Q1: Why did my cookies spread out and lose their "twist"?

The most common culprits are margarine/butter that was too soft (or melted) or not chilling your dough for long enough. The 1-hour chill is the non-negotiable secret that will solidify the fats and guarantee your cookies hold their beautiful, sharp, "twist" shape.

Q2: My cookies are hard and crunchy, not tender. What happened?

You overbaked them! The 8-10 minute bake time is the crucial secret. The cookies will look very soft and pale when they come out of the oven, but they will "set" and become perfectly tender as they cool.

Q3: Do I really have to use margarine?

This is a classic, "Grandma-style" recipe that uses margarine for a very specific, tender texture that doesn't spread. You can absolutely substitute it with an equal amount of softened butter, but your cookies may spread a bit more.

Q4: Can I make these nut-free?

Yes! This recipe is naturally nut-free, making it a perfect, crowd-pleasing, and safe-to-share cookie for school parties and holiday gatherings.

Q5: My crushed candy coating is falling off.

You waited too long to roll them! The "hot cookie roll" is the non-negotiable secret. You must roll the cookies in the sugar mixture while they are hot from the oven, as this is what melts the sugar slightly and creates the "glue" for the candy.

"Grandma's" Candy Cane Cookies (A Festive Holiday Classic!)

Candy Cane Cookies (A Festive Holiday Classic!)

A classic, festive recipe for ‘Candy Cane Cookies,’ perfect for the holidays. This recipe uses a simple butter (margarine) and sugar cookie dough, flavored with peppermint extract. The dough is divided, with one half colored red. The two colors are rolled into ropes, twisted together, and shaped into a candy cane. After a quick bake, the hot cookies are rolled in a mixture of crushed peppermint candies and sugar for a sparkling, minty finish.

Author: Grace

Ingredients

1 cup margarine
½ cup white sugar
½ cup confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon red food coloring
½ cup peppermint candy canes, crushed
½ cup white sugar for decoration

Instructions

In a large bowl, cream together the margarine, white sugar, and confectioners’ sugar with an electric mixer.
Beat in the egg, vanilla extract, and peppermint extract until combined.
In a separate bowl, whisk together the flour and salt. Gradually stir the flour mixture into the creamed mixture until well blended and a dough forms.
Cover the dough and chill for at least one hour.
When ready to bake, preheat the oven to 375°F (190°C). Grease cookie sheets.
Divide the chilled dough into two equal halves. Color one half red by kneading in the red food coloring.
Roll a small amount (about 1 teaspoon) of the red dough and the white dough into 2-inch long ropes.
Place the two ropes side-by-side and twist them together. Curve the end of the twisted rope to form a candy cane shape.
Place the cookies onto the prepared cookie sheets.
Bake for 8 to 10 minutes.
While the cookies bake, mix together the crushed candy canes and the ½ cup of white sugar for decoration in a small bowl.
As soon as the cookies come out of the oven, carefully roll the hot cookies in the crushed candy cane mixture to coat them.
Transfer to a wire rack to cool completely.

Notes

This is a classic ‘icebox’ style cookie, as the dough must be chilled for at least one hour. This step is crucial for making the dough firm enough to roll into ropes.
Rolling the cookies in the crushed candy cane mixture while they are still hot is essential, as this is what makes the topping adhere to the cookie.
Be gentle when rolling the hot cookies, as they will be delicate.
This recipe is a holiday favorite and perfect for Christmas cookie exchanges.

Find it online: https://www.eatswithsoul.com/grandmas-candy-cane-cookies/