Introduction to TWISTED CANDY CANE COOKIE STICKS
Ah, the holiday season! It’s that magical time of year when the air is filled with the scent of pine and the sound of laughter. One of my favorite festive treats to whip up is TWISTED CANDY CANE COOKIE STICKS. These delightful cookies are not just a feast for the eyes; they’re a quick solution for busy days filled with holiday cheer. With their buttery goodness and vibrant colors, they’re sure to impress your loved ones. Plus, they’re a fun way to get the kids involved in the kitchen. Let’s dive into this delicious adventure!
Why You’ll Love This TWISTED CANDY CANE COOKIE STICKS
These TWISTED CANDY CANE COOKIE STICKS are a delightful blend of ease and flavor. They come together quickly, making them perfect for those hectic holiday baking marathons. The buttery cookie dough melts in your mouth, while the vibrant colors bring a festive spirit to your table. Plus, they’re a hit with both kids and adults, ensuring smiles all around. Who wouldn’t love a cookie that’s as fun to make as it is to eat?
Ingredients for TWISTED CANDY CANE COOKIE STICKS
Gathering the right ingredients is the first step to creating these festive TWISTED CANDY CANE COOKIE STICKS. Here’s what you’ll need:
- Unsalted butter: This is the base of our cookie dough, providing that rich, buttery flavor.
- Granulated sugar: Sweetness is key! It helps create that delightful texture.
- Large egg: This binds everything together and adds moisture.
- Vanilla extract: A must for flavor; it adds warmth and depth.
- Almond extract (optional): For a nutty twist, this is a lovely addition.
- All-purpose flour: The backbone of our cookies, giving them structure.
- Baking powder: This helps the cookies rise and become fluffy.
- Salt: Just a pinch enhances all the flavors beautifully.
- Red gel food coloring: This gives our cookies that festive candy cane hue.
- Peppermint extract (optional): For those who love a minty kick, this is perfect.
- Unsweetened cocoa powder: This creates the chocolatey dough for a delicious contrast.
- Milk: A splash may be needed if the dough feels too dry.
- Coarse sugar or sanding sugar: This adds a sparkling finish to your cookies.
- Chocolate (optional): Dipping the ends in chocolate is a decadent touch!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make TWISTED CANDY CANE COOKIE STICKS
Step 1: Prepare the Dough
First, grab a large mixing bowl and beat the softened unsalted butter and granulated sugar together until it’s light and fluffy. This usually takes about 2 to 3 minutes. The mixture should look creamy and pale. Next, add in the large egg, vanilla extract, and almond extract if you’re using it. Mix everything well until it’s fully combined. This step is crucial for that melt-in-your-mouth texture!
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour. It’s a simple step, but it makes a big difference in the final texture of your TWISTED CANDY CANE COOKIE STICKS.
Step 3: Form the Dough
Now, it’s time to combine the dry ingredients with the wet mixture. Gradually add the flour mixture to the butter mixture, stirring until a dough forms. Once it’s all mixed, split the dough into two equal portions. This will give you the base for both the red peppermint and chocolate doughs. Don’t worry if it feels a bit crumbly; it will come together nicely!
Step 4: Color and Flavor the Dough
For the red peppermint dough, add a few drops of red gel food coloring and the peppermint extract. Knead the dough until the color is evenly distributed. For the chocolate dough, mix in the unsweetened cocoa powder and a teaspoon of milk if it feels too dry. Knead until smooth and well combined. The vibrant colors and rich chocolate aroma will make your kitchen feel like a holiday wonderland!
Step 5: Shape the Cookies
Take a small piece of the white dough and roll it into a rope about 5 to 6 inches long. Do the same with the colored dough. Gently press the ends together and twist the two ropes into a spiral, curving the top to form that iconic candy cane shape. This is where the fun really begins, and you can let your creativity shine!
Step 6: Bake the Cookies
Place your beautifully shaped cookies on a parchment-lined baking sheet. Sprinkle them lightly with coarse sugar for that extra sparkle. Now, refrigerate the cookies for about 15 to 20 minutes to help them hold their shape while baking. Preheat your oven to 350°F (180°C) and bake for 8 to 10 minutes. They should be set at the edges but not browned. Let them cool on the tray for 5 minutes before transferring them to a wire rack.
Tips for Success
- Chill the dough before shaping to prevent spreading during baking.
- Use gel food coloring for vibrant hues that won’t alter the dough’s texture.
- Don’t skip the coarse sugar sprinkle; it adds a delightful crunch!
- Experiment with flavors; try adding orange zest for a citrus twist.
- Store cookies in an airtight container to keep them fresh longer.
Equipment Needed
- Mixing bowls: A large bowl for mixing dough and a smaller one for dry ingredients.
- Whisk: Perfect for combining dry ingredients; a fork works too!
- Baking sheet: Use a parchment-lined sheet for easy cleanup.
- Rolling pin: If you don’t have one, your hands will do just fine!
- Cookie cutter: Optional, but fun for shaping if you want variety.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these TWISTED CANDY CANE COOKIE STICKS suitable for gluten-sensitive friends.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan butter for a plant-based version.
- Flavor Twists: Experiment with different extracts like orange or coconut for a unique flavor profile.
- Colorful Dough: Use different gel food colors to create a rainbow effect for a fun twist on the classic candy cane look.
- Nutty Addition: Fold in some finely chopped nuts like walnuts or pecans for added texture and flavor.
Serving Suggestions
- Pair these TWISTED CANDY CANE COOKIE STICKS with a warm cup of hot cocoa for a cozy treat.
- Serve them on a festive platter, garnished with fresh mint leaves for a pop of color.
- Wrap them in cellophane and tie with a ribbon for a delightful homemade gift.
- Enjoy them alongside a scoop of vanilla ice cream for a delicious dessert combo.
FAQs about TWISTED CANDY CANE COOKIE STICKS
Can I make TWISTED CANDY CANE COOKIE STICKS ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just remember to let it sit at room temperature for a few minutes before shaping.
How do I store leftover TWISTED CANDY CANE COOKIE STICKS?
Store your cookies in an airtight container at room temperature. They’ll stay fresh for about a week, but I doubt they’ll last that long!
Can I freeze TWISTED CANDY CANE COOKIE STICKS?
Yes! These festive treats freeze beautifully. Just place them in a single layer in a freezer-safe container. They can last up to 3 months in the freezer.
What can I use instead of peppermint extract?
If peppermint isn’t your thing, feel free to swap it out for vanilla or almond extract. You can even try orange extract for a zesty twist!
Can I customize the colors of my TWISTED CANDY CANE COOKIE STICKS?
Definitely! Get creative with different gel food colors. You can make them as vibrant or subtle as you like, adding a personal touch to your holiday baking!
Final Thoughts
Making TWISTED CANDY CANE COOKIE STICKS is more than just baking; it’s about creating memories. The joy of twisting the dough and watching them transform in the oven fills my heart with warmth. These cookies are perfect for sharing, whether at holiday gatherings or cozy nights at home. Each bite is a delightful reminder of the season’s magic. Plus, they’re a fantastic way to involve the little ones in the kitchen. So, roll up your sleeves, gather your loved ones, and let the festive spirit shine through these delicious treats. Happy baking!
Print
TWISTED CANDY CANE COOKIE STICKS are a festive treat!
- Total Time: 40 minutes
- Yield: 20–24 cookies 1x
- Diet: Vegetarian
Description
TWISTED CANDY CANE COOKIE STICKS are a festive treat perfect for the holiday season, combining buttery cookie dough with vibrant colors and flavors.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 2 ½ cups (320g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Red gel food coloring
- ¼ tsp peppermint extract (optional)
- 2 tbsp unsweetened cocoa powder
- 1 tsp milk (if dough becomes too dry)
- Coarse sugar or sanding sugar for decoration
- Optional: dip ends in chocolate
Instructions
- Beat butter and sugar until light and fluffy (2–3 minutes).
- Add egg, vanilla, and almond extract. Mix well.
- In another bowl, whisk flour, baking powder, and salt.
- Add dry mixture to wet and mix until dough forms.
- Split the dough into two equal portions.
- For Red Peppermint Dough, add red gel coloring and peppermint extract, knead until evenly colored.
- For Chocolate Dough, add cocoa powder and 1 teaspoon milk if needed, knead until smooth.
- Take a small piece of white dough and roll it into a rope (~5–6 inches). Do the same with the colored dough.
- Press the ends gently together and twist the two ropes into a spiral, curving the top to form a candy cane shape.
- Place on a parchment-lined baking sheet and sprinkle lightly with coarse sugar.
- Refrigerate shaped cookies for 15–20 minutes.
- Bake at 350°F / 180°C for 8–10 minutes, just until edges are set but not browned.
- Cool on the tray for 5 minutes, then move to a rack.
Notes
- Chilling the cookies helps them hold their shape while baking.
- Feel free to customize the colors and flavors to your liking.
- These cookies can be dipped in chocolate for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
