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Sourdough Peppermint Candy Cane Cookies

Sourdough Peppermint Candy Cane Cookies for Festive Cheer

Delight in the festive Sourdough Peppermint Candy Cane Cookies for a unique holiday treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 14 tablespoons unsalted butter Use room temperature for easy mixing.
  • 1.33 cups powdered sugar Confectioners' sugar is preferred over granulated for a smoother dough.
  • 1 large egg Essential for cookie structure.
  • 2 teaspoons peppermint extract Adjust according to taste preferences.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
  • 0.25 cup sourdough starter Use discard no more than one week old for best flavor.
  • 3.25 cups all-purpose flour Measure accurately to avoid dryness or crumble.
  • 1 teaspoon salt Unrefined salts like Redmond’s provide additional minerals.
  • 1.5 teaspoons red food coloring Use gel or liquid coloring according to availability.
Optional Toppings
  • 1 cup peppermint glaze Mix heavy cream, powdered sugar, and peppermint extract for a drizzled delight.
  • 0.5 cup coarse sugar or crushed candy canes Sprinkle before baking for added texture and sparkle.

Equipment

  • Stand Mixer
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a stand mixer, cream 14 tablespoons of softened unsalted butter with 1⅓ cups of powdered sugar until light and fluffy (2-3 minutes).
  2. Add 2 teaspoons of peppermint extract, 1 teaspoon of vanilla extract, 1 egg, and ¼ cup of sourdough starter; mix until combined.
  3. Gradually add 3¼ cups of all-purpose flour and 1 teaspoon of salt while on low speed; mix until a soft dough forms.
  4. Divide dough into two portions. Color one portion with 1½ teaspoons of red food coloring; refrigerate for at least 4 hours.
  5. Preheat oven to 375°F (190°C). Roll both portions into 4-inch ropes, twist them together, and shape into candy canes.
  6. Bake for 10-12 minutes until bottoms are light golden brown; cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 25mgSodium: 50mgPotassium: 50mgSugar: 8gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5-7 days.

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