Description
Peppermint Candy Cane Cookies are festive, melt-in-your-mouth sugar cookies flavored with refreshing peppermint extract and shaped to resemble classic candy canes. These buttery cookies combine a delicate balance of granulated and powdered sugar with a hint of vanilla, offering a perfect holiday treat that’s both visually appealing and delicious.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all purpose flour
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter (room temperature, 2 sticks)
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large egg yolks
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 12 drops red food coloring
Decorations
- 1/2 cup decorating sugar (red, white, or your choice, large crystals work best)
Instructions
- Combine dry ingredients: In a small bowl, whisk together the all purpose flour and kosher salt. Set aside for later use.
- Cream butter and sugars: Using a stand mixer with the paddle attachment, beat the unsalted butter on high speed until light and fluffy, approximately 4-5 minutes. Scrape down the sides, then add granulated sugar and powdered sugar, beating until the mixture is very light in color and fluffy, about 2-3 more minutes.
- Add egg yolks and extracts: Scrape the bowl again, add the egg yolks, peppermint extract, and vanilla extract. Beat on low speed until all ingredients are well incorporated.
- Incorporate dry ingredients: With the mixer on low, gradually add the flour and salt mixture into the wet ingredients. Mix just until fully combined without overmixing.
- Divide and color the dough: Remove half of the dough and wrap it tightly in plastic wrap. Add red food coloring drops to the remaining dough and mix until the color is evenly distributed. Wrap this colored dough separately in plastic wrap.
- Chill the dough: Shape both dough portions into 5-6 inch squares. Wrap tightly in plastic and refrigerate for at least 2 hours or overnight to firm up.
- Prepare for shaping: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats. Roll both dough squares into 9×9 inch squares, stack one on top of the other, and roll gently to seal together. Cut the combined dough down the center and refrigerate the halves again for about 15 minutes.
- Shape the candy canes: Take one half and cut it into strips about 1/4 inch thick. Roll each strip to elongate and then twist slightly. Roll each twisted strip in the decorating sugar and shape them onto the baking sheet like candy canes. Refrigerate or freeze until the dough is firm to prevent spreading during baking.
- Bake the cookies: Bake the cookies for 13 to 15 minutes or until the bottoms are just beginning to brown. Rotate baking sheets halfway through baking if your oven heats unevenly. Once baked, let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Repeat and store: Continue the shaping and baking process with the remaining dough, always keeping the unused dough chilled. Store completely cooled cookies in an airtight container separately from other cookies to prevent flavor transfer.
Notes
- Ensure dough is well chilled before shaping to prevent cookies from spreading too much in the oven.
- Use large crystal decorating sugar for best texture and appearance on candy canes.
- Rotating the baking sheet during baking helps achieve even browning.
- Store peppermint cookies separately as their strong flavor can transfer to other treats.
- For best flavor, allow cookies to cool completely before storing.
- Prep Time: 20 minutes
- Cook Time: 13-15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint cookies, candy cane cookies, holiday cookies, peppermint extract, festive cookies, sugar cookies
