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Candy Cane Cookies

Candy cane cookies with red and white twisted dough, sprinkled with red sugar and crushed peppermint.
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Festive red and white twisted peppermint cookies shaped like candy canes, perfect for holiday baking and gifting.

Ingredients

Scale
  • 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 cups (385g) all-purpose flour
  • 1 teaspoon liquid red food coloring
  • 1 egg white (for wash)
  • 2 tablespoons sparkling sugar (for topping)

Instructions

  1. In a stand mixer, beat butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until a paste forms.
  2. Scrape down the bowl, add the egg, and mix until absorbed.
  3. Add flour and mix just until no dry flour remains.
  4. Divide the dough in half. Mix red food coloring into one half until evenly colored.
  5. Wrap each half in plastic wrap, flatten into disks, and refrigerate for at least 3 hours or overnight.
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
  7. Roll 1-inch balls from each dough and stretch into 5-inch ropes. Twist one red and one white rope together and shape into a candy cane.
  8. Place on baking sheets 2 inches apart. Beat egg white with 1 tablespoon water, brush over cookies, and sprinkle with sparkling sugar.
  9. Bake for 8–10 minutes or until edges are barely golden.
  10. Let cool on the sheet for 10 minutes, then transfer to wire racks.

Notes

  • Chill shaped cookies before baking to prevent spreading.
  • If dough is too dry, add a few drops of water and knead gently.
  • Freeze shaped unbaked cookies on a tray before transferring to bags.
  • Cookies can be baked straight from frozen—add 1–2 minutes to baking time.
  • Store baked cookies in an airtight container at room temp for up to 2 weeks.

Nutrition

Find it online: https://recipeeasily.com/candy-cane-cookies-recipe/