I’ll never forget the first time I baked Candy Cane Cookies with my grandma. I must’ve been around 7 or 8 years old, and the holiday season was in full swing. The smell of peppermint and freshly-baked sugar cookies filled the air as we pulled the trays out of the oven, their vibrant red and white stripes glistening under the kitchen lights. Grandma and I would carefully arrange them on the cooling rack, giggling as we tried to sneak a bite before they hardened. Those Candy Cane Cookies quickly became a cherished Christmas tradition – one that I still look forward to every single year.
Why This Candy Cane Cookie Recipe Will Become Your Go-To
There’s just something so special about the combination of rich, buttery cookie dough and refreshing peppermint flavor. And this Candy Cane Cookie recipe is truly the best of the best. Not only do they look absolutely stunning on a holiday cookie platter, but the texture is perfectly soft and chewy in the center with just the right amount of crispness around the edges.
The Secret Behind Perfect Candy Cane Cookie
The secret is all in the preparation method. By chilling the dough before baking, it helps the cookies hold their shape and develop those iconic candy cane stripes. And rolling the dough into ropes before twisting them into that classic candy cane shape is the key to getting that signature look every single time. Plus, the addition of crushed candy canes on top gives an extra pop of peppermint flavor in every bite.
Essential Ingredients You’ll Need
- Unsalted butter – This provides the rich, buttery base for the cookie dough.
- Granulated sugar – Essential for sweetness and that perfect chewy texture.
- Egg – Acts as a binder to hold the dough together.
- Vanilla extract – Enhances the overall flavor.
- All-purpose flour – The structure and foundation of the cookies.
- Baking powder – Helps the cookies rise and develop that light, airy crumb.
- Salt – Balances out the sweetness.
- Crushed candy canes – For that classic peppermint punch.
Step-by-Step Candy Cane Cookie Instructions
Preparing Your Candy Cane Cookie
These Candy Cane Cookies are actually quite simple to make, but they do require a little bit of extra time for chilling the dough. In total, you’re looking at about 2 hours from start to finish, including 1 hour of chill time. You’ll also need a baking sheet, parchment paper, and a rolling pin to get the job done.
1- In a large bowl, cream together the butter and sugar 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 smooth dough forms.
3- Divide the dough in half and roll each piece into a long rope, about 1/2-inch thick. Twist the ropes into candy cane shapes and place them on the prepared baking sheet, spacing them a few inches apart.
4- Chill the shaped cookie dough in the refrigerator for at least 1 hour (or up to 24 hours) before baking. This helps the cookies hold their shape.
5- When ready to bake, preheat the oven to 375°F. Bake the Candy Cane Cookies for 8-10 minutes, until the edges are just starting to turn golden brown.
6- Remove the cookies from the oven and immediately sprinkle the tops with crushed candy canes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Success
The key to perfect Candy Cane Cookies is all in the chilling – don’t skip this step! It not only helps the cookies hold their shape, but it also results in a better texture. Additionally, be sure not to over-bake the cookies – they should still be slightly soft in the center when you take them out of the oven. And finally, don’t be afraid to get creative with the candy cane toppings – you can use crushed peppermint candies, white chocolate drizzle, or even a sprinkle of edible glitter for extra sparkle.
Serving and Storing Your Candy Cane Cookie
Perfect Pairings for Candy Cane Cookie
These festive Candy Cane Cookies are the perfect accompaniment to a steaming mug of hot chocolate or a warm cup of coffee. They also make a lovely addition to any holiday cookie platter, alongside classic sugar cookies, gingerbread, and thumbprint cookies. And don’t forget to set some aside for Santa – he’s sure to appreciate the minty twist on a traditional Christmas treat.
Storage and Make-Ahead Tips
Candy Cane Cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature. For longer storage, you can freeze the baked cookies for up to 3 months. Simply thaw at room temperature before serving. You can also make the dough up to 24 hours in advance and keep it chilled in the fridge until ready to shape and bake. This makes for a quick and easy holiday baking session.
Variations and Dietary Adaptations for Candy Cane Cookie
Creative Candy Cane Cookie Variations
If you’re looking to switch things up, there are plenty of fun ways to put a spin on classic Candy Cane Cookies. Try dipping half of the cookie in melted white chocolate, or adding a sprinkle of crushed candy canes to the dough for an extra pop of peppermint. You can also experiment with different flavors, like using peppermint extract instead of vanilla, or swirling in a bit of red food coloring for a bolder candy cane effect.
Making Candy Cane Cookie Diet-Friendly
For a gluten-free version, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. To make them vegan, use dairy-free butter and replace the egg with a flax or chia seed “egg.” And for a lower-carb twist, you can use a sugar substitute like erythritol or monk fruit in place of the granulated sugar.
Frequently Asked Questions
Q: Can I use store-bought candy canes instead of making my own?
A: Absolutely! Using pre-crushed candy canes is a great time-saving shortcut. Just be sure to measure out the correct amount (about 1/2 cup crushed) so the cookies have the perfect peppermint punch.
Q: How long do Candy Cane Cookies stay fresh?
A: When stored properly in an airtight container, these cookies will stay fresh for up to 1 week at room temperature. You can also freeze the baked cookies for up to 3 months.
Q: Can I make the dough ahead of time?
A: Yes, you can make the Candy Cane Cookie dough up to 24 hours in advance and keep it chilled in the refrigerator until ready to shape and bake. This makes for a super quick and easy holiday baking session.
Q: How many cookies does this recipe make?
A: This Candy Cane Cookie recipe yields approximately 24 cookies, depending on how large you shape the dough ropes. Feel free to double or triple the recipe if you need to feed a crowd.
Q: What if my cookies lose their shape while baking?
A: If the cookies start to lose their candy cane shape while in the oven, simply remove them and use a spatula to gently reshape them while they’re still warm. The chilling step is crucial for maintaining those iconic stripes.
Candy Cane Cookie
- Total Time: 30
- Yield: 24 cookies
Description
Delight your taste buds with the classic, festive flavors of Candy Cane Cookies. These delectable treats feature a delicate, crumbly texture and a vibrant red and white swirl pattern that captures the essence of the holiday season.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 egg
– 1 teaspoon peppermint extract
– 1/2 teaspoon red food coloring
– 1/4 teaspoon salt
– 6 candy canes, crushed
Instructions
1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3. Beat in the egg and peppermint extract until well combined.
4. 4. In a separate bowl, whisk together the all-purpose flour and salt.
5. 5. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
6. 6. Divide the dough in half. Add the red food coloring to one half and mix until the color is evenly distributed.
7. 7. On a lightly floured surface, roll out each half of the dough into a long, thin rectangle, about 1/4-inch thick.
8. 8. Carefully stack the red and white dough rectangles on top of each other. Using a sharp knife, cut the dough into 1/2-inch wide strips.
9. 9. Twist each strip to create a candy cane shape and place them on the prepared baking sheet, spacing them about 1 inch apart.
10. 10. Bake for 8-10 minutes, or until the cookies are lightly golden on the edges.
11. 11. Remove the cookies from the oven and sprinkle the crushed candy canes over the tops while they’re still warm.
12. 12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more intense peppermint flavor, you can increase the amount of peppermint extract used. Store the Candy Cane Cookies in an airtight container for up to 1 week.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
There’s nothing quite like the nostalgic flavor of Candy Cane Cookies to get you in the holiday spirit. This easy recipe is sure to become a new family favorite, with its irresistible peppermint aroma, chewy-yet-crisp texture, and eye-catching appearance. So gather your ingredients, put on your favorite Christmas tunes, and get ready to bake up a batch of these festive treats. Your taste buds (and Santa) will thank you!