Servings 18 cookies
Ingredients
- 3 cups all-purpose flour, plus more for rolling out dough
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Red food coloring
Instructions
- In a medium bowl, sift together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
- Turn the mixer off. Add the flour and then beat just until combined.
- Remove the dough and divide it in half. Shape one piece of the dough into a square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the candy cane cookies.)
- Return the remaining dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the dough, shape it into a square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies).
- Refrigerate both pieces of the dough for 30 minutes.
- Line two baking sheets with parchment paper. Lightly flour your work surface.
- Divide each piece of dough into 18 pieces. Roll each piece into a ball, then roll each ball into an 8-inch rope. Twist one white and one red rope together. Transfer the cookie onto the baking sheet then bend the top slightly to form the candy cane shape. If desired, trim the edges of the candy canes. Repeat with the remaining balls of dough, re-flouring your work surface as needed. (See Kelly’s Note.)
- Place the baking sheets in the freezer for 20 minutes or in the fridge for 30 minutes.
- Preheat the oven to 350ºF.
- Bake the cookies for 10 to 12 minutes until pale golden, and then transfer them to a wrack to cool completely.
Notes
- Because this dough has so much butter, it’s important to handle it the least amount possible so the heat from your hands doesn’t soften it. Flour your work surface as needed to avoid any sticking.
- Twist together one cookie at a time instead of rolling out all the white and red dough first. This ensures that the cookie dough stays pliable and doesn't dry out before twisting.
- If you love peppermint, consider the peppermint twist! Reduce the vanilla extract to 1 teaspoon and add 1.5 teaspoons of peppermint extract to the red portion of the dough for an extra minty flavor.
- The baked cookies can be stored in an airtight container at room temperature for about 1 week.
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