: Take 1 teaspoon-sized pieces from each colored dough, roll them into 4-inch long ropes. Twist one red and one white rope together and bend the twisted dough into the classic candy cane shape.
- Bake Cookies: Place the shaped candy cane cookies on the prepared baking sheets, spacing them out adequately. Bake in the preheated oven for 8-10 minutes until the bottoms are lightly golden, ensuring a tender but cooked through texture.
- Cool: Allow the cookies to cool on the baking pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use gel food coloring for vibrant, streak-free color without altering the dough consistency.
- Make sure the butter is adequately softened to achieve a light, fluffy batter when creamed with sugar.
- Do not overbake to keep cookies tender and moist inside.
- Room temperature egg helps in smooth dough formation and better mixing.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
