Candy Cane Twists

Strips of pink-tinted and chocolate cookie dough are twisted together to shape these holiday cookies. Peppermint extract flavors both colors of dough, so they taste and look like candy canes.

Candy Cane Twists
Servings: 32 Yield: 32 cookies Prep 20 mins Chill 2 hrs Bake 350°F 8 mins to 10 mins


  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 large egg
  • 1 egg white
  • 1 teaspoon peppermint extract
  • 4 drops red liquid food coloring
  • 3 tablespoons unsweetened cocoa powder
  • 1 egg white, lightly beaten

Make It

1. In small bowl, whisk 2 cups of the flour, the baking powder and salt. In large bowl, beat butter and sugar until smooth, 1 minute. Beat in egg, egg white and peppermint. On low, beat in flour mixture. Remove half of dough to bowl; stir in remaining 1 tablespoon flour and tint dough pink with red food coloring. Knead cocoa into second half of dough. Flatten each piece into 8-inch disk; wrap each in plastic. Refrigerate 2 hours.

2. Heat oven to 350 degrees F. On floured surface, roll out chocolate dough to a 10 x 8-inch rectangle. Cut lengthwise into sixteen 1/2-inch-wide strips. Cut each strip in half crosswise; you will have 32 strips, each 5 x 1/2 inch. Roll under hands to make 6-inch ropes. Repeat with pink dough.

3. Twist together one chocolate rope and one pink rope. Curl a hook in one end of each twist, to form a candy-cane shape. Transfer to an ungreased baking sheet. Brush with beaten egg white.

4. Bake cookies at 350 degrees F for 8 to 10 minutes, until firm and golden around edges. Remove promptly from baking sheet; transfer carefully to cooling racks with large spatula. Cool completely.

Nutrition Facts

Servings Per Recipe: 32; Amount Per Serving: cal. (kcal): 85, Fat, total (g): 3, chol. (mg): 15, sat. fat (g): 2, carb. (g): 12, fiber (g): 1, pro. (g): 2, sodium (mg): 52, Percent Daily Values are based on a 2,000 calorie diet.