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Candy Cane Cookies with Peppermint Flavor Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 108 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours 23 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Candy Cane Cookies are festive, buttery, and tender treats with a delightful peppermint twist. Featuring a charming red and white swirl shaped like classic candy canes, they are perfect to bake for the holidays or any special occasion. The recipe uses simple ingredients and straightforward steps to create beautiful, flavorful cookies that melt in your mouth.

Ingredients

Scale

Cookie Dough

  • ½ cup unsalted butter, softened to room temperature
  • ½ cup confectioners’ sugar
  • 1 small egg
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour

Additional Ingredients

  • Red food coloring
  • Granulated sugar, optional for sprinkling on top

Instructions

  1. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, cream together the softened butter and confectioners’ sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
  2. Add Egg and Extracts: Beat in the small egg, peppermint extract, and vanilla extract until everything is well incorporated.
  3. Add Flour: Gradually add the all-purpose flour and salt, beating on low speed until combined and no dry flour particles remain.
  4. Divide and Color Dough: Shape the dough into a ball and divide it in half. Form one half into a disc and wrap tightly in plastic cling wrap. Add red food coloring to the other half, beat slowly until evenly colored, then shape into a disc and wrap tightly.
  5. Chill Dough: Refrigerate the two dough discs for at least 2 hours or up to overnight to firm up for easier handling.
  6. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a large half-sheet baking pan with a silicone baking mat.
  7. Shape Candy Cane Cookies: Remove dough from fridge. Take one tablespoon from each dough color and roll each into a 4-inch long strip. Place the two strips side by side and slightly press together. Twist them gently, then curve one end to form a candy cane shape. Transfer to the prepared baking sheet.
  8. Bake Cookies: Bake the shaped cookies for 7 to 9 minutes, until the edges begin to set but the cookies remain soft.
  9. Add Sugar Topping: Immediately after removing from the oven, sprinkle granulated sugar on the cookies if desired.
  10. Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container or cookie tin at room temperature for up to 1 week. Refrigeration extends shelf life to 10 days.
  • Freezing Cookies: Freeze cookies layered with parchment paper in an airtight container for up to 3 months.
  • Storing Dough: Dough discs can be refrigerated for up to 3 days before baking. Allow dough to soften on the counter for 5-10 minutes before rolling.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90
  • Sugar: 5g
  • Sodium: 45mg
  • Fat: 4.5g
  • Saturated Fat: 2.8g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0.3g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://yumyy.com/candy-cane-cookies-with-peppermint-flavor-recipe/