Candy cane cookies feature twisted ropes of red and white peppermint-flavoured dough shaped into the classic candy cane curves. They add a pop of colour to a dessert table laden with chocolate cookies and brownies. And they're perfect for hanging on Christmas trees (with a hole poked before baking), serving at parties, gifting, or leaving out for Santa.
Ingredients
UNITSIngredients
3 cupsAll-purpose flour (For the cookie dough)
½ tspBaking powder
½ tspSalt
1 cupUnsalted butter (softened)
1 cupGranulated sugar
1Large egg (at room temperature)
2 tspVanilla extract
1½ tspPeppermint extract
1 tspRed gel food colouring (or a few drops if using gel)
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended. Set aside for later.
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Step 2: Cream the butter and sugar well
In a stand mixer with a paddle (or hand mixer), beat the softened butter and granulated sugar on medium speed for about 3 minutes. The mixture should turn pale, fluffy, and creamy, with the sugar fully incorporated. Scrape the bowl well, and beat until smooth.
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Step 3: Add the egg and extracts
Add the room-temperature egg, vanilla extract, and peppermint extract. Mix on medium-low until smooth and well-combined, pausing to scrape down the sides and bottom of the bowl so no unmixed bits remain.
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Step 4: Mix in the dry ingredients
With the mixer on low, gradually add the flour mixture. Stop mixing as soon as the flour disappears; do not overmix. If a small amount of flour sticks to the bottom of the bowl, fold it in by hand with a spatula to keep the dough tender.
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Step 5: Divide and colour the dough
Remove half the dough and place it in a separate bowl. To the dough remaining in the mixer, add red food colouring (1 tsp liquid or ¼ tsp gel to start). Mix on low or knead by hand until evenly colored, adding more colour as needed. Shape each dough portion (red and white) into 1-inch-thick discs.
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Step 6: Wrap and chill the dough
Wrap each disc tightly in plastic wrap with no exposed spots. Chill both discs in the refrigerator for at least 4 hours (or overnight). The dough must be firm before shaping and can be stored up to 3 days.
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Step 7: Shape the candy canes
Preheat the oven to 190°C. Line two baking sheets with parchment. Cut each chilled disc into 1-inch cubes. Roll one red cube and one white cube into balls, then into ropes about 5 inches long and ¼ inch thick. Place one red and one white rope side by side and twist gently into a spiral. Curve the top to form the candy cane hook and place on the prepared baking sheet. Repeat, keeping the unused dough covered.
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Step 8: Bake and finish with crushed peppermint
Bake cookies for about 10 minutes until the surface looks dry and edges are barely starting to turn golden (the white parts should stay pale). While baking, crush peppermint candies in a sealed bag using a rolling pin. Immediately sprinkle crushed peppermint over the hot cookies. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and firm up.