As I stood in my kitchen, the sweet aroma of peppermint began to waft through the air, instantly transporting me back to carefree holiday gatherings of my childhood. The recipe for these Candy Cane Cookies combines a buttery vanilla dough with that classic minty essence, making them the ultimate festive treat for any winter occasion. Not only are they a delightful way to share joy with friends and family, but they’re also quick to whip up, ideal for those last-minute holiday baking sessions. Plus, their cheery red-and-white appearance truly captures the spirit of the season. Ready to dive into a batch that brings back those warm memories and fills your home with holiday cheer?
Why are Candy Cane Cookies a must-bake?
Nostalgic Flavors: These delightful cookies bring back memories of childhood holiday celebrations, making them perfect for creating new traditions.
Vibrant Appearance: Their striking red-and-white colors make them visually appealing and festive, adding cheer to any dessert table.
Quick and Easy: With simple steps and common ingredients, these cookies can be whipped up in no time, even during the busiest holiday season.
Versatile Treats: Enjoy them with hot cocoa, or gift them as sweet surprises; they’re sure to please everyone! If you’re looking for more festive cookie inspiration, consider trying Pineapple Cookies Tropical for a fun twist!
Frosted Fun: Consider decorating them with crushed candy canes on top for an extra festive touch that everyone will adore.
Candy Cane Cookies Ingredients
For the Dough
- Unsalted Butter – 1 cup, provides richness and moisture; replace with margarine for a dairy-free version.
- Powdered Sugar – 1 cup, sweetens and softens the dough; granulated sugar can be used, though it alters texture.
- Large Egg (room temp) – 1, binds ingredients for a chewy texture; for vegan adaptation, opt for a flax egg.
- Vanilla Extract – 1 tsp, enhances flavor; feel free to swap for other extracts for unique profiles.
- Peppermint Extract – ½ tsp, adds the signature mint flavor, but could be replaced with more vanilla for a non-minty version.
- All-Purpose Flour – 2½ cups, gives structure; consider a gluten-free blend if needed.
- Salt – ½ tsp, balances sweetness and enhances flavor; it’s essential, so don’t skip it.
For Coloring
- Red Food Coloring (gel preferred) – used to color half of the dough; gel is best to prevent bleeding, but liquid can be used in a pinch.
These Candy Cane Cookies are not just tasty treats; they’re little packages of nostalgia that will fill your kitchen with holiday cheer!
Step‑by‑Step Instructions for Candy Cane Cookies
Step 1: Prep the Oven
Begin by preheating your oven to 375°F (190°C), ensuring it’s hot and ready for your Candy Cane Cookies. While the oven warms up, line your baking sheets with parchment paper to prevent sticking and allow for easy cleanup. This simple preparation sets the stage for your delightful holiday baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the unsalted butter and powdered sugar with an electric mixer on medium speed for about 3-4 minutes, or until the mixture becomes light and fluffy. The butter should appear pale and increased in volume. This step creates a creamy base for your Candy Cane Cookies, enhancing the overall texture.
Step 3: Incorporate Egg and Extracts
Add in the large egg, vanilla extract, and peppermint extract to the creamed butter and sugar mixture. Mix on low speed until all ingredients are well combined and the mixture is smooth and glossy. The luscious blend at this point will bring the signature holiday flavor into your dough, setting the festive tone.
Step 4: Mix in Dry Ingredients
Gradually sift the all-purpose flour and salt into your wet mixture, stirring slowly to combine using a spatula or low-speed mixer setting. Mix until a soft, non-sticky dough forms, making sure not to overwork the dough. This creates the perfect consistency for shaping your Candy Cane Cookies.
Step 5: Divide and Dye Dough
Once your dough is formed, divide it in half and place one portion into a separate bowl. Add a few drops of red gel food coloring to half of the dough, kneading and mixing until the color is evenly distributed. This vibrant color will brighten your Candy Cane Cookies and give them that iconic festive appearance.
Step 6: Shape Cookies
Take about 1 teaspoon of each colored dough and roll them into 4-inch ropes, one red and one white. Twist the two ropes together gently, then bend the twisted dough to form a classic candy cane shape. Aim for a nice curve to mimic the traditional treat, ensuring these cookies look as sweet as they taste.
Step 7: Bake
Carefully place your shaped Candy Cane Cookies on the prepared baking sheets, leaving some space between each one. Bake them in the preheated oven for 8-10 minutes, or until the bottoms are lightly golden. Once baked, allow them to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling step ensures their perfect consistency before devouring!
Candy Cane Cookies Variations & Substitutions
Feel free to get creative and make these Candy Cane Cookies truly yours with these delightful ideas!
- Dairy-Free: Substitute unsalted butter with margarine or coconut oil for a deliciously dairy-free treat.
- Vegan Option: Instead of a large egg, use a flax egg made with 1 tablespoon of ground flaxseed combined with 2.5 tablespoons of water. This simple swap keeps everything binding nicely!
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend, ensuring everyone can enjoy these festive delights!
- Flavor Twist: Try substituting peppermint extract with almond extract for a unique flavor that's still holiday-worthy. The aromatic notes will take these cookies in a different, delicious direction!
- Extra Crunch: Top your cookies with crushed candy canes right after baking for added texture and a delightful festive crunch. It’s a simple step that brings a splash of childhood nostalgia!
- Powdered Sugar Dusting: For a snowy finish, dust your cooled cookies with powdered sugar. This adds a lovely touch that’s as enchanting as it is tasty!
- Chocolate Drizzle: Drizzle melted dark or white chocolate over the cooled cookies for an indulgent twist. It creates a rich contrast with the minty flavor and makes them even more tempting.
- Miniature Size: Roll the dough into smaller bite-sized pieces for little candy cane nuggets, perfect for holiday parties or as fun treats for kids.
If you’re looking for more cookie ideas, these Oatmeal Cookies Chewy and White Chocolate Cookies are fantastic options that can cater to various tastes!
What to Serve with Candy Cane Cookies?
Imagine gathering around a warm fire, clinking mugs filled with hot cocoa, while holiday spirits rise with every sweet bite of these festive cookies.
- Hot Cocoa: A rich, creamy mug of hot cocoa complements the minty cookies, enhancing their sweetness with velvety chocolate.
- Freshly Brewed Coffee: The bitterness of coffee contrasts beautifully with the sugary cookies, making for a delightful pairing any time of day.
- Eggnog: This creamy, spiced drink adds a festive touch, marrying perfectly with the peppermint flavors for a holiday treat.
- Cheese Platter: Includes soft cheeses like brie with crackers to create a savory balance, making the cookie's sweetness even more irresistible.
- Minty Milkshake: A cool, minty shake will delight your taste buds and echo the peppermint notes, making it a refreshing pairing.
- Snowy Cupcakes: These light, fluffy cupcakes dusted with powdered sugar are a visual delight and a perfect sweet complement.
- Fruit Salad: A zesty mix of citrus fruits provides a fresh contrast to the cookie's sweetness, refreshing the palate.
- Scoop of Vanilla Ice Cream: The creamy ice cream paired with the cookies creates a deliciously nostalgic treat reminiscent of childhood desserts.
- Spiked Hot Cider: Warm apple cider spiked with a splash of rum or bourbon offers a cozy end to a festive meal alongside the cookies.
- Gingerbread Treats: These spiced cookies enhance the holiday spirit, making for a flavorful and charming arrangement on your dessert table.
Expert Tips for Candy Cane Cookies
- Avoid Dry Dough: If your dough feels too crumbly, add a teaspoon of milk or a splash of egg yolk to hydrate it.
- Coloring Matters: Use gel food coloring to prevent any bleeding in your Candy Cane Cookies, ensuring vibrant, festive hues.
- Minty Boost: For a stronger peppermint flavor, consider increasing the peppermint extract to ¾ teaspoon, bringing more holiday cheer.
- Resting the Dough: If your dough is too soft to work with, let it rest in the fridge for about 30 minutes. This makes shaping easier and more fun!
- Presentation Touch: For a delightful finish, sprinkle crushed candy canes on top of your cookies right after taking them from the oven.
How to Store and Freeze Candy Cane Cookies
Room Temperature: Store your flavorful Candy Cane Cookies in an airtight container at room temperature for up to 1 week to maintain their softness and freshness.
Fridge: If you prefer a slightly firmer texture, keep them in the fridge, sealed tightly, for up to 2 weeks. Allow them to come to room temperature before serving for optimal taste.
Freezer: To enjoy your festive treats later, freeze them in a single layer on a baking sheet. Once frozen, transfer to an airtight container for up to 2 months.
Reheating: For a warm, freshly-baked feel, reheat your cookies in a 300°F (150°C) oven for about 5 minutes. Enjoy that comforting peppermint aroma filling your kitchen once again!
Make Ahead Options
These Candy Cane Cookies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the dough up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate to maintain freshness. To save even more time, shape the cookies after coloring the dough, then freeze them for up to 3 days before baking. When you're ready to enjoy these delightful treats, bake straight from the freezer—just add an extra minute or two to the baking time. This way, you’ll have those cheerful cookies ready with minimal effort and just as delicious as if made fresh!
Candy Cane Cookies Recipe FAQs
What type of butter should I use for Candy Cane Cookies?
Using unsalted butter is ideal as it adds richness and moisture to the dough. If you're looking for a dairy-free option, margarine works well as a substitute. Make sure to soften your butter to room temperature for easy creaming!
How long can I store my Candy Cane Cookies?
You can store your delicious Candy Cane Cookies in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can refrigerate them, where they'll stay fresh for about 2 weeks. Always remember to allow them to come to room temperature before serving for the best taste!
Can I freeze Candy Cane Cookies, and how do I do it?
Absolutely! To freeze your Candy Cane Cookies, first place them in a single layer on a baking sheet and freeze for about 1 hour until solid. Then, transfer them to an airtight container or freezer bag, and they'll keep well for up to 2 months. When you're ready to enjoy them, simply thaw at room temperature or reheat in a 300°F (150°C) oven for about 5 minutes.
What if my cookie dough is too crumbly?
If your dough turns out too crumbly and hard to shape, don’t fret! Just add a teaspoon of milk or a splash of egg yolk to moisten it. Mix it gently until the dough comes together, ensuring you don’t overwork it for the best texture.
Are Candy Cane Cookies safe for pets?
While Candy Cane Cookies are a joy for humans, they may not be safe for pets, particularly due to the sugar and peppermint extracts. It’s always best to keep human treats away from your furry friends to avoid any health issues!
What should I do if my dough feels too soft to work with?
If your dough is too soft, a simple trick is to let it rest in the fridge for about 30 minutes. This chilling period allows the butter to firm up, making the dough easier to shape into those delightful candy cane forms. Enjoy your baking!
Candy Cane Cookies: Sweet Memories of Holiday Bliss
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat together the unsalted butter and powdered sugar for about 3-4 minutes until light and fluffy.
- Add the large egg, vanilla extract, and peppermint extract; mix until well combined.
- Gradually sift in the all-purpose flour and salt, mixing until a soft, non-sticky dough forms.
- Divide the dough in half and color one portion with red gel food coloring.
- Roll 1 teaspoon of each dough into 4-inch ropes, twist them together, and form a candy cane shape.
- Place shaped cookies on prepared baking sheets, bake for 8-10 minutes until bottoms are lightly golden, then cool.
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