Looking for a festive treat that captures the holiday spirit and is sure to impress your family? Look no further! Candy Cane Cookies are the perfect blend of buttery sweetness and refreshing mint flavor.
These cookies are soft and chewy, with a delightful combination of vanilla and peppermint. The addition of crushed candy canes creates a beautiful, holiday-ready decoration that is as delightful to look at as it is to eat. They bring a touch of magic to your holiday gatherings and are sure to become a cherished family favorite.
Why should you whip up a batch of these amazing cookies? Simply put, they’re quick to make, use common ingredients, and provide a fun activity for children and adults alike during the busy holiday season.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Made with pantry staples
- Festive and perfect for holiday gifting
- A fun baking activity for the whole family
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Red food coloring
- Crushed candy canes for decoration
Step-by-Step Instructions for Candy Cane Cookies
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg, peppermint extract, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Leave one half as it is and mix red food coloring into the other half until desired color is reached.
- Roll both colors of dough into thin ropes. Twist them together and shape into candy cane shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Sprinkle with crushed candy canes before baking.
- Bake for 8-10 minutes, or until edges are lightly golden. Allow to cool on the baking sheet before transferring to a wire rack.
Tips for Success
- Chill the dough for 30 minutes if it’s too soft to handle easily.
- Use a steady hand while twisting the colors together for a nice, swirl effect.
- Be generous with the candy cane topping for that extra holiday flair!
Substitutions & Variations of Candy Cane Cookies
- To Make It Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Fun Variations: Add a dash of chocolate chips or white chocolate for a decadent twist. You can also try different extracts, like almond or coconut, for unique flavors.
Storage Instructions for Candy Cane Cookies
- Refrigerator: Store in an airtight container for up to a week.
- Freezer: These cookies freeze well, too! Wrap them tightly and freeze for up to 3 months.
- Make-Ahead: You can prepare the dough in advance and refrigerate or freeze it. Just bake when you’re ready to enjoy!
Frequently Asked Questions (FAQ) for Candy Cane Cookies
Can I use other types of candy for decoration?
Absolutely! You can use crushed chocolate candies or even colorful sprinkles for a twist.
What if I don’t have peppermint extract?
Feel free to swap it out with another flavor extract, or simply omit it for a vanilla-only treat.
Can I double this recipe?
Yes, you can easily double the ingredients for a larger batch, perfect for holiday parties!
Final Toughts
There’s nothing quite like the joy of making Candy Cane Cookies during the festive season. These delightful treats bring together sweet flavors and a fun holiday experience in the kitchen. So gather your loved ones, whip up a batch, and let the laughter and delicious aromas fill your home. Don’t forget to leave a comment and a star rating after you try this recipe; I’d love to hear how your Candy Cane Cookies turn out!
Print
Candy Cane Cookies
Delightful soft and chewy cookies with a blend of vanilla and peppermint, decorated with crushed candy canes for the holiday season.
- Total Time: 25 minutes
- Yield: 24 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Red food coloring
- Crushed candy canes for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg, peppermint extract, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Leave one half as it is and mix red food coloring into the other half until desired color is reached.
- Roll both colors of dough into thin ropes. Twist them together and shape into candy cane shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Sprinkle with crushed candy canes before baking.
- Bake for 8-10 minutes, or until edges are lightly golden. Allow to cool on the baking sheet before transferring to a wire rack.
Notes
Chill the dough for 30 minutes if it’s too soft to handle easily. Be generous with the candy cane topping for extra holiday flair!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian