Red and white sugar cookie dough, with a hint of peppermint, is twisted into candy cane cookies that are sure to be a holiday hit!
You won’t believe it, but I’m already thinking Christmas cookies. I know it’s a bit early, but I love coming up with a few new recipes each year that I can take to cookie exchanges, neighbors and Holiday parties. Candy cane shaped cookies have been on the top of my Holiday baking list for a while now so I decided this year is the year! And I couldn’t be more excited about how tasty and cute they turned out!
Red and white sugar cookie dough with a hint of peppermint is twisted into a fun and festive Holiday treat that nobody can resist. I hope these cookies make the top of your baking list this Holiday season as they are sure to be a Holiday hit!
Start by mixing together the dough…
Remove half of the dough from the mixing bowl and shape into a ball.
To the remaining half, add the red food coloring and beat on low speed until well blended. Form the red dough into a ball.
Cover each ball of dough with plastic wrap and refrigerate for 30-60 minutes.
Preheat oven to 375°F.
Take a walnut-sized piece of red dough and a walnut-sized piece of white dough. Separately, roll each color on a lightly floured surface, into a 6-inch rope.
Place ropes side by side; gently press together and twist the two ropes to form a spiral.
Curve the top of the cookie to form a candy cane shape.
Place on a parchment-lined baking sheet.
Bake for 10-12 minutes or until set, rotating sheets halfway through. Do not overbake. Cool for 2 minutes on cookie sheets before removing to wire racks to cool completely.
And wouldn’t they make the perfect cookie to set out for Santa?
Happy Holidays! Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
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Candy Cane Cookies
- Prep Time: 60 mins
- Cook Time: 10 mins
- Total Time: 1 hour 10 mins
- Yield: 32
- Category: Dessert
Description
Red and white sugar cookie dough, with a hint of peppermint, is twisted into candy cane cookies that are sure to be a holiday hit!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1–1/2 tablespoons heavy cream
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon pure peppermint extract
- 2–1/4 cups Gold Medal® all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red liquid food coloring
Instructions
- In the bowl of an electric mixer, beat together the butter and sugar until fluffy. Add the cream, egg yolks, vanilla, and peppermint extract and mix thoroughly. Add the flour, baking powder, and salt until well combined.
- Remove half of the dough from the mixing bowl and shape into a ball. To the remaining half, add the red food coloring and beat on low speed until well blended. Shape the red dough in a ball. Cover each ball of dough with plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 375°F.
- Take a walnut-sized piece of red dough and a walnut-sized piece of white dough. Separately, roll each color on a lightly floured surface, into a 6-inch rope. Place ropes side by side; gently press together and twist the two ropes to form a spiral. Place on a parchment lined baking sheet about 2 inches apart. Curve the top of the cookie to form a cane shape.
- Bake cookies for 10-12 minutes or until set, rotating sheets halfway through. Do not overbake. Cool for 2 minutes on cookie sheets before removing to wire racks to cool completely. Store in an airtight container.
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