Four-Flavor Candy Cane Cookies
These delightful candy cane cookies offer a quartet of flavors: classic peppermint, almond, zesty lemon, and rich mocha. Perfect for holiday gatherings, these festive treats are as fun to make as they are to eat.
Equipment
- Electric mixer
- Large bowl
- Medium bowl
- Plastic wrap
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Cookie Dough
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Flavorings & Colorings
- red food coloring
- pink or green food coloring optional, for almond variation
- yellow food coloring optional, for lemon variation
- 1 tsp peppermint extract total
- 1 tsp almond extract total
- 1 tsp lemon extract total
- 2 tbsp cocoa powder
- 1 tsp coffee extract total
Optional Decoration
- crushed candy canes or sprinkles
Instructions
Prepare the Dough
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Divide the dough into four equal portions.
Flavor and Color the Dough
- For classic peppermint, divide one portion in half. Add 1/2 tsp peppermint extract and red food coloring to one half; add 1/2 tsp peppermint extract to the other (no coloring).
- For almond delight, divide a second portion in half. Add 1/2 tsp almond extract and pink/green food coloring to one half; add 1/2 tsp almond extract to the other.
- For lemon zest, divide a third portion in half. Add 1/2 tsp lemon extract and yellow food coloring to one half; add 1/2 tsp lemon extract and a pinch of lemon zest to the other.
- For mocha swirl, divide the fourth portion in half. Add 2 tbsp cocoa powder and 1/2 tsp coffee extract to one half; add 1/2 tsp coffee extract to the other (no cocoa).
Chill and Bake
- Wrap each flavored dough portion separately in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Take a small piece (about 1 teaspoon) of each colored dough from one flavor combination and roll each into a thin rope, about 4-5 inches long.
- Lay one colored rope and one plain rope side-by-side, press them together at one end, then twist them to form a spiral, bending one end to create the candy cane hook.
- Repeat shaping with the remaining dough for all four flavor combinations, then place cookies on prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden, then cool on baking sheets before transferring to a wire rack.
Notes
For best results, ensure butter is truly softened for creaming. Chilling the dough thoroughly is crucial for easy handling and to prevent spreading during baking. If desired, decorate with crushed candy canes or sprinkles immediately after baking while the cookies are still warm, or after cooling by adding a simple glaze.