Candy Cane Cookies: the wonderful minty Christmas holiday cookie recipe
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If you're trying to decide on the best Christmas cookie to make this year, try this easy candy cane cookie recipe. They have a rich buttery, and peppermint flavor.
These eye-catching cookies look exactly like candy canes – the dough is divided into halves, with one half dyed a beautiful shade of red, then the white dough and red dough are twisted together and gentled curved to resemble the iconic Christmas candy cane.
These tasty cookies are super easy and fun to make and are a tasty, festive homemade treat you can gift to loved ones over the holiday season.
What are Candy Cane Cookies?
Candy cane cookies are delicious easy-to-make Christmas cookies that are shaped and dyed with food coloring to look like candy canes. They have a wonderful buttery peppermint flavor.
Tips for Making Candy Cane Twist Cookies
To prevent your cookies from spreading in the oven, place them in the fridge before you bake them so they can firm up.
Use multiple cookie sheets to bake these cookies. You don't want to bake cookies on a hot or warm cookie sheet.
Use gluten-free flour to make gluten-free candy cane cookies.
Not keen on peppermint? Substitute it for vanilla, almond, orange, or other flavored baking extracts.
How to Store Candy Cane Cookies
Keep your candy cane cookies in an airtight container at room temperature. They'll stay fresh for about one to two weeks.
Can You Freeze Candy Cane Cookies?
You can totally freeze baked candy cane cookies. Pop them in an airtight container and freeze them for up to 2 months. You can also shape the cookies and freeze them unbaked. When it's time to bake them, you'll need to add a couple of extra minutes to the cooking time.
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Ingredients
How to Make Candy Cane Cookies
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Combine butter, sugar, peppermint, vanilla, baking powder, and salt in the bowl of a stand mixer. Mix until the ingredients form a paste.
Combine butter, sugar, peppermint, vanilla, baking powder, and salt in the bowl of a stand mixer. Mix until the ingredients form a paste.
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Add the egg.
Add the egg.
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Beat in the flour until just combined. Don't overmix the cookie dough. If your dough is dry, add a small splash of water to rehydrate it and make it easier to work.
Beat in the flour until just combined. Don't overmix the cookie dough. If your dough is dry, add a small splash of water to rehydrate it and make it easier to work.
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Turn out the dough and divide it into equal halves. Return one half of the dough to the bowl and add the food coloring. Beat until combined.
Turn out the dough and divide it into equal halves. Return one half of the dough to the bowl and add the food coloring. Beat until combined.
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Shape each dough half into a disc, then wrap and cling film. Put them in the fridge for several hours up to overnight, so it stays firm and doesn't warm up while you're shaping the cookies.
Shape each dough half into a disc, then wrap and cling film. Put them in the fridge for several hours up to overnight, so it stays firm and doesn't warm up while you're shaping the cookies.
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Preheat your oven to 350F. Like a cookie sheet with baking parchment. Cut off a 1-inch piece from the white dough.
Preheat your oven to 350F. Like a cookie sheet with baking parchment. Cut off a 1-inch piece from the white dough.
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Roll it into a 5-inch log. Repeat with a piece of red dough.
Roll it into a 5-inch log. Repeat with a piece of red dough.
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Line up the two logs of dough side by side. Twist them together and set them on a tray.
Line up the two logs of dough side by side. Twist them together and set them on a tray.
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Curve one end to form a candy cane shape. Repeat with the remaining dough.
Curve one end to form a candy cane shape. Repeat with the remaining dough.
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Brush the cookies with egg white.
Brush the cookies with egg white.
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Dust with sugar.
Dust with sugar.
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Transfer all the candy cane cookies on the baking tray.
Transfer all the candy cane cookies on the baking tray.
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Bake for 8 to 10 minutes or until the edges begin to turn light brown. Remove from oven and cool for 10 minutes, then transfer the cookies to a wire rack to cool completely.
Bake for 8 to 10 minutes or until the edges begin to turn light brown. Remove from oven and cool for 10 minutes, then transfer the cookies to a wire rack to cool completely.
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Serve and enjoy!
Serve and enjoy!
Notes
Use room-temperature ingredients to make your candy cane cookies.
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