Here’s a simple step-by-step recipe to make candy cane cookies easily at home. Red and white dough flavored with peppermint extract, twist together to make these Christmas treats. Make them with your kids, the whole family will enjoy them!
A great Christmas cookie comes with tradition. And this cookie is no different. Created by using an old recipe I found in a Better Homes and Garden Christmas cookie book, this delicious cookie does not disappoint with its fun creation to its hint of peppermint flavor.
What Are Candy Cane Cookies?
These cookies are a twist on a regular shortbread cookie. Containing no baking powder or baking soda, they are a dense sweet cookie with a hint of peppermint due to the extract that is added. Half of the dough is colored red to twist with the other half of the dough to form the perfect candy cane. Because they are dense cookies, you can hang them on your tree for decoration!
Ingredients
This cookie is unique in that it uses powdered sugar instead of granulated sugar. I found no difference in taste but did want to note that you’ll want to sift the powdered sugar before adding it to the recipe to keep those pesky lumps out.
- butter
- powdered sugar
- egg
- vanilla
- pepperiment extract
- salt
- all-purpose flour
- red food coloring
How to Make Candy Cane Cookies
These are super simple to make combining basic baking skills with a little twist of food coloring.
Create the Cookie Dough
In a large bowl, using a mixer, beat the butter until softened. Sift the powdered sugar and add it to the butter. Beat together until fluffy. Add in the egg, vanilla, peppermint extract, and salt. Beat well. Mix in the flour until well incorporated.
Coloring the Cookie Dough
Divide the dough in half. Remove one-half from the large mixing bowl. Add food coloring to the other half and using your mixer, add enough food coloring to create a red dough.
Chilling the Cookie Dough
After you have one half colored red, wrap each half in wax paper or a sealed plastic bag. Place in the refrigerator for 30 minutes.
Making The Candy Canes
Shape a teaspoon of white dough into a 4-inch rope. Repeat with the red dough. Place both ropes side by side and twist together. Form the twisted ropes into a candy cane shape and place them 2 inches apart on a cookie sheet.
Bake
Bake in a 375˚ F preheated oven for 8-10 minutes or until the edges are just lightly brown. Remove from the cookie sheet and cool.
Tips for Candy Cane Cookies
Red Food Coloring: The type of food coloring you use will greatly impact the taste of your cookie. Red food coloring can have a bitter taste. I recommend using Wilson Food Coloring. It has no taste and has a beautiful red.
Storage Tips: Once baked and cooled, you can store these cookies in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer. One ready to serve, let thaw for 1-2 hours.
Looking for More Cookies for Your Cookie Tray?
Print
Candy Cane Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 40 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Here’s a simple step-by-step recipe to make Candy Cane Cookies easily at home. Red and white dough flavored with peppermint extract, twist together to make these Christmas treats. Make them with your kids, the whole family will enjoy them!
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar, sifted
- 1 large egg
- ½ teaspoon vanilla
- ½ teaspoon peppermint extract
- ⅛ teaspoon salt
- 2 ½ cups all-purpose flour
- ½ teaspoon red food coloring
Instructions
- Prep: Preheat oven to 375˚ F.
- Dough: In a large bowl using a mixer, beat the butter until softened. Add powdered sugar and beat until fluffy. Add the egg, vanilla, peppermint extract, and salt and mix in. Add flour and beat until it forms a dough.
- Color Dough: Divide the dough in half. Take ½ half of the dough out of the bowl. With the remaining half, mix in the red food coloring until well combined. Cover each half and chill in the refrigerator for 30 minutes.
- Make Candy Canes: Take 1 teaspoon of red dough and 1 teaspoon of white dough. Roll each into a 4-inch rope. Place both ropes beside each other and twist together. Form into a cane—place canes on an un-greased baking sheet.
- Bake: Bake in a preheated 375˚ F oven for 8-10 minutes or until edges start to slightly turn golden brown. Remove from oven and cool.
Notes
Sift the powdered sugar: Make sure to sift the powdered sugar before mixing it into the dough to avoid lumps.
Beat the dough well: Don’t be afraid to keep beating the dough with your mixer until it forms a smooth dough. It will take a few minutes to get the right consistency.
Chill the dough as you make the candy canes: Pull out a small portion of dough to make the candy canes. Keep the remaining dough in the refrigerator. It is easier to work with the dough when chilled.
Red Food Coloring: The type of food coloring you use will greatly impact the taste of your cookie. Red food coloring can have a bitter taste. I recommend using Wilson Food Coloring. It has no taste and has a beautiful red.
Storage Tips: Once baked and cooled, you can store these cookies in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer. One ready to serve, let thaw for 1-2 hours.
Nutrition
- Serving Size: 1 cookie
- Calories: 83
- Sugar: 3
- Sodium: 9.9
- Fat: 4.8
- Carbohydrates: 9
- Protein: 1
- Cholesterol: 16.9
Keywords: candy cane cookies
Leave a Reply