Picture this: the enchanting aroma of warm peppermint wafting through the air as holiday music plays softly in the background. That was the scene in my kitchen, where I found myself wrapped in a cozy blanket of nostalgia. The inspiration for these delightful Candy Cane Cookies struck when I realized that nothing embodies the magic of the season quite like their festive red-and-white spirals.
These cookies are not only a feast for the eyes but also a joy to bake, perfect for novice and seasoned bakers alike. With just a handful of ingredients—most of which you probably already have on hand—you’ll whip up a batch that’s sure to impress family and friends during holiday gatherings or cozy nights in.
What I love most about these Candy Cane Cookies is their versatility; they bring together the comforting flavors of butter, sugar, and a hint of peppermint, making them the ultimate treat to share or enjoy on your own. So, let’s dive into this fun and straightforward recipe and discover the joy of transforming simple ingredients into a charming seasonal delight!
Why are Candy Cane Cookies a must-bake?
Festive and Fun: These cookies are the perfect way to bring a cheerful touch to your holiday gatherings.
Vibrant Colors: The striking red and white swirls not only make them visually stunning but also a fantastic addition to your cookie platter.
Simple Ingredients: With just a few pantry staples needed, you can quickly create something magical without a hassle.
Deliciously Addictive: Their buttery, peppermint flavor will have everyone reaching for seconds!
Perfect for Gifting: Wrap them up as delightful homemade presents that show you care.
Get ready to spread some holiday cheer with these irresistible treats!
Candy Cane Cookies Ingredients
For the Dough
• Unsalted butter (2 sticks, 8 ounces) – Be sure your butter is at room temperature for easy mixing.
• Powdered sugar (1 cup) – This adds the perfect sweetness and helps create a smooth texture.
• Large egg (1) – Acts as a binding agent to keep your cookies soft and chewy.
• Vanilla extract (1 teaspoon) – Adds a warm, rich flavor that balances the peppermint.
• Peppermint extract (1 teaspoon) – Essential for that classic candy cane taste; feel free to swap for almond if desired.
• All-purpose flour (3 cups) – Provides structure and helps the cookies hold their shape.
• Kosher salt (1 teaspoon) – A little salt enhances the sweetness and balances flavors.
• Red food coloring (1/2 to 3/4 teaspoon) – Gives your cookies that festive, eye-catching hue.
For the Topping
• Additional powdered sugar (for dusting) – Sprinkle on top for a touch of sweetness and flair before serving.
Each bite of these Candy Cane Cookies is a delightful journey into the festive spirit, embodying everything we love about holiday baking!
How to Make Candy Cane Cookies
-
Beat Together: In a stand mixer, combine the unsalted butter and powdered sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. This forms a lovely base for your cookies!
-
Add Egg and Extracts: Scrape down the bowl’s sides and add in the egg, vanilla extract, and peppermint extract (or almond extract). Beat on medium-low until everything is fully incorporated. You’ll want that wonderful peppermint aroma filling your kitchen!
-
Mix Dry Ingredients: Lower the mixer speed and gradually add the all-purpose flour and kosher salt. Mix just until no visible flour remains. The dough should be just combined, so avoid overmixing for tender cookies!
-
Incorporate by Hand: Using a stiff spatula, mix the dough a few times by hand to incorporate any remaining flour bits. This step ensures a smooth texture, so your cookies bake perfectly!
-
Divide and Color: Divide the dough in half. Remove one half and add the red food coloring to the remaining dough. Mix until the color is vibrant and evenly distributed—it’s like preparing your own little candy cane magic!
-
Chill the Dough: Pat both pieces of dough into 1-inch thick discs. Wrap each in plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Chilling helps the flavors develop and makes the dough easier to work with.
-
Preheat Oven: When ready to bake, preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats, preparing for that delicious baking session!
-
Shape the Cookies: Unwrap the dough and pinch off walnut-sized pieces (about 2 tablespoons each). Roll each piece into a thick rope about 6 inches long. The kids might love helping with this part!
-
Twist Them Together: Pinch a red and a white rope together at the top. Gently twist them together to form a candy cane shape. Repeat with the remaining dough—each twist is a step closer to cookie heaven!
-
Chill Again: Place the twisted ropes on the prepared baking sheets and “hook” the tops to create the signature candy cane look. Refrigerate the trays of cookies for 15 minutes before baking—this helps maintain their lovely shape!
-
Bake to Perfection: Bake the cookies in your preheated oven for about 10 to 12 minutes, just until the bottoms and tips are beginning to turn golden-brown. Your kitchen will smell incredible!
-
Cool Down: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely. Patience pays off with these beauties!
Optional: Dust with additional powdered sugar before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Candy Cane Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 3 days in advance by following a few simple steps. After mixing the ingredients, divide the dough in half, color one half red, and pat both portions into 1-inch thick discs. Wrap them tightly in plastic wrap and refrigerate. To maintain quality and prevent drying out, ensure they are well-sealed. When you’re ready to bake, simply unwrap the dough, shape the cookies, and chill them again for 15 minutes before baking. Enjoy the convenience of these make ahead treats without sacrificing that enchanting holiday flavor!
Expert Tips for Candy Cane Cookies
-
Room Temperature Butter: Ensure your butter is at room temperature to achieve a light and fluffy consistency. Cold butter can lead to dense cookies.
-
Don’t Overmix: When combining the flour, mix just until no dry flour remains. Overmixing can result in tough cookies—nobody wants that!
-
Chill the Dough: Refrigerating the dough not only enhances flavor but also prevents the cookies from spreading too much during baking.
-
Twist with Care: Be gentle while twisting the dough; this keeps the vibrant colors intact and creates those charming candy cane shapes.
-
Watch the Oven: Keep an eye on the cookies as they bake! Pull them out when the tips are golden-brown to ensure they stay soft and chewy inside.
These tips will help you make the most delightful Candy Cane Cookies for your holiday festivities!
What to Serve with Candy Cane Cookies?
Imagine cozying up with a plate of these festive treats, perfectly complemented by delightful pairing options that elevate your holiday experience.
- Hot Chocolate: A rich and creamy cup of hot chocolate brings warmth and sweetness, making every bite of the cookies even more indulgent.
- Peppermint Brownies: For a chocolatey twist, serve these fudgy brownies alongside your cookies, enhancing the minty theme of the season.
- Vanilla Ice Cream: The creamy vanilla contrasts beautifully with the cookies’ peppermint flavor, creating a delightful balance that’s hard to resist.
- Spiced Chai Latte: This aromatic beverage adds a spicy warmth that pairs well with the cookies, ideal for a cozy afternoon treat.
- Fruit Salad: A refreshing mix of seasonal fruits lightens up the dessert table and provides a vibrant contrast to the sweet cookies.
- Nutty Cheesecake: Rich and creamy cheesecake with a hint of nuts offers a decadent pairing, perfect for those with a serious sweet tooth.
- Eggnog: Nothing says festive cheer like a glass of eggnog, adding rich creaminess and a hint of spice that harmonizes beautifully with the cookies.
- Pecan Pie: This classic holiday dessert brings a satisfying crunch and comforting sweetness that complements the chewy texture of the cookies beautifully.
Enjoy these delightful pairings for a truly memorable holiday spread that celebrates the joy of homemade treats!
Candy Cane Cookies Variations
Feel free to explore these creative options and make this festive treat your own!
-
Gluten-Free: Substitute all-purpose flour with a gluten-free blend for delicious cookies that everyone can enjoy.
-
Minty Chocolate: Add chocolate chips (about 1 cup) to the dough for a delightful twist of mint and chocolate heaven.
The combination of mint and rich chocolate creates a perfect balance, ensuring every bite is a burst of flavor!
-
Nutty Addition: Mix in 1/2 cup of finely chopped walnuts or pecans for added crunch and a nutty flavor that excels in every cookie.
-
Almond Twist: Use almond extract in place of peppermint extract for a unique flavor twist that brings warmth and comfort.
The almond essence infuses a different kind of warmth, making these cookies feel even cozier during the holidays.
-
Whole Wheat Alternative: Substitute half the all-purpose flour with whole wheat flour for a healthier take, adding a nutty taste to the cookies.
-
Extra Peppermint: If you’re a mint lover, increase the peppermint extract to 1.5 teaspoons for a more intense flavor that warms the festive spirit.
-
Spiced Up: Add 1/4 teaspoon of cinnamon or nutmeg for a warm, spiced flavor that perfectly complements the peppermint.
This delightful warmth beneath the peppermint creates a comforting blend that is perfect for any holiday gathering!
-
Vegan Version: Swap the butter for vegan butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for delicious vegan cookies.
With these exciting variations, you can enjoy Candy Cane Cookies that fit every dietary need and flavor preference, making your seasonal baking even more joyous!
How to Store and Freeze Candy Cane Cookies
Room Temperature: Store cooled Candy Cane Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh for festive snacking!
Fridge: If you prefer, you can refrigerate the cookies to extend shelf life for about a week. Just use parchment paper between layers to prevent sticking.
Freezer: For longer storage, freeze the cookies by placing them in a single layer on a baking sheet until solid. Then transfer to a freezer-safe container for up to 3 months.
Reheating: To enjoy frozen Candy Cane Cookies, simply thaw them at room temperature, or warm them briefly in a preheated oven at 350°F for about 5 minutes.
Candy Cane Cookies Recipe FAQs
What’s the best way to select ripe ingredients for Candy Cane Cookies?
Absolutely! For the best flavor, choose unsalted butter that’s at room temperature for easy mixing. The butter should be slightly softer than firm but still cool to touch. As for the egg, make sure it’s fresh—check the expiration date on the carton. Your powdered sugar should be in a cool, dry place to avoid clumping and ensure smooth mixing!
How should I store my Candy Cane Cookies, and how long will they last?
Candy Cane Cookies can be stored in an airtight container at room temperature for up to 3 days. They’ll stay soft and delicious, perfect for munching. If you want to extend their freshness, you can refrigerate them for about a week. Just make sure to place parchment paper between the layers to prevent them from sticking together!
Can I freeze Candy Cane Cookies for later enjoyment?
Absolutely! To freeze your Candy Cane Cookies, first let them cool completely. Then, arrange them in a single layer on a baking sheet and place them in the freezer until solid—about 1-2 hours. Once frozen, transfer them to a freezer-safe container or a zip-top bag, layering with parchment paper, and they can last up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature, or pop them back in a preheated oven at 350°F for about 5 minutes to warm them up melty goodness!
What are some common troubleshooting tips for Candy Cane Cookies?
If your cookies spread too much while baking, it may be due to warmer dough. Always chill the dough for at least 1 hour before shaping, and consider refrigerating the shaped cookies for the additional 15 minutes. An egg that’s too warm can also affect the texture. Next time, try chilling the eggs beforehand! Furthermore, if the colors seem to blend together, make sure to use food coloring only in the dough you’ve set aside.
Are there any dietary considerations I should be aware of when making Candy Cane Cookies?
Very! These cookies contain common allergens, including wheat and dairy. If you’re baking for someone with gluten intolerance, you could substitute with a gluten-free flour blend, ensuring it contains binding agents. For a dairy-free option, use a vegan butter substitute! And if you’re considering pets, be cautious about giving them any cookies that contain chocolate or xylitol, as these can be harmful to dogs, for instance.
Delicious Candy Cane Cookies for a Festive Treat Feel
Ingredients
Equipment
Method
- In a stand mixer, combine the unsalted butter and powdered sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Scrape down the bowl's sides and add the egg, vanilla extract, and peppermint extract. Beat on medium-low until fully incorporated.
- Lower the mixer speed, gradually add all-purpose flour and kosher salt, mixing just until no visible flour remains.
- Using a stiff spatula, mix the dough a few times by hand to incorporate any remaining flour bits.
- Divide the dough in half. To one half, add red food coloring and mix until vibrant.
- Pat both pieces of dough into 1-inch thick discs. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Unwrap the dough, pinch off walnut-sized pieces (about 2 tablespoons each), and roll into a thick rope about 6 inches long.
- Pinch a red and a white rope together at the top and gently twist them together to form a candy cane shape.
- Place the twisted ropes on the prepared baking sheets, hook the tops to create the signature candy cane look, and refrigerate trays for 15 minutes before baking.
- Bake for 10 to 12 minutes, until bottoms and tips are beginning to turn golden-brown.
- Allow cookies to cool on baking sheets for 10 minutes before transferring to wire racks.
- Optional: Dust with additional powdered sugar before serving for extra sweetness.