why make this recipe
Candy Cane Cookies are fun and bright. They look like small candy canes and taste of peppermint. They work well for holiday parties, gifts, or a simple treat at home.
introduction
This recipe makes crisp, sweet cookies with a light peppermint flavor. The dough is easy to mix and the shaping is simple. If you like other cookie ideas, try this Almond cookies recipe for a different taste.
how to make Candy Cane Cookies
Make the dough, color half red, roll small ropes, twist them, and bake. The steps are clear and slow, so you can shape nice candy cane cookies.
Ingredients :
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red and green food coloring
- Additional sugar for sprinkling
Directions :
- Preheat oven to 375°F (190°C).
- In a bowl, combine flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until smooth.
- Beat in egg, vanilla extract, and peppermint extract.
- Gradually blend in the dry ingredients.
- Divide the dough into two halves; color one half red with food coloring.
- Take a small amount of each color and roll into ropes (about 4 inches long).
- Twist the ropes together to form a candy cane shape.
- Place cookies on a baking sheet lined with parchment paper.
- Sprinkle with additional sugar if desired.
- Bake for 9-10 minutes until lightly golden.
- Allow to cool on wire racks.
how to serve Candy Cane Cookies
Serve these cookies on a plate for parties. They pair well with hot chocolate or cold milk. You can also pack them in clear bags for gifts.
how to store Candy Cane Cookies
Let cookies cool fully. Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Candy Cane Cookies
- Keep the dough cool so it is easier to roll.
- Use small amounts when you roll ropes; too big cookies may not bake evenly.
- If the red color is strong, test with a tiny piece of dough first.
- Work on a lightly floured surface to avoid sticking.
variation (if any)
- Use only red and white for a classic look.
- Add a little cocoa to one half for chocolate peppermint cookies.
- Use peppermint candy bits on top after baking for crunch.
FAQs
Q: Can I skip the peppermint extract?
A: Yes. Use only vanilla for a mild flavor.
Q: Can I make the dough ahead?
A: Yes. Wrap the dough and chill in the fridge for up to 2 days.
Q: Do these cookies spread a lot?
A: No. Twisted shapes hold well if you keep dough firm.
Q: Can I use food coloring gel?
A: Yes. Gel gives bright color with less liquid.
Conclusion
For more ideas and a similar Candy Cane Cookies Recipe, see this full guide: Candy Cane Cookies Recipe.
Candy Cane Cookies
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a bowl, combine flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until smooth.
- Beat in egg, vanilla extract, and peppermint extract.
- Gradually blend in the dry ingredients.
- Divide the dough into two halves; color one half red with food coloring.
- Take a small amount of each color and roll into ropes (about 4 inches long).
- Twist the ropes together to form a candy cane shape.
- Place cookies on a baking sheet lined with parchment paper.
- Sprinkle with additional sugar if desired.
- Bake for 9-10 minutes until lightly golden.
- Allow to cool on wire racks.