Candy Cane Cookies are a delightful holiday treat, combining a buttery cookie dough with festive red and white swirls shaped into candy canes. With a subtle peppermint flavor and a crisp yet tender texture, these cookies are as fun to make as they are to eat. Perfect for cookie exchanges, holiday parties, or gifting, they add a touch of holiday magic to any dessert table.
Why You’ll Love This Recipe
- A visually stunning cookie that’s perfect for the holidays.
- Lightly flavored with peppermint for a festive touch.
- Fun and easy to make with kids or as a creative baking project.
- Ideal for gifting or as a centerpiece on holiday cookie trays.
- Customizable with sprinkles, sugar dusting, or different flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Salt
- Red food coloring
- Optional: crushed candy canes or sanding sugar for garnish
Directions
- Make the Dough:
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Divide and Color:
- Divide the dough into two equal portions. Leave one portion plain.
- Add red food coloring to the other portion and mix until the color is uniform.
- Chill the Dough:
Wrap each portion of dough in plastic wrap and refrigerate for at least 30 minutes to firm up. - Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll a small piece of white dough and a small piece of red dough into 4-inch ropes.
- Twist the ropes together gently and shape them into a candy cane. Place on the prepared baking sheet.
- Bake:
Bake for 8-10 minutes, or until the edges are set and the bottoms are lightly golden. Do not overbake. - Garnish:
If desired, sprinkle the warm cookies with crushed candy canes or sanding sugar for extra sparkle. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 10 minutes
- Total Time: 1 hour
Variations
- Chocolate Peppermint: Add 2 tablespoons of cocoa powder to the plain dough for a chocolate twist.
- Almond Flavor: Swap peppermint extract for almond extract for a nutty variation.
- Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
- Sprinkle Fun: Roll the shaped cookies in holiday sprinkles before baking.
- Lemon Twist: Add lemon extract and yellow food coloring for citrusy candy canes.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Dough: Wrap the colored dough tightly and freeze for up to 3 months. Thaw in the refrigerator before shaping and baking.
- Freezing Baked Cookies: Freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
FAQs
1. Can I skip the peppermint extract?
Yes, you can use just vanilla extract or another flavor like almond or orange.
2. How do I prevent the dough from sticking?
Chill the dough and work on a lightly floured surface. Use floured hands if needed.
3. Can I use gel food coloring?
Yes, gel food coloring works great and won’t affect the dough’s texture.
4. What if the dough cracks while shaping?
Let the dough sit at room temperature for a few minutes to soften slightly.
5. How do I ensure the cookies keep their shape?
Chill the shaped cookies on the baking sheet for 10-15 minutes before baking.
6. Can I make these cookies softer?
Yes, bake them for 7-8 minutes and avoid overbaking for a softer texture.
7. Can I add crushed candy canes into the dough?
Yes, fold finely crushed candy canes into the dough for added peppermint flavor and texture.
8. Can kids help with this recipe?
Absolutely! Twisting and shaping the candy canes is a fun activity for kids.
9. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days or freeze for longer storage.
10. How do I package these cookies for gifting?
Place them in a decorative tin or wrap in clear cellophane bags with festive ribbons.
Conclusion
Candy Cane Cookies are a festive and delightful holiday treat that’s as fun to make as it is to eat. With their vibrant colors, peppermint flavor, and creative shape, these cookies are sure to bring holiday cheer to your home. Whether you’re baking for family, friends, or yourself, these cookies are a must-try for the season!
Print
Candy Cane Cookies
- Prep Time: 30 minutes
- Chill Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Holiday, American
Description
These Candy Cane Cookies are a festive holiday treat, featuring buttery, tender cookie dough twisted into candy cane shapes with a hint of peppermint. Perfect for holiday cookie platters or as a fun baking activity with kids!
Ingredients
- For the Cookies:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups (315 g) all-purpose flour
- 1/4 teaspoon salt
- Red food coloring
- For Garnish:
- 1/4 cup granulated sugar
- 1 teaspoon crushed candy canes (optional)
Instructions
- Prepare the Dough:
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract, beating until fully combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Divide and Color the Dough:
- Divide the dough in half. Leave one half plain.
- Add a few drops of red food coloring to the other half and mix until the color is evenly distributed. Wrap both dough portions in plastic wrap and chill for at least 30 minutes.
- Shape the Candy Canes:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Take a small piece of plain dough and a similar-sized piece of red dough. Roll each into a rope about 4-5 inches long.
- Twist the two ropes together and gently curve the top to form a candy cane shape. Place on the prepared baking sheet.
- Bake:
- Bake for 8-10 minutes, or until the edges are set but not browned.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Garnish (Optional):
- Mix the granulated sugar with crushed candy canes. While the cookies are still warm, sprinkle the mixture over the tops for extra sparkle and flavor.
Notes
- Handle the dough gently to prevent it from breaking while twisting. If it becomes too soft, return it to the fridge to firm up.
- Store in an airtight container at room temperature for up to 5 days.
- Add a bit more peppermint extract for a stronger flavor, or leave it out if you prefer a milder taste.