These Candy Cane Cookies are a traditional cookie recipe combining butter cookies and candy cane peppermint flavour. These cookies are a beautiful addition to your Christmas cookie box.
These Candy Cane Cookies are a traditional cookie recipe combining butter cookies and candy cane peppermint flavour. These cookies are a beautiful addition to your Christmas cookie box.
About These Candy Cane Cookies
- These are the delicate twists of plain and red-coloured sugar cookies.
- The base of these buttery and delicious cookies is the Cut-Out Cookie recipe, which is super easy to make and can be translated into many different cookie variations.
- All we need to do for these cookies is tint half of the dough into red!
- Peppermint is the prominent flavour in these cookies, but the strength of the peppermint flavour is up to you. I like the mild flavour in these.
- The list of ingredients is simple and straightforward. These Candy Cane Cookies contain Butter, Granulated sugar, Eggs, All-purpose flour, Baking powder, Salt, and Vanilla and peppermint extract.
- This cookie dough needs to chill for an hour before baking.
How To Make These Cookies
- Use the paddle attachment to beat the room-temperature butter and granulated sugar until the mixture is light in colour and fluffy.
- Add the eggs one at a time and mix well after each one.
- Add the extracts and mix well.
- Whisk the all-purpose flour, baking powder, and salt and add the dry mixture to the butter mixture in two passes. Mix everything gently to make sure everything is incorporated. Do Not Overmix.
- Divide the dough into two equal parts and tint one half in with Red Gel Food Colouring
- Flatten each portion as a disc, wrap in cling wrap, and chill for one hour.
- Use a sharp knife to divide each disc into about 15 portions.
- Using the palm of your hands, roll each portion to make the equal-length long rolls about half an inch thick. Do this with the plain and red dough.
Assembling The Candy Cane Cookies
- The length of the rolls depends on how long the Candy Cane Cookies you want to be. You can make different lengths, but for each cookie, pick the same length of each colour.
- Working with the dough makes it quite playable, soft and easy to work with, but if at any point you feel like the dough is drying out, play with the dough in your hands to warm it up.
- Cover the dough portions you are not working with to avoid drying.
- Pick one plain and one red roll that are the same length and start twisting them to create a rope look.
- Pinch each end to attach two rolls. Bend one end of the rope to make them look like candy canes.
- Cookie dough is soft at this point. Cover the twists and chill them for half an hour.
- Preheat the oven to 350F. Place the Candy Cane Cookie dough on the lined baking sheet. Leave an inch of space between them.
- Bake them for ten minutes. Let them cool down on the cookie sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.
See more related recipes here;
Christmas Chocolate Thumbprint Cookies,
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Candy Cane Cookies
These Candy Cane Cookies are a traditional cookie recipe combining butter cookies and candy cane peppermint flavour. These cookies are a beautiful addition to your Christmas cookie box.
Ingredients
- 1 cup Butter, Room temperature
- 1¼ cup Granulated sugar
- 2 Eggs, Room temperature
- 1 teaspoon Vanilla extract
- ½ teaspoon Peppermint extract
- 3 cups All-purpose flour, Spooned and levelled
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Red gel food colouring
Instructions
- Use the paddle attachment to beat the room-temperature butter and granulated sugar until the mixture is light in colour and fluffy.1 cup Butter, 1¼ cup Granulated sugar
- Add the eggs one at a time and mix well after each one. Add the extracts and mix well.2 Eggs, 1 teaspoon Vanilla extract, ½ teaspoon Peppermint extract
- Whisk the all-purpose flour, baking powder, and salt and add the dry mixture to the butter mixture in two passes. Mix everything gently to make sure everything is incorporated. Do Not Overmix.3 cups All-purpose flour, 1½ teaspoon Baking powder, ½ teaspoon Salt
- Divide the dough into two equal parts and tint one half in with Red Gel Food Colouring.½ teaspoon Red gel food colouring
- Flatten each portion as a disc, wrap in cling wrap, and chill for one hour.
- Use a sharp knife to divide each disc into about 15 portions. Using the palm of your hands, roll each portion to make the equal-length long rolls about half an inch thick. Do this with the plain and red dough.
- The length of the rolls depends on how long the Candy Cane Cookies you want to be. You can make different lengths, but for each cookie, pick the same length of each colour.
- Working with the dough makes it quite playable, soft and easy to work with, but if at any point you feel like the dough is drying out, play with the dough in your hands to warm it up. Cover the dough portions you are not working with to avoid drying.
- Pick one plain and one red roll that are the same length and start twisting them to create a rope look. Pinch each end to attach two rolls. Bend one end of the rope to make them look like candy canes.
- Cookie dough is soft at this point. Cover the twists and chill them for half an hour. Preheat the oven to 350℉. Place the Candy Cane Cookie dough on the lined baking sheet. Leave an inch of space between them.
- Bake them for ten minutes. Let them cool down on the cookie sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.
Nutrition
Calories: 205kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 170mgPotassium: 30mgFiber: 1gSugar: 13gVitamin A: 307IUCalcium: 26mgIron: 1mg
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