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Candy Cane Cookies

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Festive and fun, these buttery peppermint and vanilla cookies are twisted into classic candy cane shapes, perfect for holiday baking.

Ingredients

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  • 2 sticks (227g) unsalted butter, at room temperature
  • 1 cup (200g) 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 (385g) all-purpose flour
  • 1 teaspoon liquid red food coloring
  • 1 egg white
  • 2 tablespoons sparkling sugar

Instructions

  1. Place the softened butter, sugar, peppermint extract, vanilla extract, baking powder, and kosher salt into the bowl of a stand mixer.
  2. Beat the mixture until a smooth paste forms and clings to the side of the bowl.
  3. Scrape down the side of the bowl with a spatula.
  4. Add the large egg to the mixture.
  5. Beat until the egg is fully absorbed.
  6. Add the all-purpose flour to the bowl.
  7. Beat on low speed until just combined and no dry streaks of flour remain.
  8. Divide the dough in half and remove one half from the bowl.
  9. Carefully add the liquid red food coloring to the remaining dough in the bowl.
  10. Mix on low speed until the red color is evenly distributed throughout the dough.
  11. Pat each piece of dough (one white, one red) into a flat disk.
  12. Wrap each disk separately in plastic wrap.
  13. Refrigerate the dough for at least 3 hours or overnight.
  14. When ready to bake, preheat your oven to 350ºF (175ºC).
  15. Line a baking sheet with parchment paper or a silicon baking mat.
  16. Check the chilled dough; it should be firm but still easy to shape straight from the fridge.
  17. If the dough is too firm, let it warm at room temperature for a few minutes until malleable.
  18. If the dough becomes too soft, return it to the refrigerator for a short period.
  19. Pinch off a 1-inch round piece of the white dough.
  20. Roll the white dough piece into a 5-inch rope.
  21. Pinch off a 1-inch round piece of the red dough.
  22. Roll the red dough piece into a 5-inch rope, ensuring it is the same length as the white rope.
  23. Place the white and red ropes next to each other.
  24. Twist the two ropes together to form a striped rope.
  25. Carefully transfer the twisted rope to the prepared baking sheet.
  26. Curve the top of the twisted dough into a candy cane shape.
  27. Repeat the shaping process with the remaining dough, spacing cookies about 2 inches apart on the baking sheet.
  28. Prepare the egg white wash by beating the egg white with 1 tablespoon of water until foamy.
  29. Brush the top of each shaped cookie with the egg white wash.
  30. Sprinkle sparkling sugar generously over each cookie.
  31. Bake in the preheated oven for 8 to 10 minutes.
  32. Bake until the edges of the cookies are just barely brown.
  33. Let the baked cookies cool on the baking sheet for 10 minutes.
  34. Transfer the cooled cookies to a wire cooling rack to cool completely.
  35. Ensure the cookie sheets are completely cool before baking the next batch of cookies.

Notes

Ensure butter is at room temperature for best dough consistency.
Chill dough for at least 3 hours; this prevents spreading.
Do not overmix the flour; mix until just combined.
Let baking sheets cool completely between batches to prevent misshapen cookies.

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