Description
These Candy Cane Cookies are festive, charming, and perfect for holiday baking — classic red-and-white swirled sugar cookies shaped like candy canes, ideal for Christmas cookie trays, gifts, or cozy winter baking sessions.
Ingredients
For the dough:
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170 g unsalted butter, softened
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115 g sugar
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300 g all-purpose flour
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1 tablespoon milk
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1 teaspoon vanilla extract (or peppermint extract)
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Pinch of salt
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Red gel food coloring
For decorating (optional):
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Sanding sugar
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Crushed candy canes
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Melted white or dark chocolate
Instructions
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Make the Dough
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Cream the softened butter and sugar together until light and fluffy.
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Add the milk, vanilla (or peppermint), and salt; mix until smooth.
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Add the flour and mix until a soft dough forms.
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Divide & Color
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Split the dough into two equal parts.
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Leave one half plain (white) and color the other half red.
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Wrap both portions and chill for 30–60 minutes.
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Shape the Candy Canes
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Roll a small piece of white dough into a 6-inch rope.
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Roll an equal piece of red dough into a rope of the same length.
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Place them side by side, gently press together, and twist into a spiral.
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Curve the top to form a candy cane shape.
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Bake
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Preheat oven to 190 °C (375 °F).
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Place shaped cookies on a parchment-lined baking sheet.
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Bake 10–12 minutes, or until set and just lightly golden at the edges.
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Cool on a wire rack.
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Optional Decoration
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Sprinkle warm cookies with sanding sugar or crushed candy canes.
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Dip ends in melted chocolate for an extra festive touch.
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Notes
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Chilling the dough helps keep the shape from spreading.
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Use gel coloring for vibrant red stripes.
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Don’t over-flour your surface — cracks form if dough becomes too dry.
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Bake just until set for the best texture.