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Candy Cane Cookies
Candy Cane Cookies
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Prep Time:
20 minutes
Cook Time:
24 minutes
Total Time:
224 minutes
Festive candy cane cookies with peppermint twist - perfect for Christmas or any time!
Ingredients:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature
  • 1 cup (200 g) granulated 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 cup (385 g) all-purpose flour
  • 1 teaspoon liquid red food coloring
  • To finish:
  • 1 egg white
  • 2 tablespoon sparkling sugar
Instructions:
  • For the dough: In the bowl of a stand mixer, combine butter, sugar, peppermint, vanilla, baking powder, and salt. Mix until a paste forms and sticks to the side of the bowl. Scrape down the sides, then add the egg and beat until absorbed. Finally, add the flour and mix until just combined with no dry streaks.
  • Separate the dough in half, setting one part aside. Tint the remaining dough with red food coloring, ensuring it's well mixed on low speed until evenly colored.
  • Chill the dough: Flatten each piece of dough into a disk, wrap in plastic wrap, and refrigerate for a minimum of 3 hours or overnight.
  • Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicon baking mat before baking.
  • Shape the cookies: Ensure the chilled dough is firm yet pliable straight from the fridge. If needed, let it warm for a couple of minutes until malleable, being careful not to soften it too much. Pinch off a 1-inch round piece each of the white and red dough. Roll each into a 5-inch rope of equal length. Twist the ropes together and shape into candy cane form. Place on the baking sheet, ensuring cookies are 2 inches apart. Repeat with the rest of the dough.
  • Enhance the cookies with a glistening touch: Whisk together an egg white and 1 tablespoon of water until frothy. Brush the cookies with this mixture, then generously sprinkle with sparkling sugar.
  • For delicious cookies, bake in the oven for 8 to 10 minutes until the edges are lightly golden. Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack. Store in a sealed container at room temperature for up to two weeks.

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