Description
These festive Candy Cane Cookies are a delightful peppermint-flavored treat perfect for the holiday season. Featuring a striking red and white twisted dough, these buttery cookies offer a crisp texture and a refreshing minty taste, making them a charming addition to any holiday cookie platter.
Ingredients
Scale
Cookie 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 tablespoon sparkling sugar
Instructions
- Mix Dough: Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and kosher salt into the bowl of a stand mixer. Beat until a paste forms and clings to the side of the bowl. Scrape down the sides and beat in the egg until fully absorbed. Add the flour and mix until just combined with no dry streaks remaining.
- Color Dough: Divide the dough in half and remove one half. Carefully add the liquid red food coloring to the remaining dough in the mixer bowl. Mix on low speed until the color is evenly distributed.
- Chill Dough: Pat each dough half into a disk, wrap separately in plastic wrap, and refrigerate for at least 3 hours or overnight to firm up.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Shape Cookies: Remove dough from refrigerator; it should be firm but malleable. Pinch off a 1-inch piece of white dough and roll it into a 5-inch rope. Repeat with a piece of red dough so both ropes are equal length. Twist the ropes together and curve the top to form a candy cane shape. Place on the baking sheet, spacing cookies about 2 inches apart. Repeat with remaining dough.
- Apply Egg Wash: Beat the egg white with 1 tablespoon water until foamy. Brush each candy cane cookie with the egg white wash, then sprinkle sparkling sugar on top for sparkle and texture.
- Bake: Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes, or until the edges are just lightly golden brown.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store: Store cooled cookies in an airtight container at room temperature for up to two weeks to maintain freshness.
Notes
- Peppermint-flavored red and white dough creates a visually appealing and delicious holiday cookie.
- Ensure dough is firm but pliable when shaping to prevent cracking.
- Use liquid red food coloring for vibrant color without compromising dough consistency.
- Chilling the dough overnight enhances flavor development and texture.
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
