There’s something magical about Candy Cane Cookies during the holiday season. With their sweet peppermint aroma and festive twist, these cookies bring joy to any gathering. In my kitchen, I’ve tested this recipe multiple times, ensuring every batch is a delightful treat that captures the essence of Christmas. If you’re in the mood for another festive recipe, be sure to check out my Christmas Fudge recipe!
About Candy Cane Cookies
Candy Cane Cookies have become a cherished tradition in my home, embodying the spirit of Christmas with their vibrant colors and refreshing flavor. After several batches, I discovered the right balance between dough texture and flavor intensity, ensuring each cookie is soft and aromatic. These treats are perfect for sharing with family and friends, making them a budget-friendly choice for festive baking.
- Quick prep and baking time perfect for busy holiday schedules.
- Versatile ingredients that can be adapted for different flavor profiles.
- A family favorite, adding a cozy touch to holiday gatherings.
- Originating in American holiday traditions, peppermint is a classic flavor this time of year.
Key Ingredients & Their Roles
- All-Purpose Flour: Forms the base of the dough; using a blend of flours can affect texture.
- Unsalted Butter: Adds richness and helps achieve a soft texture; make sure it’s at room temperature.
- Peppermint Extract: Provides the signature mint flavor; adjust to preference for stronger or milder flavor.
- Gel Icing Color: For vibrant candy cane stripes; keep in mind that gel is more concentrated than liquid food coloring.
How to Make Candy Cane Cookies
- Begin by mixing together 2 3/4 cups of all-purpose flour, 2 tbsp cornstarch, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt in a bowl. This will give your cookies structure.
- In a separate bowl, cream 1 cup of unsalted butter with 1 cup of granulated sugar until fluffy and light in color — about 3-5 minutes. This step is crucial for achieving the perfect cookie texture.
- Add 1 egg along with 1 tsp of vanilla extract and 1 tsp peppermint extract; mix until well blended.
- Gradually introduce the dry mixture to the wet ingredients, mixing just until combined — over-mixing will yield tough cookies!
- Once your dough is mixed, divide it in half. Color one half with red gel icing, creating a bright, festive hue.
- Chill the dough for 2-3 hours, which makes rolling and shaping easier. I found it helpful to form small balls of dough ahead of time for quicker preparation.
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Take one white and one red ball of dough, roll each into a 5-inch long rope, and twist them gently to form the candy cane shape. This step can be a fun family activity!
Pro Tips & Troubleshooting
- When twisting the dough ropes, start with one half rather than trying to twist from both ends at once; this keeps the shape neat.
- A common mistake is overbaking — keep an eye on them! They should be golden on the bottoms but still pale on top.
- If you prefer a chocolate-flavored twist, substitute some flour with cocoa powder for a unique variety.
- This recipe doubles easily for larger gatherings; just ensure your mixing bowl is large enough!
Storage & Make-Ahead Guide
Store your Candy Cane Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for about a month. When ready to enjoy, allow them to thaw at room temperature. My own testing showed that freezing helps maintain their freshness and flavor!
Serving Suggestions
These Candy Cane Cookies pair wonderfully with a warm cup of cocoa or a festive holiday punch. For a complete spread, consider serving them alongside my Thanksgiving Peas or Garlic Prawns.
Frequently Asked Questions
- Can I use a different extract instead of peppermint? Absolutely! Almond or vanilla extract can also add a delicious flavor twist.
- Why do my cookies spread too much? This can happen if the dough is too warm; make sure to chill it adequately before baking.
- Can I freeze the dough? Yes! You can prepare the dough ahead of time and freeze it for up to 3 months.
- What if I don’t have gel coloring? Liquid food coloring works too; just remember it may change the dough’s consistency slightly.
- How can I make them gluten-free? Substitute all-purpose flour with a gluten-free blend that includes xanthan gum.
Final Thoughts
These Candy Cane Cookies are a delightful addition to any holiday dessert table! I love pairing them with a warm drink after dinner. Share your experiences or variations in the comments; I’d love to hear how your cookies turned out!
More Recipes You’ll Love
- Peppermint Swirl Cookies – a perfect festive treat that pairs beautifully with Candy Cane Cookies.
- Christmas Puppy Chow – a delightful sweet snack that brings holiday cheer.
- Christmas Fudge – rich and creamy; a classic holiday indulgence that complements any cookie platter.
- No-Bake Christmas Peppermint Pie – a cool and refreshing dessert that ties in with the peppermint theme.
- Christmas Pinwheel Cookies – colorful and festive, these cookies add a fun twist to your holiday baking.
Candy Cane Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 drop red gel icing color
- optional sprinkles or peppermint crunch
Instructions
- Combine flour, cornstarch, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy.
- Add the egg and vanilla and peppermint extract; mix until well combined.
- Add the dry ingredients and mix just until the dough is well combined. Do not over mix.
- Divide the cookie dough in half and color one half with some red gel icing color.
- Refrigerate the cookie dough for 2-3 hours.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Make balls of cookie dough 1 teaspoon in size and roll out into a 5 inch long rope.
- Place a white rope and a red rope next to each other and very gently twist together.
- Curve part of the twisted cookie over to create the candy cane hook.
- Press some sprinkles or peppermint crunch onto the fronts of the cookies.
- Bake for 5-7 minutes.
- Allow cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container. Cookies are best for 4-5 days, but could be frozen for about a month.