Magic of Candy Cane Cookies Recipe

Introduction

Magic of Candy Cane Cookies are festive, soft, and infused with refreshing peppermint flavor. These charming treats combine vibrant red and white dough twisted into perfect candy cane shapes, making them a delightful holiday favorite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Red gel food coloring
• Parchment paper, for baking

Instructions

1. Step 1: In a large bowl, beat the softened butter and powdered sugar until smooth and fluffy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract, mixing until just combined.
2. Step 2: In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture and mix until a soft dough forms. Divide the dough evenly in half.
3. Step 3: Leave one half plain for the white dough. Add red gel food coloring to the other half and mix until evenly colored. Wrap both dough halves separately in plastic wrap and chill for at least 1 hour.
4. Step 4: Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
5. Step 5: Pinch off a teaspoon-sized piece of red dough and a teaspoon of white dough. Roll each into a rope about 10–12 cm long. Lay the ropes side by side, gently twist them together, and curve one end to form a candy cane shape. Place on the baking sheet spacing them slightly apart.
6. Step 6: Bake the cookies for 8–10 minutes, until set but not browned. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use room-temperature butter to ensure a creamy dough and easy mixing.
• Choose powdered sugar over granulated sugar for a softer cookie texture.
• Pure peppermint extract gives the best wintery flavor; just a small amount goes a long way.
• Gel food coloring provides vibrant red color without making the dough sticky.
• Don’t skip the salt—it helps balance and enhance the sweetness.
• For more vivid red, consider high-quality gel colors like AmeriColor or Chefmaster.
• Handle the dough gently when rolling to maintain the candy cane shape and definition.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in a low oven to refresh their softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

Liquid food coloring can be used, but it may make the dough sticky and harder to work with. Gel coloring is preferred for vibrant color and better dough texture.

Why is the dough chilled before shaping?

Chilling the dough firms it up, making it easier to handle and shape. It also helps the cookies hold their candy cane shape during baking without spreading too much.

Magic of Candy Cane Cookies Recipe

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★★★★★

4.7 from 81 reviews

• Author: Sarah
• Total Time: 1 hour 25 minutes
• Yield: Approximately 24 cookies 1x

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Description

Magic of Candy Cane Cookies are soft, festive sugar cookies featuring a delicate peppermint flavor and a striking red and white twisted design. These cookies are perfect for holiday celebrations, combining the creamy texture from powdered sugar and butter with the refreshing taste of peppermint extract. The use of gel food coloring ensures vibrant color without affecting the dough’s texture, while chilling the dough makes shaping easy and helps the cookies hold their iconic candy cane shape during baking.

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Ingredients

Scale 1x2x3x

Cookie Dough Base

• 1 cup (227g) unsalted butter, softened to room temperature
• 1 cup (120g) powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups (312g) all-purpose flour
• 1/2 teaspoon salt

Coloring

• Red gel food coloring (such as AmeriColor or Chefmaster), amount as needed to achieve deep red hue

For baking

• Parchment paper for lining baking sheets

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Instructions

1. Make the Dough Base: In a large bowl, beat 1 cup of softened butter and 1 cup of powdered sugar until smooth and fluffy, about 2 minutes using a hand mixer. Add in 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Mix until just combined to avoid overmixing, which keeps the cookies soft.
2. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups of all-purpose flour and 1/2 teaspoon salt. Gradually add the flour mixture to the butter mixture and mix until a soft dough forms.
3. Divide and Color Dough: Divide the dough evenly in half. Leave one half plain (white dough). To the other half, add sufficient red gel food coloring and mix until the dough is evenly colored. Use gel coloring to avoid making the dough sticky.
4. Chill the Dough: Wrap both dough halves separately in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling makes the dough easier to handle and helps the cookies maintain their shape during baking.
5. Shape the Candy Canes: Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper. Pinch off a teaspoon-sized piece of red dough and a teaspoon of white dough each. Roll each piece into a rope approximately 10–12 cm long. Lay the ropes side by side, gently twist them together, and curve one end to form a candy cane shape.
6. Prepare for Baking: Place the shaped candy cane cookies on the prepared baking sheet with some space in between, as they will not spread much during baking.
7. Bake: Bake in the preheated oven for 8–10 minutes, until the cookies are set but not browned. Avoid overbaking to keep them soft.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This allows them to firm up and ensures they hold their shape.

Notes

• Use room-temperature butter to achieve a creamy dough texture.
• Powdered sugar is preferred over granulated sugar for a soft, melting texture.
• A little peppermint extract goes a long way; use pure extract for the best flavor.
• Gel food coloring provides vibrant color without making the dough sticky; AmeriColor or Chefmaster brands are recommended.
• Don’t skip the salt as it balances and enhances the sweetness.
• Do not overmix dough to avoid tough cookies.
• Chill dough thoroughly before shaping for better handling and defined shapes.
• Roll dough gently to prevent flattening the ropes and losing the candy cane shape.

• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Candy Cane Cookies, Peppermint Cookies, Holiday Cookies, Soft Sugar Cookies, Festive Cookies, Christmas Cookies