Classic Candy Cane Cookies: A Festive Holiday Treat
These festive classic candy cane cookies are a delightful holiday treat, featuring a buttery peppermint dough twisted into iconic candy cane shapes. Perfect for holiday gatherings or a sweet seasonal snack.
Equipment
- Stand mixer
- Plastic wrap
- Baking sheet
- Parchment paper or silicon baking mat
- Wire cooling rack
Ingredients
Dough
- 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 cup (385g) all-purpose flour
- 1 teaspoon liquid red food coloring
Topping
- 1 egg white
- 2 tablespoons sparkling sugar
Instructions
Preparation
- Combine butter, sugar, peppermint, vanilla, baking powder, and salt in a stand mixer; beat until a paste forms and clings to the bowl.
- Scrape the bowl, beat in the egg until absorbed, then add flour and mix until just combined with no dry streaks.
- Divide the dough in half, remove one half, and mix red food coloring into the remaining dough until evenly colored.
- Form each dough half into a disk, wrap in plastic, and refrigerate for at least 3 hours or overnight.
Shaping & Baking
- Line a baking sheet with parchment paper or a silicone baking mat.
- Ensure the chilled dough is firm yet malleable; if too stiff, let it warm slightly, but avoid making it too soft.
- Roll a 1-inch piece of white dough into a 5-inch rope, and repeat with red dough, ensuring both ropes are the same length.
- Twist the red and white ropes together, transfer to the baking sheet, and shape into a candy cane.
- Continue shaping the remaining dough into candy canes, spacing them 2 inches apart on the baking sheet.
- Whisk egg white with water for a wash, then brush it onto each cookie and sprinkle with sparkling sugar.
- Bake for 8-10 minutes until edges are light brown, cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Storage
- Store the cooled cookies in a sealed container at room temperature for one to two weeks.
Notes
For optimal results, ensure the dough is well-chilled but still pliable before shaping. Store cooled cookies in an airtight container at room temperature for up to two weeks.