As the scent of peppermint fills the air, memories of holiday baking with family flood back to me. There’s something magical about transforming simple ingredients into festive treats, and my Candy Cane Cookies Recipe is the perfect way to capture that spirit.
It takes approximately 5 hours, including chilling time, and is ideal for holiday baking or gifting to loved ones. This Candy Cane Cookies Recipe is a holiday delight!
Table of Contents
Amazing Candy Cane Cookies Recipe
Ingredients
Method
- First, in a medium bowl, whisk together 3 cups all-purpose flour (360g), ½ teaspoon baking powder, and ½ teaspoon salt. (Photo/Video Suggestion: Show the whisking process).
- Next, in the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter (softened 227g) and 1 cup granulated sugar (200g) together on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl once. Beat in 1 large egg, 2 teaspoons vanilla extract, and 1½ teaspoons peppermint extract. (Photo/Video Suggestion: Show the butter and sugar creaming together, then the addition of wet ingredients).
- With the mixer on low speed, add in the flour mixture. Beat just until the flour is combined. If a little bit remains at the bottom of the bowl, remove the bowl and knead by hand a few times until incorporated. (Photo/Video Suggestion: Show the flour being gradually added and the dough coming together).
- Remove half of the dough from the bowl. Add 1 teaspoon red food coloring and mix until well combined. Add more if the color isn’t rich enough. Wrap each dough separately in plastic wrap and press into a 1-inch thick disk. Refrigerate for 4 hours or until firm to the touch. Dough can be chilled at this stage for up to 3 days. (Photo/Video Suggestion: Show the dough being divided, colored, wrapped, and pressed into disks).
- Preheat the oven to 375F. Line two baking sheets with parchment paper. (Photo/Video Suggestion: Prep the baking sheets).
- Cut dough into 1-inch cubes. Roll each cube into a ball. Lightly flour the surface and gently roll the dough balls into a 5-inch-long rope by rolling the ball up and down on the counter with your palm. Place the ropes side by side and carefully twist them together. Curve one end down an inch or so to create the handle of the candy cane. Place on the prepared baking sheets 1 inch apart. (Photo/Video Suggestion: Show the rolling, twisting, and shaping of the candy canes).
- Bake for 10 minutes, or until cookies appear dry. Immediately sprinkle the cookies with 3 tablespoons crushed peppermint candies. Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely. (Photo/Video Suggestion: Show the baked cookies being sprinkled with peppermint and cooling on the rack).
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Candy Cane Cookies Recipe
- Their festive appearance makes them a delightful addition to any holiday cookie platter.
- The delicious peppermint flavor perfectly captures the essence of the season.
- While there’s chilling time involved, the steps are straightforward and easy to follow.
- They make wonderful homemade gifts for friends, family, and neighbors.
What You Need to Make Candy Cane Cookies
Let’s break down each ingredient in this Candy Cane Cookies recipe. Using quality ingredients makes all the difference!
- 3 cups all-purpose flour (360g): This forms the structure of our cookies. Be sure to measure it accurately for the best texture.
- ½ teaspoon baking powder: This is what gives our cookies a bit of lift and that tender, slightly airy texture.
- ½ teaspoon salt: Salt enhances the flavors of all the other ingredients, creating a balanced sweetness.
- 1 cup unsalted butter (softened 227g): I prefer unsalted butter because it gives me more control over the overall saltiness of the cookies. Make sure it’s properly softened, but not melted, for easy creaming.
- 1 cup granulated sugar (200g): This adds sweetness and helps the cookies achieve a slightly crisp edge.
- 1 large egg: The egg binds the ingredients together and adds richness to the dough.
- 2 teaspoons vanilla extract: A good quality vanilla extract enhances the overall flavor profile.
- 1½ teaspoons peppermint extract: This is where the magic happens. The peppermint extract gives these cookies their signature festive flavor.
- 1 teaspoon red food coloring: This gives half of the dough its vibrant red hue, creating that classic candy cane swirl.
- 3 tablespoons crushed peppermint candies: These add a delightful crunch and extra burst of peppermint flavor.
How to Make Candy Cane Cookies: Step-by-Step
Here’s how I make these festive treats. I promise, it’s easier than you think!
- First, in a medium bowl, whisk together 3 cups all-purpose flour (360g), ½ teaspoon baking powder, and ½ teaspoon salt.
- Next, in the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter (softened 227g) and 1 cup granulated sugar (200g) together on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl once. Beat in 1 large egg, 2 teaspoons vanilla extract, and 1½ teaspoons peppermint extract.
- With the mixer on low speed, add in the flour mixture. Beat just until the flour is combined. If a little bit remains at the bottom of the bowl, remove the bowl and knead by hand a few times until incorporated.
- Remove half of the dough from the bowl. Add 1 teaspoon red food coloring and mix until well combined. Add more if the color isn’t rich enough. Wrap each dough separately in plastic wrap and press into a 1-inch thick disk. Refrigerate for 4 hours or until firm to the touch. Dough can be chilled at this stage for up to 3 days.
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Cut dough into 1-inch cubes. Roll each cube into a ball. Lightly flour the surface and gently roll the dough balls into a 5-inch-long rope by rolling the ball up and down on the counter with your palm. Place the ropes side by side and carefully twist them together. Curve one end down an inch or so to create the handle of the candy cane. Place on the prepared baking sheets 1 inch apart.
- Bake for 10 minutes, or until cookies appear dry. Immediately sprinkle the cookies with 3 tablespoons crushed peppermint candies. Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
Pro Tips for Perfect Candy Cane Cookies
To make sure your Candy Cane Cookies turn out perfectly every time, here are a few tips I’ve learned over the years.
- For perfectly softened butter, let it sit at room temperature (around 65-70°F) for about an hour. It should be soft enough that your finger leaves a slight indentation, but not so soft that it’s greasy.
- The dough is chilled enough when it feels firm to the touch, but still pliable enough to roll without cracking.
- To prevent the colors from bleeding together when twisting the dough, make sure both the white and red doughs are well chilled. Also, avoid over-mixing the colors during the twisting process; just a gentle twist is all you need.
Variations and Substitutions for Candy Cane Cookies
Want to mix things up? Here are some fun variations!
| Ingredient | Substitution | Impact on Flavor/Texture |
|---|---|---|
| Peppermint Extract | Peppermint Oil (use cautiously!) | Peppermint oil is much stronger, so use it sparingly. Start with half the amount and adjust to taste. |
| Red Food Coloring | Beet Juice, Pomegranate Juice | Natural food colorings will result in a less vibrant red color. The flavor might be slightly altered, but still delicious. |
| Dietary Needs | Gluten-Free Flour Blends, Dairy-Free Butter, Egg Replacers | Gluten-free flour may yield a slightly different texture. Dairy-free butter alternatives and egg replacers may also affect the final outcome. |
Troubleshooting Your Candy Cane Cookies
Sometimes things don’t go exactly as planned. Here’s what to do if you run into some common cookie issues!
- Cookies Spreading Too Thin: Make sure to chill the dough longer and ensure you’re using the right amount of flour.
- Dough Cracking: This usually means the dough is too dry. Add a tiny bit of milk or water, a teaspoon at a time, until it becomes more pliable.
- Cookies Not Holding Their Shape: This could be due to an oven temperature that’s too low. Make sure your oven is properly preheated and calibrated.
How to Store Candy Cane Cookies
To keep your Candy Cane Cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. You can also refrigerate them for longer storage.
For freezing, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
Decoration Ideas for Candy Cane Cookies
While crushed candy canes are a classic, there are so many other ways to decorate these cookies!
- Sprinkles: Use festive holiday sprinkles in various shapes and colors for extra sparkle.
- Icing Techniques: Drizzle with royal icing or a simple glaze for added sweetness and visual appeal.
- Chocolate Dipped: Dip the baked and cooled cookies in melted chocolate and let them set.
- Edible Glitter: A touch of edible glitter adds a magical shimmer to your cookies.
Candy Cane Cookies Recipe: Dietary Modifications
If you need to modify this recipe for dietary restrictions, here are a few suggestions:
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Dairy-Free: Substitute the butter with a dairy-free butter alternative.
- Egg-Free: Use an egg replacer like flaxseed meal or applesauce.
FAQs about Candy Cane Cookies Recipe
Here are some common questions I get about this Candy Cane Cookies Recipe and cookie baking in general.
What are some natural food coloring options? How do they affect the color vibrancy?
Beet juice or pomegranate juice can be used, but they result in a less vibrant red. This method of using natural alternatives can be explored further by looking into natural food coloring options.
How can I make these cookies without a stand mixer?
You can cream the butter and sugar together by hand using a wooden spoon, it will just take a little more elbow grease!
Can I use different types of flour (e.g., gluten-free blends)? What adjustments are needed?
Yes, but gluten-free flours may require some experimentation to get the right texture.
How do different types of peppermint extract (oil vs. extract) affect the flavor and how much should be used?
Peppermint oil is much stronger, so use it sparingly.
What can I do if my dough is too sticky or too dry?
If it’s too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of milk or water.
How can I prevent the colors from bleeding together when twisting the dough?
Chill the dough well and don’t over-mix when twisting.
Why did my cookies spread?
This is usually due to the dough being too warm or too much butter.
Can I use a different type of sugar?
Yes, you can substitute brown sugar for a slightly different flavor and texture.
Conclusion
Making these Candy Cane Cookies is such a joyful experience, filling your home with the scent of peppermint and creating memories that will last a lifetime. I encourage you to try this recipe and make it your own!
Don’t forget to leave a comment sharing your results, ask any questions you may have, or share photos of your own Candy Cane Cookies creations. And be sure to subscribe for more delicious holiday recipes!
