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3-Hour Secret to Perfect Candy Cane Cookies

3-Hour Secret to Perfect Candy Cane Cookies - featured image
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These festive peppermint and vanilla swirl cookies are a holiday classic, made easy with a crucial chilling step for perfect shaping and tender results.

Ingredients

Scale
  • 2 sticks (227g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 2 3/4 cups (385g) all-purpose flour
  • 1 teaspoon liquid red food coloring
  • 1 egg white
  • 2 tablespoons sparkling sugar

Instructions

  1. Place butter, sugar, peppermint extract, vanilla, baking powder, and salt in the bowl of a stand mixer.
  2. Beat until a smooth paste forms.
  3. Scrape down the sides of the bowl.
  4. Beat in the egg until absorbed.
  5. Add flour and mix just until combined with no dry streaks remaining.
  6. Divide the dough in half.
  7. Remove one half and set aside.
  8. Add red food coloring to the remaining dough.
  9. Mix on low until evenly tinted.
  10. Pat each dough portion into a disk.
  11. Wrap each disk in plastic wrap.
  12. Refrigerate for at least 3 hours or overnight.
  13. Preheat oven to 350°F (175°C).
  14. Line baking sheets with parchment paper.
  15. Pinch off a 1-inch piece of white dough.
  16. Roll the white dough into a 5-inch rope.
  17. Pinch off a 1-inch piece of red dough.
  18. Roll the red dough into a 5-inch rope.
  19. Place the white and red ropes side by side.
  20. Twist them gently together.
  21. Transfer the twisted dough to the prepared baking sheet.
  22. Curve the top of the twisted dough to form a candy cane shape.
  23. Repeat with remaining dough, spacing cookies 2 inches apart on the baking sheets.
  24. Whisk the egg white with 1 tablespoon of water until foamy.
  25. Brush the egg white mixture over the cookies.
  26. Sprinkle with sparkling sugar.
  27. Bake for 8–10 minutes, until the edges are just barely golden.
  28. Let cool on the baking sheet for 10 minutes.
  29. Transfer cooled cookies to a wire rack.
  30. Cool completely.
  31. Store in an airtight container at room temperature.

Notes

Ensure butter is at room temperature for a smooth dough.
Chill dough for at least 3 hours for easier handling.
Do not overmix the flour to keep cookies tender.
Don’t overbake; remove cookies when edges are just golden.

Find it online: https://theopenoven.com/3-hour-secret-to-perfect-candy-cane-cookies/