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Candy Cane Cookies Dessert Recipe

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4.7 from 71 reviews

These festive Candy Cane Cookies are a delightful holiday treat featuring a soft, buttery dough twisted into charming candy cane shapes with red and white stripes. Easy to make and perfect for cookie exchanges, these cookies bake to a tender finish and can be decorated with sanding sugar or a light glaze for extra sparkle.

Ingredients

Cookie Dough

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups (300g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Red gel food coloring (several drops)

Decoration (Optional)

  • 1/4 cup (50g) granulated sugar (for rolling)
  • Red and white sanding sugar or nonpareils

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar for 3 to 5 minutes until the mixture is light, fluffy, and pale in color. Scrape down the bowl frequently to blend evenly.
  4. Add Egg and Extracts: Beat in the large egg until just combined, then mix in the pure vanilla extract and almond extract until fully incorporated and fragrant.
  5. Combine Dry and Wet Ingredients: Reduce the mixer speed to low. Gradually add the whisked flour mixture in three parts, mixing just until there are no visible streaks of flour. The dough will be soft, pliable, and not sticky—avoid overmixing.
  6. Divide and Color Dough: Split the dough into two equal halves. Add several drops of red gel food coloring to one half and knead or mix gently until the color is evenly distributed. Leave the other half plain (white).
  7. Chill Dough: Shape each dough half into a flattened disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. Chilling helps maintain shape during rolling and baking.
  8. Roll Dough Into Ropes: Remove one disc each of white and red dough. On a lightly floured surface or parchment paper, roll about 1 tablespoon of white dough into a 6-inch long, 1/4-inch thick rope. Repeat the process with the red dough to match size and thickness.
  9. Form Candy Cane Shapes: Place one white rope and one red rope side by side, gently pressing them together lengthwise. Twist the two ropes to create the classic candy cane striped pattern. Bend one end down to form a J-shape and press ends gently to seal.
  10. Prepare for Baking: Transfer the formed candy cane cookies onto the prepared baking sheets, leaving 1 to 2 inches between each. Optionally roll the cookies in granulated sugar or a mix of red and white sanding sugar for sparkle before baking.
  11. Bake Cookies: Bake in the preheated oven for 8 minutes or until the edges are just slightly golden while the white sections remain pale. Avoid overbaking to keep a tender texture.
  12. Cool Cookies: Remove baking sheets and let cookies cool on the sheets for 5 minutes, then transfer carefully to a wire rack to cool completely to prevent soggy bottoms.
  13. Optional Finishing and Storage: Once cooled, drizzle with melted white chocolate, powdered sugar glaze, or dust with powdered sugar if desired. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months with parchment paper layers.

Notes

  • Use high-quality unsalted butter and fresh extracts for the best flavor.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • Chilling the dough is crucial to maintain the candy cane shape during baking.
  • If dough becomes too soft while working, re-chill to avoid misshapen cookies.
  • Adjust red gel food coloring amount for depth of color without affecting dough consistency.
  • Use parchment paper or silicone mats for easy clean-up and to prevent sticking.
  • Decorate cookies immediately after forming for the best adherence of sanding sugar.
  • Cookies freeze well and can be thawed at room temperature before serving.

Find it online: https://hotsavors.com/candy-cane-cookies-dessert-recipe/