A delightful treat that encapsulates the spirit of the holiday season, Candy Cane Cookies are a fun and festive way to spread cheer. With their delightful peppermint flavor and charming candy cane shape, these cookies are not just a festive decoration but an exciting baking project for all ages. Whether you bake them for a holiday gathering or as a treat for your family, these cookies are sure to be a hit!
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 120
- Protein: 1g
- Carbohydrates: 18g
- Fat: 5g
- Fiber: 0g
- Sugar: 6g
- Sodium: 45mg
Why Make This Candy Cane Cookies
Candy Cane Cookies are more than just a seasonal treat; they evoke nostalgia and joy, making them perfect for celebrations. The soft, buttery texture combined with the crisp edges creates an irresistible cookie that melts in your mouth. The addition of peppermint gives each bite a refreshing flavor, making them a standout among typical holiday sweets. Plus, they’re visually appealing with their striking red and white stripes, perfect for adding a festive touch to any dessert table.
How to Make Candy Cane Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon crushed peppermint candies
- Red food coloring
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). This ensures your cookies bake evenly and turn out perfectly.
Step 2: Mixing
In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. This step is crucial for creating a light texture in your cookies. Next, beat in the vanilla and almond extracts, adding layers of flavor that complement the peppermint.
Step 3: Combining Ingredients
Gradually blend in the all-purpose flour and salt, mixing until a soft dough forms. Avoid over-mixing to keep the cookies tender. Once the dough is ready, divide it in half. Take one half and mix in red food coloring until you achieve your desired shade, ensuring it’s vibrant and festive.
Step 4: Shaping and Baking
Take a small piece from the red and white doughs and roll each into strands about 4 inches long. Twist the red and white strands together and shape them into the iconic candy cane form. Place your shaped cookies on baking sheets lined with parchment paper to prevent sticking. Bake for 8-10 minutes or until the edges are lightly browned. Remove them from the oven, sprinkling immediately with crushed peppermint candies while they’re still warm. Let the cookies cool on wire racks, allowing their delightful aroma to fill your kitchen.
How to Serve Candy Cane Cookies
Candy Cane Cookies can be enjoyed warm right out of the oven or served at room temperature. They pair beautifully with a steaming cup of hot chocolate or coffee, making them perfect for holiday gatherings or as dessert after a festive meal. Consider arranging them on a holiday-themed platter for a charming presentation!
How to Store Candy Cane Cookies
To store your Candy Cane Cookies, keep them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies. Just layer them between sheets of parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature.
Expert Tips for Perfect Candy Cane Cookies
- Room Temperature Butter: Ensure your butter is softened to room temperature for easier mixing and a fluffier cookie texture.
- Food Coloring: Start with a small amount of red food coloring and gradually add more until you reach your desired color.
- Uniform Size: Use a ruler or template for consistent strand lengths, ensuring even cooking.
- Crushed Peppermint: If you can’t find crushed peppermint, place whole peppermint candies in a plastic bag and crush them with a rolling pin.
- Cooling: Allow cookies to cool on wire racks for the best texture—it prevents sogginess.
Delicious Variations
- Chocolate Peppermint Cookies: Substitute half the all-purpose flour with cocoa powder for a chocolatey twist.
- Mint Chocolate Chip: Add chocolate chips to the dough for added richness and flavor.
- No Red Dye: Use natural beet juice instead of red food coloring for a more natural alternative.
Frequently Asked Questions
- Can I use salted butter instead of unsalted butter?
- Yes, but reduce the added salt in the recipe to maintain balance in flavor.
- How do I know when my cookies are done baking?
- Look for lightly browned edges. The centers may look slightly soft, but they’ll firm up as they cool.
- Can I make the dough ahead of time?
- Absolutely! You can prepare the dough and refrigerate it for up to 2 days before shaping and baking.
- What should I do if my dough is too dry?
- If your dough seems dry, add a little milk, one teaspoon at a time, until the dough comes together.
- Are there gluten-free options for this recipe?
- To make gluten-free Candy Cane Cookies, substitute all-purpose flour with a gluten-free 1:1 baking flour blend.
Conclusion
Candy Cane Cookies are a must-try during the holiday season. Their delightful peppermint flavor and festive appearance make them a joyful addition to any celebration. With easy-to-follow directions and expert tips, this recipe is perfect for bakers of all levels. So gather your ingredients, roll up your sleeves, and create these charming cookies that will surely bring smiles to family and friends alike! Happy baking!
Print
Candy Cane Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful holiday cookies shaped like candy canes, with a refreshing peppermint flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon crushed peppermint candies
- Red food coloring
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until smooth and fluffy. Beat in the vanilla and almond extracts.
- Gradually blend in the flour and salt until a soft dough forms. Divide the dough in half and mix red food coloring into one half.
- Roll strands of red and white dough, twist together, and shape into candy canes. Place on parchment-lined baking sheets.
- Bake for 8-10 minutes or until edges are lightly browned. Sprinkle with crushed peppermint while warm and cool on wire racks.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
