There is something universally delightful about combining the buttery crumb of a sugar cookie with the cool, refreshing snap of peppermint. These twisted treats are a staple in my kitchen every December because they look just as festive as they taste. Crisp peppermint and almond extracts flavor these buttery ropes of dough, making them the star of every cookie exchange I attend. Whether you are an experienced baker or just looking for a fun project to do with the family, these red and white striped favorites add a festive crunch to any holiday spread that you won't want to miss.
Key Ingredients
To achieve that classic melt-in-your-mouth texture and iconic look, you need to start with the right foundation. Gather these pantry staples before you begin to ensure your baking process is smooth and enjoyable.
- 1 cup unsalted butter, softened: The rich base that provides structure and that irresistible buttery flavor we all love in a holiday cookie.
- 1 cup granulated sugar: Sweetens the dough perfectly while helping to create crisp edges during baking.
- 1 egg: Acts as the binding agent that holds your beautiful candy cane shapes together.
- 1 teaspoon vanilla extract: Adds a warm, aromatic background note that balances the other strong flavors.
- 1 teaspoon almond extract: Provides a nutty, sophisticated depth that pairs surprisingly well with mint.
- 2 1/2 cups all-purpose flour: The main structure of the cookie that needs to be measured correctly for the right consistency.
- 1 teaspoon baking powder: Gives the cookies just enough lift to be light without losing their twisted shape.
- 1/2 teaspoon salt: Essential for balancing the sweetness and enhancing the almond and peppermint profiles.
- 1/4 teaspoon peppermint extract: The star flavor that gives these cookies their signature holiday cooling sensation.
- 1/2 cup crushed candy canes: Adds a delightful crunch and extra festive flair to the finished product.
- Red food coloring (optional): Transforms half the dough to create the iconic red and white striped appearance.
- Additional granulated sugar for coating: Provides a sparkly finish and a bit of extra sweetness on top.
How To Make Candy Cane Cookies
Making these cookies is a fun, hands-on process that feels a bit like playing with clay, making it a wonderful activity for an afternoon of holiday baking. While this is considered an intermediate recipe due to the twisting technique, taking your time with the dough ensures success. The combination of chilling the dough and gently rolling the ropes is the secret to getting those perfect stripes. It is incredibly satisfying to watch the red and white ropes come together into a classic holiday symbol right on your baking sheet.
1. Start by getting your kitchen ready. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
2. In a large mixing bowl, take your softened butter and granulated sugar and cream them together. Use a hand mixer or stand mixer to beat them until the mixture is light and fluffy, which usually takes about 3-5 minutes.
3. Next, add the liquid ingredients. Beat in the egg, vanilla extract, almond extract, and peppermint extract until everything is well combined and the mixture smells fragrant.
4. Grab a separate medium bowl to handle your dry ingredients. Whisk together the all-purpose flour, baking powder, and salt to ensure the leavening agent is evenly distributed.
5. Slowly incorporate the dry mix into the wet bowl. Gradually add the dry ingredients to the wet mixture, stirring gently or mixing on low speed until a soft dough forms.
6. Now for the fun part! Divide the dough in half. Keep one half plain and take the other half to add a few drops of red food coloring, mixing it in until you achieve a festive pinkish or red hue.
7. Texture is key here. Cover both portions of dough with plastic wrap and refrigerate for about 30 minutes to firm up. This makes rolling much easier later.
8. Once chilled, pinch off a teaspoon-sized piece of each dough (the plain white and the red). On a clean surface, roll them gently into small ropes, each about 6 inches long.
9. To create the shape, take one red rope and one white rope. Twist the red and white ropes together gently, then curve the top to form a classic candy cane shape.
10. Carefully move your creations. Place the formed cookies onto the prepared baking sheet, leaving a little space in between each cookie so they bake evenly.
11. Before they go in the oven, give them some sparkle. Sprinkle the tops with additional granulated sugar and the crushed candy canes for extra flavor, texture, and decoration.
12. Bake in the preheated oven for 9-11 minutes. You are looking for the cookies to be set and the edges to be lightly golden, but not brown.
13. Finally, remove from the oven and allow them to cool on the baking sheet for a few minutes to set before carefully transferring them to a wire rack to cool completely.
Serving Suggestions
Presenting these cookies is almost as fun as making them because they naturally look stunning on any table. Whether you are hosting a large holiday party or just enjoying a cozy night in, the way you serve these treats can elevate the experience. The red and white stripes pop beautifully against dark platters or simple white plates, making them a versatile choice for any setting.
- The Classic Santa Plate: Arrange three or four cookies on a festive plate alongside a tall glass of cold milk. This is the ultimate traditional serving method that looks picture-perfect for Christmas Eve.
- Hot Cocoa Companion: Serve a candy cane cookie on the saucer of a steaming mug of hot chocolate. The peppermint flavor in the cookie complements the rich chocolate drink perfectly, and you can even use the cookie to stir the cocoa.
- Holiday Gift Boxes: These sturdy cookies hold up well for gifting. Stack them in clear cellophane bags tied with a red ribbon or place them in a tin lined with decorative tissue paper for a thoughtful homemade present.
- Ice Cream Garnish: Stick a whole cookie into a bowl of vanilla or peppermint stick ice cream. It adds a nice crunch and visual height to a simple dessert bowl, turning a scoop of ice cream into a festive sundae.
Tips For Perfect Candy Cane Cookies
I want your baking experience to be stress-free and successful, so here are a few insights to help you get the best results. These cookies are very forgiving if you handle the dough correctly, but a few extra tricks can make the difference between a good cookie and a great one. Keeping the dough cool and experimenting with flavors allows you to customize this recipe to perfectly suit your family's preferences.
- Festive Icing: If you want to add more sweetness or color, these cookies can be decorated with icing for a festive touch after they have cooled completely.
- Flavor Control: 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 want the almond and vanilla to shine through more.
- Proper Storage: Storing the cookies in an airtight container will keep them fresh for up to a week, ensuring they stay crisp and don't become stale.
- Fun Variations: For variations, you can substitute crushed cookies or colorful sprinkles instead of candy canes on top if you want a different texture or look.
How To Store It
Keeping your holiday baking fresh is essential, especially when you are preparing treats in advance for parties or gifts. These cookies have a butter-rich base that preserves them well, but they do need protection from air and moisture to maintain that lovely snap. Proper storage ensures that the last cookie tastes just as delicious as the first one out of the oven.
- Airtight Container: The best method is to place the completely cooled cookies in a rigid airtight container. Layer them with wax paper between the rows to prevent them from breaking or sticking to one another.
- Room Temperature: Keep the container on the counter at room temperature. They will stay fresh and delicious for up to a week, making them great for making ahead of time.
- Freezing Baked Cookies: You can freeze the baked cookies for up to 3 months. Place them in a freezer-safe bag or container, and let them thaw on the counter for an hour before serving.
- Freezing Dough: If you want fresh cookies later, freeze the shaped unbaked cookies on a baking sheet until solid, then transfer to a bag. Bake them from frozen, adding an extra minute or two to the baking time.
Frequently Asked Questions
It is completely normal to have a few questions when tackling a twisted dough recipe like this one. Here are the answers to the most common queries I get about making these striped delights.
- Q: Why is it necessary to refrigerate the dough before shaping?
A: Step 7 of the recipe instructs you to cover and refrigerate both the plain and red portions of dough for about 30 minutes. This allows the dough to firm up, making it much easier to handle when rolling out the 6-inch ropes and twisting them into candy cane shapes without them falling apart or melting too quickly.
- Q: How do I achieve the two-toned candy cane look described in the instructions?
A: After making the initial dough, you must divide it in half. As described in step 6, you leave one half plain and add a few drops of red food coloring to the other half, mixing until it reaches a pinkish hue. You then roll a rope of each color and twist them together to create the striped effect.
- Q: Can I change the intensity of the mint flavor in these cookies?
A: Yes, while the ingredients list calls for 1/4 teaspoon of peppermint extract, the recipe notes state that you can adjust the amount of peppermint extract to taste. If you prefer a stronger or milder mint flavor compared to the vanilla and almond extracts, you may modify this measurement accordingly.
- Q: How do I know when the cookies are done baking?
A: You should bake the cookies in an oven preheated to 350°F (175°C) for 9 to 11 minutes. According to step 12, the cookies are finished when the edges turn lightly golden. Be sure to let them cool on the baking sheet for a few minutes before moving them to a wire rack.
- Q: What is the best way to store these cookies to ensure they stay fresh?
A: As noted in the recipe details, you should store the baked cookies in an airtight container. This method will keep them fresh for up to one week.
What Makes This Special
These cookies are truly a labor of love that pays off in big smiles and happy taste buds. What makes this recipe special is the unique blend of almond and peppermint, which creates a sophisticated flavor profile that stands out among the usual sugar bombs of the season. Plus, let's be honest, twisting the dough is just plain fun, even if a few of them turn out looking a little more "abstract" than others! I highly recommend you print this article or save it to your bookmarks so you are ready when the holiday baking urge strikes. If you try these out, please leave a comment below; I would love to hear how your twists turned out or if you have any questions!
Candy Cane Cookies
Description
Crisp peppermint and almond extracts flavor these buttery ropes of dough. Twisted into red and white stripes and topped with crushed candy, they add a festive crunch to any holiday spread.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
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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.
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Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
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Divide the dough in half; take one half and add a few drops of red food coloring, mixing until you achieve a pinkish hue.
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Cover both portions of dough and refrigerate for about 30 minutes to firm up.
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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.
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Twist the red and white ropes together to form a candy cane shape.
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Place the formed cookies onto the prepared baking sheet, leaving space in between each cookie.
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Sprinkle the tops with additional granulated sugar and crushed candy canes for extra flavor and decoration.
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Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden.
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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.
Nutrition Facts
Serving Size 30
- Amount Per Serving
- Calories 4kcal
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.
