‘Tis the season for baking up a batch of the most delightful Candy Cane Cookies! Growing up, the smell of these minty, festive treats baking in the oven was the ultimate signal that Christmas was right around the corner. My mom would let my sister and I help roll out the dough and carefully shape each cookie into a classic candy cane design. We’d giggle as we twisted the red and white dough, doing our best to make them look picture-perfect. Once they came out of the oven, still warm and soft, we’d waste no time taste-testing a few before they even had a chance to cool. The buttery sweetness paired with the refreshing peppermint was an unbeatable combination, and I still get nostalgic just thinking about those holiday baking sessions from my childhood.
Why This Candy Cane Cookie Recipe Will Become Your Go-To
If you’re looking to capture that same festive magic in your own kitchen, this Candy Cane Cookie recipe is an absolute must-try. Not only are they visually stunning with their signature red and white swirl, but the flavor is out of this world. The secret is in the perfect balance of rich, buttery dough and cool, invigorating peppermint. These Candy Cane Cookies practically melt in your mouth, leaving you craving more with each delightful bite. Plus, they’re surprisingly simple to make – no complicated techniques or specialty equipment required. Just a few pantry staples and a little patience, and you’ll have a batch of homemade holiday cheer ready to share.
The Secret Behind Perfect Candy Cane Cookie
The key to achieving those perfectly defined candy cane stripes is all in the technique. Rather than simply mixing the red and white doughs together, you’ll want to roll and twist the doughs separately before combining them. This gives you distinct, prominent stripes that hold their shape beautifully, even after baking. It does take a bit of practice to get the twisting just right, but trust me, it’s well worth the effort. The end result is a cookie that’s practically a work of art – one that your friends and family will be simply amazed by.
Essential Ingredients You’ll Need
- Unsalted butter – The foundation of this cookie dough, providing a rich, decadent texture.
- Granulated sugar – For the perfect balance of sweetness.
- Egg – Helps bind the dough together and adds structure.
- Vanilla extract – Enhances the overall flavor.
- All-purpose flour – The base of the dough.
- Baking powder – Gives the cookies a delicate, tender crumb.
- Salt – Enhances the other flavors.
- Red food coloring – To create those iconic candy cane stripes.
- Peppermint extract – Delivers the signature minty flavor.
Step-by-Step Candy Cane Cookie Instructions
Preparing Your Candy Cane Cookie
Ready to get baking? This Candy Cane Cookie recipe comes together quickly, with just about 30 minutes of total active time. You’ll need a few basic pieces of equipment, like a mixing bowl, hand mixer, baking sheets, and parchment paper. Once you have everything gathered, let’s dive into the simple steps to create these festive holiday treats.
1- Start by creaming together the butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla until well combined.
2- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
3- Divide the dough in half and mix red food coloring into one half to create the red candy cane stripes.
4- On a lightly floured surface, roll out each dough half into a long, thin rectangle, about 1/4-inch thick.
5- Carefully transfer the red dough rectangle on top of the white dough rectangle. Gently roll and twist the doughs together to create a spiral pattern.
6- Slice the dough into 1-inch wide cookies and place them on parchment-lined baking sheets, leaving a bit of room between each one. Bake at 350°F for 8-10 minutes, until the cookies are just set.
Pro Tips for Success
The key to perfect Candy Cane Cookies is all in the technique. Be sure to roll the doughs out nice and thin to get those defined stripes, and don’t be afraid to twist and twirl the doughs together firmly – the pattern will hold its shape beautifully during baking. Also, keep an eye on them in the oven, as they can go from perfectly baked to over-baked in the blink of an eye. When they’re just starting to set but still look slightly underdone, that’s when you’ll want to pull them out.
Serving and Storing Your Candy Cane Cookie
Perfect Pairings for Candy Cane Cookie
These Candy Cane Cookies are the ultimate holiday treat, perfect for serving at Christmas parties, cookie exchanges, or simply enjoying with a cup of hot cocoa or coffee. Their refreshing peppermint flavor also pairs wonderfully with a scoop of vanilla ice cream for a festive dessert. And of course, they make a lovely homemade gift too – just package them up in a cute holiday tin or box.
Storage and Make-Ahead Tips
The best part about these Candy Cane Cookies is that they hold up beautifully, both in the oven and in storage. Once baked and cooled, you can keep them in an airtight container at room temperature for up to 1 week. They also freeze exceptionally well – just place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving. And if you want to get a head start, you can make the dough up to 3 days in advance and refrigerate it until ready to bake.
Variations and Dietary Adaptations for Candy Cane Cookie
Creative Candy Cane Cookie Variations
While the classic red and white candy cane design is hard to beat, there are lots of fun ways to switch up this recipe. You could try using different food colorings for the stripes, like green and white for a festive twist. Or go all-out with multiple colors for a rainbow effect. You could even sprinkle on some crushed candy canes or coarse sugar for extra crunch and sparkle. And for the flavor, feel free to experiment with other extracts like peppermint, almond, or even citrus.
Making Candy Cane Cookie Diet-Friendly
Looking to make these Candy Cane Cookies a bit healthier? No problem! For a gluten-free version, simply swap in your favorite gluten-free all-purpose flour blend. You can also make them vegan by using plant-based butter and omitting the egg. If you’re watching your sugar intake, try using a granulated sugar substitute instead of regular sugar. And for a low-carb twist, you can reduce the amount of flour and add in ground nuts or seeds to boost the protein and healthy fats.
Frequently Asked Questions
Q: Can I use a different food coloring besides red?
A: Absolutely! Feel free to get creative with the colors. Green and white would make for a fun holiday twist, or you could do a rainbow of stripes. Just be sure to use gel or paste food colorings, as liquid colorings can affect the texture of the dough.
Q: How do I prevent the cookies from spreading too much during baking?
A: Make sure to roll the doughs out nice and thin, about 1/4-inch thick. This helps them hold their shape better during baking. You can also try chilling the dough for 30 minutes before slicing and baking.
Q: Can I make the dough in advance?
A: Yes, the dough freezes beautifully! Simply shape it into a disk, wrap tightly in plastic, and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling, twisting, and baking.
Q: How many cookies does this recipe make?
A: This recipe will yield approximately 24-30 Candy Cane Cookies, depending on how thinly you slice the dough. Feel free to double or triple the batch if you need to feed a crowd.
Q: My cookies lost their stripe pattern during baking. What did I do wrong?
A: If your cookies ended up blending together too much, it’s likely because the doughs weren’t rolled out thin enough or twisted together tightly enough. Next time, be sure to really roll and twist the doughs to create defined, distinct stripes.
Candy Cane Cookies
- Total Time: 30
- Yield: 24 cookies
Description
Indulge in the classic Christmas flavor of Candy Cane Cookies – a delightful treat that’s easy to make and sure to spread holiday cheer. These festive cookies feature a soft, chewy texture and a vibrant red and white swirled design that’s sure to dazzle.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1 egg
– 1 teaspoon peppermint extract
– Red food coloring
Instructions
1. 1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and peppermint extract until well combined.
4. 4. Divide the dough in half. Color one half with red food coloring, kneading until the color is evenly distributed.
5. 5. On a lightly floured surface, roll out each half of the dough to 1/4-inch thickness. Stack the red and white dough and cut into candy cane shapes using a cookie cutter.
6. 6. Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart.
7. 7. Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a more intense peppermint flavor, add an additional 1/2 teaspoon of peppermint extract. Store the cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
There’s nothing quite like the festive, minty flavor of homemade Candy Cane Cookies to get you in the holiday spirit. This recipe is an absolute must-try, producing cookies that are not only deliciously addictive, but also stunning to look at. With just a few simple techniques, you can create those perfectly defined candy cane stripes that will have your friends and family oohing and aahing. So what are you waiting for? Preheat your oven and get ready to bake up a batch of these holiday treats – your taste buds (and your inner child) will thank you!
