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I fell in love with Candy Cane Cookies during my first holiday season as a home baker. These festive swirls of red and white dough aren't just cookies they're little pieces of Christmas magic. The peppermint aroma that fills your kitchen while they bake instantly transforms any day into a holiday celebration. Every time I make them my kids' eyes light up at the sight of those perfect candy cane twists.
What Makes These Cookies Special
Making these cookies has become one of our favorite holiday traditions. There's something so joyful about rolling and twisting the dough into those perfect candy cane shapes. The peppermint flavor is just right not too strong but enough to make you think of snowy winter days. They're beautiful on a cookie platter but honestly they rarely make it that far in my house.
Everything You'll Need
- Butter: Make sure it's room temperature I usually leave mine out for two hours before starting.
- Sugar: Plain granulated sugar works perfectly here.
- Eggs: Room temperature eggs blend so much better in the dough.
- Flour: Regular all-purpose flour creates that perfect cookie texture.
- Peppermint Extract: Just a little goes a long way trust me on this.
- Food Coloring: I always use gel color it gives you that beautiful red without making the dough too wet.
- Egg White: This gives our cookies that lovely shine.
- Sparkling Sugar: The final touch that makes them truly magical.
Let's Make Some Holiday Magic
- Making Your Dough
- Start by creaming your butter and sugar until it's light and fluffy. This usually takes about 3 minutes in my mixer. When you add the peppermint extract the whole kitchen starts smelling like Christmas.
- The Fun Part
- This is where my kids love to help. We divide the dough and color half of it red. Then we roll them into long ropes just like making play dough snakes. Twisting them together is like making edible candy canes.
- The Final Touch
- That egg white wash makes such a difference giving each cookie a beautiful shine. And when you sprinkle on that sparkling sugar it looks like fresh fallen snow.
Save Some for Later
Here's a little secret these cookies freeze beautifully. Sometimes I make a double batch and freeze half of them already shaped. It's like having a holiday backup plan in your freezer. Just pop them straight from the freezer onto your baking sheet when unexpected guests arrive. They'll never know they weren't made that day.
Keeping Them Fresh
If you're planning to serve these within a couple weeks store them in your favorite cookie tin. I layer them between pieces of parchment paper to keep them perfect. The dough can hang out in your fridge for a few days too just wrap it really well. My favorite trick is keeping shaped cookies in the freezer ready to bake whenever the craving hits.
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Frequently Asked Questions
- → Why chill the dough?
Chilling for at least 3 hours firms up the dough, making it easier to roll into ropes and helping cookies maintain their shape while baking.
- → What if my dough is too dry?
Sprinkle cool water over dry dough and work it in until the dough comes together to the right consistency.
- → Why let cookie sheets cool between batches?
Hot cookie sheets can melt the butter in the dough before baking, causing cookies to spread and lose their shape.
- → How long do these cookies keep?
They stay fresh for one to two weeks when stored in a sealed container at room temperature.
- → What if the cookies spread too much?
Chill the shaped, unbaked cookies in the refrigerator or freezer for a few minutes before baking to prevent spreading.
Conclusion
These holiday cookies combine red and white peppermint-flavored dough twisted into classic candy cane shapes. Finished with an egg wash and sparkling sugar for festive shine.