Candy Cane Cookies Recipe

If you’ve been dreaming of a festive treat that perfectly captures the spirit of the season, these Candy Cane Cookies are an absolute must-try. Bursting with peppermint flavor and showcasing that classic red-and-white swirl, they’re as delightful to look at as they are to eat. Whether you’re baking for holiday gatherings or cozying up with a cup of cocoa, these charming cookies bring a cheerful crunch and a hint of minty magic that’s sure to brighten any day.

Ingredients You’ll Need

The beauty of Candy Cane Cookies lies in their simplicity. Each ingredient plays a key part, from the creamy butter giving richness to the dough, to the peppermint extract infusing that refreshing holiday vibe. The red food coloring creates that iconic candy cane look, making these cookies both tasty and visually festive.

• Unsalted butter (1 cup): Softened butter adds tenderness and buttery flavor, essential for a melt-in-your-mouth texture.
• Powdered sugar (1 cup): This fine sugar ensures a delicate sweetness and smooth dough consistency.
• Large egg (1, room temp): Eggs help bind the dough while adding moisture, making the cookies soft yet sturdy.
• Vanilla extract (1 tsp): A subtle vanilla note balances the peppermint and brightens the overall flavor.
• Peppermint extract (½ tsp): The star of the show, it gives that unmistakable cool, minty twist.
• All-purpose flour (2½ cups): The foundation of the dough, providing structure without heaviness.
• Salt (½ tsp): Just a pinch to enhance all the flavors and cut the sweetness slightly.
• Red food coloring (gel preferred): This adds vibrant color to one half of the dough, creating the signature candy cane stripes.

How to Make Candy Cane Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 375°F (190°C). While it warms up, prepare your baking sheets by lining them with parchment paper. This keeps the cookies from sticking and helps them bake evenly, giving you that perfect golden base.

Step 2: Cream Butter and Powdered Sugar

Using a mixer, beat the softened butter and powdered sugar together for 3 to 4 minutes until light and fluffy. This step is crucial because it aerates the dough, resulting in cookies that are tender and airy rather than dense.

Step 3: Mix in the Egg and Extracts

Add the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Blend everything together until the batter is smooth and uniform. These extracts are what bring depth and that unmistakable holiday essence to your Candy Cane Cookies.

Step 4: Incorporate Dry Ingredients

Slowly add the flour and salt to your wet mixture, mixing just until combined. The dough should feel soft but not sticky—this consistency is key for shaping the cookies without frustration.

Step 5: Divide and Add Color

Split your dough into two equal parts. To one half, add a few drops of red gel food coloring and knead until the color is evenly distributed. This vibrant red dough will contrast beautifully with the plain white dough for that iconic candy cane stripe.

Step 6: Shape Your Cookies

Take about a teaspoon of each colored dough and roll them into 4-inch long ropes. Twist the red and white ropes together gently, then bend one end to form that classic candy cane hook. This step is the fun part—turning simple dough into festive shapes you’ll be proud to share.

Step 7: Bake to Perfection

Place your candy cane-shaped cookies on the parchment-lined baking sheets and bake them for 8 to 10 minutes. Look for lightly golden bottoms as your cue that they’re ready. After baking, let them cool on the pan for 5 minutes before transferring to a wire rack; this helps them firm up without breaking.

How to Serve Candy Cane Cookies

Garnishes

For an extra festive touch, sprinkle a bit of crushed peppermint candy or rainbow sugar crystals over the cookies before baking. A light dusting of powdered sugar after they cool adds a snowy effect that looks gorgeous on holiday platters.

Side Dishes

Candy Cane Cookies pair wonderfully with warm beverages like hot chocolate, peppermint tea, or even a spiced latte. Their minty crunch also balances creamy desserts like vanilla pudding or ice cream, making for a hearty holiday spread.

Creative Ways to Present

Display your Candy Cane Cookies arranged in a circular wreath shape on a festive plate for an eye-catching centerpiece. Alternatively, wrap a few in clear cellophane tied with a red ribbon for delightful edible gifts that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

You can store your baked Candy Cane Cookies in an airtight container at room temperature for up to a week. This keeps them fresh and preserves their crisp edges while maintaining the peppermint flavor.

Freezing

If you want to prepare these cookies ahead of time, you can freeze both the shaped dough and the baked cookies. Wrap dough tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. Baked cookies freeze well too—just thaw them before serving to enjoy their full flavor and texture.

Reheating

To enjoy slightly warm cookies, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid microwaving if possible, as it can make cookies soft or chewy rather than crisp and delightful.

FAQs

Can I use regular food coloring instead of gel?

Yes, you can, but gel food coloring is preferred because it provides more vibrant color without altering the dough’s consistency. Regular liquid food coloring may make the dough wetter, affecting texture slightly.

What if I don’t have peppermint extract?

If you’re out of peppermint extract, vanilla alone still makes a lovely cookie, but to maintain that iconic flavor, it’s worth picking up some peppermint extract. Even a few drops transform these cookies into holiday magic.

How do I prevent the red and white dough from bleeding into each other?

Ensure your dough is chilled slightly before rolling and twisting. This helps keep the colors distinct during shaping and baking. Also, handle the ropes gently to avoid smudging.

Can these cookies be made gluten-free?

Definitely! Swap out the all-purpose flour for a gluten-free baking blend that includes xanthan gum or another binder. The texture might be a bit different, but the flavor and festive look remain wonderful.

Why do my Candy Cane Cookies sometimes lose their shape?

If your dough is too warm or sticky, the shapes may spread during baking. Make sure your butter is softened but not melted, chill the dough briefly if needed, and avoid overmixing to keep the cookies firm and defined.

Final Thoughts

There’s something truly special about the tradition of making and sharing Candy Cane Cookies. They’re not just delicious treats but joyful little moments wrapped in red and white spirals of holiday cheer. I can’t wait for you to bake a batch and discover just how fun and rewarding these cookies are to make and give. Happy baking, and may your kitchen smell like peppermint magic!

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