Description
Candy cane cookies are fun, festive holiday cookies with a red and white twist, buttery, crumbly, and sugary with peppermint for a classic Christmas flavor.
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners' sugar
- 1 small egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 + 1/4 cup all-purpose flour
- red food coloring
- granulated sugar (optional, to sprinkle on top)
Instructions
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add egg, peppermint extract, and vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined and there are no dry flour particles visible.
- Use your hands to shape the dough into a ball and divide it in half. Shape one half into a disc and wrap it tightly in plastic cling wrap. Add red food coloring to the other half and beat slowly until incorporated. Shape into a disc and wrap tightly in plastic cling wrap.
- Chill the dough discs for 2 hours, up to overnight.
- Preheat oven to 375F. Line a large half sheet baking pan with a silicone baking mat.
- Remove the dough from refrigerator. Take one tablespoon of each dough and roll into a 4-inch strip. Place the one white and one pink strip together side by side. Place them slightly together and twist. Transfer the cookies to the lined cookie sheet, curving one end to shape into a candy cane.
- Bake the cookies for 7-9 minutes, until the edges start to set. Sprinkle some granulated sugar immediately on the cookies. Leave them on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.
Notes
How to store candy cane cookies: Keep candy cane cookies in a cookie tin or airtight container at room temperature for up to one week. The refrigerator can extend the shelf life to 10 days. You can also freeze them for up to 3 months.
How to freeze: These cookies freeze really well. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
How to store cookie dough: Once you have shaped the dough into a disc and wrapped with plastic cling wrap, you can store it in the fridge for up to 3 days before rolling and cutting out the cookies. When ready to use, set the dough on the kitchen counter for 5-10 minutes to soften a little and make it easier to roll.
How to freeze cookie dough: Place the plastic wrapped cookie dough disc into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 5-10 minutes before rolling.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American