Nothing screams "holiday season" quite like the smell of peppermint drifting through the kitchen. These festive twisted cookies are an absolute classic that brings so much cheer to the cookie jar. With soft ropes of buttery dough twisted together and a refreshing crunch from crushed candy, they are as fun to make as they are to eat. Whether you are baking for a cookie exchange or just looking for a sweet treat to enjoy by the fire, you are going to fall in love with this recipe. Let’s get baking!
Key Ingredients
To get that perfect balance of buttery richness and cool minty flavor, you need to start with the right foundation. This recipe relies on pantry staples you likely already have, plus a few festive additions to make them pop. Here is everything you need to gather before we start mixing:
- 1 cup unsalted butter, softened: This provides the rich base for the dough and ensures the cookies bake up tender and delicious.
- 1 cup granulated sugar: Sweetens the dough and helps create a light and fluffy texture when creamed with the butter.
- 1 egg: Acts as the binding agent that holds all that delicious dough together during baking.
- 1 teaspoon vanilla extract: Adds a classic warmth and depth of flavor that balances the mint.
- 1 teaspoon almond extract: Provides a subtle nutty aroma that pairs beautifully with the peppermint.
- 2 1/2 cups all-purpose flour: The main structure of the cookie, giving the dough enough stability to be rolled and twisted.
- 1 teaspoon baking powder: The leavening agent that helps the cookies puff up slightly without losing their shape.
- 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor profile of the cookie.
- 1/4 teaspoon peppermint extract: Delivers that signature cool, festive minty kick that defines these treats.
- 1/2 cup crushed candy canes: Adds a delightful crunch and extra peppermint flavor to the topping.
- Red food coloring (optional): Used to dye half the dough to achieve that iconic red-and-white striped candy cane look.
- Additional granulated sugar for coating: Sprinkled on top before baking to add a sparkly finish and a bit of extra sweetness.
How To Make Candy Cane Cookies
Making these cookies is a fun little project that makes you feel like a professional baker! The process involves making a simple dough, dividing it to color one half, and then—the best part—twisting them together. It is a bit like playing with clay, which makes it a great activity if you have helpers in the kitchen. Just remember, the chilling step is absolutely crucial; it makes the dough firm enough to roll into those cute ropes without breaking.
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
3. Beat in the egg, vanilla extract, almond extract, and peppermint extract until everything is well combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure the leavening agent is evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Divide the dough in half; take one half and add a few drops of red food coloring, mixing until you achieve a festive pinkish hue.
7. Cover both portions of dough and refrigerate for about 30 minutes to firm up, making it easier to handle.
8. Once chilled, take a teaspoon-sized piece of each dough (the plain and the red) and roll them into small ropes, about 6 inches long.
9. Twist the red and white ropes together gently to form a classic candy cane shape.
10. Place the formed cookies onto the prepared baking sheet, leaving some space in between each cookie so they bake evenly.
11. Sprinkle the tops with additional granulated sugar and crushed candy canes for extra flavor, crunch, and decoration.
12. Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden.
13. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Now that your kitchen smells like a winter wonderland, it is time to think about how to serve these beauties! These cookies are visually striking on their own, but presenting them the right way can really elevate your holiday spread. Whether you are hosting a party or just treating yourself, here are a few fun ways to enjoy them.
- The Hot Cocoa Companion: Serve these cookies alongside a steaming mug of hot cocoa. The peppermint flavor of the cookie complements the rich chocolate drink perfectly, and you can even use the cookie to stir your drink for a festive twist.
- Holiday Cookie Box Centerpiece: If you are making a gift box for friends, place these twisted cookies right in the center. Their unique shape and bright red-and-white colors make them stand out against round drop cookies and brownies.
- Santa’s Plate: These are the ultimate treat to leave out on Christmas Eve. Plating a few of these candy cane shapes with a glass of milk is a classic move that ensures you stay on the "Nice" list.
- festive Dessert Platter: Arrange the cookies in a circle on a large platter with some peppermint bark in the middle. The varying textures of the soft cookie and the crunchy bark create a peppermint lover's dream dessert table.
Tips For Perfect Candy Cane Cookies
I know that working with shaped dough can sometimes feel a little intimidating, but don't worry—I've got you covered! Baking is a mix of science and art, and a few little tricks can make a huge difference in the final result. These tips are designed to help you customize the flavor to your liking and ensure your cookies look as good as they taste.
- Decorate with Icing: For an extra pop of sweetness and visual appeal, these cookies can be decorated with icing for a festive touch after they have cooled completely.
- Adjust the Mint: You can adjust the amount of peppermint extract to taste, depending on how strong you like the mint flavor; add a little less if you prefer a subtle hint or more if you love a strong kick.
- Proper Storage: Storing the cookies in an airtight container will keep them fresh for up to a week, ensuring they don't lose that wonderful buttery texture.
- Fun Variations: For variations, you can substitute crushed cookies or festive sprinkles instead of candy canes if you want a different crunch on top or run out of candies.
How To Store It
We want to make sure every single cookie stays as delicious as the moment it came out of the oven. Proper storage is key to maintaining that tender texture and preventing them from going stale. Since these cookies have a buttery base, they keep quite well if you treat them right.
- Room Temperature Storage: The best way to preserve these treats is by placing them in an airtight container. This method protects them from air exposure and humidity, keeping them soft and fresh for up to a week.
- Layering with Wax Paper: If you need to stack the cookies to fit them all in your container, place a sheet of wax paper or parchment paper between the layers. This prevents the cookies from sticking together and keeps the crushed candy cane topping intact.
Frequently Asked Questions
I know you might have a few questions popping up as you get ready to bake, so let's tackle the most common ones right here! Here are some quick answers to help you feel confident in the kitchen.
- Q: Why is it necessary to refrigerate the dough before shaping?
A: You need to refrigerate both portions of the dough for about 30 minutes to allow them to firm up. This makes the dough easier to handle when rolling it into ropes and twisting them into shapes.
- Q: How do I achieve the classic candy cane look described in the recipe?
A: To create the candy cane shape, you divide the dough in half and dye one portion with red food coloring until it reaches a pinkish hue. After chilling, take a teaspoon-sized piece of each dough, roll them into 6-inch ropes, twist the red and white ropes together, and curve them into a cane shape.
- Q: Can I change the toppings if I do not want to use crushed candy canes?
A: Yes, the notes suggest that for variations, you can substitute crushed cookies or sprinkles instead of using crushed candy canes to top the cookies.
- Q: How do I know when the cookies are finished baking?
A: The cookies should be baked in a preheated 350°F (175°C) oven for 9 to 11 minutes. They are considered done when the edges turn lightly golden.
- Q: Can I adjust the flavor profile of the cookies?
A: Yes, the recipe allows you to adjust the amount of peppermint extract to taste, depending on how strong you want the mint flavor to be. The base dough also includes vanilla and almond extracts.
- Q: What is the best way to store these cookies to keep them fresh?
A: You should store the baked cookies in an airtight container. According to the recipe notes, this will keep them fresh for up to a week.
What Makes This Special
Honestly, this recipe works because it balances the nostalgia of holiday traditions with a genuinely delicious cookie. It isn't just a sugar cookie with food coloring; the combination of vanilla, almond, and peppermint extracts gives it a depth of flavor that is sophisticated yet comforting. Plus, let's be real—they are incredibly cute! Even if your twists aren't perfect, they still look festive and taste amazing. Make sure to print this article or save it to your bookmarks so you are ready when the holiday craving hits. If you try these out, I would love to hear how it went! Drop a comment below with your thoughts or questions—happy baking!
Candy Cane Cookies
Description
Soft ropes of buttery dough twist together to form these classic holiday treats. Cool peppermint extract and a dusting of crushed candy add a refreshing crunch to every bite.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
-
Beat in the egg, vanilla extract, almond extract, and peppermint extract until well combined.
-
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
-
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
-
Divide the dough in half; take one half and add a few drops of red food coloring, mixing until you achieve a pinkish hue.
-
Cover both portions of dough and refrigerate for about 30 minutes to firm up.
-
Once chilled, take a teaspoon-sized piece of each dough (the plain and the red) and roll them into small ropes, about 6 inches long.
-
Twist the red and white ropes together to form a candy cane shape.
-
Place the formed cookies onto the prepared baking sheet, leaving space in between each cookie.
-
Sprinkle the tops with additional granulated sugar and crushed candy canes for extra flavor and decoration.
-
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden.
-
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Note
- These cookies can be decorated with icing for a festive touch.
- You can adjust the amount of peppermint extract to taste, depending on how strong you like the mint flavor.
- Storing the cookies in an airtight container will keep them fresh for up to a week.
- For variations, you can substitute crushed cookies or sprinkles instead of candy canes.
