Description
Delight in these festive Candy Cane Cookies featuring peppermint-flavored red and white dough twisted into classic candy cane shapes. These buttery, tender cookies are perfect for holiday gatherings or gifting, combining a delicious peppermint and vanilla aroma with a sparkly sugar finish.
Ingredients
Scale
Dough
- 1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 3/4 cup (385 g) all-purpose flour
- 1 teaspoon liquid red food coloring
Topping
- 1 egg white
- 2 tablespoons sparkling sugar
Instructions
- Prepare the dough mixture: In the bowl of a stand mixer, combine the unsalted butter, granulated sugar, peppermint extract, vanilla extract, baking powder, and kosher salt. Beat the mixture until it forms a paste that clings to the sides of the bowl. Scrape down the sides to ensure even mixing. Add the egg and continue beating until fully absorbed. Gradually add the all-purpose flour and beat on low speed until the dough just comes together and no dry flour streaks remain.
- Divide and color the dough: Remove half of the dough from the bowl and set aside. Add the liquid red food coloring to the remaining dough in the bowl. Mix on low speed until the red coloring is evenly distributed throughout the dough.
- Chill the dough: Shape each half of dough into disks. Wrap individually with plastic wrap and refrigerate for at least 3 hours or overnight to allow the dough to firm up and flavors to meld.
- Prepare baking sheet: Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal and even baking.
- Shape the cookies: When ready, remove the dough from the refrigerator. The dough should be firm yet pliable; if too hard, let it sit for a few minutes. Pinch off a 1-inch piece of the white dough and roll it into a 5-inch rope. Repeat with a same-sized piece of the red dough. Place the ropes side by side and gently twist them together. Transfer to the baking sheet and curve the top end to form a candy cane shape. Space cookies about 2 inches apart and repeat with remaining dough.
- Apply egg wash and sugar: Beat the egg white with 1 tablespoon of water until foamy. Using a brush, lightly coat the tops of the shaped cookies with the egg white wash, then sprinkle evenly with sparkling sugar to give them a festive sparkle.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden brown. Avoid overbaking to keep them tender.
- Cool and store: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature; the cookies will stay fresh for one to two weeks.
Notes
- The peppermint-flavored red and white dough adds a festive and tasty holiday twist.
- Be careful not to overheat dough after chilling to maintain shape ability.
- Using sparkling sugar adds a delightful crunch and sparkle.
- Cookies can be stored in an airtight container for up to two weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 111 kcal
- Sugar: 6 g
- Sodium: 36 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 24 mg
