Every holiday season, there’s a delightful scent wafting through my kitchen that instantly takes me back to childhood—the peppermint aroma of freshly baked Candy Cane Cookies. These festive treats not only bring a burst of joyous color to any gathering with their striking red-and-white swirls, but they also offer a simple baking process that even novice chefs can enjoy. The best part? They make for an incredible holiday gift or a crowd-pleasing addition to any cookie swap. Whether you’re looking to impress your guests or just indulge yourself, these Candy Cane Cookies promise a light, crumbly texture that melts in your mouth, all while infusing your home with the spirit of the season. Ready to create some sugary magic? Let’s dive into the recipe!
Why are Candy Cane Cookies irresistible?
Festive colors: The stunning red-and-white swirls not only catch the eye but also add a playful touch to your holiday celebrations.
Simple baking: With an easy-to-follow recipe, bakers of all skill levels will find joy in creating these delightful cookies.
Flavorful twist: The buttery richness combined with the refreshing peppermint flavor is a match made in holiday heaven.
Perfect for sharing: Bring these treats to cookie swaps or holiday gatherings, and watch them disappear in no time!
Make-ahead option: Prepare the dough in advance and save time during the busy holiday season. For more tips on cookie prep ahead, check out our make-ahead cookie recipes.
Candy Cane Cookies Ingredients
• Celebrating the joys of baking!
For the Dough
- Unsalted Butter – Adds moisture and richness; for a dairy-free option, use margarine.
- Granulated Sugar – Provides sweetness and structure; no direct substitutes needed unless opting for alternative sweeteners.
- Large Egg – Binds ingredients for structure; a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) works for vegan options.
- Vanilla Extract – Enhances flavor; consider almond extract for a fun twist.
- Peppermint Extract (optional) – Infuses a festive peppermint flavor; can be omitted or swapped for anise extract.
- All-Purpose Flour – The main structure builder for cookies; substitute with a gluten-free flour blend if needed.
- Salt – Balances sweetness; no substitution necessary.
For the Decoration
- Red Gel Food Coloring – Provides vibrant color for the red dough; beet powder can be used for a natural alternative.
- Granulated Sugar for Rolling – Adds crunch and sparkle; choose coarse sugar for an extra festive touch.
Get ready to create these delicious Candy Cane Cookies that will light up your holiday season!
Step‑by‑Step Instructions for Candy Cane Cookies
Step 1: Creaming the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together for 2-3 minutes until the mixture is light and fluffy. This creates a creamy base for your Candy Cane Cookies, ensuring that they will have a rich texture.
Step 2: Adding the Wet Ingredients
Add 1 large egg, 1 teaspoon of vanilla extract, and an optional ½ teaspoon of peppermint extract to the creamed mixture. Mix until all ingredients are well combined, about 1 minute. The batter should look smooth and cohesive, setting the foundation for a deliciously festive flavor in your cookies.
Step 3: Combining the Dry Ingredients
In another bowl, whisk together 2 ½ cups of all-purpose flour and ½ teaspoon of salt. Gradually mix the dry ingredients into the wet mixture using a spatula or wooden spoon until a dough forms. Be careful not to overmix; a light hand will help keep your Candy Cane Cookies soft and tender.
Step 4: Preparing the Dough for Chilling
After mixing, divide the dough into two equal portions. Leave one portion plain and color the other with red gel food coloring until you achieve a vibrant hue. Wrap both portions tightly in plastic wrap and chill them in the refrigerator for 30-45 minutes. This chilling process is crucial for preventing spreading during baking.
Step 5: Shaping the Cookies
Once chilled, remove the dough from the refrigerator. Roll equal pieces of the red and white dough into 6-inch ropes, then gently twist them together to form a spiral. Shape each twisted rope into a candy cane or a wreath shape, and roll them in granulated sugar for added sparkle and crunch.
Step 6: Baking the Cookies
Preheat your oven to 350°F (175°C). Place the shaped Candy Cane Cookies on a parchment-lined baking sheet, ensuring they are spaced apart for even baking. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden, a sign that they are ready to come out for cooling.
Step 7: Cooling the Cookies
After baking, let the cookies rest on the baking sheet for 5 minutes to firm up, then carefully transfer them to a wire rack using a spatula. Allow the Candy Cane Cookies to cool completely, as this step helps maintain their delightful crumbly texture while maximizing flavor.
Make Ahead Options
These Candy Cane Cookies are ideal for busy home cooks looking to save time while still creating festive treats! You can prepare the cookie dough up to 3 days in advance by mixing and chilling it as directed in the recipe. Simply wrap the plain and colored dough tightly in plastic wrap to prevent drying out. When you’re ready to bake, just slice, shape, and roll in sugar before baking. If necessary, you can also freeze the wrapped dough for up to 2 months—just thaw in the refrigerator overnight before shaping and baking. This way, you’ll have your holiday delights ready with minimal effort, ensuring they’re just as delicious as if made fresh!
What to Serve with Candy Cane Cookies
Every cookie deserves a delightful sidekick, and your Candy Cane Cookies are no exception—they’re perfectly complemented by these charming accompaniments!
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Hot Cocoa: A warming, chocolatey drink that pairs beautifully with the peppermint flavor, creating a cozy holiday moment with every sip.
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Spiced Tea: Serve your cookies with a cup of spiced tea to enhance the festive flavors, adding warmth with hints of cinnamon and cloves.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings a delightful contrast to the cookies’ texture, creating a heavenly sweet treat.
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Fruitcake: The rich, dense sweetness of fruitcake provides a lovely contrast to the lightness of the cookies, making each nibble a balanced experience.
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Peppermint Bark: Amplify the festive spirit with more peppermint! The silky chocolate and candy cane bits will be a delightful fit for your cookie platter.
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Chocolate Dipped Strawberries: This sweet and fruity pairing offers freshness with a touch of elegance that complements the elegant flavors of your Candy Cane Cookies marvelously.
Remember, these pairings not only enhance the experience of enjoying your cookies but also turn your holiday treats into a glorious festive feast!
Expert Tips for Candy Cane Cookies
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Room Temperature Ingredients: Ensure all your ingredients are at room temperature; this will help the butter cream smoothly with the sugar for the best dough consistency.
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Avoid Overmixing: Mix the dough just until combined. Overmixing can lead to tough cookies; a gentle hand maintains that tender melt-in-your-mouth texture.
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Coloring Tip: Use gel food coloring for the red dough instead of liquid. Gel provides vibrant color without changing the dough’s properties.
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Chill Thoroughly: Don’t skip the chilling step. Chilling the dough helps prevent spreading and ensures beautifully shaped Candy Cane Cookies that hold their form.
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Check Baking Time: Keep an eye on the cookies while baking. As oven temperatures vary, 8-10 minutes should be your guide, but watch for lightly golden edges for perfect results.
Candy Cane Cookies Variations & Substitutions
Embrace the spirit of creativity by customizing your Candy Cane Cookies with these fun and easy variations!
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Dairy-Free: Substitute unsalted butter with margarine to keep these festive treats dairy-free while maintaining their delightful texture.
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Vegan-Friendly: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a delicious vegan version. These cookies will still taste amazing!
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Flavor Boost: Swap out peppermint extract for almond extract for a unique, nutty flavor twist—delightfully unexpected!
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Natural Coloring: Use beet powder instead of red gel food coloring to naturally tint your dough. It’s a lovely way to color your cookies without artificial dyes.
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Chocolate Twist: Add ½ cup of mini chocolate chips to the dough for an indulgent chocolate-peppermint surprise in every bite. Who can resist that?
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Gluten-Free Cookies: Substitute all-purpose flour with a gluten-free flour blend to cater to those who need to avoid gluten but still want to enjoy these festive delights.
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Extra Crunch: Roll your cookies in crushed candy canes instead of granulated sugar before baking to add a crunchy texture and burst of peppermint flavor.
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Heat it Up: Add a pinch of cayenne pepper to the dough for a surprising kick in your cookies. The sweet and spicy combo is sure to intrigue your taste buds!
Feel free to explore these options and make this recipe your own—consider pairing your cookies with a cozy cup of coffee or hot cocoa for the ultimate holiday experience! Check out our make-ahead cookie recipes for tips on preparing bites in advance for stress-free baking.
How to Store and Freeze Candy Cane Cookies
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 1 week to maintain their delightful texture and flavor.
Fridge: If you’re short on space, you can keep them in the fridge for up to 3 days, but be sure to seal them well to prevent any refrigerator odors from seeping in.
Freezer: For longer storage, freeze your Candy Cane Cookies for up to 2 months. Layer them between parchment paper in an airtight container to prevent sticking.
Reheating: To enjoy them warm again, simply thaw and place in a 300°F (150°C) oven for 5-7 minutes to refresh their delightful crumbly texture.
Candy Cane Cookies Recipe FAQs
How do I choose the right peppermint extract?
Absolutely! When selecting peppermint extract, look for a natural, pure extract over imitation varieties for the best flavor. The bottle should list “100% Pure Peppermint Extract” and should not contain any artificial additives. If you’re sensitive to strong flavors, you might want to start with a half teaspoon and adjust according to your taste.
What’s the best way to store leftover cookies?
Very! To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature for up to 1 week. For longer storage, layer the cookies with parchment paper in a freezer-safe bag or container to prevent them from sticking together. They can last up to 2 months in the freezer, ideal for enjoying a festive treat later on!
Can I freeze the cookie dough?
Absolutely! To freeze the cookie dough, after chilling it, divide it into two portions and wrap each tightly in plastic wrap. Then, place them in a freezer-safe bag or container to avoid freezer burn. The dough can be stored for up to 3 months. When you’re ready to bake, just thaw it in the refrigerator overnight, then shape and bake as directed.
What should I do if my cookies spread too much during baking?
No worries! If your Candy Cane Cookies spread too much, it’s likely due to either warm dough or insufficient chilling. To troubleshoot, ensure you chill the dough thoroughly for at least 30-45 minutes before shaping. If they still spread, try adding a bit more flour to the dough next time and ensure your oven is at the right temperature.
Can pets eat Candy Cane Cookies?
Very! It’s best to avoid feeding these cookies to pets. The ingredients, like sugar and butter, may upset their stomachs. Plus, chocolate or xylitol (often found in some recipes) can be toxic for dogs. Always opt for pet-friendly treats if you want to share the joy of the season with your four-legged friends!
What can I use instead of gel food coloring?
Absolutely! If you’re looking for a natural alternative to gel food coloring, consider using beet powder for a lovely red hue. Mix 1 to 2 teaspoons into the dough for coloring, adjusting until you reach your desired shade. This way, you can still enjoy vibrant colors without any artificial ingredients!
Candy Cane Cookies: Delightfully Festive Treats You’ll Crave
Ingredients
Equipment
Method
- In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together for 2-3 minutes until light and fluffy.
- Add 1 large egg, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract (if using) to the creamed mixture; mix until combined.
- In another bowl, whisk together 2 ½ cups of all-purpose flour and ½ teaspoon of salt. Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Divide the dough into two portions; color one portion with red gel food coloring and chill both portions wrapped in plastic wrap for 30-45 minutes.
- Roll pieces of red and white dough into 6-inch ropes, twist them together, and shape into candy canes or wreaths; roll in granulated sugar.
- Preheat your oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes until edges are lightly golden.
- Let cookies rest for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
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