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Candy Cane Cookies always remind me of festive gatherings, the kind where laughter fills the room and warm smells waft from the kitchen. I picked up this delightful recipe years ago during a holiday celebration with friends, and it has since become a cherished tradition in my own home. The red and white swirls of these cookies evoke the very spirit of the season, and each bite is a sweet reminder of joy and merriment. So why not roll up your sleeves and dive into baking these treats that promise not just deliciousness but smiles all around?
Why You’ll Love This Recipe
Once you take a bite of these Candy Cane Cookies, you’ll understand why they’re a staple in my holiday baking. These cookies deliver the perfect balance of buttery richness and refreshing peppermint, creating a flavor that dances on your taste buds. The soft texture melts in your mouth, while the subtle crunch on the edges offers that perfect dichotomy of experiences. Plus, the festive look adds a splash of holiday cheer that’s hard to resist.
What makes this recipe even more delightful is its simplicity. You don’t need to be a seasoned pro to whip these up. The steps are so easy that even if you’re a beginner, you’ll finish with a batch that looks like it came straight from a bakery. And can we talk about the aroma? Your kitchen will smell like a winter wonderland as the cookies bake.
So why not try making these cookies tonight? Imagine the smiles when you share them with family and friends—the perfect way to cozy up during the holidays!
Gather These Ingredients
Let’s round up what you’ll need. Don’t let the list intimidate you; each ingredient plays a crucial role in making these cookies magical.
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Unsalted Butter (1 cup, softened): This is your rich base. Soften the butter beforehand to ensure easy creaming with the sugar. The creaminess enhances the cookie’s texture.
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Powdered Sugar (1 cup): This sugar adds sweetness and a bit of fluffiness to the cookies. If you’re out, granulated sugar could work, but your cookies won’t have that melt-in-your-mouth quality.
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Egg (1): Bringing moisture and a bit of structure, the egg binds everything together. It’s like the glue of the cookie world!
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Vanilla Extract (1 teaspoon): This adds depth, creating a warm undertone that balances the coolness of peppermint. Pure vanilla is best for that explosion of flavor.
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Peppermint Extract (1/4 teaspoon): Here’s where the magic happens! This gives your cookies that signature holiday zing. Don’t overdo it, though; a little goes a long way.
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All-Purpose Flour (2 1/2 cups): The backbone of your cookie dough. Make sure to measure accurately for the fluffiest results.
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Salt (1/2 teaspoon): A pinch of salt brings out all the flavors. Don’t skip it; it’s a key player!
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Baking Powder (1/2 teaspoon): This ingredient helps the cookies rise, giving them a lovely soft texture.
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Red Food Coloring: Just a few drops will transform part of your dough into vibrant red ropes that create the iconic candy cane look. You can certainly use natural coloring if you prefer!
How This Recipe Comes Together
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Preheat your oven to 350°F (175°C) to get it nice and toasty while you mix.
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In a large bowl, cream together the softened butter and powdered sugar until it’s smooth. This step is crucial—it creates a light, airy dough.
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Beat in the egg, vanilla extract, and peppermint extract. These flavors meld beautifully, and you’ll want to really mix until everything is combined.
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In another bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add this dry mixture to the wet one and stir until just combined. Don’t over-mix; a gentle hand will lead to tender cookies!
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Divide the dough in half. Tint one half with red food coloring. Keep adding until you reach your desired shade!
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From each color, roll a small piece of dough into a rope. Twist them together, shaping them into a candy cane.
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Place the cookies on a baking sheet lined with parchment paper. Leave space between them; they’ll spread a little while baking.
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Bake for about 9-11 minutes, or until the edges look lightly golden. Your kitchen will smell heavenly!
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Cool your cookies on a wire rack. Then, it’s time to dig in!
Best Way to Enjoy It
Candy Cane Cookies are delightful on their own, but if you want to elevate them, consider these fun serving suggestions. Pair them with hot chocolate or a cup of festive tea for a cozy afternoon treat. You could even serve them alongside scoops of vanilla ice cream for an indulgent dessert on a chilly night—imagine melting ice cream draping over the soft cookies.
If you’re feeling extra creative, you can also sprinkle some crushed candy canes on top for an additional festive crunch. Talk about a flavor explosion!
Storage and Reheating Tips
Leftover Candy Cane Cookies? Yes, please! To keep them fresh, store your cookies in an airtight container at room temperature. They should last about a week, but I doubt they’ll last that long—trust me! If you’d like to keep them for longer, freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag. They’ll stay good for about three months. When you’re ready to enjoy, just let them thaw at room temperature.
Helpful Cooking Tips
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Temperature matters: Ensure your butter is at room temperature for easy creaminess.
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Don’t skip the chilling: If your dough feels too soft to work with, pop it in the refrigerator for a bit. It makes shaping easier.
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Shape variation: Not in the mood for canes? You can roll the dough into simple balls and flatten them for a different cookie look.
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Homemade peppermint extract: If you want, try making your peppermint extract ahead of time for an extra touch of homemade goodness.
Creative Twists
Are you feeling adventurous? Try adding a bit of crushed nuts or mixing in chocolate chips to the dough for a dual flavor profile. Swap out the peppermint for other extracts like almond or orange for a unique take that might surprise you! More interested in decorating? Frost them with a simple glaze or dip them in white chocolate for a decadent finish.
These variations can transform the basic cookie into something uniquely yours!
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Red food coloring
Directions to Follow
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and powdered sugar until smooth.
- Beat in the egg, vanilla extract, and peppermint extract.
- Whisk together flour, salt, and baking powder. Gradually add to the wet mixture; mix until combined.
- Divide the dough in half; tint one half with red food coloring.
- Roll a small piece of each color into a rope; twist them together to form a cane shape.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for about 9-11 minutes, or until the edges are lightly golden.
- Cool on a wire rack and enjoy!
Common Questions
Q: How long do these cookies take to prep?
A: You’ll spend about 20 minutes in the kitchen preparing the dough, then another 10-15 for baking. Perfect for last-minute holiday baking!
Q: Can I make these gluten-free?
A: Absolutely! A 1:1 gluten-free flour blend works wonders in this recipe.
Q: What if I can’t find peppermint extract?
A: You can use mint extract or even crushed peppermint candies for a nice touch.
Q: How do I customize the colors?
A: Feel free to get creative with pastels or even green for a different look. The possibilities are endless!
Q: Can I freeze the dough?
A: Yes! You can freeze the unbaked dough, shaping it into ropes first, and it’ll stay good for up to three months.
Baking these Candy Cane Cookies can be a delightful adventure—one that fills the heart and stomach with joy. Experiment with flavors, share your creations, and let the memories unfold as you gather around the table with loved ones. You’ve got this, and I can’t wait to hear about your cookie-baking triumphs!
Candy Cane Cookies
Delightful Candy Cane Cookies with festive red and white swirls; perfect for holiday gatherings and sure to bring joy.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy creaming.
- 1 cup powdered sugar Adds sweetness and fluffiness; granulated sugar can be used but will affect texture.
- 1 egg Binds ingredients together.
- 1 teaspoon vanilla extract Use pure vanilla for the best flavor.
- 1/4 teaspoon peppermint extract Provides the signature holiday flavor.
- 2 1/2 cups all-purpose flour Measure accurately for fluffy cookies.
- 1/2 teaspoon salt Enhances flavors.
- 1/2 teaspoon baking powder Helps cookies rise.
- red food coloring Just a few drops to color half the dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- In another bowl, whisk together the all-purpose flour, salt, and baking powder.
- Gradually add the dry mixture to the wet one, mixing until just combined.
- Divide the dough in half, tint one half with red food coloring.
- Roll a small piece of each color into a rope; twist them together into a candy cane shape.
- Place the cookies on a baking sheet lined with parchment paper, leaving space between them.
- Bake for about 9-11 minutes or until the edges look lightly golden.
- Cool on a wire rack and enjoy!
Notes
For added fun, you can sprinkle crushed candy canes on top before serving. Store leftovers in an airtight container to keep them fresh.
