Candy Cane Cookies

Why Make This Recipe

Candy Cane Cookies are a delightful treat that perfectly captures the spirit of the holiday season. They are not just visually appealing with their festive colors, but they also bring together the sweet and minty flavors that many people associate with Christmas. Making these cookies can be a fun activity for the whole family, creating memories as you twist and shape the dough. Plus, they make excellent gifts and decorations for cookie tins!

How to Make Candy Cane Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg (room temp)
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2½ cups all-purpose flour
• ½ tsp salt
• Red food coloring (gel preferred)

Directions:

1. Prep oven: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
2. Cream butter + sugar: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 3–4 minutes.
3. Add egg & extracts: Add in the room temperature egg, vanilla extract, and peppermint extract. Mix everything until smooth.
4. Mix dry in: Gradually blend in the all-purpose flour and salt into the wet mixture. The dough should feel soft but not sticky.
5. Divide + dye: Split the dough into two equal parts. Color one half with red food coloring, mixing until you achieve a vibrant red shade.
6. Shape: Roll about 1 teaspoon of each color into 4-inch ropes. Twist the red and white ropes together and bend them to form a candy cane shape.
7. Bake: Place your shaped cookies on the prepared baking sheets and bake for 8–10 minutes, or until the bottoms are lightly golden. Let them cool on the pan for 5 minutes before transferring to a wire rack.

How to Serve Candy Cane Cookies

Candy Cane Cookies are best served fresh, but they can also be enjoyed later. You can serve them on a festive plate during holiday gatherings, alongside hot cocoa, or package them as gifts for friends and family. The unique shape and festive color will surely impress anyone who sees them!

How to Store Candy Cane Cookies

To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature. They can typically last for about a week. If you want them to last longer, consider freezing them. Just place them in a freezer-safe container or bag, and they will be good for up to three months. Thaw them at room temperature before serving.

Tips to Make Candy Cane Cookies

• Make sure your butter is softened to room temperature for the best mixing results.
• Use gel food coloring for brighter colors without changing the dough’s texture.
• Don’t overmix the dough after adding the flour to keep the cookies tender.
• For a stronger peppermint flavor, you can increase the amount of peppermint extract slightly, but be cautious; a little goes a long way!

Variation

You can experiment with flavorings! Instead of peppermint extract, try almond or vanilla for a different twist. Additionally, you could sprinkle crushed candy canes on top after baking for an extra festive crunch.

FAQs

1. Can I use margarine instead of butter?
Yes, you can use margarine, but it may change the texture and taste slightly.

2. Is it necessary to chill the dough before shaping?
Chilling the dough is not required, but if it feels too soft, you can chill it for 30 minutes to make it easier to handle.

3. Can I make these cookies ahead of time?
Absolutely! You can make the dough in advance, shape the cookies, and freeze them. Bake them fresh when you want to serve.

Candy Cane Cookies

---

• Author: admin
• Total Time: 25 minutes
• Yield: 24 cookies
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Festively colored and flavorful, these cookie delights are perfect for the holiday season and make great gifts.

---

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2½ cups all-purpose flour
• ½ tsp salt
• Red food coloring (gel preferred)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 3–4 minutes.
3. Add in the room temperature egg, vanilla extract, and peppermint extract. Mix everything until smooth.
4. Gradually blend in the all-purpose flour and salt into the wet mixture. The dough should feel soft but not sticky.
5. Split the dough into two equal parts. Color one half with red food coloring, mixing until you achieve a vibrant red shade.
6. Roll about 1 teaspoon of each color into 4-inch ropes. Twist the red and white ropes together and bend them to form a candy cane shape.
7. Place your shaped cookies on the prepared baking sheets and bake for 8–10 minutes, or until the bottoms are lightly golden. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Notes

For a stronger peppermint flavor, you can slightly increase the amount of peppermint extract. Consider using gel food coloring for brighter hues without changing the dough’s texture. Chilling the dough is optional but can help with handling if it feels too soft.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American