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Candy Cane Cookies

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Festive red and white peppermint-vanilla cookies twisted into classic candy cane shapes, perfect for holiday baking.

Ingredients

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  • 2 sticks (227g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 2 3/4 cup (385g) all-purpose flour
  • 1 teaspoon liquid red food coloring
  • 1 egg white
  • 2 tablespoons sparkling sugar

Instructions

  1. Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and kosher salt in the bowl of a stand mixer.
  2. Beat the ingredients together until a paste forms and clings to the side of the bowl.
  3. Scrape down the side of the bowl with a spatula.
  4. Beat in the large egg until it is fully absorbed into the mixture.
  5. Add the all-purpose flour to the mixer bowl.
  6. Beat on low speed until just combined and no dry streaks of flour remain.
  7. Divide the dough in half and remove one half from the bowl.
  8. Carefully add the liquid red food coloring to the remaining dough in the bowl.
  9. Mix on low speed until the red color is evenly distributed throughout the dough.
  10. Pat each piece of dough (one white, one red) into a disk shape.
  11. Wrap each dough disk tightly in plastic wrap.
  12. Refrigerate the dough for at least 3 hours or overnight.
  13. Preheat your oven to 350ºF (175ºC) when ready to bake.
  14. Line a baking sheet with parchment paper or a silicone baking mat.
  15. Remove the chilled dough from the refrigerator.
  16. Pinch off a 1-inch round piece of the white dough.
  17. Roll the white dough piece into a 5-inch rope.
  18. Pinch off a 1-inch round piece of the red dough.
  19. Roll the red dough piece into a 5-inch rope, ensuring it is the same length as the white rope.
  20. Place the red and white ropes next to each other.
  21. Carefully twist the two ropes together.
  22. Transfer the twisted dough to the prepared baking sheet.
  23. Curve the top of the twisted dough into a candy cane shape.
  24. Repeat the shaping process with the remaining dough, spacing cookies about 2 inches apart on the baking sheet.
  25. Prepare the egg white wash by beating the egg white with 1 tablespoon of water until foamy.
  26. Brush the top of each cookie with the egg white wash.
  27. Sprinkle sparkling sugar generously over each brushed cookie.
  28. Bake the cookies for 8 to 10 minutes, or until the edges are just barely brown.
  29. Let the cookies cool on the baking sheet for 10 minutes.
  30. Transfer the cooled cookies to a wire cooling rack to cool completely.
  31. Allow the baking sheets to cool completely before baking the next batch of cookies.

Notes

Ensure butter is at room temperature for best results.
Chill dough thoroughly for easier handling and shaping.
Do not overmix the flour into the dough.
Watch cookies closely in the oven to prevent overbaking.

Find it online: https://sweetcraftrecipes.com/candy-cane-cookies/