Candy Cane Cookies

$- 1 cup unsalted butter - 1 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon fine sea salt - ½ teaspoon peppermint extract - ½ cup crushed candy canes (plus extra for topping) - Red food coloring - Green food coloring When I create Candy Cane Cookies, I focus on using fresh, high-quality ingredients. The unsalted butter gives a rich base. Granulated sugar adds sweetness, while the egg binds everything together. Pure vanilla extract brings warmth and flavor to the mix. The all-purpose flour is essential for texture. Baking powder helps the cookies rise, making them soft and fluffy. Fine sea salt balances the sweetness and enhances flavors. Peppermint extract gives that classic candy cane taste. Crushed candy canes not only flavor the cookies but also add a lovely crunch. I use red and green food coloring to create that festive look. These colors mimic the iconic candy canes we all love during the holidays. - Melted white chocolate - Extra crushed candy canes For a special touch, I often drizzle melted white chocolate over my cookies. It adds creaminess and a beautiful contrast. Sprinkling extra crushed candy canes on top makes them even more festive and fun. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Line two baking sheets with parchment paper. - In a large bowl, cream together 1 cup of softened butter and 1 cup of sugar. Mix until light and fluffy. - Add 1 large egg and 1 teaspoon of vanilla extract. Beat until smooth. - In another bowl, mix 2 ½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Slowly add this dry mix to the wet mix. Blend on low speed until just combined. - Divide the dough in half. - In one half, add ½ teaspoon of peppermint extract and red food coloring. Mix until colored. - In the other half, add green food coloring. Blend well. - Take 1 tablespoon of red dough and 1 tablespoon of green dough. Roll into logs about 4 inches long. Twist together to form candy cane shapes. - Place the shaped cookies on the lined sheets, leaving 2 inches between each. - Sprinkle tops with crushed candy canes for added fun. - Bake for 10-12 minutes until the edges are lightly golden. - Let cool for a few minutes on the sheets, then transfer to a wire rack to cool completely. To get the perfect dough, start with soft butter. It makes mixing easier. Mix the butter and sugar until light. This should take about 2 to 3 minutes. When you add the dry mix, do it slowly. Mix on low speed until just combined. This helps keep the cookies soft. Avoid over-mixing your dough. If you mix too much, the cookies can turn tough. Stop mixing as soon as you no longer see dry flour. This keeps the cookies light and airy. For a festive display, arrange cookies on a colorful platter. Use a mix of red and green to match the theme. Place them close but not touching, so they look full yet neat. Drizzling melted white chocolate adds a nice touch. It looks pretty and tastes great. After drizzling, sprinkle more crushed candy canes on top. This gives each cookie a festive crunch! One common mistake is overbaking the cookies. Keep an eye on them. They should be lightly golden at the edges and soft in the middle. Another mistake is not allowing the dough to cool. If you bake the dough too soon, it can spread too much. Chill it in the fridge for about 30 minutes. This helps the cookies hold their shape better. Pro Tips Chill the Dough: For easier handling and to prevent spreading, chill the cookie dough for 30 minutes before shaping. This helps the cookies maintain their shape during baking. Use Fresh Ingredients: Ensure your baking powder and extracts are fresh for the best flavor and texture in your cookies. Old ingredients can lead to flat or bland cookies. Experiment with Flavors: Feel free to substitute the peppermint extract with other flavors such as almond or vanilla for a unique twist on these festive cookies. Storage Tips: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just make sure to layer them with parchment paper to prevent sticking. {{image_4}} You can change the taste of your candy cane cookies by using different extracts. Instead of peppermint, try almond or vanilla. These extracts give the cookies a unique twist. Adding chocolate chips can also enhance the flavor. Use semi-sweet or dark chocolate chips for a rich taste. Mix them into the dough before you shape the cookies. If you need gluten-free cookies, swap the all-purpose flour with a gluten-free blend. Make sure the blend includes xanthan gum for the right texture. For vegan candy cane cookies, replace the egg with a flaxseed egg. To make this, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use vegan butter in place of regular butter. Decorating your cookies can be fun! Use colored sugar or sprinkles for extra flair. Just sprinkle them on top before baking. You can also shape your cookies into festive forms. Try making stars, trees, or even simple circles. Each shape adds a special touch to your holiday treats. To keep your candy cane cookies fresh, use a few simple steps. Store them at room temperature in an airtight container. This helps lock in moisture. You can also stack parchment paper between layers to keep them from sticking. If you have more cookies than you can eat, freeze them! Place the cookies in a freezer-safe container. Use layers of wax paper to separate them. This prevents them from sticking together. At room temperature, the cookies last about one week. They taste best fresh, but they still remain good for days. When freezing, candy cane cookies can last up to three months. To thaw, just take them out and let them sit at room temperature for about an hour. This way, they return to their soft and tasty form. Enjoy them anytime! To crush candy canes, first, unwrap them. Place them in a plastic bag. Use a rolling pin or a heavy pan to crush them into small pieces. You want them to be fine, but not dust. This method keeps things neat and prevents mess. For extra fun, you can use a food processor for quick results. Yes, you can make the dough ahead of time. After mixing, wrap it tightly in plastic wrap. Store it in the fridge for up to three days. When you’re ready to bake, just take it out and let it warm up for a few minutes. This makes it easier to shape. The cookies are done when the edges turn lightly golden. They should look set in the center but still soft. If the edges are brown, they may be overbaked. Keep an eye on them during the last few minutes in the oven. Yes, you can freeze the cookie dough. After shaping the dough into candy canes, place them on a baking sheet. Freeze them for about an hour. Then, transfer them to a freezer bag. They can last for up to three months. Bake them straight from the freezer, adding a minute or two to the baking time. Crushed candy canes are great in many recipes. Try using them to top cupcakes or frostings. They add a nice crunch and flavor to brownies. You can also mix them into ice cream for a festive treat. They make a fun addition to sweet snacks and holiday dishes. In this post, we covered how to make festive Candy Cane Cookies. We discussed key ingredients, the steps to create the dough, and tips for perfect baking. You learned about handy variations and storage tips to keep cookies fresh. Remember, taking care with the preparation makes a big difference. Enjoy the fun of baking these colorful treats. They will surely brighten any occasion!$

Indulge in the spirit of the season with these Candy Cane Cookies! Perfect for your holiday baking recipes, these festive cookie ideas combine buttery dough with peppermint flavor for delightful Christmas treats. This simple peppermint cookies recipe will keep your kitchen filled with joy and aroma. Ready to impress your friends and family? Try this festive recipe today and elevate your holiday cookie exchange. Don't forget to save this for later! #CandyCaneCookies #HolidayBaking #FestiveCookies #ChristmasTreats

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Ingredients

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon fine sea salt

½ teaspoon peppermint extract

½ cup crushed candy canes (plus extra for topping)

Red food coloring

Green food coloring

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie release.

Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Incorporate Egg and Vanilla: Add in the large egg and vanilla extract. Beat them together with the butter and sugar until everything is thoroughly combined and smooth.

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until they are well blended. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix.

Color the Dough: Divide the cookie dough in half. To one half, add the peppermint extract and a few drops of red food coloring. Mix until the dough is evenly colored. To the other half, add green food coloring and mix until well incorporated.

Form Candy Cane Shapes: Take about 1 tablespoon of the red dough and 1 tablespoon of the green dough. Roll each tablespoon into small logs, approximately 4 inches in length. Twist the red and green logs together gently to create a candy cane shape.

Prepare for Baking: Place the formed candy cane cookies on the lined baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

Add Toppings: Before baking, generously sprinkle the tops of the cookies with crushed candy canes for an extra festive touch.

Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. Once baked, take them out of the oven and let them cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: Arrange the cooled cookies on a colorful, festive platter. For an extra special touch, drizzle melted white chocolate over them and sprinkle additional crushed candy canes on top for a delightful holiday presentation!