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Candy Cane Cookies Recipe

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4.9 from 12 reviews

Delight in the festive cheer with these classic Candy Cane Cookies. Soft, buttery sugar cookies infused with peppermint extract and beautifully twisted with red and white dough, then topped with crushed candy canes for an extra holiday crunch. Perfect for holiday parties or gifting.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

Additional Ingredients

  • 1/2 cup crushed candy canes
  • Red food coloring (about a few drops to tint half the dough)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Mix dry ingredients: In a bowl, combine 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Stir well to evenly distribute the leavening and salt.
  3. Cream butter and sugar: In a separate large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar together until the mixture becomes light and fluffy, about 3-5 minutes.
  4. Add egg and extracts: Add 1 egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract to the butter mixture and mix thoroughly until combined.
  5. Combine dry and wet ingredients: Gradually add the flour mixture into the wet ingredients, mixing until a smooth dough forms.
  6. Divide and color dough: Divide the dough evenly into two portions. Add red food coloring to one half and knead it in until the dough is uniformly red.
  7. Shape candy cane ropes: Take small pieces from each colored dough and roll into ropes roughly 6 inches long. Twist one red and one white rope together gently to form a candy cane pattern.
  8. Form candy canes: Shape each twisted rope into a classic candy cane curve and place on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
  9. Bake cookies: Bake in the preheated oven for 11 minutes or until the cookies are set but still soft to the touch.
  10. Cool and decorate: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. While slightly warm, sprinkle crushed candy canes (1/2 cup) over the tops to add festive crunch and flavor.

Notes

  • For a stronger peppermint flavor, you can increase the peppermint extract to 1 1/2 teaspoons.
  • If you prefer a more intense red color, add food coloring gradually until the desired shade is reached.
  • Use crushed candy canes immediately after baking while cookies are warm for better adhesion.
  • Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
  • To make the shaping easier, chill the dough slightly before rolling it into ropes.

Find it online: https://freshfromkitchen.com/candy-cane-cookies-recipe/