By: Chef Ben Davis

Candy Cane Cookies


3 cups all-purpose flour

½ tsp fine salt

¼ tsp baking soda

12 tbsp unsalted butter at room temperature

1 ¼ cups granulated sugar

1 large egg

1 ½ tsp vanilla extract

Red food coloring


1. Sift together the flour, salt, and baking soda into a bowl and set aside.

2. In a stand mixer using the paddle attachment beat the butter over low speed until soft, about 2 minutes. Add the sugar in a steady stream and beat for another 5 minutes.

3. Add the egg and vanilla and mix briefly. Reduce the speed and add the dry ingredients in two additions stirring only until just combined.

4. Remove about 1/2 of the dough to a separate bowl and add enough red food coloring to color the dough a deep, bright red. Chill both doughs for about 15 minutes or until just firm.

5. Preheat a Wolf M, E, or Dual fuel oven to 350o F in the Bake mode for a single tray or Convection mode for 2 or more trays.

6. Divide each bowl of dough into equal portions of about 1 tbsp each. Roll each piece into a rope of about 4 inches in length. Press the end of a white rope and red rope together and then twist into a straight candy cane. Place on a silicone baking mat or parchment paper-lined baking sheet and curve one end to look like a candy cane.

7. Bake for 12-14 minutes then cool on the tray for another minute and transfer to a rack