Crispy Candy Cane Cookies

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Crispy Candy Cane Cookies are the whimsical treat your holiday dessert tray has been waiting for. With their iconic red and white twists, these cookies aren’t just charming to look at—they’re also a buttery, sugary delight with just the right amount of crunch. Perfect for cookie exchanges, family gatherings, or as festive edible gifts, they bring a nostalgic touch to any celebration.

What makes these cookies truly special is their texture and subtle peppermint aroma. The outside offers a delicate crispness, while the inside remains tender enough to melt in your mouth. Whether you’re baking with kids or impressing holiday guests, these cookies add joy and flavor to the season.

Why You’ll Love This Crispy Candy Cane Cookies Recipe

• They’re as fun to make as they are to eat
• Eye-catching holiday presentation
• Buttery, melt-in-your-mouth texture with a festive peppermint touch
• Great for gifting or cookie boxes
• Kid-friendly and perfect for decorating together

Preparation Phase & Tools to Use

To make these festive cookies, having the right tools can streamline the process and ensure a polished final product. Essential tools include:

• Mixing Bowls: For preparing the dough and coloring it evenly.
• Electric Mixer or Stand Mixer: Helps achieve a light, creamy butter base that’s crucial for the texture.
• Measuring Cups and Spoons: Precision matters for cookie dough consistency.
• Baking Sheets: A flat, rimmed baking sheet ensures even baking.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup easier.
• Rolling Surface or Mat: Makes it simple to shape the red and white ropes.
• Spatula or Bench Scraper: For lifting shaped cookies onto the tray without distortion.

Each of these tools contributes to a smooth prep process and well-shaped cookies that hold their candy cane form.

Preparation Tips

Keep your butter at room temperature for smooth blending, and don’t skip chilling the dough slightly if it feels too soft—this helps with shaping. When coloring half the dough red, knead the food coloring in gently but thoroughly to avoid streaks. Twist gently when forming the canes to avoid breaking or overstretching the dough. Most importantly, keep the cookies uniform in size for even baking and presentation.

Ingredients for this Crispy Candy Cane Cookies Recipe

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Red food coloring (gel preferred)
• Granulated sugar, for sprinkling

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This step is key to achieving that delicate, crisp texture in the final cookies.

Step 2: Add Egg and Flavorings

Mix in the egg, vanilla extract, and peppermint extract. Blend until fully incorporated, ensuring the flavor is evenly distributed.

Step 3: Add Dry Ingredients

Gradually add the flour and salt into the wet mixture. Mix until a smooth dough forms. If the dough feels sticky, you can refrigerate it for about 20 minutes to make handling easier.

Step 4: Divide and Color the Dough

Split the dough evenly into two portions. Leave one plain and add red food coloring to the second. Knead the red coloring into the dough until evenly colored, using gloves to prevent staining if needed.

Step 5: Roll and Shape

Take about a teaspoon of each color and roll them into ropes approximately 4–5 inches long. Lay one red and one white rope side-by-side, gently press them together, and twist to form the iconic candy cane pattern. Curve one end to create the hook of the cane.

Step 6: Bake the Cookies

Place the twisted cookies onto a parchment-lined baking sheet, spacing them slightly apart. Bake in a preheated oven at 350°F (175°C) for 8–10 minutes, or until just set and barely golden at the edges.

Step 7: Finish with Sugar

While still warm, sprinkle the cookies lightly with granulated sugar for a festive sparkle. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Step 8: Serve or Store

Once cooled, serve immediately or store in an airtight container. These cookies are great for gifting or enjoying with a cozy cup of cocoa!

Notes

For the best texture, avoid overbaking—these cookies should retain a pale color with just a hint of golden brown at the bottom. If you’re preparing a large batch, keep the shaped cookies chilled while the others are baking to prevent them from spreading too much. Also, using gel-based food coloring helps achieve vibrant color without altering the dough consistency.

Watch Out for These Mistakes While Cooking

• Skipping chilling when needed: If the dough is too warm or soft, the candy cane shapes can lose their definition during baking.
• Overmixing the dough: This can result in tough cookies. Mix just until the flour is incorporated.
• Using too much flour while shaping: Excess flour can dry out the dough and affect the texture.
• Incorrect rope size: Uneven dough ropes will bake inconsistently—aim for uniform thickness.
• Baking too long: These cookies can go from perfect to overdone quickly, so keep an eye on them.

Storage Instructions

Crispy Candy Cane Cookies can be stored in an airtight container at room temperature for up to 1 week. For longer storage, they can be frozen—place in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Thaw at room temperature before serving. Avoid refrigerating, as it can affect texture.

Estimated Nutrition (Per Cookie)

• Calories: 110
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 1.5g
• Cholesterol: 20mg
• Sodium: 40mg
• Carbohydrates: 13g
• Fiber: 0g
• Sugar: 6g
• Protein: 1g

Frequently Asked Questions

What if I don’t have peppermint extract?

You can use only vanilla extract for a more classic sugar cookie taste, or substitute with almond extract for a different twist.

Can I use liquid food coloring instead of gel?

Yes, but you might need more of it, and it could slightly alter the dough texture, so adjust flour as needed.

How do I keep the ropes from breaking when twisting?

If the dough is cracking, it may be too cold. Let it sit at room temperature for a few minutes before shaping.

Can I double this recipe?

Absolutely. Just be sure to chill the dough if it becomes too soft while you work.

Why are my cookies spreading too much?

Your butter may have been too warm, or the dough wasn’t chilled before shaping. A quick chill can help.

Can kids help with this recipe?

Yes! Kids love rolling and twisting the dough—it’s a great holiday activity with supervision.

Do these cookies ship well?

They’re relatively sturdy and can be packed in tins with parchment between layers for mailing.

Can I make them in advance?

Yes, you can shape the cookies and freeze them unbaked. Bake from frozen, adding 1–2 minutes to the baking time.

Conclusion

Crispy Candy Cane Cookies bring all the holiday cheer in one delightful twist. They’re simple enough for casual bakers yet pretty enough to impress guests or gift recipients. Whether you’re baking for fun, tradition, or festive flair, these cookies are a sweet way to celebrate the season.

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