How do I store Christmas Candy Cane Cookies?

Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in layers with parchment paper between each layer. They stay fresh for up to 2 months.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months. When ready to bake, let the dough soften slightly before shaping.

Why is gel food coloring better than liquid?

Gel coloring gives rich, vibrant hues without changing the dough texture. Liquid coloring can make the dough sticky and difficult to shape.

Christmas Candy Cane Cookies | Simple, Festive & Delicious

Name: Christmas Candy Cane Cookies | Simple, Festive & Delicious
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 cup real butter; 1 cup granulated sugar; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 1 egg; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Red food coloring gel; 2 tablespoons finely crushed peppermint candies; 2 tablespoons granulated sugar

Description

Christmas Candy Cane Cookies glow with peppermint and buttery sweetness. The red and white twist looks joyful, tastes nostalgic, and bakes up tender. Kids can help twist the ropes, and everyone smiles when the tray comes out of the oven.

Ingredients

Scale

1 cup real butter

1 cup granulated sugar

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 egg

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Red food coloring gel

2 tablespoons finely crushed peppermint candies

2 tablespoons granulated sugar

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Instructions

1. In a large bowl, beat butter, granulated sugar, powdered sugar, vanilla, peppermint extract, and egg on low just until combined.

2. Stir in flour, baking powder, and salt until a soft dough forms.

3. Divide dough into two equal parts.

4. Tint one half with red gel food coloring until your desired color is reached.

5. Wrap each portion in plastic wrap and chill 3 to 4 hours.

6. Preheat oven to 350°F (177°C).

7. In a small bowl, mix crushed peppermint candies and 2 tablespoons sugar. Set aside.

8. Roll 1 level teaspoon of each dough color into separate 5 inch ropes.

9. Twist one red and one white rope together and press ends to seal.

10. Curve the top to form a candy cane and place on an ungreased baking sheet.

11. Bake 8 to 10 minutes until lightly browned at the edges.

12. Immediately sprinkle hot cookies with the peppermint sugar mixture.

13. Transfer cookies to a wire rack and cool completely.

Notes

Do not skip chilling. It helps the cookies keep their shape.

If dough warms while shaping, re-chill for 10 to 15 minutes.

Sprinkle the peppermint sugar while cookies are hot so it sticks well.

Use red gel food coloring only, not liquid, to protect dough texture.

Recipe adapted from the original Betty Crocker Candy Cane Cookies.

Prep Time: 30
Cook Time: 10
Category: Easy & Decadent Christmas Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 7
Sodium: 55
Fat: 6
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 13
Fiber: 0
Protein: 1
Cholesterol: 20