Candy Cane Cookies are a festive treat perfect for celebrating the holiday season. With their iconic red and white twisted design, these buttery cookies have a hint of peppermint flavor that evokes the spirit of Christmas. They’re as delightful to make as they are to eat, making them a favorite activity for families and a centerpiece for holiday dessert tables.
Why You’ll Love This Recipe
- Festive Appeal: These cookies look just like candy canes, bringing holiday cheer to any gathering.
- Kid-Friendly: The twisting process is fun for kids and adults alike.
- Customizable Flavor: You can adjust the peppermint flavor or add other extracts for a unique twist.
- Perfect for Gifting: Their decorative appearance makes them an excellent homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Salt
- Red food coloring
Directions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough into two equal portions. Add red food coloring to one portion and mix until the color is evenly distributed.
- Take a small piece of white dough and a small piece of red dough, rolling each into thin ropes.
- Twist the ropes together gently and shape them into a candy cane. Place on the prepared baking sheets.
- Repeat with the remaining dough, spacing the cookies about 1 inch apart.
- Bake for 8-10 minutes, or until the edges are just lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
Variations
- Flavor Adjustments: Substitute the peppermint extract with almond, lemon, or orange extract for a different taste.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the cookies suitable for gluten-sensitive guests.
- Decorative Touch: Sprinkle the cookies with sanding sugar or edible glitter before baking for extra sparkle.
- Chocolate Dip: Dip the cooled cookies partially in melted chocolate and add sprinkles for an indulgent twist.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze the uncooked dough for up to 3 months or the baked cookies for up to 1 month. Thaw before serving.
- Reheating: These cookies don’t require reheating but can be warmed slightly in a low-temperature oven if desired.
FAQs
1. Can I make these cookies in advance?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 48 hours.
2. How do I prevent the dough from cracking while twisting?
Make sure the dough is soft and pliable. If it becomes too firm, let it sit at room temperature for a few minutes before shaping.
3. Can I use gel food coloring instead of liquid?
Yes, gel food coloring works well and provides vibrant colors without altering the dough’s consistency.
4. What’s the best way to shape the candy canes?
Roll the dough evenly into ropes and twist gently to avoid breaking the strands. Use a light touch when forming the cane shape.
5. Can I skip the peppermint flavor?
Absolutely! The cookies can be flavored with vanilla alone or any extract of your choice.
6. Do I have to chill the dough?
If your kitchen is warm or the dough feels sticky, chilling it for 15-20 minutes can make it easier to handle.
7. What other colors can I use?
You can use green instead of red or make rainbow candy canes for a fun variation.
8. Are these cookies suitable for gifting?
Yes! Package them in festive boxes or cellophane bags for a beautiful homemade gift.
9. How do I make them more pepperminty?
Add crushed candy canes to the dough or sprinkle them on top before baking.
10. Can I double the recipe?
Yes, this recipe doubles well. Just ensure you have enough baking sheets and cooling racks on hand.
Conclusion
Candy Cane Cookies are a delightful addition to any holiday celebration. Their whimsical design and subtle peppermint flavor make them a favorite among kids and adults alike. Whether you bake them as a family tradition, share them as gifts, or enjoy them with a cup of hot cocoa, these cookies are sure to bring joy to your holiday season.
Print
Candy Cane Cookies
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Holiday Treats
Description
These festive candy cane cookies are a holiday favorite! With their buttery texture and peppermint flavor, they’re shaped into iconic candy cane twists, making them perfect for Christmas celebrations.
Ingredients
For the dough:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 3/4 cups (345 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red gel food coloring
Optional for garnish:
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon crushed peppermint candies
Instructions
Prepare the Dough:
- Cream butter and sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add wet ingredients:
- Beat in the egg, vanilla extract, and peppermint extract until fully combined.
- Incorporate dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Divide and color:
- Divide the dough in half. Leave one half plain and color the other half with red gel food coloring, kneading gently to distribute the color evenly. Wrap each portion in plastic wrap and chill in the refrigerator for 30 minutes.
Shape the Candy Canes:
- Preheat the oven:
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll and twist:
- Roll a small piece of red dough and an equal-sized piece of plain dough into ropes about 4-5 inches long. Gently twist the ropes together and curve the top to form a candy cane shape. Place on the prepared baking sheet.
Bake:
- Bake cookies:
- Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to set (do not overbake).
- Cool and garnish:
- Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack. If desired, mix the granulated sugar and crushed peppermint candies, and sprinkle over the cookies while they are still warm.
Notes
- For a deeper red color, use gel food coloring, as it provides vibrant hues without altering the dough’s texture.
- The dough can be made ahead and stored in the refrigerator for up to 2 days.