Ingredients

1 cup (2 sticks) unsalted butter, softened

1½ cups granulated sugar

½ teaspoon cream of tartar

1 tablespoon heavy cream

1 large egg, room temperature

1½ teaspoons pure peppermint extract

1¼ teaspoons clear vanilla flavoring

⅛ teaspoon baking powder

3 cups all-purpose flour

½ teaspoon red squeeze gel color

Instructions

Step 1: Using a stand mixer or handheld mixer at medium-high speed, cream the softened unsalted butter for 1½ to 2 minutes until smooth and creamy.

Step 2: Reduce mixer speed to low, add granulated sugar, cream of tartar, and heavy cream. Increase speed to medium and beat for 2 to 3 minutes until the butter mixture becomes fluffy.

Step 3: Lower speed to low and add the egg, mixing until well combined.

Step 4: Mix in the peppermint extract and clear vanilla flavoring thoroughly.

Step 5: On low speed, slowly add the baking powder and all-purpose flour, half a cup at a time, mixing just until no visible streaks of flour remain.

Step 6: Split the dough into two equal balls. Return one ball to the mixing bowl for coloring, cover the plain dough and refrigerate it for 1 hour.

Step 7: Add the red gel color to the dough in the mixer bowl. Mix on low speed until the red color is even with no white streaks. Transfer colored dough to a bowl, cover, and refrigerate for 1 hour.

Step 8: Just before taking dough out of the refrigerator, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 9: Remove both dough balls from fridge; split each color ball in half, leaving half refrigerated for later use.

Step 10: Cover counter or cutting board with parchment paper to avoid red dough staining the surface.

Step 11: Using a ½ tablespoon measuring spoon, scoop out red and white dough into small balls and roll each tightly to ensure rope shapes hold. Chill balls for 10-15 minutes for best results.

Step 12: Roll each dough ball by hand into a 5-inch long rope, working quickly to keep hands cool and dough pliable.

Step 13: Lightly press the bottoms of one red and one white rope together, carefully twisting them with light pressure while keeping them rounded, not flattened.

Step 14: Place twisted ropes on prepared baking sheet, curve the top to create a candy cane shape. Repeat with remaining dough, spacing cookies 2 inches apart.

Step 15: Bake the cookies for 7 minutes at 350°F until just set.

Step 16: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack.

Step 17: Take the remaining refrigerated dough halves and repeat the scooping, rolling, twisting, baking, and cooling steps.

Step 18: When cooled completely, store cookies in an airtight container to maintain freshness.

Tips & Variations

Chilling the dough thoroughly helps keep the ropes firm and easy to twist without losing shape.

If you prefer a stronger peppermint flavor, increase the peppermint extract slightly but avoid overpowering the dough.

You can substitute the clear vanilla flavoring with regular vanilla extract if needed, though it may tint the dough slightly.

For a festive touch, sprinkle some white sanding sugar on the twisted ropes before baking.

FAQs

Can I use regular vanilla extract instead of clear vanilla flavoring?

Yes, you can substitute regular vanilla extract, but it may cause the dough to be slightly off-white or creamy in color rather than pure white.

Why is the cream of tartar used in this recipe?

Cream of tartar helps stabilize the egg and gives the cookies a tender texture while contributing to their slight chewiness.

Dessert

Candy Cane Cookies Recipe

Introduction