Peppermint Candy Cane Cookies Recipe
There’s something magical about the holiday season, and these Peppermint Candy Cane Cookies Recipe capture that spirit perfectly! This delightful treat is not only simple to make but also bursting with festive flavors. With their colorful twist and delightful crunch, they are sure to impress friends and family at any holiday gathering or cozy night in.
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: 143
Protein: 1.7g
Carbohydrates: 21.3g
Fat: 6.1g
Fiber: 0.3g
Sugar: 8.2g
Sodium: 50mg
Why Make Peppermint Candy Cane Cookies Recipe
These Peppermint Candy Cane Cookies are not just visually stunning; they are also a joy to eat! The sweet peppermint flavor paired with the buttery cookie base makes for a satisfying combination. They are a great alternative for holiday celebrations, allowing for easy customization. Plus, this recipe is perfect for busy days—you can prepare the dough ahead of time and bake when you’re ready!
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
These Peppermint Candy Cane Cookies are delightful on their own, but they are also perfect served alongside a warm cup of hot chocolate or a creamy peppermint latte. Pair them with a festive holiday fruit salad to add a fresh touch to your dessert table. For an extra treat, consider serving them with a scoop of vanilla ice cream—cookies and ice cream make a wonderful holiday dessert duo!
How to Store Peppermint Candy Cane Cookies Recipe
To keep your cookies fresh, store them in an airtight container at room temperature. If you prefer to keep them for longer periods, consider freezing them. To do this, place the completely cooled cookies in a single layer inside a freezer-safe bag, and they will stay fresh for up to three months. When ready to enjoy, thaw them at room temperature.
Expert Tips for Cooking Peppermint Candy Cane Cookies Recipe
- Make sure your butter is at room temperature for easy mixing.
- Don’t overmix the dough to ensure a tender cookie.
- For perfect candy cane shapes, work the dough quickly before it warms up.
- Experiment with other colors using different food colorings for fun variations.
- Always let the cookie sheets cool before placing more dough on them to prevent spreading.
Delicious Variations of Peppermint Candy Cane Cookies Recipe
For a gourmet twist, add crushed peppermint candies to the dough for added crunch and flavor. You can also try incorporating dark chocolate chips for a rich, indulgent contrast to the sweetness. If you’re looking for a lighter option, substitute half of the sugar with a sugar alternative to cut down on calories without compromising on taste.
With the delightful flavors and festive colors, these Peppermint Candy Cane Cookies Recipe are bound to become a family favorite for the holidays. Try them out this season and experience the warmth and cheer they bring!
Peppermint Candy Cane Cookies
Ingredients
Method
- 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.
- When ready to bake, preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
