Twisted Holiday Cookies

This Christmas Candy Cane Cookies recipe is a beloved holiday tradition, featuring a simple sugar cookie dough twisted into red and white candy cane shapes with a festive peppermint flavor. Perfect for Christmas parties, cookie exchanges, or creating sweet holiday memories with loved ones.

Why You'll Love These Cookies

These Candy Cane Cookies are not only visually stunning but also deliciously sweet with a hint of peppermint. They bring nostalgia and joy to any holiday table, making them a hit with kids and adults alike. Perfect for creating cherished baking moments with family.

Essential Ingredients For Success

• Unsalted Butter: 1 cup (2 sticks), softened to exactly 68°F (20°C), should indent slightly when pressed. European-style with 82% butterfat content for optimal texture. No substitutions.
• Granulated Sugar: 1 cup + 2 tablespoons pure cane sugar, fine crystal size, stored below 75°F (24°C). Should be completely dry and free-flowing.
• Powdered Sugar: 1/4 cup, sifted to remove all lumps, stored below 75°F (24°C). Should feel silky smooth between fingers.
• Vanilla Extract: 1 teaspoon pure extract (not imitation), clear variety to maintain white dough color. Should have rich aroma.
• Peppermint Extract: 1 teaspoon pure peppermint (not mint or spearmint), concentrated quality for authentic candy cane flavor.
• Large Egg: 1 fresh egg at 65°F (18°C), approximately 50g in weight. Should sit level when placed on counter.
• All-Purpose Flour: 2 1/2 cups (312g) at 68-72°F (20-22°C), protein content 10-12%. Sifted and measured using spoon-and-level method.
• Baking Powder: 1 teaspoon, fresh (less than 6 months old), tested for activity in warm water.
• Fine Sea Salt: 1/2 teaspoon, finely ground with no visible crystals for even distribution.
• Red Food Coloring Gel: 1-2 teaspoons professional-grade gel, super red shade. No liquid coloring to prevent altering dough consistency.
• Peppermint Candies: 2 tablespoons crushed to 1/8-inch pieces, stored in airtight container below 75°F (24°C).

Step By Step Instructions

Environment Preparation

Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Line baking sheets with parchment paper. Position oven rack in center position. Calibrate oven temperature to exactly 375°F (190°C).

Create Base Dough

Cream butter 2 minutes at medium speed (setting 4) until lightened to ivory color. Add both sugars gradually over 3 minutes until mixture reaches 68°F (20°C) and resembles wet sand. Beat in egg until fully incorporated (30 seconds). Mix extracts until just combined.

Develop Structure

Whisk dry ingredients in separate bowl. Add to butter mixture in 3 portions, mixing 20 seconds between each addition at low speed (setting 2). Final dough should reach 65-68°F (18-20°C) and hold shape when pressed.

Color Development

Divide dough equally (use scale for precision) into two 12-oz portions. Work red food coloring into one portion until uniform color is achieved (candy-cane red, no streaks). Wrap portions separately, chill at 40°F (4°C) for 2 hours until dough reaches 40-45°F (4-7°C).

Shape Formation

Scale dough into 1-teaspoon (0.5 oz) portions. Roll each portion into 5-inch rope (1/4-inch diameter) on cool surface (below 65°F/18°C). Place red and white ropes side by side, pinch ends, twist maintaining even pressure. Form into candy cane shape with 1-inch curve radius.

Baking Process

Bake at 375°F (190°C) for exactly 8-10 minutes until edges are set but centers yield slightly. Surface should remain pale with no brown edges. Internal temperature should reach 165°F (74°C).

Storage Tips

Store Candy Cane Cookies in an airtight container at room temperature for up to two weeks. Use wax paper to separate layers and maintain their crisp texture.

Freezing Instructions

Freeze fully cooled cookies or unbaked dough for up to three months. Wrap tightly in plastic wrap and store in an airtight container. Thaw cookies at room temperature or dough in the refrigerator before shaping and baking.

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Pro Tips for Perfect Candy Canes

Ensure butter and shortening are at room temperature for a smooth dough. Always use gel food coloring for vibrant red without altering dough consistency. Chill the dough frequently during handling to maintain its shape and prevent sticking.

Frequently Asked Questions

→ Why do I need to chill the dough so long?

The 3-4 hour chill time helps firm up the dough, making it easier to roll into ropes and maintain the candy cane shape while baking.

→ Can I make these cookies ahead of time?

Yes, the dough can be made ahead and chilled overnight. The baked cookies keep well in an airtight container for about a week.

→ Why isn't my dough holding its shape?

If the dough gets too warm while working with it, return it to the fridge for 15-20 minutes. Cold dough holds its shape much better.

→ How do I get the perfect red color?

Gel food coloring works best as it won't thin the dough. Add small amounts until you reach your desired shade of red.

→ Can I skip the peppermint extract?

While you can use just vanilla, the peppermint extract gives these cookies their classic candy cane flavor that makes them special.