Peppermint Candy Cane Cookies

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Peppermint Candy Cane Cookies are a festive and delicious holiday treat that are always a favorite at Christmas time.

Peppermint Candy Cane Cookies | Self Proclaimed Foodie

Hello and welcome to Day 10 of 12 Days of Holiday Treats | Self Proclaimed Foodie

If you’re new to my blog, welcome!  If you’ve visited before, you’ll know that I’m not only a food snob, but I can be a little OCD about food at times. Do these have to be exact? No. Do I get completely freaked out about proportions and perfectly striped and shaped candy canes? Yes?  Should I? No. Am I able to overcome my weirdness and let my kids attempt to unsuccessfully roll one of these bad boys into a candy cane shape?  Yes, but I have to look away and reassure myself that they all can’t be perfect.  Sheesh, I’m so weird.

Peppermint Candy Cane Cookies | Self Proclaimed Foodie

I hate how freakish I am when I make my candy cane cookies. When I divide the dough, I weigh it to ensure the white and the red are the same size.

Peppermint Candy Cane Cookies | Self Proclaimed Foodie

I get crazy proud of myself when I can roll them out into a perfect square and then cut a beautifully straight line down the middle.

Peppermint Candy Cane Cookies | Self Proclaimed Foodie

I’ll give myself a high five when I can twist the cookie, roll it to uniform thickness with perfectly spaced stripes.  Okay, okay, the one below isn’t perfect, but you get the idea.

Peppermint Candy Cane Cookies | Self Proclaimed Foodie

And finally, I love to maximize my baking sheet real estate so I alternate direction. Total obsessive compulsive behavior. What can I say? The result is a perfectly crisp, yet perfectly soft, peppermint flavored cookie with just the right amount of sweet.

Peppermint Candy Cane Cookies | Self Proclaimed Foodie

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

 

5.0 from 1 reviews
Peppermint Candy Cane Cookies
 
Prep time
Cook time
Total time
 
Peppermint Candy Cane Cookies are a festive and delicious holiday treat that are always a favorite at Christmas time.
Author:
Recipe type: Dessert
Yields: 3 dozen
Ingredients
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 3/4 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2 large egg yolks
  • 2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 12 drops red food coloring
  • 1/2 cup decorating sugar (red, white, your choice but large crystals work best)
Instructions
  1. In a small bowl, combine flour and salt. Set aside.
  2. In a stand mixer with the paddle attachment, beat the butter on high speed until light and fluffy, about 4-5 minutes. Scrape the sides, add the granulated sugar and powdered sugar and continue to beat until very light in color and fluffy, another 2-3 minutes. Scrape sides again and add the egg yolks, peppermint extract and vanilla , beat on low speed until well combined.
  3. With the mixer running on low speed, spoon in the flour and salt mixture until all of the dry ingredients have been added and fully combine. Do not over mix.
  4. At this point, remove half of the dough and place on a sheet of plastic wrap. If you're a perfectionist, you should have about 28 ounces total, so you'd want to take out about 14 ounces of the dough. Add food coloring to remaining dough in bowl and mix just until the color has evenly blended in. Add the red dough to a separate piece of plastic wrap.
  5. Shape both dough balls into a square that's about 5-6 inches in length. Wrap tightly in plastic wrap and refrigerate 2 hours or overnight (or longer if you're making them ahead of time).
  6. Preheat oven to 325 degrees F and prepare two baking sheets with parchment paper or a silpat.
  7. Roll each dough to a 9x9 inch square, then stack them on one another and roll to seal them together. Cut the dough down the center and refrigerate both halves. After the dough has chilled a bit, after maybe 15 minutes, take out one of the halves and start cutting short strips that are about 1/4 inch thick. Roll each strip to lengthen and slightly twist at the same time. Roll in decorating sugar and then lay out on baking sheet in the shape of a candy cane.
  8. Bake until just slightly brown on the bottoms, 13 to 15 minutes. Rotate your baking sheet half way though if your oven doesn't bake evenly. Remove from oven and allow to cool on sheets for 5 minutes before transferring to cooling rack. Continue baking process with remaining dough, keeping it cool until ready to bake (otherwise your cookies expand too much).
  9. Store in airtight container and segregate from other cookies as the peppermint flavor will transfer.

 

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Comments

    • spfoodie says

      Hmmm… I’m trying to think what may have happened. Did you really cream the butter well? If you did, that’s a good thing. After you cut the strips, were they exposed to air for a long time? I’ve always cut and twisted reasonably quick. I’ve had mine crack just a bit but that’s usually only if I cut too many strips and they sit out exposed to the air while I’m waiting to get them in the oven. -Krissy

  1. Amanda says

    These baked into a beautiful and lovely cookie. It may have been my peppermint extract, but using the amount in the recipe was too much for me. But it was nothing a little chocolate couldn’t fix. I dipped the bottoms in chocolate and it was a great combo. Thanks for the super cute cookie idea. My family will gobble them up next week for Christmas!

  2. Melissa says

    These taste really good, but I could not get them to roll and stay together, and certainly not twist and stay together, and definetly not curve into a cane and stay together. The dough was sticky and slimy, even though I had it in the fridge overnight and cut, rolled, twisted very quickly. I ended up with white and pink sort of twisted peppermint cookies that spread out like crazy when baking.

    • spfoodie says

      Hi Melissa, Was the dough cold when you tried to shape it and bake it? I know that if I let it sit out too long that it will really expand in the oven and the way to make it hold its shape while cooking is to cook cold dough vs room temp. I’ve made these cookies 3-4 times and they’ve always turned out, even thought the rolling/twisting process can take some patience. Are you sure you followed the recipe exactly? -Krissy

  3. Sharon says

    Wow…..followed directions exactly. My cookies totally spread all over. So disappointed as they are so time consuming. Kept dough chilled, kept rolled cookies in fridge until ready to bake, but still spread. Don’t know what went wrong.

    • Krissy says

      I’m sorry to hear that, Sharon! The only recommendation I can think of is to chill them again after rolling. The colder the dough, the more they will hold their shape. We keep our house pretty cold… maybe that’s why mine didn’t spread? Krissy

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