Candy Cane Cookies
If you’re looking for a festive treat that delights taste buds and brings cheer to your home, Candy Cane Cookies are a must-try! Not only do they add a pop of color to your holiday spread, but they also come packed with the classic flavors of peppermint and vanilla. My own introduction to this recipe happened during a cozy winter gathering, and I’ve been making these delightful cookies ever since. They’re an absolute treat for anyone craving something sweet and seasonal!
Why Cook This at Home
What’s not to love about Candy Cane Cookies? They’re incredibly easy to whip up, requiring just a handful of pantry staples and minimal prep time. Whether you’re hosting a holiday party or just want some festive fun, these cookies are perfect for every occasion. Plus, they’re kid-approved, making it a delightful way to involve the little ones in holiday baking. The combination of buttery dough and peppermint creates a nostalgic flavor that screams holiday cheer!
“These Candy Cane Cookies are my new holiday tradition! They look amazing and taste even better. My kids couldn’t get enough of them!"
Preparing Candy Cane Cookies
This whimsical cookie creation is as fun to make as it is to eat! Begin by gathering your ingredients, as having everything at your fingertips will streamline the process. You’ll be whisking, creaming, rolling, and twisting your way to holiday bliss. Essentially, you’ll be making a sweet dough, dividing it for color, and shaping it into delightful candy cane forms that bake up to a beautiful golden edge.
What You’ll Need
To create these delightful treats, gather the following ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Red and green food coloring
- Crushed candy canes for topping
Feel free to swap out some ingredients; for example, if you’re looking for a dairy-free option, you can substitute the butter with a plant-based alternative.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- In a separate bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
- Beat in the egg along with the vanilla and peppermint extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Divide the dough in half. Add red food coloring to one half and mix until evenly colored.
- Wrap both dough halves in plastic wrap and refrigerate for about 30 minutes.
- Roll small pieces of each color into thin ropes and twist them together to form candy cane shapes.
- Place the cookies on a lined baking sheet and sprinkle with crushed candy canes.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool before serving.
Enjoy every bite of these delightful festive treats!
Best Ways to Enjoy It
These Candy Cane Cookies are a fantastic standalone treat, but they’re also perfect to share. Consider displaying them on a festive platter alongside a cup of hot cocoa or coffee for a delightful holiday treat. You can even package them up as gifts for neighbors or friends — a sweet gesture that embodies the spirit of the season!
Keeping Leftovers Fresh
If you find yourself with leftover cookies (though this is unlikely!), you can store them in an airtight container at room temperature for up to a week. Alternatively, if you want to save them for later, these cookies freeze beautifully! Just place them in a freezer-safe container with layers of parchment paper in between cookies and they can last for up to three months.
Pro Chef Tips
- To ensure your cookies keep their shape while baking, make sure the dough is firm before rolling and twisting.
- If you want to amp up the peppermint flavor, consider adding a touch more peppermint extract! Just be cautious — a little goes a long way.
- For easier rolling, you can lightly dust your surface with powdered sugar instead of flour; it keeps the dough from sticking without adding extra flour into the mix.
Creative Twists
Want to get adventurous? Consider adding chocolate chips to the dough for a peppermint chocolate version! Alternatively, you can experiment with colored sugar or other festive sprinkles instead of crushed candy canes. The possibilities are endless!
Common Questions
-
What is the prep time for Candy Cane Cookies?
The prep time is about 20 minutes, with an additional 30 minutes for chilling the dough. -
Can I use gluten-free flour?
Absolutely! Just ensure you’re using a 1:1 gluten-free flour substitute for best results. -
How do I keep the cookies from spreading while baking?
Chilling the dough before baking is key to maintaining their shapes—don’t skip this step!
With these tips and tricks, your Candy Cane Cookies are sure to be a highlight of your holiday festivities, bringing smiles and satisfaction with every festive bite! Happy baking!
Candy Cane Cookies
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Or dairy-free alternative
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Coloring and Topping
- Red and green food coloring
- Crushed candy canes for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- In a separate bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
- Beat in the egg along with the vanilla and peppermint extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Divide the dough in half. Add red food coloring to one half and mix until evenly colored.
- Wrap both dough halves in plastic wrap and refrigerate for about 30 minutes.
Baking
- Roll small pieces of each color into thin ropes and twist them together to form candy cane shapes.
- Place the cookies on a lined baking sheet and sprinkle with crushed candy canes.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool before serving.
