Magic Candy Cane Cookies
Delightful peppermint-flavored cookies that resemble candy canes, perfect for holiday festivities.
Ingredients
For the cookie dough
- 225 g unsalted butter, softened Ensure it's at room temperature
- 120 g powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 315 g all-purpose flour Use gluten-free alternative if needed
- 0.5 teaspoon salt
- 1 pack Red gel food coloring For coloring the dough
Instructions
Preparation
- Gather all ingredients, ensuring butter is softened.
- Beat softened butter and powdered sugar until smooth and fluffy (2-3 minutes).
- Mix in the egg, vanilla extract, and peppermint extract until fully combined (about 1 minute).
- In a separate bowl, whisk together flour and salt before gradually mixing it into the wet ingredients until a soft dough forms.
- Divide the dough in half. Leave one half uncolored and tint the other with red gel food coloring. Mix until desired shade is achieved.
- Wrap each portion of dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 180°C (350°F).
- Roll equal portions of red and white dough into thin ropes about 10-15 cm long and twist them together.
- Shape each twisted rope into a candy cane by bending one end.
- Place shaped cookies on a parchment-lined baking sheet with appropriate spacing.
- Bake cookies for 8-10 minutes or until set but not browned. Cool on trays before serving.
Notes
To enhance flavor, consider adding crushed peppermint candies on top before baking. Freezing instructions are provided for longer storage.