A fun holiday recipe you can make with your family or a sweet treat to eat alone on your couch. These candy cane cookies have a hint of peppermint and a dash of buttery flavor in each bite. You'll love this cookie.
I've taken on a lot of difficult recipes in the last few years and there has been a lot of trial and error. And I thought these cookies would turn out horribly but thanks to (patience) I conquered these cookies and I'm very happened with how they turned out. These might seem scary but they're super fun to make. And who says these cookies has to be made just during the holidays. Cookies are meant to be enjoyed!
Assembling the cookies
You're going be making one main cookie dough and cutting it in half. One half has to be dyed red with red gel food coloring. The gel food coloring is best for dye. I had to use my kitchen scale to make sure each half of the dough was even. One of the key components with this recipe is that the dough needs to chill for an hour. Shape each individual piece of dough into a disc and chill it in plastic wrap for an hour. After that hour you're going to roll out each piece of dough between two pieces of parchment paper. Then you have to chill both pieces of the rolled out dough for another hour.
Like my photos above I rolled both pieces of dough on top of each other and cut them into strips. Now let's do the fun part. Twisting the dough into the candy cane shape.
Shaping the candy cane cookies
- Step one: Slowly twist the two colors together. Doing this step too hard it will cause the dough the break.
- Step 2: Take the top part of the dough, slowly turn it into the proper candy cane shape.
- Step 3: Repeat step 1 and 2 until all of the dough is used.
The last part is baking the cookies at 350 for 15 minutes. Let them cool on your baking sheet for five minutes and enjoy these fun cookies!
Check out my other holiday desserts here. Let me know if you try them by leaving me a comment and rating the recipe.
Candy Cane Cookies
Ingredients
- 3 ½ cups All-purpose flour
- 1 cup Unsalted butter, softened
- 3.5 oz cream Cheese, room temp
- 1 ⅓ cup Granulated sugar
- 1 Egg yolk
- 1 teaspoon Peppermint extract
- ¼ teaspoon Salt
- Red gel food coloring
Instructions
- In a medium-sized bowl add the softened butter and mix until fluffy. Follow this up by dropping in the cream cheese. Mix until blended with your hand mixer.
- Add in the egg yolk and peppermint extract. Mix together.
- Slowly add in the flour 1 cup at a time, finish this step up with the ⅓ cup of flour and ½ teaspoon of salt.
- For this next step I used my kitchen scale. I split the cookie dough in half each part was about 17 oz. If you don't have a scale just eye it.
- Pop one half back into your bowl with your hand mixer and add the red gel food coloring. Make sure the dough is fully blended.
- Rip off four pieces of parchment paper and place one on your surface and then place the dough on top. Add another piece on top of the dough and roll the dough out with a rolling pin. If you don't own a rolling pin you can use a glass. Be careful so you don't break it. You'll repeat this step with the other piece of dough. Make sure both pieces are evenly rolled out. I like to roll it into a square and make sure it's not too thick. Place both pieces in the fridge for 10 minutes.
- After 10 minutes place the red piece on top of the plain piece of dough. Roll both pieces together and place it back in the fridge for 10 more minutes.
- Preheat oven to 350
- Next, cut the dough into small strips like I did in the video, roll it together to make sure it's rounded out. Then SLOWLY turn the dough to blend the colors like a candy cane. Gently curve it over until it's shaped like a candy cane. Make sure you're super careful during this step because I broke a few cookies.
- Cook at 350 for 15 minutes and cool on the baking sheet.
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