Candy Cane Cookies
Tender peppermint cookies swirled with red and white dough, crisp at the edges and soft inside. These festive treats chill into neat stripes and bake to a glossy finish.
Ingredients
Dry Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Dough
- 0.75 cup unsalted butter room temperature, cut into cubes
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
Color & Finish
- 1 red gel food coloring
- 0.25 cup coarse sugar or crushed candy canes for rolling
Instructions
Make Dough
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, whisk together all-purpose flour, baking powder, and salt.
- In a mixer, beat butter and sugar for 2–3 minutes until light and fluffy.
- Add the egg, vanilla, and peppermint extract; mix until just combined.
- Divide dough in half. Leave one portion plain and tint the other with red gel coloring.
Shape & Chill
- On lightly floured parchment, roll each dough half into a 7×10-inch rectangle, ¼-inch thick.
- Chill rectangles uncovered for 30 minutes.
- Trim edges into neat rectangles, stack white and red strips alternately, and press gently.
- Cover and chill the block for 1 hour.
- Roll block into a log about 2 inches in diameter. Chill another 15 minutes.
Bake Cookies
- Slice the log into ¼-inch-thick rounds. Roll edges in coarse sugar or crushed candy canes.
- Place cookies 2 inches apart on prepared sheets.
- Bake for 10–12 minutes until edges are just turning golden.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for the full time is key for sharp stripes and clean slices.
The log can be frozen for up to 2 months; slice and bake directly from frozen, adding a minute to baking time.