Indulge in the holiday spirit with these delightful candy cane cookies! Their iconic shape and sweet peppermint flavor make them a festive favorite. Easy to make and visually appealing, these cookies are perfect for sharing with family and friends. Whether you’re decorating for a holiday party or just enjoying a cozy afternoon treat, candy cane cookies add a touch of magic to any occasion. Get ready to create a batch that everyone will love!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red and white icing
- Candy cane pieces for decoration
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 30 minutes, followed by a cooking time of 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 7g fat, 20g carbohydrates, and 2g protein. This is based on a standard-sized cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla, and peppermint extracts, mixing well.
- Gradually add the dry ingredients to the wet mixture.
- Divide dough in half; color one half red with food coloring.
- Roll a small piece of each color into a rope, about 6 inches long.
- Twist the two ropes together to form a candy cane shape.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until lightly golden.
- Let cool and decorate with icing and crushed candy canes.
Alternative Ingredients
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. You can also use almond extract instead of peppermint for a different flavor profile, or substitute butter with coconut oil for a dairy-free option.
Serving and Pairings
These candy cane cookies pair wonderfully with hot cocoa, coffee, or tea. They also make great gifts when packaged in decorative boxes, perfect for holiday exchanges.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To enjoy, simply thaw at room temperature without reheating.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not chilling the dough before baking may cause spreading.
- Using too much flour can make cookies dry.
- Baking at too high a temperature can burn the edges.
- Neglecting to let cookies cool before icing can cause a mess.
Helpful Tips
- Use a ruler to ensure uniform cookie sizes.
- Let the dough chill for better shaping.
- Experiment with different food coloring for fun variations.
- Decorate with edible glitter for a festive touch.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to three days before baking. They can also be baked in advance and stored.
How can I make these cookies softer?
To achieve softer cookies, try reducing the baking time slightly or adding a tablespoon of milk to the dough.
Can I use other extracts?
Absolutely! Feel free to experiment with almond or vanilla extracts for a different flavor.
How do I prevent the cookies from spreading?
Chilling the dough before baking helps prevent spreading, as does ensuring your baking sheets are cool before placing the dough on them.
Are these cookies suitable for freezing?
Yes, these cookies freeze well. Just ensure they are completely cooled and stored in an airtight container.
Conclusion
Candy cane cookies are a festive and delightful treat that captures the joy of the holiday season. With their unique shape and delicious flavor, they are sure to become a favorite at any gathering. Whether enjoyed fresh from the oven or shared as gifts, these cookies bring a festive spirit to every occasion. Enjoy creating and sharing this sweet holiday tradition!
Candy Cane Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red and white icing
- Candy cane pieces for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla, and peppermint extracts, mixing well.
- Gradually add the dry ingredients to the wet mixture.
- Divide dough in half; color one half red with food coloring.
- Roll a small piece of each color into a rope, about 6 inches long.
- Twist the two ropes together to form a candy cane shape.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until lightly golden.
- Let cool and decorate with icing and crushed candy canes.
