The holiday season has always been a magical time for me. Growing up in Morocco, the marketplaces brimmed with vibrant colors and wonderful spices, creating a festive atmosphere that felt like a celebration every day. Now, as a multilingual home cook living in a new culture, I love bringing a touch of my Moroccan upbringing into traditional US recipes. That’s how I stumbled upon these Candy Cane Cookies. I remember the first time I made them let’s just say my kitchen looked like a peppermint explosion! But the delightful outcome made it all worth it, and they’re now a staple for my family gatherings.
What Makes This So Good
- Festive Flavor: A perfect blend of vanilla and peppermint.
- Soft & Chewy Texture: Perfectly balanced, not overly sweet.
- Eye-Catching Appearance: Bright and cheerful, they add a pop of color to any holiday platter.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups (312 g) all-purpose flour
- ½ tsp salt
- Red gel food coloring
Smart Swaps
- Butter: Use coconut oil for a dairy-free version.
- Sugars: Substitute brown sugar for a richer flavor.
- Eggs: Replace with ¼ cup unsweetened applesauce for a vegan option.
Directions
- In a large mixing bowl, beat 1 cup (226 g) unsalted butter and 1 cup (120 g) powdered sugar together on medium speed until smooth and fluffy.
- Mix in 1 large egg, 1 tsp vanilla extract, and ½ tsp peppermint extract until well combined.
- In a separate bowl, whisk together 2½ cups (312 g) all-purpose flour and ½ tsp salt.
- Gradually add the dry mixture to the wet ingredients, mixing until you have a smooth dough.
- Divide the dough in half; color one half with red gel food coloring.
- Wrap each dough half in plastic wrap and chill for 1 hour.
- Preheat your oven to 350°F (180°C).
- Roll equal pieces of red and white dough into ropes, twist them together, and shape them into candy canes.
- Place them on a parchment-lined baking sheet.
- Bake for 8–10 minutes, or until just set. Cool on the trays before serving.
Pro Tips
- Make-Ahead: Prepare the dough ahead of time and refrigerate. They can be baked fresh when you’re ready.
- Transporting: If taking them to a gathering, layer them in an airtight container with parchment paper in between to prevent sticking.
- Re-crisping: If they soften, pop them back in the oven for a couple of minutes to regain their texture.
Variations
- Chocolate Swirl: Add cocoa powder to one half of the dough for a chocolate version.
- Crushed Candy Cane Topping: Before baking, sprinkle crushed candy canes on top for extra crunch.
- Nutty Twist: Fold in some chopped nuts like almonds or walnuts for added texture.
Serving Ideas
These Candy Cane Cookies are perfect for holiday parties, alongside a warm cup of cocoa or spiced tea. They also make wonderful gifts; who wouldn’t love to receive a jar filled with these delightful treats?
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 1 week. If you have extra cookies, freeze them for up to 3 months. To reheat, bake at 300°F (150°C) for 5–7 minutes until warmed through.
FAQs
1. Can I use regular food coloring instead of gel?
Yes, but gel can provide a more vibrant color and won’t alter the dough’s consistency.
2. Why did my cookies spread too much?
Make sure to chill the dough thoroughly before shaping, as warmth can lead to spreading.
3. Can I change the flavor from peppermint to something else?
Absolutely! You can use almond extract or orange zest for a different twist
Magic of Candy Cane Cookies
These Candy Cane Cookies blend peppermint and vanilla for a festive treat that delights during the holiday season.
- Total Time: 40 minutes
- Yield: 24 cookies
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups (312 g) all-purpose flour
- ½ tsp salt
- Red gel food coloring
Instructions
- In a large mixing bowl, beat butter and sugar until smooth and fluffy.
- Mix in egg, vanilla, and peppermint extract until well combined.
- In a separate bowl, whisk flour and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until smooth.
- Divide the dough in half; color one half with red gel food coloring.
- Wrap each dough half in plastic wrap and chill for 1 hour.
- Preheat your oven to 350°F (180°C).
- Roll equal pieces of red and white dough into ropes, twist them together, and shape them into candy canes.
- Place them on a parchment-lined baking sheet.
- Bake for 8–10 minutes, or until just set. Cool on trays before serving.
Notes
These cookies are perfect for holiday parties or as gifts. Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian