Description
Brighten your holidays with these festive Candy Cane Cookies, featuring a delightful twist of peppermint and vanilla flavors. Soft yet crisp, these red and white swirled treats are perfect for holiday gatherings or gifting.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract (opt for pure extract)
- 1 teaspoon baking powder
- 1 pinch salt (to enhance sweetness)
- 2.5 cups all-purpose flour (or gluten-free flour)
- 1 large egg (to bind ingredients)
- Red drops food coloring (optional)
Topping
- 1 egg white (for brushing)
- 1/4 cup sparkling sugar (substitute with granulated sugar if needed)
Instructions
- Prepare the Dough: In a stand mixer, combine softened unsalted butter and granulated sugar. Beat on medium speed until the mixture is fluffy and light, about 2-3 minutes. Add peppermint extract, vanilla extract, baking powder, a pinch of salt, and the egg. Mix thoroughly. Slowly add the all-purpose flour and mix until just combined to form the dough.
- Divide and Color the Dough: Separate the dough into two equal portions. Leave one portion plain. To the other portion, add red food coloring drops gradually, kneading until the color is fully incorporated. Wrap each dough portion separately in plastic wrap and chill in the refrigerator for 15-20 minutes to firm up.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup.
- Shape the Cookies: Roll each chilled dough portion into long ropes of equal length and thickness. Twist the plain and red dough ropes together gently to mimic the appearance of a candy cane. Cut into individual cookie lengths or leave them twisted as desired. Place the shaped cookies evenly spaced on the prepared baking sheet.
- Apply Topping: Lightly brush the twisted cookies with egg white to provide a shiny glaze and help the sparkling sugar adhere. Sprinkle a generous amount of sparkling sugar on top of each cookie for added texture and festive sparkle.
- Bake: Bake in the preheated oven for 9-11 minutes until the edges are golden and the cookies are set. Keep a close eye to prevent over-browning.
- Cool and Store: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up. Then transfer them to wire racks to cool completely. Store the cooled cookies in an airtight container for up to one week to maintain freshness.
Notes
- Use pure vanilla extract for the best flavor.
- Red food coloring is optional but adds a festive touch.
- If you don’t have sparkling sugar, substitute with granulated sugar for a similar crunch.
- Make sure not to overbake the cookies to keep them tender yet crisp.
- Chilling the dough is essential to prevent spreading during baking.
- These cookies can be frozen after shaping for up to a month; thaw before baking.
