Peppermint Candy Cane Cookies Recipe

Peppermint Candy Cane Cookies Recipe is a delightful treat that captures the spirit of the holiday season. With their festive twist and refreshing minty flavor, these cookies are both easy to make and incredibly satisfying. Perfect for gatherings or a cozy night in, this recipe will surely become a family favorite.

Recipe Information

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
Servings: 24 cookies
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 145
Protein: 1g
Carbohydrates: 20g
Fat: 6g
Fiber: 0g
Sugar: 8g
Sodium: 50mg

Why Make Peppermint Candy Cane Cookies Recipe

Making Peppermint Candy Cane Cookies is a wonderful way to enjoy a classic holiday flavor while also engaging in a fun baking activity. This recipe allows for customization, whether you prefer a stronger mint flavor or want to experiment with different decorations. Plus, these cookies are a delightful treat that can brighten anyone’s day, making them perfect for cookie exchanges or festive parties.

How to Make Peppermint Candy Cane Cookies Recipe Step by Step
Ingredients

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 cups (385g) all-purpose flour
1 teaspoon liquid red food coloring
1 egg white
2 tablespoons sparkling sugar

Directions

Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt into the bowl of a stand mixer. Beat these ingredients together until a paste forms and clings to the sides of the bowl. Scrape down the sides of the bowl, then beat in the egg until fully absorbed into the mixture. Gradually add the all-purpose flour and beat on low until just combined with no dry streaks of flour visible. Avoid overmixing the dough.

Divide the dough into two equal parts. Add the liquid red food coloring carefully to one half and mix on low speed until the red color is evenly distributed. Shape each dough portion into a disk, wrap tightly with plastic wrap, and refrigerate for at least 3 hours or overnight to firm up and develop flavor.

When ready to bake, preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat. The chilled dough should be firm but pliable. Pinch off a 1-inch round piece of the white dough and roll it into a 5-inch long rope. Repeat with a red dough piece of equal length. Place the two ropes side-by-side and twist them together gently. Transfer the twisted rope to the baking sheet and curve the top end to form a candy cane shape. Repeat with remaining dough, spacing cookies about 2 inches apart.

Beat the egg white with 1 tablespoon of water until foamy. Brush the tops of each shaped cookie with the egg white wash, then sprinkle evenly with sparkling sugar. Bake in the preheated oven for 8 to 10 minutes or until the edges are just barely brown. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Let cookie sheets cool completely before baking subsequent batches to prevent dough from spreading too much. Store the cooled cookies in a sealed container at room temperature for up to two weeks.

How to Serve Peppermint Candy Cane Cookies Recipe

Serve your Peppermint Candy Cane Cookies alongside a warm cup of cocoa or a festive holiday tea for a delightful afternoon treat. They also make for great holiday gifts when packaged in pretty boxes or jars, adding a personal touch to your gifts. For an extra festive touch, consider pairing these cookies with a creamy peppermint ice cream or a scoop of vanilla gelato.

How to Store Peppermint Candy Cane Cookies Recipe

Store your Peppermint Candy Cane Cookies in an airtight container at room temperature. If you’d like to enjoy them longer, you can freeze the cookies. Just ensure they are completely cool, then place them in a freezer-safe bag or container. To reheat, just pop them in the microwave for a few seconds or in a preheated oven for a quick warm-up.

Expert Tips for Cooking Peppermint Candy Cane Cookies Recipe

• Make sure your butter is at room temperature to achieve a smooth dough.
• Don’t overmix the dough; mix until just combined for the best texture.
• For even candy cane shapes, use a ruler to measure your dough ropes.
• Experiment with different colors of food coloring for a unique twist.
• Allow the cookies to cool completely on a wire rack to maintain their shape.

Delicious Variations of Peppermint Candy Cane Cookies Recipe

Try adding crushed peppermint candies to the cookie dough for an extra crunch. For a chocolate twist, replace half of the all-purpose flour with cocoa powder. If you want to add a festive flair, consider drizzling melted white chocolate on top before adding the sparkling sugar.

Conclusion

You’ll love the delightful flavor and festive look of Peppermint Candy Cane Cookies Recipe. They’re simple to make and perfect for sharing during the holiday season. Gather your ingredients and enjoy the fun of baking these irresistible sweet treats!

Peppermint Candy Cane Cookies

These delightful cookies capture the spirit of the holiday season with their minty flavor and festive appearance, perfect for gatherings or as a cozy treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 145

Ingredients Method Notes

Ingredients

  

Cookie Dough Ingredients

• 2 sticks unsalted butter, at room temperature Make sure butter is at room temperature for smooth dough.
• 1 cup 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 cups all-purpose flour Avoid overmixing the dough.
• 1 teaspoon liquid red food coloring Add carefully to one half of the dough.
• 2 tablespoons sparkling sugar

Method

 

Preparation

1. Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt into the bowl of a stand mixer. Beat together until a paste forms and clings to the sides of the bowl.
2. Scrape down the sides of the bowl, then beat in the egg until fully absorbed.
3. Gradually add in the all-purpose flour and beat on low until just combined with no dry streaks visible.
4. Divide the dough into two equal parts.
5. Add the liquid red food coloring to one half and mix on low until evenly distributed.
6. Shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or overnight.

Baking

1. Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat.
2. Pinch off a 1-inch round piece of the white dough and roll it into a 5-inch long rope, then repeat with a red dough piece.
3. Twist the two ropes together gently and curve the top end to form a candy cane shape.
4. Transfer to the baking sheet, spacing cookies about 2 inches apart.
5. Beat the egg white with 1 tablespoon of water until foamy. Brush the tops of each cookie with the egg white wash and sprinkle with sparkling sugar.
6. Bake for 8 to 10 minutes until edges are just barely brown.
7. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
8. Let cookie sheets cool completely before baking subsequent batches.

Notes

These cookies can be served with cocoa or holiday tea. For storage, keep in an airtight container at room temperature or freeze for longer enjoyment.