For as long as I can remember, the candy cane cookie on any holiday cookie platter has been my favorite.
They’re festive as you know what.
They’re the cutest cookies on the platter.
I love peppermint.
The recipe calls for a touch of salt. I love a cookie that has a touch of salt.
As cute as these candy cane cookies are, you better believe it takes a little technique and a bit of practice. In fact, they’re kind of a pain in the ass to make, but the flavor and their cuteness make up for it.
I struggled when I first started creating them, but I love them so much that it’s been on my holiday bucket list to create adorable candy cane cookies. To help, I called upon my good friend, Maryclare. She’s a cookie making pro.
Last Christmas, along with her daughter and over a couple glasses of fantastic wine, she showed us how to craft the perfect candy cane cookie. Thank you, Maryclare!
A few tips for crafting these cookies:
They take practice.
Do one cookie at a time.
Come up with a gentle twisting method that works for you.
If you mess one up, roll it into a peppermint ball cookie. Just as good, just not as cute!
Candy cane cookies are a little holiday labor of love.
Make some mulled wine (here’s my recipe, it’s delicious!), turn on some Christmas carols, and get baking!
Candy Cane Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup confectioners' sugar
- 1 egg
- 1 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp red food color
- Preheat oven to 375.
- Mix together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract.
- Next, add the flour and salt to the wet ingredients.
- Roll the dough into a big ball and divide it in half.
- Mix in red food color into one half of the dough. You can use your hands (they'll turn red) or a mixer.
- Shape 1 teaspoon dough from each half (one red and one white) of the dough and gently roll into a 4-inch rope.
- Place one white rope and one red rope next to one another, press them together lightly, and carefully twist. Once twisted, gently curve one end to create a candy cane.
- Make one cookie at a time.
- Place on an ungreased cookie tray.
- Bake for 9 minutes or until set and barely brown.
- Allow the cookies to cool completely before transferring to a cooling rack. They have a tendency to fall apart if moved when warm.
- Enjoy with mulled wine, a cup of coffee, or with loved ones!