Why Make This Recipe
Candy Cane Cookies are a delightful holiday treat that combines the sweetness of cookies with the festive flavor of peppermint. This recipe is not only easy to make, but it also adds a cheerful touch to your holiday gatherings. Making these cookies with your family can be a fun and memorable experience, perfect for sharing with friends and neighbors.
How to Make Candy Cane Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg (room temp)
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups all-purpose flour
- ½ tsp salt
- Red food coloring (gel preferred)
Directions
- Prep oven: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.
- Cream butter + sugar: In a bowl, beat the softened butter and powdered sugar together until fluffy, about 3–4 minutes.
- Add egg & extracts: Mix in the egg, vanilla extract, and peppermint extract until the mixture is smooth.
- Mix dry ingredients: Gradually blend in the flour and salt into the wet mixture. The dough should be soft but not sticky.
- Divide + dye: Split the dough in half. Color one half with red food coloring.
- Shape: Roll 1 teaspoon of each color into 4-inch ropes. Twist them together and bend them into a candy cane shape.
- Bake: Place the cookies on the prepared sheets and bake for 8–10 minutes until the bottoms are lightly golden. Let them cool on the pan for 5 minutes before transferring them to a wire rack.
How to Serve Candy Cane Cookies
These cookies are perfect for serving during the holiday season. Present them on a festive platter, and they will make a lovely addition to any dessert table. Pair them with hot chocolate or your favorite holiday drink for a cozy treat.
How to Store Candy Cane Cookies
To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
Tips to Make Candy Cane Cookies
- Use room temperature ingredients: Make sure your butter and egg are at room temperature for a smoother dough.
- Don’t overbake: Keep an eye on the cookies, as they can go from perfectly baked to too brown quickly.
- Keep the dough soft: If your dough becomes too sticky, you can chill it in the fridge for a short time.
Variation
If you want to try something different, consider adding crushed candy canes on top of the cookies before baking. This will give an extra crunch and a burst of flavor!
FAQs
1. Can I use regular food coloring instead of gel?
Yes, you can use regular food coloring, but gel food coloring is more concentrated and gives better color without adding too much liquid to the dough.
2. Can I use margarine instead of butter?
While you can use margarine, using unsalted butter will give the best flavor and texture to your cookies.
3. How do I know when the cookies are done baking?
Check the bottom of the cookies; they should be lightly golden. The tops might still look a bit pale, which is normal.
Candy Cane Cookies
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful holiday treats combining sweetness with festive peppermint flavor, perfect for sharing.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups all-purpose flour
- ½ tsp salt
- Red food coloring (gel preferred)
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a bowl, beat the softened butter and powdered sugar together until fluffy, about 3–4 minutes.
- Mix in the egg, vanilla extract, and peppermint extract until the mixture is smooth.
- Gradually blend in the flour and salt into the wet mixture until the dough is soft but not sticky.
- Split the dough in half and color one half with red food coloring.
- Roll 1 teaspoon of each color into 4-inch ropes. Twist them together and bend them into a candy cane shape.
- Place the cookies on the prepared sheets and bake for 8–10 minutes until the bottoms are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For an extra crunch, consider adding crushed candy canes on top before baking. Ensure to use room temperature butter and egg for smoother dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: holiday cookies, candy cane, festive treats