More Like Candy Cane Cookies
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Making and decorating Christmas cookies are one of my favorite parts of the holiday season, but sometimes I only have the energy to make the cookies—not decorate. Enter: candy cane cookies. The festive twists of red and white save you the step of needing to frost the cookies or add any extra decoration. They’re made using a quick sugar cookie dough with peppermint extract so that they also taste like candy canes (if you prefer not to have minty cookies, you can swap the peppermint for vanilla extract instead). The cookies hold their shape well while still being soft, and are one of my favorite peppermint desserts (and that's saying something). These would be perfect served alongside a cup of hot chocolate or at a cookie exchange—here's everything you need to know:
The first thing you’ll need to do is to combine the dry ingredients in a large, clean bowl. Then, in a separate large bowl, beat together the butter and sugar until it reaches a light, creamy consistency. Once here, add in the egg and peppermint—or vanilla—extract and beat until combined. Add the dry ingredients into the wet and beat on medium-low speed until combined and a dough has formed.
Separate the dough into two halves, and remove one half from the bowl. Form this half into a disk, wrap it in plastic wrap, and set it aside for the moment. Then add in the red food coloring to the other half of the dough and beat it to combine. If the dough isn’t quite red enough, continue adding in food coloring and beating until you find the color you are looking for. Then remove the red dough from the bowl and form it into a disk as well. Wrap it with plastic wrap and place both wrapped disks into the refrigerator for at least 2 hours and up to 3 days.
Once the dough is cool, prepare 2 baking sheets with parchment and remove the dough from the fridge. On a clean surface, divide each disk into 18 pieces of about 2 Tbsp. each. Roll out each piece into a rope about 6 inches long. Once you have 18 ropes of both colors, start making your canes. Take one red and one white rope and twist them together, curving the top into the classic shepherd’s hook, then transfer the cane onto one of the prepared sheets. Repeat these steps until all of the candy canes are formed. Place both sheets into the freezer for at least 30 minutes and up to 3 days, until chilled.
Prepare your oven by preheating to 350°. Once hot, remove the cookies from the freezer and place them into the oven to bake for 12 to 14 minutes until they're just set and the edges have lightly browned. Remove them from the oven and set them aside to cool before enjoying.
The full list of ingredients and instructions can be found in the recipe below.
These are great to make ahead of time. The dough can be up to 3 days in advance, wrapped tightly in the refrigerator. Baked cookies will keep in an airtight container for up to 3 days as well.
(330 g.) all-purpose flour
baking powder
kosher salt
(2 sticks) unsalted butter, softened
(150 g.) granulated sugar
large egg
peppermint extract
drops (or more) red food coloring
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