Candy Cane Cookies Recipe – Sharmis Passion

Candy cane cookies are cookies that are a colorful treat especially for the Christmas season. Candy cane cookies hone our baking skills and transform us from novice to expert in baking. These have a soft yet slightly crunchy texture. The twisted red-and-white shapes look really lovely on a plate. Their taste is slightly sweet and buttery, so it goes well with milk or tea. Kids get really excited seeing the shapes and bright colors of the candy canes.

This recipe is usually made during winter holidays, but you can make it any time to improve your mood. The dough is easy to work with. Once you get the hang of it, moving both colors together feels comfortable. This is a good recipe to practice shaping cookies if you’re still learning.

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About Candy Cane Cookies

Candy cane cookies are festive cookies made with butter sugar dough. Half of the dough is colored to create stripes on it. The texture is soft on the inside with a slight crunch on the edges. The mild vanilla flavor blends well with the butter. The cookies are given the shape of a cane by twisting two colored ropes and twisting them. It rotates a lot.

You can change the color by using gel or powder colors. Some people like to add almond essence or mint for a different taste. The plain vanilla version is simple and good for everyday breakfast. The red twist makes them festive without any extra work. It goes well with coffee, milk or hot chocolate

The dough is flexible. You can refrigerate it to make it easier to shape. If the ropes feel too soft, cooling helps. Depending on how you roll the dough, you can make shorter or longer boxes. The same base dough can also be used for sugar cookies. This is a must-try recipe and you will enjoy making it again and again.

I usually cook these in small batches. When cooked slowly, the cookies expand slightly and become evenly colored. It is perfect for making in parties and get-togethers. It was fun to shape these cookies, I loved doing it and Mittu was surprised to see these cookies. he insisted on taking it to school her snacks,

I asked Amma to shoot a video using her mobile to show me how to shape the candy cane cookies, hope it will be useful, do check it out.

Video

[embed]https://www.youtube.com/watch?v=5wNnKroIy6w[/embed]

Candy Cane Cookies Ingredients

• flour/maida – I just used it as a base, it gives the cookies a smooth texture. You can also add a little wheat flour to it but plain flour keeps them soft.
• cold butter – I use it for richness and it helps the dough keep its shape. You can also use salted butter but keep the amount of salt less.
• Castor sugar – I have added it for sweetness as it mixes easily with butter. You can use cane sugar but powdered sugar makes the dough greasy.
• Egg – I used it to bind and soften the inside of the cookies. You can replace it with milk but the texture will change slightly.
• vanilla essence – I have used it for taste and smell. If you want a festive taste, you can also add peppermint essence to it.
• baking powder – I added it because it gives softness to the cookies. This helps in baking evenly.
• red food coloring – I added liquid red color to make the strip brighter. Gel color also works for stronger shades.

Why does this recipe work

• It’s easy to shape and uses simple pantry ingredients.
• This recipe yields soft cookies that remain light and buttery.
• You can color and shape the dough in many ways depending on your preference.
• It is suitable for beginners and helps in improving shaping skills.
• The cookies look festive and make a great gift.

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How to Make Candy Cane Cookies Step by Step

1. Measure flour into a sieve, then add baking powder and salt.

2.Strain it well to get a uniform mixture.

3.Now add butter and powdered sugar in another mixing bowl. Rub butter and sugar together.

4.Whisk well until creamy, I used an electric hand mixer. Then add an egg.

5.Whisk it for a minute, then add vanilla essence or any essence of your choice

6. Now add the flour mixture, mix and knead a soft dough.

7.Now your basic cookie dough is ready. Wrap it in cling wrap and refrigerate. I took half of this dough for these candy cane cookies and used the other half for the sugar cookies.

8.Divide the dough into 2 parts. Mix red food color in one part, I have used Red Rose liquid food color.

9. Mix well so that the color of the flour becomes uniform. Wrap both the doughs separately in cling wrap and keep in the refrigerator for at least 20 minutes.

10.Now take out small pebble-sized balls of each color from the dough. – Now first of all take plain colored flour. Roll it like this with your fingers.

11. Repeat the same for red color also. Place both ropes side by side, close to each other, then twist and turn.

12. Twist and turn like this to get a spiral. Watch video demonstration to get clear idea. While you are doing this, preheat the oven at 180 degrees Celsius for 10 minutes.

13. Make a sugarcane shape by folding one side. Repeat this process until all the dough is prepared. Place it in a baking tray lined with butter paper. Bake in preheated oven at 180 degrees Celsius for 10-12 minutes or until the edges turn brown.

After it cools completely, keep it in a clean airtight container.

Expert Tips

• chilling the dough – I chill the dough before shaping, sometimes even chilling in between so the ropes don’t break.
• shaping ropes – Do not press too hard while rolling, rolling gently gives smooth ropes and good curves.
• cooking time – I keep an eye on the cookies as the edges start to turn light golden, overcooking will cause them to harden faster.
• color mixing – I usually mix the color well in half of the dough so that it still looks red when folded.
• cookie size – I make thin ropes because they tend to puff up a bit, thin ropes keep the shape neat.

serving and storage

Serve them with hot milk, tea or even pack them for gifting. This recipe is great for the dessert table or small snack box. Once completely cooled, store the cookies in an airtight container. It stays fresh for about a week at room temperature. If they become soft later, you can heat for a minute to refresh.

general questions and answers

1.Can I skip eggs?

Yes, you can replace it with a little milk, but the cookies may be a little less soft.

2. Why did my ropes break while turning?

Most often the dough was too warm, put it in the fridge for a few minutes and try again.

3.Can I add gel food color?

Yes you can, the gel gives a bright color in very small quantities.

4.How to maintain the shape of the cane?

You should refrigerate shaped cookies before baking, this helps them keep their shape better.

5.Can I make these cookies ahead?

You can create cookies and store them ahead. It remains good for a week.

If you have any further questions about this Candy Cane Cookies Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

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