Candy Cane Cookies are a festive treat that adds joy to any holiday celebration. These cookies have vibrant red and white dough, making them both fun to bake and beautiful to look at. Whether you’re preparing for a holiday party or just baking for family, these cookies will make your season extra special.
Shaping the dough into candy canes and brushing them with an egg white wash gives them a shiny, irresistible finish. These cookies are a delicious way to celebrate the season and are easy enough for bakers of all levels to enjoy.
Why You’ll Love This Recipe
Candy Cane Cookies aren’t just a treat for the taste buds they’re a feast for the eyes as well! The twist of red and white dough, shaped into iconic candy cane forms, creates a visual and flavorful masterpiece. What makes these cookies even more special is the addition of sparkling sugar and a light egg white wash that make them glisten beautifully. Plus, the peppermint flavor is perfectly balanced with a hint of vanilla, making these cookies the perfect festive indulgence. These cookies are also a great holiday tradition to start with loved ones, making memories along with every twist and turn of dough.
Ingredients Overview
- Butter: Unsalted butter is key to creating a tender, melt-in-your-mouth cookie.
- Sugar: Regular granulated sugar sweetens the dough, ensuring a delicious balance with the peppermint.
- Peppermint Extract: This is the standout flavor in the cookies, offering that cool, refreshing taste associated with holiday treats.
- Vanilla Extract: A classic addition to balance the peppermint with a rich, warm undertone.
- Baking Powder and Salt: These provide the necessary lift and balance, ensuring your cookies turn out perfectly.
- Egg: This binds the dough together and helps with the texture.
- Flour: All-purpose flour provides structure to the dough.
- Red Food Coloring: Adds the vibrant red color to half of the dough for that candy cane look.
- Egg White and Sparkling Sugar: These finish off the cookies with a beautiful shine and a sweet crunch.
How to Make the Recipe
- Make the Dough: In the bowl of a stand mixer, beat together the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until it forms a paste. Scrape the sides of the bowl, add the egg, and mix until incorporated. Add the flour and mix until just combined.
- Color Half the Dough: Split the dough in half. Add red food coloring to one half, mixing until the color is evenly distributed. Wrap each piece of dough in plastic wrap and refrigerate for at least 3 hours, or overnight.
- Shape the Cookies: Once the dough is chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Take a 1-inch piece of the white dough and roll it into a 5-inch rope, then do the same with the red dough. Twist the two ropes together and form them into a candy cane shape. Place the shaped cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Add Sparkle: Beat the egg white with 1 tablespoon of water until foamy. Brush each cookie with the egg wash and sprinkle with sparkling sugar.
- Bake the Cookies: Bake for 8 to 10 minutes, or until the edges are just barely brown. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack.
Tips for the Best Recipe
- Dough Consistency: If your dough feels too dry, add a few drops of water and work it in until it comes together.
- Prevent Spreading: If your cookies spread too much during baking, chill the shaped dough for a few minutes in the fridge or freezer before baking.
- Cool the Cookie Sheets: Be sure to let the cookie sheets cool completely between batches to avoid misshapen cookies caused by residual heat.
Variations to Try
- Add Crushed Candy Canes: If you love a little extra crunch, sprinkle crushed candy canes on top of your cookies instead of sparkling sugar.
- Use Other Colors: Instead of red food coloring, you could experiment with green or blue to create custom candy cane colors for other holidays or special occasions.
Frequently Asked Questions (FAQs)
Can I make these cookies in advance? Yes! You can freeze the dough for up to 3 months before baking, or freeze the baked cookies for up to 2 months.
How do I store these cookies? After baking, store the cookies in an airtight container at room temperature for up to 2 weeks. You can also freeze the baked cookies wrapped tightly in foil and stored in a zip-top bag.
Can I use a mixer if I don’t have a stand mixer? Yes, you can use a hand mixer for this recipe. Just ensure you scrape down the sides of the bowl to incorporate all the ingredients evenly.
How to Store and Reheat
- Storage: Keep your cookies in an airtight container at room temperature for up to 1 to 2 weeks. For longer storage, freeze the cookies for up to 2 months.
- Reheat: If you prefer to enjoy them warm, place them on a baking sheet and heat in the oven at 300°F for about 5 minutes.
Conclusion
Baking Candy Cane Cookies is a fun and rewarding holiday tradition. The bright dough and refreshing peppermint flavor make them a perfect festive treat. Whether shared at a party or savored with family, these cookies will surely delight everyone.
The sparkling sugar adds a beautiful finish, while the peppermint and vanilla flavors balance perfectly. These cookies are easy to make ahead, so you can enjoy them without stress. Try baking them this holiday season for a treat everyone will love!
