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Festive Candy Cane Cookies: 5 Irresistible Variations for Christmas

Festive Candy Cane Cookies
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These delightful Festive Candy Cane Cookies capture the spirit of Christmas with their iconic red and white stripes and exquisite tender texture.

Ingredients

Scale
  • 250g all-purpose flour
  • 125g cold butter, diced
  • 100g granulated sugar
  • 1 large egg, room temperature
  • 1 tsp non-alcoholic vanilla extract
  • 1/2 tsp peppermint extract (optional)
  • Red gel food coloring
  • 2 tbsp granulated sugar (for decoration)

Instructions

  1. In a medium bowl, whisk the flour. In a large bowl, cream the softened butter and 100g granulated sugar on medium speed for 3-5 minutes until light and fluffy. Beat in the egg, then the non-alcoholic vanilla extract and optional peppermint extract until well combined.
  2. Reduce mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing only until just combined and no dry streaks remain. Do not overmix.
  3. Divide the dough evenly into two separate bowls. Knead red gel food coloring into one half until a vibrant, uniform red is achieved. The other half remains white.
  4. Flatten each colored dough portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or overnight.
  5. Preheat oven to 375°F (190°C). Line several baking sheets with parchment paper. Lightly flour your work surface.
  6. On a lightly floured surface, roll out the white dough into an approximately ⅛-inch thick, 12-inch long rectangle. Repeat with the red dough, aiming for similar dimensions. Carefully transfer one rolled dough rectangle onto a piece of parchment paper, then gently lay the other colored dough rectangle directly on top. Lightly press them together.
  7. Using a sharp knife or pizza cutter, trim the edges of the layered dough to create a neat rectangle. Cut the layered dough into long, thin strips, about ¼ to ½ inch wide. Take one white and one red strip, place them side-by-side, gently pressing them together along their length. Carefully twist the two strips together to form a spiral, then curve one end down to create the iconic candy cane hook shape.
  8. Carefully transfer each shaped candy cane cookie to your prepared baking sheets, leaving 1-2 inches between them. Bake for 8 to 11 minutes, or until the edges are just set and very lightly golden.
  9. Remove cookies from the oven and let them cool on the baking sheets for about 5 minutes. Carefully transfer them to a wire rack to cool completely. While still warm or once completely cooled, sprinkle with the 2 tbsp granulated sugar for decoration.
  10. Store these cookies in an airtight container at room temperature for up to one week. For longer storage, they freeze beautifully.

Notes

  • Chilling the dough is essential for easy handling.
  • Do not overbake to ensure tender cookies.
  • Layer cookies with parchment paper if freezing.

Nutrition

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

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