Description
The scent of peppermint and vanilla wafting through the kitchen on a crisp December afternoon has a magical way of transforming any home into a winter wonderland. There’s something deeply nostalgic about the red and white swirls of a candy cane cookie that instantly transports us back to childhood holidays, when the simple act of twisting cookie dough felt like pure magic.
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup powdered sugar, sifted for smoothness
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract (adjust to taste preference)
- 2½ cups all-purpose flour
- ½ teaspoon salt
- Red food coloring (gel or liquid)
Dietary Substitutions:
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
- Dairy-free: Substitute butter with vegan butter or solid coconut oil
- Egg-free: Use 3 tablespoons of applesauce or a commercial egg replacer
- Natural coloring: Try beet juice powder or freeze-dried strawberry powder for red coloring
Instructions
Start by creaming the softened butter and powdered sugar in a large bowl using an electric mixer on medium speed for about 3 minutes, until the mixture becomes light and fluffy. The key here is patience – properly creamed butter creates the tender texture that makes these candy cane cookies melt in your mouth.
Beat in the egg, vanilla extract, and peppermint extract until fully combined. The mixture might look slightly curdled at this point, but don’t worry – it’s perfectly normal.
In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Divide the dough in half. Leave one portion plain (this will be your white stripes), and add red food coloring to the other half. Start with just a few drops and knead the dough until you achieve your desired shade of red. Remember, the color will appear slightly more vibrant after baking.
Wrap both portions of dough separately in plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial – it prevents the cookies from spreading too much during baking and makes the dough much easier to handle.
Working with small portions to keep the remaining dough chilled, roll each color into ropes about ¼-inch thick and 4 inches long. Place a red rope alongside a white rope and gently twist them together, then curve the top to form the classic candy cane shape.
Preheat your oven to 350°F (175°C). Place shaped cookies on parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, until the white portions are set but not browned. The cookies should still feel slightly soft when you remove them from the oven.
Nutrition
- Calories: 95
- Sugar: 3g
- Fat: 5g
- Carbohydrates: 12g
- Protein: 1.5g