As the holidays twinkle closer, I can’t help but feel nostalgic for the traditions that fill our homes with warmth and joy. Baking has always been my love language, a way to share a piece of my heart with the people I cherish most.
Today, I’m so excited to share one of my absolute favorites: my recipe for classic Candy Cane Cookies. From prep to plate, including chill time, you’re looking at about 5 hours, but trust me, every moment is worth it for these festive treats!
Table of Contents
Candy Cane Cookies Recipe You’ll Adore
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla, and peppermint, stopping to scrape down the bowl once. With the mixer on low speed, add in the flour mixture. Beat just until the flour is combined. (If a little bit remains at the bottom of the bowl, remove the bowl and knead by hand a few times until incorporated.)
- Remove half of the dough from the bowl. Add red food coloring and mix until well combined. (If using liquid, add about 1 teaspoon. If using gel, add a few drops. Add more if the color isn’t rich enough.) Wrap each dough separately in plastic wrap and press into a 1-inch thick disk. Refrigerate for 4 hours or until firm to the touch. (Dough can be chilled at this stage for up to 3 days.)
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Cut dough into 1-inch cubes. Roll each cube into a ball. Lightly flour the surface and gently roll the dough balls into a 5-inch-long rope by rolling the ball up and down on the counter with your palm. Place the ropes side by side and carefully twist them together. Curve one end down an inch or so to create the handle of the candy cane. Place on the prepared baking sheets 1 inch apart.
- Bake for 10 minutes, or until cookies appear dry. Immediately sprinkle the cookies with crushed peppermint. Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What Are Candy Cane Cookies?
Candy cane cookies are delightful, swirled cookies shaped like miniature candy canes, and they’re a must-have during the holiday season. Their distinctive shape and peppermint flavor evoke the spirit of Christmas.
While the exact origin is debated, these cookies have become a beloved tradition, adorning dessert tables and delighting both young and old.
Why You’ll Love This Candy Cane Cookies Recipe
I know there are countless candy cane cookie recipes out there, but I truly believe mine stands out. Here’s why:
- Extra Peppermint Punch: I use both vanilla and peppermint extracts for a super-charged, balanced flavor.
- Detailed Shaping Instructions: I provide very clear instructions to help you achieve that perfect candy cane swirl.
- Tried and True: This recipe has been passed down and perfected, ensuring consistent, delicious results every time.
Ingredients for Candy Cane Cookies
Here’s everything you’ll need to create these festive delights:
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (227g)
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ teaspoons peppermint extract
- 1 teaspoon red food coloring
- 3 tablespoons crushed peppermint candies
Let’s talk about why these ingredients matter. I always opt for unsalted butter in my baking. It gives me complete control over the saltiness of the cookies. Granulated sugar is my go-to for its clean sweetness and the delightful crispness it adds to the edges of the cookies.
If you’re looking for more festive ideas, consider adding these cookies to a spread alongside an easy Wonderful Grinch Punch Recipe For The Holidays.
Step-by-Step Instructions for Perfect Candy Cane Cookies
Follow these steps, and you’ll have a batch of beautiful candy cane cookies in no time!
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla, and peppermint, stopping to scrape down the bowl once. With the mixer on low speed, add in the flour mixture. Beat just until the flour is combined. (If a little bit remains at the bottom of the bowl, remove the bowl and knead by hand a few times until incorporated.)
- Remove half of the dough from the bowl. Add red food coloring and mix until well combined. (If using liquid, add about 1 teaspoon. If using gel, add a few drops. Add more if the color isn’t rich enough.) Wrap each dough separately in plastic wrap and press into a 1-inch thick disk. Refrigerate for 4 hours or until firm to the touch. (Dough can be chilled at this stage for up to 3 days.)
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Cut dough into 1-inch cubes. Roll each cube into a ball. Lightly flour the surface and gently roll the dough balls into a 5-inch-long rope by rolling the ball up and down on the counter with your palm. Place the ropes side by side and carefully twist them together. Curve one end down an inch or so to create the handle of the candy cane. Place on the prepared baking sheets 1 inch apart.
- Bake for 10 minutes, or until cookies appear dry. Immediately sprinkle the cookies with crushed peppermint. Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely. You can find this recipe and other sweet treats & drinks for more baking inspiration.
Pro Tips for Making the Best Candy Cane Cookies
- Chill Time is Key: Don’t skip the chilling step! This is crucial for preventing the cookies from spreading too much in the oven.
- Softened Butter Matters: Make sure your butter is properly softened, but not melted. It should be soft enough that you can easily make an indent with your finger.
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix just until the ingredients are combined.
- Even Baking: For even baking, make sure your oven is properly preheated, and rotate the baking sheets halfway through baking.
Candy Cane Cookie Flavor Variations
Want to mix things up? Here are a few flavor variations to try:
| Flavor | Modifications |
|---|---|
| Cinnamon | Add 1 teaspoon of ground cinnamon to the flour mixture. |
| Vanilla Bean | Scrape the seeds of 1 vanilla bean into the butter and sugar mixture. |
| Chocolate Peppermint | Add 2 tablespoons of cocoa powder to the flour mixture. |
Troubleshooting Common Candy Cane Cookie Problems
- Cookies Spreading Too Thin: This is usually due to the dough being too warm. Ensure you chill the dough adequately and don’t overmix.
- Cookies Too Dry: This can happen if you add too much flour. Measure your flour accurately, and avoid overbaking the cookies.
- Cookies Too Cakey: This is often a result of overmixing the dough, which develops too much gluten. Mix just until the ingredients are combined.
Dietary Adaptations for Candy Cane Cookies
Need to make these cookies fit specific dietary needs? Here are a few substitutions you can try:
| Adaptation | Substitution |
|---|---|
| Gluten-Free | Use a 1:1 gluten-free flour blend. |
| Vegan | Use a vegan butter substitute and a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes). |
| Dairy-Free | Use a dairy-free butter substitute. |
How to Store Candy Cane Cookies
To keep your candy cane cookies fresh, store them in an airtight container at room temperature. They will last for up to 5 days if stored properly.
How to Freeze Candy Cane Cookies
For longer storage, you can freeze these cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will last for up to 2 months in the freezer. You can also try adding the Amazing Christmas Cranberry Bars Recipe This Year for variety.
Festive Ways to Serve Candy Cane Cookies
Candy cane cookies are perfect for holiday parties! I love using them as edible decorations on hot cocoa bars or stringing them together to create a festive garland.
Delicious Dipping Sauces for Candy Cane Cookies
Take your cookies to the next level with a delicious dipping sauce! I recommend a rich chocolate ganache, a creamy vanilla glaze, or even a simple cream cheese frosting.
Packaging Candy Cane Cookies for Gifting
These cookies make wonderful gifts! I like to package them in cellophane bags tied with festive ribbon or arrange them in a decorative tin.
Frequently Asked Questions
Can you use natural food coloring?
Yes, you can! Natural food colorings may not be as vibrant as artificial ones, so you might need to use a bit more to achieve the desired color.
What type of candy canes can you use?
I prefer using mini candy canes, as they are easier to crush. However, you can use any type of candy cane you like. If you are concerned about the approximate calories that you might consume while tasting the ingredients or the finished product, consider using smaller amounts or sugar substitutes.
Conclusion
I hope this recipe brings as much joy to your kitchen as it has to mine over the years. These Candy Cane Cookies are more than just a treat; they’re a symbol of holiday warmth, family, and the joy of creating something delicious together.
Now, I would love to know: What are some of your favorite holiday baking traditions? Share your thoughts and results in the comments below! I can’t wait to hear from you.
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