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Candy Cane Cookies Festive and Simple Holiday Treat

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- 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 large egg - 1 teaspoon vanilla extract - 2½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - ¼ teaspoon peppermint extract - Red and green food coloring (gel preferred) - Crushed candy canes (for topping) These ingredients make up the base of your candy cane cookies. The butter and sugar create a creamy dough, while the egg adds moisture. The flour, baking powder, and salt help the cookies rise and hold their shape. Peppermint extract gives the cookies that festive flavor. - Additional crushed candy canes - White chocolate drizzle - Sprinkles You can add more crushed candy canes for a fun crunch. A drizzle of white chocolate makes the cookies look fancy. Sprinkles in festive colors can add extra cheer. - Unsalted butter: You can use coconut oil or margarine. - Powdered sugar: Granulated sugar works if you blend it well. - All-purpose flour: Try gluten-free flour for a gluten-free version. - Peppermint extract: Use almond extract for a different flavor. These swaps help you work with what you have at home. You can still enjoy these cookies without the exact ingredients. {{ingredient_image_2}} First, gather all your ingredients. You will need: - 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 large egg - 1 teaspoon vanilla extract - 2½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - ¼ teaspoon peppermint extract - Red and green food coloring - Crushed candy canes Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep the cookies from sticking. In a large bowl, cream the softened butter and powdered sugar. Use a mixer for about 2-3 minutes until fluffy. Next, crack the egg into the bowl and add the vanilla extract. Mix again until smooth. In another bowl, whisk the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients. Mix on low speed until a soft dough forms. Now, divide your dough in half. In one half, add the peppermint extract and some red food coloring. Mix until you get your favorite shade of red. In the other half, add a few drops of green food coloring. Blend until the color is even. Roll each colored dough into long ropes, about 12 inches long. Place one red rope next to one green rope. Carefully twist them together to form a candy cane shape. This fun step adds a festive look! Transfer your twisted cookies to the prepared baking sheets. Use your fingers to press some crushed candy canes on top. This adds both flavor and a festive touch. Bake the cookies in your preheated oven for 10-12 minutes. Watch them closely; you want the edges to be lightly golden. After baking, let them cool on the sheets for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the sweet smell that fills your kitchen! To get the best cookie texture, start with softened butter. This helps the butter blend smoothly with the sugar. Cream the butter and sugar until fluffy; this adds air to the dough. Keep the mixer on low when adding dry ingredients. Mix just until combined to avoid tough cookies. One common mistake is overbaking. Keep an eye on your cookies. They should be lightly golden at the edges but still soft in the middle. Also, don’t skip the cooling time. Let them sit on the pan first. This helps them firm up without drying out. Store your cookies in an airtight container. They stay fresh for about a week. If you want to freeze them, place them in a single layer in a freezer bag. To reheat, pop them in the oven at 300°F for 5 minutes. They will taste freshly baked! Pro Tips Chill the Dough: If your dough is too soft to handle, refrigerate it for about 30 minutes. This will make it easier to shape the candy cane cookies without them losing their form. Use Gel Food Coloring: For vibrant colors that won’t alter the dough’s texture, opt for gel food coloring. It also allows you to achieve the perfect shades of red and green. Crushed Candy Cane Topping: For an extra festive look, use a mix of fine and coarse crushed candy canes. This adds texture and visual appeal to your cookies. Storage Tips: Store the cooled cookies in an airtight container at room temperature for up to a week. To maintain freshness, consider placing a slice of bread inside the container. {{image_4}} You can play with flavors to make candy cane cookies even more fun. Here are some ideas: - Chocolate Mint: Add 1/4 cup of cocoa powder to the dough. This gives a rich, chocolatey taste that pairs well with mint. - Almond: Replace peppermint extract with almond extract for a unique twist. This gives the cookies a lovely nutty flavor. These flavor swaps can make your cookies stand out at any holiday party! Candy cane cookies do not have to stick to the classic shape. Here are some fun options: - Stars: Roll the dough out and cut it with star-shaped cutters. - Hearts: Use a heart-shaped cutter for a sweet touch. - Swirls: Roll small pieces of dough together for a fun swirl design. Feel free to get creative! Different shapes can make your cookies even more festive and fun. You can easily adapt candy cane cookies for different diets. Here are some ideas: - Gluten-Free: Swap all-purpose flour with a gluten-free blend. Make sure the blend has a good balance of starch and flour. - Vegan: Use vegan butter and a flax egg instead of a large egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for the egg substitute. These changes allow everyone to enjoy these festive treats during the holidays! Store your candy cane cookies in an airtight container. This keeps them fresh and soft. You can use a tin or a plastic container with a tight lid. If you layer cookies, place parchment paper between them. This prevents sticking and keeps them looking nice. When stored properly, candy cane cookies stay fresh for about one week. After a week, they may lose some of their texture. If you want them longer, consider freezing. To freeze your cookies, let them cool completely first. Place them in a single layer on a baking sheet. Put the sheet in the freezer for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can freeze well for up to three months. When ready to eat, thaw them in the fridge or at room temperature for a tasty treat! Yes, you can use any food coloring you like. Gel food coloring works best. It gives great color and does not change the dough's texture. If you want a fun twist, try blue or yellow. It will give your cookies a unique look for the holidays. If your dough feels sticky, add a little more flour. Start with 1 tablespoon at a time. Mix well after each addition. If it is still sticky, keep adding flour until it is soft but not sticky. This will help you roll and shape the dough easily. You can make the dough a day before and chill it. Wrap the dough in plastic wrap and store it in the fridge. When ready to bake, take it out and let it warm up a bit. Then, color and shape it as usual. You can also bake the cookies ahead and store them in an airtight container. This blog post covered everything you need to know about making delicious candy cane cookies. We explored the key ingredients, how to mix and bake them, and tips for getting the right texture. I shared fun flavor variations and smart storage tips. These cookies can be a festive treat for everyone. With the right tips, you can create and enjoy them all year round. Remember to keep experimenting and having fun in the kitchen. Happy baking!

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Get ready to jingle your way into the festive season with my simple Candy Cane Cookies! These treats are not just delicious; they’re fun to make. With a few easy ingredients and step-by-step instructions, you can create colorful, tasty cookies that brighten up any holiday gathering. Plus, I’ll share handy tips and variations to keep your cookie game strong. Let’s dive into this sweet holiday delight together!

Why I Love This Recipe

  1. Festive Flavor: The combination of peppermint and vanilla creates a delightful holiday flavor that everyone loves.
  2. Colorful Presentation: The vibrant red and green colors make these cookies visually appealing and perfect for holiday gatherings.
  3. Easy to Make: This recipe is straightforward and perfect for bakers of all skill levels, making it a fun family activity.
  4. Perfect for Sharing: These cookies are ideal for gifting and sharing with friends and family during the festive season.

Ingredients

Main Ingredients List

– 1 cup unsalted butter, softened

– 1 cup powdered sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon salt

– ¼ teaspoon peppermint extract

– Red and green food coloring (gel preferred)

– Crushed candy canes (for topping)

These ingredients make up the base of your candy cane cookies. The butter and sugar create a creamy dough, while the egg adds moisture. The flour, baking powder, and salt help the cookies rise and hold their shape. Peppermint extract gives the cookies that festive flavor.

Optional Toppings and Decorations

– Additional crushed candy canes

– White chocolate drizzle

– Sprinkles

You can add more crushed candy canes for a fun crunch. A drizzle of white chocolate makes the cookies look fancy. Sprinkles in festive colors can add extra cheer.

Ingredient Substitutions

– Unsalted butter: You can use coconut oil or margarine.

– Powdered sugar: Granulated sugar works if you blend it well.

– All-purpose flour: Try gluten-free flour for a gluten-free version.

– Peppermint extract: Use almond extract for a different flavor.

These swaps help you work with what you have at home. You can still enjoy these cookies without the exact ingredients.

Step-by-Step Instructions

Prepping and Mixing the Ingredients

First, gather all your ingredients. You will need:

– 1 cup unsalted butter, softened

– 1 cup powdered sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon salt

– ¼ teaspoon peppermint extract

– Red and green food coloring

– Crushed candy canes

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep the cookies from sticking. In a large bowl, cream the softened butter and powdered sugar. Use a mixer for about 2-3 minutes until fluffy. Next, crack the egg into the bowl and add the vanilla extract. Mix again until smooth.

In another bowl, whisk the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients. Mix on low speed until a soft dough forms.

Coloring and Shaping the Dough

Now, divide your dough in half. In one half, add the peppermint extract and some red food coloring. Mix until you get your favorite shade of red. In the other half, add a few drops of green food coloring. Blend until the color is even.

Roll each colored dough into long ropes, about 12 inches long. Place one red rope next to one green rope. Carefully twist them together to form a candy cane shape. This fun step adds a festive look!

Baking and Cooling the Cookies

Transfer your twisted cookies to the prepared baking sheets. Use your fingers to press some crushed candy canes on top. This adds both flavor and a festive touch.

Bake the cookies in your preheated oven for 10-12 minutes. Watch them closely; you want the edges to be lightly golden. After baking, let them cool on the sheets for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the sweet smell that fills your kitchen!

Tips & Tricks

Perfecting Cookie Texture

To get the best cookie texture, start with softened butter. This helps the butter blend smoothly with the sugar. Cream the butter and sugar until fluffy; this adds air to the dough. Keep the mixer on low when adding dry ingredients. Mix just until combined to avoid tough cookies.

Avoiding Common Baking Mistakes

One common mistake is overbaking. Keep an eye on your cookies. They should be lightly golden at the edges but still soft in the middle. Also, don’t skip the cooling time. Let them sit on the pan first. This helps them firm up without drying out.

Storing and Reheating Cookies

Store your cookies in an airtight container. They stay fresh for about a week. If you want to freeze them, place them in a single layer in a freezer bag. To reheat, pop them in the oven at 300°F for 5 minutes. They will taste freshly baked!

Pro Tips

  1. Chill the Dough: If your dough is too soft to handle, refrigerate it for about 30 minutes. This will make it easier to shape the candy cane cookies without them losing their form.
  2. Use Gel Food Coloring: For vibrant colors that won’t alter the dough’s texture, opt for gel food coloring. It also allows you to achieve the perfect shades of red and green.
  3. Crushed Candy Cane Topping: For an extra festive look, use a mix of fine and coarse crushed candy canes. This adds texture and visual appeal to your cookies.
  4. Storage Tips: Store the cooled cookies in an airtight container at room temperature for up to a week. To maintain freshness, consider placing a slice of bread inside the container.

Variations

Flavor Variations

You can play with flavors to make candy cane cookies even more fun. Here are some ideas:

– Chocolate Mint: Add 1/4 cup of cocoa powder to the dough. This gives a rich, chocolatey taste that pairs well with mint.

– Almond: Replace peppermint extract with almond extract for a unique twist. This gives the cookies a lovely nutty flavor.

These flavor swaps can make your cookies stand out at any holiday party!

Alternative Shapes and Designs

Candy cane cookies do not have to stick to the classic shape. Here are some fun options:

– Stars: Roll the dough out and cut it with star-shaped cutters.

– Hearts: Use a heart-shaped cutter for a sweet touch.

– Swirls: Roll small pieces of dough together for a fun swirl design.

Feel free to get creative! Different shapes can make your cookies even more festive and fun.

Dietary-Friendly Adaptations

You can easily adapt candy cane cookies for different diets. Here are some ideas:

– Gluten-Free: Swap all-purpose flour with a gluten-free blend. Make sure the blend has a good balance of starch and flour.

– Vegan: Use vegan butter and a flax egg instead of a large egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for the egg substitute.

These changes allow everyone to enjoy these festive treats during the holidays!

Storage Info

Best Storage Practices

Store your candy cane cookies in an airtight container. This keeps them fresh and soft. You can use a tin or a plastic container with a tight lid. If you layer cookies, place parchment paper between them. This prevents sticking and keeps them looking nice.

How Long Candy Cane Cookies Last

When stored properly, candy cane cookies stay fresh for about one week. After a week, they may lose some of their texture. If you want them longer, consider freezing.

Freezing Instructions

To freeze your cookies, let them cool completely first. Place them in a single layer on a baking sheet. Put the sheet in the freezer for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can freeze well for up to three months. When ready to eat, thaw them in the fridge or at room temperature for a tasty treat!

FAQs

Can I use different food coloring?

Yes, you can use any food coloring you like. Gel food coloring works best. It gives great color and does not change the dough’s texture. If you want a fun twist, try blue or yellow. It will give your cookies a unique look for the holidays.

What can I do if my dough is too sticky?

If your dough feels sticky, add a little more flour. Start with 1 tablespoon at a time. Mix well after each addition. If it is still sticky, keep adding flour until it is soft but not sticky. This will help you roll and shape the dough easily.

How do I make Candy Cane Cookies ahead of time?

You can make the dough a day before and chill it. Wrap the dough in plastic wrap and store it in the fridge. When ready to bake, take it out and let it warm up a bit. Then, color and shape it as usual. You can also bake the cookies ahead and store them in an airtight container.

This blog post covered everything you need to know about making delicious candy cane cookies. We explored the key ingredients, how to mix and bake them, and tips for getting the right texture. I shared fun flavor variations and smart storage tips. These cookies can be a festive treat for everyone. With the right tips, you can create and enjoy them all year round. Remember to keep experimenting and having fun in the kitchen. Happy bakin

- 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 large egg - 1 teaspoon vanilla extract - 2½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - ¼ teaspoon peppermint extract - Red and green food coloring (gel preferred) - Crushed candy canes (for topping) These ingredients make up the base of your candy cane cookies. The butter and sugar create a creamy dough, while the egg adds moisture. The flour, baking powder, and salt help the cookies rise and hold their shape. Peppermint extract gives the cookies that festive flavor. - Additional crushed candy canes - White chocolate drizzle - Sprinkles You can add more crushed candy canes for a fun crunch. A drizzle of white chocolate makes the cookies look fancy. Sprinkles in festive colors can add extra cheer. - Unsalted butter: You can use coconut oil or margarine. - Powdered sugar: Granulated sugar works if you blend it well. - All-purpose flour: Try gluten-free flour for a gluten-free version. - Peppermint extract: Use almond extract for a different flavor. These swaps help you work with what you have at home. You can still enjoy these cookies without the exact ingredients. {{ingredient_image_2}} First, gather all your ingredients. You will need: - 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 large egg - 1 teaspoon vanilla extract - 2½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - ¼ teaspoon peppermint extract - Red and green food coloring - Crushed candy canes Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep the cookies from sticking. In a large bowl, cream the softened butter and powdered sugar. Use a mixer for about 2-3 minutes until fluffy. Next, crack the egg into the bowl and add the vanilla extract. Mix again until smooth. In another bowl, whisk the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients. Mix on low speed until a soft dough forms. Now, divide your dough in half. In one half, add the peppermint extract and some red food coloring. Mix until you get your favorite shade of red. In the other half, add a few drops of green food coloring. Blend until the color is even. Roll each colored dough into long ropes, about 12 inches long. Place one red rope next to one green rope. Carefully twist them together to form a candy cane shape. This fun step adds a festive look! Transfer your twisted cookies to the prepared baking sheets. Use your fingers to press some crushed candy canes on top. This adds both flavor and a festive touch. Bake the cookies in your preheated oven for 10-12 minutes. Watch them closely; you want the edges to be lightly golden. After baking, let them cool on the sheets for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the sweet smell that fills your kitchen! To get the best cookie texture, start with softened butter. This helps the butter blend smoothly with the sugar. Cream the butter and sugar until fluffy; this adds air to the dough. Keep the mixer on low when adding dry ingredients. Mix just until combined to avoid tough cookies. One common mistake is overbaking. Keep an eye on your cookies. They should be lightly golden at the edges but still soft in the middle. Also, don’t skip the cooling time. Let them sit on the pan first. This helps them firm up without drying out. Store your cookies in an airtight container. They stay fresh for about a week. If you want to freeze them, place them in a single layer in a freezer bag. To reheat, pop them in the oven at 300°F for 5 minutes. They will taste freshly baked! Pro Tips Chill the Dough: If your dough is too soft to handle, refrigerate it for about 30 minutes. This will make it easier to shape the candy cane cookies without them losing their form. Use Gel Food Coloring: For vibrant colors that won’t alter the dough’s texture, opt for gel food coloring. It also allows you to achieve the perfect shades of red and green. Crushed Candy Cane Topping: For an extra festive look, use a mix of fine and coarse crushed candy canes. This adds texture and visual appeal to your cookies. Storage Tips: Store the cooled cookies in an airtight container at room temperature for up to a week. To maintain freshness, consider placing a slice of bread inside the container. {{image_4}} You can play with flavors to make candy cane cookies even more fun. Here are some ideas: - Chocolate Mint: Add 1/4 cup of cocoa powder to the dough. This gives a rich, chocolatey taste that pairs well with mint. - Almond: Replace peppermint extract with almond extract for a unique twist. This gives the cookies a lovely nutty flavor. These flavor swaps can make your cookies stand out at any holiday party! Candy cane cookies do not have to stick to the classic shape. Here are some fun options: - Stars: Roll the dough out and cut it with star-shaped cutters. - Hearts: Use a heart-shaped cutter for a sweet touch. - Swirls: Roll small pieces of dough together for a fun swirl design. Feel free to get creative! Different shapes can make your cookies even more festive and fun. You can easily adapt candy cane cookies for different diets. Here are some ideas: - Gluten-Free: Swap all-purpose flour with a gluten-free blend. Make sure the blend has a good balance of starch and flour. - Vegan: Use vegan butter and a flax egg instead of a large egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for the egg substitute. These changes allow everyone to enjoy these festive treats during the holidays! Store your candy cane cookies in an airtight container. This keeps them fresh and soft. You can use a tin or a plastic container with a tight lid. If you layer cookies, place parchment paper between them. This prevents sticking and keeps them looking nice. When stored properly, candy cane cookies stay fresh for about one week. After a week, they may lose some of their texture. If you want them longer, consider freezing. To freeze your cookies, let them cool completely first. Place them in a single layer on a baking sheet. Put the sheet in the freezer for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can freeze well for up to three months. When ready to eat, thaw them in the fridge or at room temperature for a tasty treat! Yes, you can use any food coloring you like. Gel food coloring works best. It gives great color and does not change the dough's texture. If you want a fun twist, try blue or yellow. It will give your cookies a unique look for the holidays. If your dough feels sticky, add a little more flour. Start with 1 tablespoon at a time. Mix well after each addition. If it is still sticky, keep adding flour until it is soft but not sticky. This will help you roll and shape the dough easily. You can make the dough a day before and chill it. Wrap the dough in plastic wrap and store it in the fridge. When ready to bake, take it out and let it warm up a bit. Then, color and shape it as usual. You can also bake the cookies ahead and store them in an airtight container. This blog post covered everything you need to know about making delicious candy cane cookies. We explored the key ingredients, how to mix and bake them, and tips for getting the right texture. I shared fun flavor variations and smart storage tips. These cookies can be a festive treat for everyone. With the right tips, you can create and enjoy them all year round. Remember to keep experimenting and having fun in the kitchen. Happy baking!

Candy Cane Swirl Cookies

Festive cookies swirled with red and green colors, topped with crushed candy canes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon peppermint extract
  • as needed drops red and green food coloring (gel preferred for vibrant colors)
  • as needed cup crushed candy canes (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
  • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla extract, and beat until well combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
  • Divide the dough into two equal portions. In one portion, add the peppermint extract and red food coloring, mixing until the desired shade is achieved. In the other portion, add green food coloring until the color is uniform.
  • Roll each colored dough into long ropes, approximately 12 inches in length. Twist the red and green ropes together to form a candy cane shape.
  • Transfer the twisted cookie shapes onto the prepared baking sheets and gently press crushed candy canes into the top of each cookie.
  • Bake for 10-12 minutes, or until the edges are lightly golden. Watch closely to avoid overbaking.
  • Let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the vibrant cookies on a festive platter, and scatter additional crushed candy canes around them for a charming holiday decoration. Pair with mugs of hot cocoa for a cozy treat that’s perfect for sharing with family and friends!
Keyword candy cane, cookies, holiday

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