Description
These Magical Candy Cane Cookies combine festive peppermint flavor with a delightful twist of red and white dough, shaped into charming candy canes and topped with crushed candy canes for an extra burst of holiday cheer. Perfect for seasonal celebrations, these buttery cookies are simple to make and sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon red food coloring
Topping
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until smooth and fluffy, providing a light and airy base for your cookie dough.
- Add Extracts: Mix in the vanilla and peppermint extracts thoroughly to infuse the dough with rich, creamy, and refreshing holiday flavors.
- Incorporate Dry Ingredients: Gradually add in the all-purpose flour and salt, mixing continuously until a cohesive dough forms that’s easy to handle but not sticky.
- Color the Dough: Divide the dough into two equal halves. Add red food coloring to one half and knead until the color is evenly distributed, leaving the other half white.
- Shape Candy Canes: Roll out tablespoon-sized amounts of each colored dough into ropes. Twist one red and one white rope together, then carefully form into classic candy cane shapes.
- Prepare Baking Sheet: Place the shaped candy canes on baking sheets lined with parchment paper to prevent sticking and ensure even baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Decorate: Allow the cookies to cool completely on the baking sheets to firm up. Once cooled, sprinkle generously with crushed candy canes for added texture and festive decoration.
Notes
- Ensure the butter is softened at room temperature for easier creaming and better dough consistency.
- If you prefer a stronger peppermint flavor, you can increase the peppermint extract slightly.
- Use parchment paper to avoid cookie sticking and for easy cleanup.
- The cookies should be stored in an airtight container to maintain freshness for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
