Candy Cane Cookies are a festive and delightful treat perfect for the holiday season. These charming cookies, shaped like candy canes and often adorned with red and white twists, add a sweet and cheerful touch to any Christmas gathering. Their buttery, tender texture and a hint of peppermint flavor make them a seasonal favorite for kids and adults alike.
Why You’ll Love This Recipe
- Holiday Charm: The candy cane shape and vibrant colors bring a festive feel to your table.
- Kid-Friendly: A fun recipe to make with kids—they’ll love twisting the dough!
- Customizable: Easily tweak the flavors or colors for your own unique twist.
- Great for Gifting: Perfect for cookie swaps or holiday gift baskets.
- Classic Holiday Flavor: A mix of buttery goodness with a peppermint hint that screams Christmas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Peppermint extract
- Red food coloring
Directions
- Prepare the Dough: Cream the butter and sugar until light and fluffy. Beat in the egg, vanilla, and peppermint extract. Gradually add the flour, baking powder, and salt until combined.
- Divide and Color: Split the dough in half. Add red food coloring to one portion and knead until evenly colored.
- Shape the Cookies: Take a small piece of red dough and a small piece of white dough. Roll each into a thin rope, about 4-5 inches long. Twist the ropes together and shape them into a candy cane.
- Chill: Place the shaped cookies on a baking sheet and refrigerate for 30 minutes to firm up.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 9-12 minutes or until the edges are set but not browned. Let them cool completely on a wire rack.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Bake Time: 10 minutes
- Total Time: 1 hour 10 minutes
Variations
- Flavor Twists: Swap the peppermint extract for almond or orange extract for a different flavor.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Vegan: Substitute the butter with plant-based butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- Colors: Try green and white, or any other festive colors, for a creative twist.
- Decorative Touches: Add a sprinkle of sanding sugar for sparkle.
Storage/Reheating
- Storage: Keep the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: You can freeze the unbaked dough or baked cookies for up to 3 months. Thaw in the refrigerator overnight before baking or serving.
- Reheating: For a freshly baked feel, warm the cookies in a 300°F oven for 5 minutes.
FAQs
1. Can I make these cookies ahead of time?
Yes, the dough can be made 1-2 days in advance and stored in the refrigerator.
2. Do I need to chill the dough?
Chilling is essential to help the cookies hold their shape during baking.
3. Can I freeze the dough?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months.
4. What if I don’t have peppermint extract?
You can use vanilla extract or another flavor extract as a substitute.
5. Why are my cookies spreading?
Make sure your dough is chilled and use parchment paper or a silicone baking mat for even baking.
6. Can I use natural food coloring?
Yes, natural food coloring can be used, though the colors may be less vibrant.
7. What’s the best way to ensure even twisting?
Roll the dough ropes to the same length and thickness for a uniform twist.
8. Can I add decorations to the cookies?
Yes, a sprinkle of sugar or edible glitter can enhance their festive look.
9. Are these cookies safe for nut allergies?
As written, the recipe is nut-free, but always check ingredient labels for cross-contamination.
10. Can I use margarine instead of butter?
Yes, but the texture and flavor might differ slightly.
Conclusion
Candy Cane Cookies are a delightful way to celebrate the holiday season. Whether you’re baking them with family, sharing them with friends, or enjoying them as a treat for yourself, they’re sure to bring joy and festive cheer. Try this recipe for a magical addition to your holiday traditions!
PrintCandy Cane Cookies
Delightful and festive cookies shaped like candy canes, perfect for the holiday season. These cookies are tender, buttery, and flavored with a hint of peppermint. A fun treat to bake with family and share during Christmas!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ½ cups (315g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- For Coloring and Shaping:
- Red food coloring
- Extra granulated sugar (optional, for sprinkling)
Instructions
- Make the Dough:
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, and beat until well combined. - Prepare the Dry Ingredients:
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. - Divide and Color:
Divide the dough into two equal parts. Leave one half plain and mix red food coloring into the other half until evenly colored. Wrap both portions in plastic wrap and refrigerate for 30 minutes to make shaping easier. - Shape the Cookies:
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Take a small piece of plain dough and a small piece of red dough. Roll each into 4-5 inch ropes and gently twist them together. Curve one end to form a candy cane shape. Place on prepared baking sheets. - Bake:
Bake for 9-11 minutes, or until the edges are just beginning to turn golden. Remove from the oven and sprinkle with sugar, if desired, while still warm. - Cool and Serve:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- For a stronger peppermint flavor, you can add an extra ¼ teaspoon peppermint extract.
- If the dough becomes too soft while shaping, place it back in the refrigerator for 10 minutes.
- Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.