Description
Candy Cane Cookies are festive peppermint-flavored cookies featuring a beautiful red and white twisted candy cane shape. These buttery, soft cookies are perfect for the holiday season, combining peppermint and vanilla extracts with a crisp, sugary egg white glaze for a deliciously eye-catching treat.
Ingredients
Scale
Dough 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 cups (385 g) all-purpose flour
- 1 teaspoon liquid red food coloring
Egg Wash and Topping
- 1 egg white
- 2 tablespoons sparkling sugar
Instructions
- Make the Dough: Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and kosher salt in the bowl of a stand mixer. Beat the ingredients until a smooth paste forms that clings to the side of the bowl. Scrape down the bowl and beat in the large egg until fully absorbed. Add the flour and beat on low speed until just combined, with no dry streaks of flour remaining.
- Divide and Color Dough: Remove half of the dough and set aside. Add the red food coloring to the remaining dough in the mixer bowl and mix on low speed until the color is evenly distributed, turning the dough a vibrant red.
- Chill the Dough: Shape each half of the dough into disks, wrap tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. The dough should be firm but pliable after chilling.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape the Candy Canes: Working with chilled dough, pinch off a 1-inch piece of the white dough and roll it into a 5-inch rope. Repeat with a piece of the red dough, making sure both ropes are the same length. Place the ropes side by side and twist them together gently. Transfer the twisted rope to the prepared baking sheet and curve the top to form a candy cane shape. Repeat with remaining dough, spacing each cookie about 2 inches apart.
- Make Egg Wash and Sprinkle Sugar: In a small bowl, beat the egg white with 1 tablespoon of water until foamy. Brush the egg white wash over the top of each shaped cookie. Sprinkle sparkling sugar evenly on top.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes or until the edges are just barely browned.
- Cool and Store: Let the baked cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Store in a sealed container at room temperature for up to one to two weeks.
Notes
- Peppermint-flavored red and white dough creates a flavorful and visually striking holiday cookie.
- Let the dough chill thoroughly to ensure it is firm enough to shape easily.
- Do not let the dough warm too much when shaping, as it will become too soft to work with.
- Cookies keep well in an airtight container at room temperature for one to two weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 111 kcal
- Sugar: 6 g
- Sodium: 36 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 24 mg
