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3-Hour Secret to Perfect Candy Cane Cookies

3-Hour Secret to Perfect Candy Cane Cookies - featured image
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These festive candy cane cookies are soft, chewy, and bursting with peppermint flavor, featuring a beautiful red and white swirl perfect for holiday baking.

Ingredients

Scale
  • 2 sticks (227g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 2 3/4 cups (385g) all-purpose flour
  • 1 teaspoon liquid red food coloring
  • 1 egg white
  • 2 tablespoons sparkling sugar

Instructions

  1. Place butter in the bowl of a stand mixer.
  2. Add sugar, peppermint extract, vanilla, baking powder, and salt to the bowl.
  3. Beat until a smooth paste forms.
  4. Scrape down the sides of the bowl.
  5. Beat in the egg until absorbed.
  6. Add flour to the bowl.
  7. Mix just until combined with no dry streaks remaining.
  8. Divide the dough in half.
  9. Remove one half and set aside.
  10. Add red food coloring to the remaining dough.
  11. Mix on low until evenly tinted.
  12. Pat each dough portion into a disk.
  13. Wrap each disk in plastic wrap.
  14. Refrigerate for at least 3 hours or overnight.
  15. Preheat oven to 350°F (175°C).
  16. Line baking sheets with parchment paper.
  17. Pinch off a 1-inch piece of white dough.
  18. Roll the white dough into a 5-inch rope.
  19. Pinch off a 1-inch piece of red dough.
  20. Roll the red dough into a 5-inch rope.
  21. Place the white and red ropes side by side.
  22. Twist gently together.
  23. Transfer the twisted dough to the baking sheet.
  24. Curve the top to form a candy cane shape.
  25. Repeat with remaining dough, spacing cookies 2 inches apart.
  26. Whisk the egg white with 1 tablespoon of water until foamy.
  27. Brush the egg wash over the cookies.
  28. Sprinkle cookies with sparkling sugar.
  29. Bake for 8–10 minutes, until the edges are just barely golden.
  30. Let cookies cool on the baking sheet for 10 minutes.
  31. Transfer cookies to a wire rack.
  32. Cool cookies completely.
  33. Store in an airtight container at room temperature.

Notes

Ensure butter is at room temperature for easy creaming.
Chill dough for at least 3 hours; this is crucial for easy shaping and preventing spread.
Do not overmix the flour once added to keep cookies tender.
Roll dough ropes evenly in thickness for uniform baking.
Bake until edges are just barely golden to keep cookies soft.

Find it online: https://timelesscrumb.com/3-hour-secret-to-perfect-candy-cane-cookies/