Introduction
There is nothing more evocative of the holiday season than the sweet, crisp taste of peppermint and the iconic swirl of red and white. Our Magical Candy Cane Cookies are a festive classic, transforming simple shortbread dough into miniature, buttery works of art. While the technique requires a little patience to achieve the perfect swirl, the stunning presentation and nostalgic flavor make this recipe a treasured part of any holiday baking tradition. They are perfect for gifting or dazzling guests at your next winter gathering.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract (or more, to taste)
- Red gel food coloring
Step-by-step Preparation
- Cream the Base: Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract until fully combined.
- Mix and Divide the Dough: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Color the Dough: Divide the dough exactly in half. Leave one half plain (white). Add 1 teaspoon of red gel food coloring to the other half and mix until the color is vibrant and uniform.
- Chill (Optional but Recommended): If the dough is very soft, wrap each color separately in plastic wrap and chill for 30 minutes. This makes the rolling process much easier.
- Shape the Ropes: Take a small piece of white dough (about 1 teaspoon) and roll it into a thin rope, approximately 4 inches (10 cm) long. Repeat the process with an equal amount of red dough.
- Twist and Shape: Lay the red rope next to the white rope. Gently twist them together, then carefully bend the top end to form the classic candy cane hook shape. Repeat until all dough is used.
- Bake the Cookies: Place the shaped cookies on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes. Tip: Do not allow the edges to brown; the cookies should remain pale to maintain the contrast.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These cookies are an indulgence meant for holiday enjoyment. Each cookie (assuming 40 servings per batch) contains approximately 110-125 calories, 6g of fat (primarily saturated fat from butter), and 12g of sugar. They are low in protein and fiber. While they offer no significant health benefits, the joy derived from sharing homemade holiday treats is invaluable!
Storage
Store baked Magical Candy Cane Cookies in an airtight container at room temperature for up to one week. To maintain their crispness and flavor, you can place a slice of bread in the container to absorb excess moisture. The unbaked dough can be wrapped tightly and refrigerated for up to 3 days, or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before shaping and baking.
Conclusion
These peppermint-flavored swirls are more than just a cookie; they are edible holiday cheer. For a stunning finish, sprinkle the warm cookies with crushed candy canes immediately after removing them from the oven. If you want a variation, try using green food coloring and lime extract for a Grinch-themed twist, or swap the peppermint for almond extract. Serve these delightful treats alongside a steaming mug of hot chocolate or a rich espresso to complete your festive moment.