Description
Sweet candy cane cookies bring festive holiday cheer straight from grandma’s classic kitchen. Peppermint-swirled delights melt in your mouth, promising delicious Christmas memories with each delightful bite.
Ingredients
Scale
Primary Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 ¾ cups (345 g) all-purpose flour
Flavor and Seasoning Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Red gel food coloring
Topping and Garnish Ingredients:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon crushed peppermint candies
Instructions
- Prepare a spacious mixing vessel and vigorously whip the butter and sugar until achieving a cloud-like, aerated consistency with pronounced volume and pale hue.
- Introduce the egg, vanilla essence, and peppermint extract into the creamed mixture, blending thoroughly until harmoniously integrated.
- Separately sift together the flour, leavening agent, and saline component, ensuring a uniform dry mixture.
- Gradually fold the dry ingredients into the wet mixture, gently incorporating until a supple, cohesive dough materializes.
- Partition the dough precisely into two equal segments, preserving one portion in its natural state.
- Transform the alternate segment by massaging vibrant crimson gel coloring throughout the dough, ensuring an even, consistent pigmentation.
- Encase each dough portion meticulously in transparent film, allowing them to rest and chill within the refrigerator’s cool environment for a half-hour duration.
- After chilling, the dough will have firmed and developed enhanced malleability, preparing it for the subsequent shaping phase.
Notes
- Butter temperature matters: Use room temperature butter for the smoothest, creamiest mixture that blends effortlessly with sugar.
- Gentle food coloring technique: Add gel food coloring sparingly and knead carefully to prevent overworking the dough, which can make cookies tough.
- Chill dough for better shaping: Refrigeration helps the dough firm up, making it easier to twist and shape the candy cane cookies without falling apart.
- Gluten-free adaptation: Swap regular flour with a 1:1 gluten-free baking blend to make these cookies suitable for those with gluten sensitivities.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg