why make this recipe
Candy Cane Cookies are bright, festive, and easy to make. They bring peppermint taste and a pretty red-and-white look to the holiday table. You can make them with simple ingredients. They also pair well with other cookies like Almond flour cookies for a mixed cookie plate.
introduction
This recipe makes small candy cane-shaped sugar cookies with peppermint flavor. The dough is simple to mix and twist. Kids and guests enjoy the look and taste. The steps are clear, and you can bake many at once.
how to make Candy Cane Cookies
Make the dough, split it, color one half red, roll ropes, twist, and bake. Work on a clean surface and keep the dough cool if it gets soft. Use a little flour to stop sticking and shape tablespoon-sized pieces into ropes.
Ingredients :
1 cup unsalted butter, softened, 1 cup powdered sugar, 1 egg, 1 teaspoon peppermint extract, 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon red food coloring, 1/2 teaspoon vanilla extract
Directions :
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream the butter and powdered sugar together until smooth.
- Beat in the egg and peppermint extract.
- Gradually blend in the flour and salt until the dough forms.
- Divide the dough in half; add red food coloring to one half.
- Roll out tablespoon-sized pieces of white and red dough into long ropes, then twist them together to form a candy cane shape.
- Place on a baking sheet and bake for 9-10 minutes until just set.
- Let cool before serving and enjoy the holiday magic!
how to serve Candy Cane Cookies
Serve them on a platter with milk or hot cocoa. They look nice in a cookie tin or on a dessert table. You can plate them with other sweets or simple cookies. For variety on a cookie tray try pairing with classic chocolate chip cookies.
how to store Candy Cane Cookies
Let cookies cool completely. Store in an airtight container at room temperature for up to 5 days. Put a piece of parchment between layers to stop sticking. For longer storage, freeze in a sealed bag for up to 2 months.
tips to make Candy Cane Cookies
- Keep the dough cool so it is easy to roll and shape.
- Use tablespoon-sized pieces for even baking.
- If the red color is too light, add a tiny bit more food coloring.
- Chill the shaped cookies for 10 minutes before baking if the dough gets soft.
- Use a light dusting of flour on your work surface to prevent sticking.
variation (if any)
- Add a little vanilla to the red dough for mild extra flavor.
- Make mini candy canes by using smaller dough pieces and shorter ropes.
- Dip ends in melted chocolate for a different look and taste.
FAQs
Q: Can I use liquid food coloring?
A: Yes. Use a few drops and mix well. Gel color works best for bright red.
Q: Can I make the dough ahead?
A: Yes. You can make the dough and chill it in the fridge for up to 2 days.
Q: What if my cookies spread?
A: Make sure the dough is not too warm. Chill shaped cookies briefly before baking.
Q: Can I use almond flour instead of all-purpose?
A: This recipe needs all-purpose flour for the right texture. If you want almond flour, try a tested almond flour cookie recipe.
Conclusion
Try a tested Candy Cane Cookies Recipe for more tips and pictures, or compare this version with another Christmas Candy Cane Cookies Recipe – Home Cooking Memories to see a different twist on the same treat. Explore the full recipe details here: Candy Cane Cookies Recipe and Christmas Candy Cane Cookies Recipe – Home Cooking Memories.
Candy Cane Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream the butter and powdered sugar together until smooth.
- Beat in the egg and peppermint extract.
- Gradually blend in the flour and salt until the dough forms.
- Divide the dough in half; add red food coloring to one half.
- Roll out tablespoon-sized pieces of white and red dough into long ropes, then twist them together to form a candy cane shape.
- Place on a baking sheet and bake for 9-10 minutes until just set.
- Let cool before serving and enjoy the holiday magic!