Description
Delight in these festive Magic Candy Cane Cookies, featuring a perfectly tender buttery dough flavored with peppermint and vanilla. The charming red and white twisted candy cane shapes bring holiday cheer to any occasion. Easy to prepare, these cookies are lightly baked for a soft, melt-in-your-mouth texture that’s sure to impress.
Ingredients
Scale
Dry Ingredients
- 315 g all-purpose flour
- 0.5 teaspoon salt
Wet Ingredients
- 225 g unsalted butter, softened
- 120 g powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
Additional
- Red gel food coloring (as needed for tinting dough)
Instructions
- Prepare the Butter and Sugar: Beat the softened butter with powdered sugar until the mixture is smooth and fluffy, creating a creamy base for the dough.
- Add Egg and Extracts: Mix in the egg along with vanilla and peppermint extracts until fully combined to infuse the dough with flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms, ensuring even consistency.
- Color the Dough: Divide the dough in half. Tint one half with red gel food coloring until the desired vibrant shade is achieved. Wrap each portion tightly in plastic wrap and chill in the refrigerator for 1 hour to firm up.
- Preheat the Oven: Set your oven to 180°C (350°F) to ensure it’s ready for baking the cookies.
- Shape the Cookies: Roll equal portions of red and white dough into thin ropes. Twist the ropes together and carefully shape them into traditional candy cane forms for a festive look.
- Bake the Cookies: Place the shaped dough on parchment-lined baking sheets. Bake for 8 to 10 minutes, or until the cookies are set but not browned, maintaining a soft texture. Allow to cool on trays before serving.
Notes
- Be careful not to overbake the cookies to keep them soft and tender.
- Use gel food coloring for vibrant color without affecting dough consistency.
- Chilling the dough is important to prevent spreading during baking.
- You can substitute peppermint extract with more vanilla extract if desired, though the peppermint brings a refreshing holiday flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
