Candy Cane Cookies Recipe
Nothing quite captures the joyful spirit of the holiday season like the vibrant red and white stripes of Candy Cane Cookies. These whimsical treats aren’t just visually stunning; they also deliver a delightful burst of peppermint with every bite. Imagine pulling these eye-catching cookies from the oven, their sweet aroma filling the air, instantly transporting you to a cozy, nostalgic place. The beauty of this recipe lies in its simplicity—perfect for kids and adults alike, it invites everyone to get involved in the holiday baking fun. With just a handful of ingredients that most of us already have in our pantry, this Candy Cane Cookies recipe is not only incredibly easy to whip up but also a guaranteed crowd-pleaser at any holiday gathering.
Have You Ever Found Yourself Craving a Holiday Tradition?
Have you ever felt that innocent urge to bite into a sugary, peppermint-flavored treat that instantly makes you feel like a child again? Picture this: it’s chilly outside, the tree is twinkling, and you’re cozied up with a steaming mug of hot cocoa, a plate of freshly baked Candy Cane Cookies by your side. The sweet peppermint kiss mingling with the rich buttery cookie creates a flavor explosion that warms the heart. It’s a sweet indulgence that wraps you in a blanket of nostalgia and festive cheer.
Why You’ll Love This Recipe
Easy Prep: With minimal ingredients and straightforward steps, this Candy Cane Cookies recipe is perfect for novice bakers to impress family and friends.
Crowd-Pleaser: These colorful, whimsical cookies are sure to delight children and adults alike during holiday gatherings.
Great for Sharing: Make a large batch and distribute them to friends and neighbors, spreading holiday cheer while satisfying sweet cravings.
Kid-Friendly: Involve the kids in the fun of twisting and shaping—with just a little supervision, it’s an enjoyable activity for the whole family.
Ingredients
2 3/4 cups all-purpose flour: The foundation for soft, melt-in-your-mouth cookies.
1/2 tsp. baking powder: A pinch of magic to help the cookies rise to fluffy perfection.
1/2 tsp. kosher salt: Just a hint of saltiness to balance the sweetness.
1 cup unsalted butter, softened: Rich and creamy, providing a luxurious texture.
3/4 cup granulated sugar: Pure sweetness that makes the cookies irresistible.
1 large egg: Binding the dough together, adding tenderness.
1 1/2 tsp. peppermint extract: The defining flavor that brings the festive spirit to life in each bite.
5 drops or more red food coloring: A splash of festive red to create those iconic candy cane stripes.
Timing
Quick and easy, these Candy Cane Cookies can go from the mixing bowl to your holiday table in about an hour. The most time-consuming part is letting the dough chill, but that’s simply a chance for you to revel in the delicious anticipation. For those who prefer a more leisurely baking experience, you can prepare the dough in advance—up to three days ahead—and bake at your convenience.
Step-by-Step Instructions
Prepare the Dough: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt, creating the perfect base for your cookies.
Cream Butter and Sugar: In another large bowl, using a handheld mixer on medium-high speed, beat the softened butter and granulated sugar until creamy and light.
Add Egg and Extract: Incorporate the egg and peppermint extract into the butter mixture, beating until fully combined—a cloud of delightful peppermint aroma will envelop your kitchen.
Combine Dry Ingredients: Gradually add the dry mixture to the butter mixture, beating on medium-low speed until everything is just incorporated, forming a soft dough.
Divide and Color the Dough: Remove half of the dough from the bowl and shape it into a disk. Wrap in plastic wrap. Add the red food coloring to the remaining dough, mixing until a vibrant red color is achieved. Form this colored dough into another disk, wrap in plastic wrap, and refrigerate both disks until firm—at least 2 hours or up to 3 days.
Shape the Cookies: When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a clean work surface, divide each chilled disk into 18 pieces, about 2 tablespoons each.
Roll and Twist: Roll each piece into a 6-inch long rope. Take one red and one white rope, twist them together, and bend the top to form a candy cane shape. Place each cookie on the prepared baking sheets, repeating until all are shaped.
Chill Again: Freeze the cookies until chilled, at least 30 minutes, or up to 3 days, to maintain their shape during baking.
Bake: Bake in the preheated oven for 12 to 14 minutes or until just set and golden around the edges. The scent of peppermint will fill your home, creating an atmosphere of warmth and holiday spirit.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Nutritional Information
Each Candy Cane Cookie contains approximately 130 calories. While these cookies are a delightful treat, moderation is key. Indulging occasionally can be part of a balanced lifestyle.
Healthier Alternatives
Low-Sugar Swap: Use a sugar substitute suitable for baking to make the cookies lower in sugar without sacrificing too much taste.
Dairy-Free Options: Substitute the unsalted butter with a dairy-free alternative, such as coconut oil or dairy-free butter, ensuring everyone can enjoy the cookies.
Serving Suggestions
These festive Candy Cane Cookies shine on dessert tables during holiday parties, paired perfectly with a scoop of peppermint ice cream or a warming mug of hot chocolate. They also make a lovely addition to holiday gift boxes or care packages.
Common Mistakes
Overbaking: Keep a close eye on the cookies as they bake. Slightly underbaked cookies are better than overly crispy ones; they will firm up as they cool.
Texture Issues: Ensure your butter is softened properly but not melted. Cold butter will not cream properly with the sugar.
Messes: Use flour on your rolling surface and hands to prevent the dough from sticking, making the process smooth and enjoyable.
Storing Tips
To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze unbaked cookies on the baking sheet, then transfer them to a freezer bag once chilled. They can be baked directly from the freezer—just add a couple of extra minutes to the bake time.
Tempting Conclusion
This holiday season, create memories filled with warmth and laughter by baking Candy Cane Cookies. Their enchanting appearance and delightful flavor evoke the truly joyous spirit of the holidays. Don’t simply dream about them; elevate your baking adventures and make these irresistible treats today!
FAQs
Can I make Candy Cane Cookies ahead of time?
Yes! The dough can be prepared up to 3 days in advance and stored in the refrigerator until you’re ready to bake.
Can I freeze baked Candy Cane Cookies?
Absolutely! Once cooled, store them in an airtight container, and they will last up to 2 months in the freezer.
What if I don’t have peppermint extract?
Vanilla extract can be used instead, but the distinct peppermint flavor will be lost. Consider experimenting with other extracts like almond for a unique twist.
How can I make these cookies more festive?
Decorate the cooled cookies with white icing and sprinkle crushed candy canes on top for an extra festive touch.
Are there any nut-free alternatives?
Absolutely! Most ingredients in this recipe are nut-free, just ensure that any butter or substitutes used are also nut-free.
