Easy Candy Cane Cookies Recipe – Red & White Swirl Biscuits

Last Updated on 4 months by Neha Deshmukh

Easy Candy Cane Cookies Recipe – Red & White Swirl Biscuits

Hey everyone! If you’re anything like me, the holidays just scream for baking. And what’s more festive than a bright, cheerful candy cane? I absolutely adore these cookies – they’re so pretty, and honestly, they taste as good as they look! I first made these a few years ago for a Christmas party, and they were a huge hit. They’re a little bit of effort, but totally worth it. Let’s get baking!

Why You’ll Love This Recipe

These candy cane cookies aren’t just beautiful; they’re also wonderfully buttery and melt-in-your-mouth delicious. The swirl effect is super satisfying, and they’re perfect for gifting (if you can bear to part with them!). Plus, they’re a fun baking project to do with kids – though little hands might need a bit of help with the twisting! They’re a delightful treat for Christmas, New Year’s, or just a cozy winter day.

Ingredients

Here’s what you’ll need to make these adorable cookies:

• 1 ½ cups (192g) all-purpose flour
• ⅓ cup (76g) chilled butter
• ¾ cup (150g) powdered sugar
• 1 egg
• ½ teaspoon (2.5ml) vanilla essence
• ⅛ teaspoon (0.6g) salt
• ½ teaspoon (2.5ml) baking powder
• Red food color (as needed)

Ingredient Notes

Okay, let’s talk ingredients! A few things will really make a difference here.

• Chilled Butter is Key: Seriously, don’t skip this! The butter needs to be cold to create that lovely, flaky texture. I usually pop it in the freezer for about 10-15 minutes before starting.
• Vanilla Essence: Use a good quality vanilla essence. It really enhances the flavor. I prefer using a pure vanilla extract if I have it.
• Food Coloring: Gel food coloring works best for vibrant colors without adding too much liquid to the dough. Liquid food coloring can work, but you might need to add a little extra flour to compensate. Don’t go overboard with the red – a little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a bowl, sift together the flour, baking powder, and salt. This ensures everything is nicely combined and prevents lumps. Set this aside for now.
2. In a separate mixing bowl, cream together the chilled butter and powdered sugar using an electric mixer. Beat until it’s light and fluffy – this takes a few minutes, so be patient!
3. Add the egg and vanilla essence to the butter mixture. Whisk until everything is fully combined and smooth.
4. Now, gradually add the sieved flour mixture to the wet ingredients. Mix until a soft dough forms. Don’t overmix!
5. Divide the dough into two equal portions. Add red food color to one portion and knead until the color is evenly distributed. I like to use gloves for this part – it saves my hands!
6. Wrap both dough portions tightly in cling film and refrigerate for at least 20 minutes. This helps the dough firm up and makes it easier to work with.
7. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
8. Take the dough out of the fridge. Pinch off small, pebble-sized pieces from both the red and white dough. Roll each piece into a thin rope.
9. Place one red rope and one white rope side by side. Gently twist them together to create a spiral. Then, bend the top of the spiral to form that classic candy cane shape.
10. Arrange the cookies on the prepared baking tray, leaving a little space between each one. Bake for 10-12 minutes, or until the edges are golden brown.
11. Let the cookies cool completely on a wire rack before storing them in an airtight container.

Expert Tips

• If your dough is too sticky, add a little more flour, one tablespoon at a time.
• Don’t overcrowd the baking tray. Bake in batches if necessary.
• Keep a close eye on the cookies while they’re baking – they can burn quickly!

Variations

• My Family’s Secret: My grandma always added a tiny pinch of cardamom to the dough. It gives it a lovely warmth!
• Chocolate Dip: Once cooled, dip half of each cookie in melted white or dark chocolate for an extra indulgent treat.
• Sprinkles: Add some festive sprinkles before baking for a little extra sparkle.

Vegan Adaptation

You can easily make these vegan! Substitute the butter with a vegan butter block and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).

Gluten-Free Adaptation

For a gluten-free version, use a good quality gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.

Spice Level

Want to add a little warmth? A pinch of cinnamon or nutmeg (about ¼ teaspoon) to the flour mixture would be lovely.

Festival Adaptations

These are perfect for Christmas, of course! But they’re also great for New Year’s Eve parties or any winter celebration. You could even use different colored food coloring for other holidays!

Serving Suggestions

These cookies are delicious on their own with a glass of milk or a cup of hot cocoa. They also make a lovely addition to a festive dessert platter.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days.

FAQs

What type of flour is best for these cookies?

All-purpose flour works great! You can also experiment with pastry flour for an even more tender crumb.

Can I make the dough ahead of time?

Yes! You can make the dough a day or two in advance and store it in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before rolling it out.

How do I prevent the colors from bleeding during baking?

Using gel food coloring helps minimize bleeding. Also, avoid overmixing the dough once the color is added.

What is the best way to store these cookies to keep them fresh?

An airtight container is key! This will prevent them from drying out.

Can I freeze these cookies?

Yes, you can! Freeze them in an airtight container for up to 2 months. Let them thaw completely before enjoying.