Description
These Magic Of Candy Cane Cookies are a festive treat that combines a beautiful red and white swirl with a refreshing peppermint flavor. Perfect for sharing at gatherings or as a homemade gift, they are sure to bring smiles to everyone who tries them!
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red gel food coloring
- A pinch of salt
Instructions
- First, in a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes with an electric mixer.
- Next, beat in the room temperature egg until fully incorporated, scraping down the sides of the bowl as needed. Stir in the vanilla extract and peppermint extract until just combined.
- In a separate bowl, whisk together the all-purpose flour and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Divide the dough in half. Leave one half plain (this will be our white dough). To the other half, add several drops of red gel food coloring, kneading gently until the color is evenly distributed and vibrant.
- Flatten each ball of dough slightly, wrap them separately in plastic wrap, and refrigerate for at least 1-2 hours.
- Once the dough is thoroughly chilled, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Take small pieces (about 1 teaspoon) of both the white and red dough. Roll each piece into a thin rope, about 4-5 inches long. Gently twist a white rope and a red rope together, pressing lightly to secure them.
- Carefully bend one end of the twisted rope down to form the distinctive hook of a candy cane, pressing the ends gently to ensure they stick.
- Place the shaped candy cane cookies about 1-2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just lightly golden.
- After baking, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Chilling the dough is essential to prevent spreading and maintain the candy cane shape. Use gel food coloring for a vibrant red, and consider adding crushed candy canes or sanding sugar for a sparkling finish.