Description
Classic candy cane cookies bring festive cheer to holiday baking with their peppermint-swirled design and delightful crunch. Crisp buttery shortbread cookies striped in red and white will delight guests at winter gatherings.
Ingredients
Scale
- 1 cup (225 g / 8 oz) unsalted butter, softened
- 1 cup (200 g / 7 oz) granulated sugar
- 2 ¾ cups (345 g / 12 oz) all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ tsp baking powder
- ¼ tsp salt
- Red gel food coloring
- ¼ cup (50 g / 1.75 oz) granulated sugar
- 1 tsp crushed peppermint candies
Instructions
- Prepare Dough Base: Cream butter and sugar until fluffy, then blend in egg, vanilla, and peppermint extracts to create a silky liquid foundation.
- Combine Dry Ingredients: Sift flour, baking powder, and salt, then gently fold into wet mixture until a smooth, cohesive dough forms.
- Color Separation: Divide dough into two equal portions, introducing vibrant red gel food coloring to one half, ensuring even distribution.
- Chill Dough: Wrap both dough sections in plastic and refrigerate for 30 minutes to solidify consistency and enhance flavor melding.
- Preheat and Prepare: Set oven to 375F (190C) and line baking sheets with parchment paper for optimal cookie development.
- Shape Cookies: Roll out red and plain dough into slender 4-5 inch ropes, then artfully twist and curve them together to create classic candy cane shapes.
- Bake and Cool: Transfer cookies to prepared sheets and bake for 8-10 minutes until edges firm slightly. Rest briefly on baking sheet before transferring to cooling rack.
- Finish and Garnish: Optionally dust warm cookies with a sparkling blend of granulated sugar and crushed peppermint candies for festive flair.
Notes
- Maintain Butter Temperature: Ensure butter is softened, not melted, for optimal cookie texture and smooth mixing.
- Color Blending Technique: Add food coloring gradually and knead gently to prevent dough from becoming tough or streaky.
- Chill Dough Thoroughly: Refrigerate dough for exactly 30 minutes to prevent spreading and help maintain intricate candy cane shape during baking.
- Rope Rolling Pro Tip: Roll dough ropes on a lightly floured surface to prevent sticking and achieve consistent thickness for perfect cookie formation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 150
- Sugar: 9 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg