Festliche Zuckerstangen-Kekse

Festliche Zuckerstangen-Kekse are those whimsical and nostalgic cookies that bring the magic of winter festivities right into your kitchen. They are easy to make with basic ingredients but deliver that irresistible blend of buttery melt-in-the-mouth shortbread and a gentle hint of peppermint if you like. Nothing gets the holiday spirit going faster than baking a batch of these striped beauties together with family.

I first tried these cookies with my daughter on a snowy afternoon and now it has become our yearly tradition that signals the start of the holidays. The process is so much fun and the results are always showstopping.

Gather Your Ingredients

• Weizenmehl Typ 405: The right flour makes the dough tender and smooth Try to use the type 405 for the best shortbread texture
• Kalte Butter in Würfel geschnitten: Cold cubed butter is key for flakiness and that classic crumb Use high quality preferably unsalted butter
• Zucker: Gives crispness and just enough sweetness Fine white sugar works best for even mixing
• Großes Ei: Binds the dough together and gives moisture Use fresh large eggs for the best texture
• Vanilleextrakt Alkoholfrei: Adds warmth and depth Choose a high quality extract for real vanilla flavor
• Pfefferminzextrakt (Optional): Makes the cookies taste like classic candy canes A pure extract gives the truest mint taste
• Kristallzucker: For the final sparkle Coarser sugar creates a beautiful frosty finish

How to Make It

Mürbeteig vorbereiten:

Rub together flour and sugar with cold cubed butter using your fingertips or a pastry cutter Work swiftly until the mixture looks like coarse crumbs This prevents melting the butter which keeps the cookies tender and light

Ei und Extrakte hinzufügen:

Add in the egg plus vanilla and if you like peppermint Extracts bring out the delicate aroma and flavor Mix only until dough just comes together to avoid toughness Keep kneading minimal for pronounced stripes later

Teig teilen und färben:

Divide dough in half Wrap one half in plastic Wrap the other half with red food coloring until evenly vivid but work quickly so the heat of your hands does not soften the dough Wrap both halves separately and chill them at least half an hour Chilling is crucial for neat, sharp colors later

Streifen formen:

Preheat oven to 175 C and line your baking sheet Roll each dough half into long ropes on a lightly floured surface Cut off small segments and roll them into thin strands about as thick as a pencil

Zuckerstangen formen der Farb Trick:

Gently twist a strip of red dough and white dough together with light hands No need to press hard Shape each into a cane hook This step is all about smooth quick motions and keeping the dough cool so you get neat stripes

Zucker Coating:

Immediately roll shaped canes in coarse sugar This adds sparkle and helps hold their form Arrange on prepared baking tray

Zweiter Kühl Boost vor dem Backen:

Pop the whole tray in the fridge for another quarter hour This firmness stops spreading or color bleeding in the oven so the stripes stay perfect

Backen:

Bake cold cookies for eight to ten minutes Watch for barely golden edges and set cookies They may look pale but will crisp up as they cool Do not overbake or they will lose tenderness

Abkühlen:

Lift cookies carefully from the tray and cool fully on a wire rack Stripes will stay vivid and the center will have the perfect shortbread snap

My favorite part is shaping each cane with my daughter Her giggles always fill the kitchen and the red dye smudges on our hands are little souvenirs of the season Every year someone else in the family requests to join in the twisting and shaping which makes every batch a small memory

Flavor Boosters

If you prefer another flavor use almond or orange extract instead of peppermint For deep red color try a gel food coloring instead of liquid For a gluten free version substitute your favorite blend but chill well before shaping

Serving Suggestions

These look beautiful on festive platters with other holiday treats or wrapped individually in cellophane for gifting For extra fun drizzle with white chocolate or add a few chocolate chips to the dough for a tasty twist

Creative Twists

Tweak the colors for different seasons Use green instead of red for spring or pink and white for Valentines Day The base dough is completely adaptable to the occasion Add festive sparkling sugars or edible glitter for extra flair

Every time I bake these and gift them in little bags decorated with ribbon I hear back how they brought a bit of childhood wonder to a friend or neighbor Last year my niece made these for her classmates and they were gone in minutes at the holiday party It is a cookie everyone wants to talk about

Common Questions About This Recipe

→ Wie gelingt das charakteristische Streifenmuster der Kekse?

Der Teig wird geteilt, die eine Hälfte rot gefärbt. Anschließend werden rote und weiße Stränge umeinander gedreht. Kurze Kühlzeiten sorgen für klare, verlaufsfreie Streifen.

→ Kann ich den Pfefferminzextrakt weglassen?

Ja, der Pfefferminzextrakt ist optional. Ohne ihn schmecken die Zuckerstangen-Kekse angenehm vanillig, mit Extrakt erhalten sie hingegen den typischen Geschmack klassischer Zuckerstangen.

→ Wie verhindere ich das Auseinanderlaufen der Farben?

Wichtig ist, den Teig gut zu kühlen: Nach dem Färben und Formen müssen sowohl Teig als auch fertig geformte Stangen noch einmal kalt gestellt werden, damit die Farben beim Backen nicht verlaufen.

→ Welche Konsistenz sollten die Kekse nach dem Backen haben?

Nach dem Backen sind die Zuckerstangen außen leicht goldbraun, innen mürbe und zart. Nach dem Abkühlen auf dem Gitter festigen sie sich weiter.

→ Kann ich die Kekse im Voraus zubereiten?

Ja, durch die Kühlphasen und feste Textur lassen sich die Stangen problemlos einige Tage luftdicht lagern. Sie eignen sich daher gut zum Vorbereiten während der Weihnachtszeit.