Candy cane cookies are a delightful treat to make, especially during the holiday season. Their sweet taste and festive look bring a touch of joy to any gathering. Plus, they are simple enough for anyone to make at home!
What Makes This Recipe Special
These candy cane cookies are not just pretty; they are also a joy to bake. They have a tender, creamy texture and a sweet peppermint flavor. The combination of red and white dough makes them visually appealing for any festive occasion. With basic ingredients and easy steps, you can create these delicious treats with your family. They are perfect for sharing or enjoying alongside a warm cup of cocoa.
How to Make Candy Cane Cookies
Making candy cane cookies is fun and straightforward. You will be mixing, rolling, and shaping dough into lovely candy cane forms. It’s a great activity to do with kids or friends. Let’s gather what you need and get started!
What You Need
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Red gel food coloring, as needed
- ¼ cup granulated sugar (for rolling)
Step-by-Step
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, then mix in the vanilla and peppermint extracts.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough in half. Keep one half plain and add red gel food coloring to the other half, mixing until evenly colored.
- Wrap both doughs in plastic and chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll 1 teaspoon each of red and plain dough into ropes about 4 inches long.
- Twist one red and one white rope together, shape into a candy cane or ring, and pinch the ends to seal.
- Roll the shaped cookies in granulated sugar and place them on the prepared baking sheet.
- Bake for 8–10 minutes until just set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Candy Cane Cookies
Candy cane cookies make a lovely addition to any holiday platter. Serve them with hot cocoa or warm milk for a cozy treat. They can also be enjoyed at festive gatherings or as a sweet surprise in lunch boxes. Feel free to pair them with other holiday sweets or treats for a delightful display.
How to Store Candy Cane Cookies
To keep your candy cane cookies fresh, store them in an airtight container at room temperature. They can last for up to one week. If you’d like to keep them longer, you can freeze them. Just wrap them tightly and place them in the freezer for up to three months. When you’re ready to enjoy them, simply thaw at room temperature.
Recipe Tips
- Use softened butter for easy mixing and a creamy texture.
- Chill the dough to make it easier to handle.
- Make sure not to overbake; they should be set but not browned.
- If using food coloring, start with a small amount and add more for a deeper shade.
- These cookies can be rolled in crushed candy canes for extra crunch and a festive look.
Variations & Swaps
- For a chocolate version, add cocoa powder to the plain dough.
- Use almond extract instead of peppermint for a different flavor.
- Swap out the butter for coconut oil for a dairy-free option.
FAQs
Can I make the dough ahead of time?
Yes! You can make the dough, wrap it tightly, and store it in the fridge for up to 2 days before baking.
Can I freeze the baked cookies?
Absolutely! Just freeze them in a single layer, then store them in an airtight container for up to 3 months.
What can I do if my dough is too sticky?
If the dough feels too sticky, chill it for a bit longer until it firms up. You can also sprinkle a little flour on your hands while shaping.
Can I use another type of food coloring?
Yes, feel free to use any color or type of gel food coloring to match your holiday theme.
What is the best way to reheat these cookies?
To reheat, place cookies in a warm oven (around 300°F) for a few minutes. This keeps them soft and fresh!
Candy Cane Cookies
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Use softened butter for easy mixing.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- as needed drops red gel food coloring Use as needed for color.
- 0.25 cup granulated sugar (for rolling)
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, then mix in the vanilla and peppermint extracts.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough in half. Keep one half plain and add red gel food coloring to the other half, mixing until evenly colored.
- Wrap both doughs in plastic and chill for at least 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll 1 teaspoon each of red and plain dough into ropes about 4 inches long.
- Twist one red and one white rope together, shape into a candy cane or ring, and pinch the ends to seal.
- Roll the shaped cookies in granulated sugar and place them on the prepared baking sheet.
- Bake for 8–10 minutes until just set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
