The sweet aroma of Candy Cane Cookies wafts through the air, wrapping around you like a cozy winter blanket. These delightful treats, with their festive red and white swirls, not only taste amazing but also bring joy to every holiday gathering.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Candy Cane Cookies</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- How do I make Candy Cane Cookies gluten-free?
- Can I freeze Candy Cane Cookies?
- What can I use instead of peppermint extract?
- 📖 Recipe Card
Remember the first time you bit into a Candy Cane Cookie? The crunch on the outside gives way to a soft, chewy center that practically melts in your mouth. Perfect for holiday parties or simply indulging while binge-watching your favorite Christmas movies, these cookies will transport you straight to candy cane heaven.
Why You'll Love This Recipe
- This Candy Cane Cookies recipe is simple enough for anyone to master
- The delightful peppermint flavor adds a refreshing twist to traditional cookies
- The vibrant colors make them an eye-catching addition to any dessert table
- Ideal for sharing at holiday gatherings or enjoying solo with a warm cup of cocoa
One holiday season, I decided to whip up a batch of Candy Cane Cookies for my family’s annual Christmas party. The smiles and compliments I received made it clear that these cookies were an instant hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Essential for structure; sifted flour helps create light and fluffy cookies.
Granulated Sugar: Sweetens the dough; using finer sugar yields a smoother texture.
Butter: Use unsalted butter for better control over seasoning; it should be softened for easy mixing.
Peppermint Extract: This is the magic ingredient that brings out the classic candy cane flavor; choose pure extract for best results.
Baking Powder: A leavening agent that gives your cookies their lovely rise and soft texture.
Eggs: Bind all ingredients together; room temperature eggs mix more easily into the dough.
Red Food Coloring: Adds that iconic festive color; gel food coloring works best for vibrant hues.
Candy Canes: Crushed into pieces as a topping; they provide both flavor and crunch!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Candy Cane Cookies
Prepare Your Dough: Start by preheating your oven to 350°F (175°C). In your mixing bowl, cream together softened butter and sugar until fluffy and light. This step usually takes about 3-5 minutes.
Add Flavor and Color: Next, mix in one egg and peppermint extract until well blended. For that signature red color, add a few drops of red food coloring until you achieve your desired shade.
Combine Dry Ingredients: In another bowl, whisk together flour and baking powder. Gradually add this mixture to your wet ingredients while mixing gently until just combined.
Create Two Doughs: Divide the dough in half—one half will remain plain while you mix red food coloring into the other half until it’s uniformly colored.
Shape Your Cookies: Pinch off small pieces from each dough and roll them into ropes about 6 inches long. Twist one white rope with one red rope together before curling them into classic candy cane shapes.
Bake and Decorate!: Line baking sheets with parchment paper and place your shaped cookies on top. Bake for 10-12 minutes or until slightly golden. Once cooled, sprinkle crushed candy canes on top for extra festive flair!
Now you have delightful Candy Cane Cookies that look as good as they taste! Enjoy them with family or friends during the holidays—or keep them all to yourself because let’s face it; who could resist?
You Must Know
- Candy Cane Cookies are not just festive; they bring delightful crunch and minty sweetness to any holiday gathering
- The vibrant red and white swirls make them visually appealing, and the smell of baking peppermint fills your kitchen with holiday cheer
Perfecting the Cooking Process
Start by creaming butter and sugar until fluffy, then gradually mix in flour and peppermint extract for a perfect dough. Chill the dough before rolling to prevent sticking, ensuring even, beautiful shapes.
Add Your Touch
Feel free to swap out peppermint extract for other flavors like vanilla or almond. You can even add chocolate chips for an unexpected twist that will surprise your taste buds!
Storing & Reheating
Store your Candy Cane Cookies in an airtight container at room temperature for up to a week. If you want them warm again, pop them in the microwave for about 10 seconds.
Chef's Helpful Tips
- To achieve perfect Candy Cane Cookies, ensure the dough is well-chilled before baking to maintain their shape
- Use quality peppermint extract for a stronger flavor that stands out
- Don’t overbake; these cookies should remain soft in the center for that ideal texture
Baking these cookies always brings back memories of my childhood Christmases, where my mom would let me decorate each one with sprinkles. Those moments made me realize just how much fun baking together could be!
FAQ
How do I make Candy Cane Cookies gluten-free?
Use gluten-free flour blends as a substitute without sacrificing taste or texture.
Can I freeze Candy Cane Cookies?
Absolutely! Freeze baked cookies in an airtight container for up to three months.
What can I use instead of peppermint extract?
Vanilla extract or almond extract can be great alternatives for a different flavor profile.
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📖 Recipe Card
Print
Candy Cane Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Candy Cane Cookies are a festive delight that captures the essence of the holiday season. With their vibrant red and white swirls and refreshing peppermint flavor, these cookies are sure to impress at any gathering. Their crunchy exterior gives way to a soft, chewy center, making them the perfect treat for indulging while enjoying holiday festivities or cozy family movie nights. Easy to make and visually stunning, these cookies will transport you straight to candy cane heaven.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter (softened)
- 1 tsp peppermint extract
- 1 tsp baking powder
- 1 large egg (room temperature)
- 1 tsp red food coloring (gel)
- ½ cup crushed candy canes (for topping)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, cream together softened butter and sugar until fluffy, about 3-5 minutes.
- Mix in the egg and peppermint extract until well combined. Add red food coloring until you reach your desired shade.
- In another bowl, whisk together flour and baking powder, then gradually add this mixture to the wet ingredients until just combined.
- Divide the dough in half; keep one half plain and mix red food coloring into the other until uniformly colored.
- Roll small pieces from each dough into ropes about 6 inches long. Twist one white rope with one red rope into a candy cane shape.
- Place on lined baking sheets and bake for 10-12 minutes or until slightly golden. After cooling, sprinkle with crushed candy canes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg
