If you’re craving a festive and fun treat that combines classic holiday vibes with a sweet twist, this Candy Cane Cookies Recipe is an absolute must-try. These charming cookies feature that iconic red and white swirl, perfectly capturing the look and flavor of candy canes while delivering a tender, buttery bite every time. Whether you’re baking to gift, decorate your dessert table, or simply indulge, this recipe brings that magical peppermint charm right into your kitchen effortlessly.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the Candy Cane Cookies Recipe. Each component plays a crucial role, from the creamy butter adding richness to the peppermint or almond extract lending that signature holiday flavor. Here’s what you’ll gather before starting:
- 1 cup butter (softened): Makes the cookies moist and tender, ensuring that delightful melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the dough just enough for the perfect balance without overpowering.
- 1 large egg: Acts as a binder, holding all the flavors and ingredients together beautifully.
- 1 teaspoon vanilla extract: Adds a soothing background note that enhances the other flavors.
- 1 teaspoon almond extract or peppermint extract: Choose peppermint for a classic candy cane taste or almond for a subtle twist; start with half a teaspoon if almond extract is strong.
- 3 cups all-purpose flour (spooned and leveled): Provides structure for the cookies, helping them hold their shape.
- 1 teaspoon baking powder: Gives your cookies a light lift so they’re not too dense.
- 1/2 teaspoon salt: Balances the sweetness and intensifies flavor.
- 1 teaspoon red food coloring: Brings that festive red hue essential for the candy cane look.
- 1/2 cup regular sugar and red decorating sugar or crushed peppermint candies: Used for rolling the cookies pre-baking, adding extra sparkle and peppermint crunch.
How to Make Candy Cane Cookies Recipe
Step 1: Creaming the Butter and Sugar
Begin by beating the softened butter with granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, which will help your cookies have a soft, tender crumb. Make sure your butter is softened but not melted to get the best consistency.
Step 2: Adding the Egg and Extracts
Next, beat in the egg along with the vanilla and your choice of almond or peppermint extract. These extracts bring out the festive flavor profile that makes this Candy Cane Cookies Recipe so memorable. Mixing them evenly ensures every bite bursts with holiday cheer.
Step 3: Combining the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently just until combined. Over-mixing can make the cookies tough, so stop as soon as you no longer see flour.
Step 4: Coloring the Dough
Divide the dough in half. Leave one half plain (this will be the white part of your candy cane) and add the red food coloring to the other half, kneading until you achieve a vibrant color. This two-tone dough is the trick that makes your cookies look just like real candy canes.
Step 5: Shaping the Cookies
Roll out each dough portion into long, thin ropes. Twist one red rope and one white rope together gently, then bend into the signature candy cane shape and place on a baking sheet. For an extra touch of sweetness and sparkle, roll the shaped cookies lightly in the sugar mixture or crushed peppermint before baking.
Step 6: Baking to Perfection
Bake your candy cane cookies at 350°F (175°C) for about 10 minutes, or until the edges begin to turn golden. Keep a close eye during baking, as you want the cookies to be soft inside with just the right crisp on the outside. Let them cool on the baking tray for a few minutes before transferring to a wire rack.
How to Serve Candy Cane Cookies Recipe
Garnishes
Sprinkle a pinch of crushed peppermint or finely chopped nuts on top right after baking to provide an extra crunch and festive look. A small drizzle of white chocolate over the cooled cookies also adds a lovely taste and a professional flair that friends and family will adore.
Side Dishes
These cookies pair wonderfully with a steaming mug of hot cocoa or peppermint tea. Their cool peppermint flavor complements creamy, warm beverages perfectly, creating a cozy holiday treat experience.
Creative Ways to Present
Arrange the candy cane cookies in a decorative glass jar tied with a red ribbon for gifting, or create a charming holiday centerpiece by stacking them on a cake stand. You can also place them individually in festive cellophane bags, making them perfect party favors or stocking stuffers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover candy cane cookies fresh by storing them in an airtight container at room temperature. They should stay soft and flavorful for up to a week, meaning you can make a batch ahead to save time during the busy holiday season.
Freezing
You can freeze unbaked shaped dough wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. Alternatively, freeze baked cookies in an airtight container to preserve their texture and flavor. When ready, thaw at room temperature before serving or reheating.
Reheating
To bring back that just-baked warmth, pop your cookies in a preheated oven at 300°F (150°C) for 5 minutes. This will revive their softness and enhance the peppermint aroma, making every bite as delightful as when freshly baked.
FAQs
Can I substitute almond extract with peppermint extract?
Absolutely! Peppermint extract is actually a classic choice for Candy Cane Cookies Recipe as it gives the cookies that traditional holiday peppermint flavor. Just adjust the amount to your taste since they can be quite potent.
How do I avoid the red dye from bleeding into the white dough?
To keep your colors distinct, handle the two doughs gently and avoid over-mixing when twisting them together. Chill the dough if needed before shaping, which helps maintain the vibrant red and crisp white of your candy cane cookies.
Can I use crushed candy canes instead of sanding sugars?
Yes, crushed candy canes make a fantastic topping that adds texture and an extra burst of peppermint. Just be sure to sprinkle them on right before baking so they stick well and don’t melt too much.
What’s the best way to make the candy cane shape?
Roll equal parts of plain and colored dough into ropes, then twist them gently before curving one end to form a hook. It’s a simple technique that makes your cookies unmistakably festive and fun to make.
Can I make these cookies gluten-free?
For gluten-free fans, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum or a similar binder to keep the texture perfect.
Final Thoughts
Once you whip up this Candy Cane Cookies Recipe, it will quickly become a cherished holiday staple in your kitchen. These cookies are as joyful to make as they are to eat, bringing happiness with every bite and a splash of festive color to your celebrations. So grab your ingredients, turn on some holiday tunes, and let the baking magic begin!
Print
Candy Cane Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4.4 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These festive Candy Cane Cookies are a delightful holiday treat featuring a buttery, tender texture and a hint of peppermint or almond flavor. Easy to make and perfect for gift-giving or holiday parties, these cookies combine classic ingredients with a colorful, sparkling sugar coating for a cheerful finish.
Ingredients
Cookie Dough
- 1 cup butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or peppermint extract; use 1/2 teaspoon if concentrated)
- 3 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon red food coloring
Decoration
- 1/2 cup regular sugar
- 1/2 cup red decorating sugar (or crushed peppermint candies)
Instructions
- Prepare the dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg, vanilla extract, and almond or peppermint extract until well combined.
- Mix dry ingredients and color the dough: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a smooth dough forms. Add the red food coloring and knead gently until the color is evenly distributed.
- Shape and coat the cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a shallow dish, combine the regular sugar and red decorating sugar or crushed peppermint candies. Roll dough into small balls, then roll each ball in the sugar mixture to coat thoroughly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies: Bake for 10 minutes or until the edges are just beginning to turn golden. Remove the baking sheets and allow the cookies to cool for a few minutes before transferring them to wire racks to cool completely.
Notes
- For a stronger peppermint flavor, substitute almond extract with peppermint extract, but start with half the amount to avoid overpowering the dough.
- Using crushed peppermint candies for the coating will add extra crunch and festive flavor.
- Ensure the flour is spooned and leveled for accurate measurement to keep the dough soft and tender.
- These cookies can be stored in an airtight container for up to one week.
- To enhance the red color, use gel-based food coloring for more vibrant results without altering dough consistency.
