Candy Cane Cookies with Peppermint Flavor
These peppermint sugar cookies are made by twisting red and pale dough ropes together, then curving one end into a candy cane. The finished cookies are tender, with distinct stripes and little browning. Peppermint extract flavors the dough; crushed candy is only an optional finish. Chill the dough until it is cool but pliable so the ropes hold their shape without cracking.
Ingredients for Candy Cane Cookies
- 2 1/2 cups all-purpose flour (about 310g)
- 1 cup (2 sticks) unsalted butter, softened (about 225g)
- 1 cup powdered sugar (120g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon fine salt
- Red gel food coloring, a few drops as needed
Optional finish: 2–3 tablespoons finely crushed peppermint candy or candy cane.
How to Make Candy Cane Cookies
Makes about 24 cookies.
- Make the dough: Beat the butter and powdered sugar until smooth. Mix in the egg, vanilla, peppermint extract, and salt. Add the flour and mix just until no dry flour remains and the dough holds together when pressed.
- Color and chill: Divide the dough in half. Work a few drops of red gel coloring into one half, adding more gradually if needed. Wrap both portions and refrigerate for about 30 minutes. If the dough is still too soft to roll, chill it longer.
- Prepare the oven and pans: Preheat the oven to 350°F (175°C). Line baking sheets with parchment. Keep any dough you are not shaping covered.
- Roll the ropes: Take a small, similar-sized piece of each color. Gently roll each piece into a rope about 4 inches long, keeping the two ropes close in length and thickness.
- Shape the canes: Place the ropes side by side and twist them together gently without squeezing them flat. Curve one end into an open hook and transfer the cane to a baking sheet. Leave about 1 inch between cookies. Continue shaping one cane at a time.
- Bake: Bake one sheet at a time in the center of the oven for about 10–12 minutes. Begin checking at 9–10 minutes, especially if the canes are small or thin. Remove them when the edges are set, the surfaces no longer look wet, and the pale dough has little or only light browning.
- Cool: Let the cookies firm up on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If using crushed peppermint candy, sprinkle it lightly over the cookies while they are warm.
Keeping the Dough Workable
The dough should feel cool and pliable when you roll it. If the ropes turn sticky or lose their shape, cover the dough and chill it briefly before continuing. If the dough is very firm and cracks, let it soften for a moment and gently press small cracks together.
Keep the unused dough covered while shaping. Roll each red and pale pair to a similar thickness so the stripes stay distinct and the cookies bake evenly. Baking time depends on rope thickness and oven behavior, so use the set edges and light color as your final guide.
Serving and Optional Finishes
Serve the cookies on a platter with hot cocoa or mulled apple cider. Use only a light sprinkle of crushed peppermint candy so the twisted stripes remain visible. For a chocolate variation, drizzle the cooled cookies with chocolate rather than adding pieces to the dough, which can make the ropes harder to shape.
Nutrition
Approximate nutrition per cookie, based on 24 cookies: 140 calories, 2g protein, 8g fat, and 15g carbohydrates. Per 100g: about 460 calories, 6g protein, 27g fat, and 50g carbohydrates. Values vary with cookie size, ingredient brands, and any optional topping.
Candy Cane Cookies with Peppermint Flavor
Equipment
- Electric mixer
- Mixing bowl
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour (about 310 g)
- 1 cup (2 sticks) unsalted butter, softened (about 225 g)
- 1 cup powdered sugar (120 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon fine salt
- A few drops red gel food coloring, as needed
Optional Finish
- 2–3 tablespoons finely crushed peppermint candy or candy cane
Instructions
- Beat the softened butter and powdered sugar until smooth.
- Mix in the egg, vanilla extract, peppermint extract, and salt.
- Add the flour and mix just until no dry flour remains and the dough holds together when pressed.
- Divide the dough in half. Work a few drops of red gel coloring into one half, adding more gradually if needed.
- Wrap both portions and refrigerate for about 30 minutes, or longer if the dough is too soft to roll.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Keep unused dough covered.
- Take similar-sized pieces of each color and roll each into a rope about 4 inches long, keeping them close in thickness and length.
- Place the ropes side by side and gently twist them together without flattening them. Curve one end into an open hook and transfer the cookie to the baking sheet, leaving about 1 inch between cookies.
- Bake one sheet at a time in the center of the oven for about 10–12 minutes, checking at 9–10 minutes. Remove the cookies when the edges are set, the surfaces no longer look wet, and the pale dough has little or only light browning.
- Let the cookies firm up on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If using crushed peppermint candy, sprinkle it lightly over the warm cookies.
Tips
- Keep the dough cool and pliable so the ropes hold their shape without cracking.
- If the ropes become sticky or lose their shape, cover the dough and chill it briefly before continuing.
- If chilled dough cracks while rolling, let it soften briefly and gently press the cracks together.
- Keep unused dough covered while shaping, and roll each pair of ropes to a similar thickness.
- Use set edges and light color as the doneness guide, since baking time varies with rope thickness and oven behavior.
Variations
- Chocolate Drizzle: Drizzle the cooled cookies with chocolate instead of adding pieces to the dough.