Old-fashioned peppermint Candy Cane Cookies are a delightful holiday treat that fills your home with the warm aroma of mint and sweetness. This Candy Cane Cookies Recipe is perfect for Christmas gatherings, cookie exchanges, or simply enjoying with a cup of hot cocoa. These cookies not only look festive with their red and white swirls but also offer a unique blend of buttery flavor and refreshing peppermint taste.
Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- For the Cookies
- For the Glaze
- How to Make Candy Cane Cookies Recipe
- Step 1: Prepare the Dough
- Step 2: Combine Dry Ingredients
- Step 3: Color the Dough
- Step 4: Chill the Dough
- Step 5: Preheat the Oven
- Step 6: Shape the Cookies
- Step 7: Final Chill Before Baking
- Step 8: Bake the Cookies
- Step 9: Prepare Peppermint Glaze
- Step 10: Glaze and Serve
- How to Serve Candy Cane Cookies Recipe
- With Hot Cocoa
- On a Cookie Platter
- As Gifts
- With Ice Cream
- In a Milkshake
- How to Perfect Candy Cane Cookies Recipe
- Best Side Dishes for Candy Cane Cookies Recipe
- Common Mistakes to Avoid
- Storage & Reheating Instructions
- Refrigerator Storage
- Freezing Candy Cane Cookies Recipe
- Reheating Candy Cane Cookies Recipe
- Frequently Asked Questions
- Can I use margarine instead of butter in the Candy Cane Cookies Recipe?
- What can I use instead of peppermint extract?
- How do I make my Candy Cane Cookies more colorful?
- How can I customize my Candy Cane Cookies Recipe?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Festive Appearance: The vibrant red and white colors make these cookies a showstopper on any dessert table.
- Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can create these treats.
- Delicious Flavor: The combination of vanilla and peppermint creates a mouthwatering taste that everyone will love.
- Perfect for Sharing: Bake a batch for holiday parties, gifts, or just to brighten someone’s day.
- Versatile Treat: These cookies can easily be customized with different toppings or flavors to suit your preferences.
Tools and Preparation
Before you start making your Candy Cane Cookies, gather the necessary tools to ensure a smooth baking process.
Essential Tools and Equipment
- Stand mixer
- Mixing bowls
- Plastic wrap
- Baking sheet
- Parchment paper or Silpat mat
Importance of Each Tool
- Stand mixer: This tool makes creaming butter and sugar effortless, ensuring a fluffy texture.
- Mixing bowls: Different sizes allow for efficient ingredient mixing and storage during prep.
- Baking sheet: A sturdy baking sheet provides even heat distribution for perfectly baked cookies.
Ingredients
Old-fashioned peppermint Candy Cane Cookies.
For the Cookies
- 2 sticks of butter (at room temperature)
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon of red food coloring
For the Glaze
- 1 cup powdered sugar
- 1/8 teaspoon peppermint extract
- 1-2 tablespoons milk
How to Make Candy Cane Cookies Recipe
Step 1: Prepare the Dough
- In the bowl of a stand mixer, combine butter and powdered sugar. Mix until fluffy.
- Add in the egg, vanilla extract, and peppermint extract. Scrape down the sides as necessary to ensure proper mixing.
Step 2: Combine Dry Ingredients
- Reduce the mixer speed and add in the all-purpose flour and salt. Mix until well combined.
Step 3: Color the Dough
- Divide the dough in half.
- In one portion, add in the red food coloring. Mix until fully incorporated.
Step 4: Chill the Dough
- Shape both portions into discs and cover tightly with plastic wrap.
- Refrigerate for at least one hour or up to overnight.
Step 5: Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit while you prepare to shape your cookies.
Step 6: Shape the Cookies
- Measure one tablespoon of each color dough.
- Gently roll each portion into 6-inch long log shapes.
- Twist both logs together gently to form the candy cane shape.
- Transfer them to a parchment-lined baking sheet.
Step 7: Final Chill Before Baking
Chill shaped cookie dough for an additional 15 minutes before baking.
Step 8: Bake the Cookies
Bake in preheated oven for about 10-12 minutes or until bottoms are lightly golden brown.
Step 9: Prepare Peppermint Glaze
While cookies are baking, mix together glaze ingredients—combining powdered sugar, peppermint extract, and milk until smooth.
Step 10: Glaze and Serve
Once cookies have cooled slightly, spoon glaze over them generously before serving. Enjoy your festive Candy Cane Cookies!
How to Serve Candy Cane Cookies Recipe
Candy Cane Cookies are a delightful treat that perfectly captures the spirit of the holiday season. Here are some creative serving suggestions to enjoy these festive cookies.
With Hot Cocoa
- Pair your Candy Cane Cookies with a warm cup of hot cocoa for a classic holiday experience. The rich chocolate complements the peppermint flavor beautifully.
On a Cookie Platter
- Arrange your cookies on a decorative platter along with other festive treats. This makes for an inviting centerpiece during holiday gatherings or parties.
As Gifts
- Package your Candy Cane Cookies in decorative boxes or bags. They make wonderful homemade gifts for friends and family during the holidays.
With Ice Cream
- Serve your cookies alongside a scoop of vanilla or peppermint ice cream. The combination of warm cookies and cold ice cream is simply irresistible.
In a Milkshake
- Blend your Candy Cane Cookies into a creamy milkshake for a unique twist on dessert. Top it with whipped cream and crushed candy canes for added flair.
How to Perfect Candy Cane Cookies Recipe
To ensure your Candy Cane Cookies turn out perfectly every time, consider these helpful tips.
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Use room temperature butter: This helps create a fluffy texture when mixed with sugar, enhancing the overall consistency of the dough.
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Chill the dough: Refrigerating the dough not only firms it up but also allows flavors to meld, resulting in tastier cookies.
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Don’t skip the twisting: Twisting the two colors together creates beautiful patterns that make your cookies visually appealing.
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Watch baking time closely: Keep an eye on your cookies as they bake; removing them when they’re lightly golden ensures they stay soft and chewy.
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Experiment with extracts: Adjusting the amount of peppermint extract can enhance or mellow the minty flavor, catering to personal preferences.
Best Side Dishes for Candy Cane Cookies Recipe
When serving Candy Cane Cookies, you might want to complement them with some delightful side dishes. Here are some tasty options:
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Peppermint Bark: A sweet treat made from layers of dark and white chocolate, topped with crushed peppermint candies.
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Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances out the sweetness of cookies.
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Cheese Platter: Include various cheeses and crackers for a savory contrast that pairs well with sweet treats.
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Spiced Nuts: Roasted nuts seasoned with cinnamon and sugar provide a crunchy texture that complements soft cookies.
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Caramel Sauce: Drizzling warm caramel over cookies adds an extra layer of sweetness that’s hard to resist.
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Eggnog: This traditional holiday drink pairs nicely with peppermint flavors, making it a perfect match for your treats.
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Chocolate Fondue: Set up a fondue station where guests can dip their cookies into melted chocolate for an indulgent experience.
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Hot Spiced Apple Cider: A warm beverage that enhances the cozy feeling while enjoying your festive cookie spread.
Common Mistakes to Avoid
When making the Candy Cane Cookies Recipe, it’s easy to overlook some important steps. Here are common mistakes to help you achieve cookie perfection.
- Skipping dough chilling: Not chilling the dough can lead to cookies that spread too much while baking. Always refrigerate your dough for at least an hour.
- Using cold butter: Cold butter won’t cream properly, resulting in dense cookies. Ensure your butter is at room temperature for a light and fluffy texture.
- Overmixing the dough: Mixing too long after adding flour can create tough cookies. Mix until just combined for best results.
- Not measuring ingredients correctly: Incorrect measurements can ruin the cookie’s texture and flavor. Always use a kitchen scale or proper measuring cups.
- Ignoring baking times: Overbaking can lead to dry cookies. Keep an eye on them and remove them when they are lightly golden.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container.
- They will last up to one week in the refrigerator.
Freezing Candy Cane Cookies Recipe
- Freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag after solidified.
- They can be frozen for up to three months.
Reheating Candy Cane Cookies Recipe
- Oven: Preheat to 350°F and warm for about 5-7 minutes for best texture.
- Microwave: Heat for 10-15 seconds; be careful not to overheat.
- Stovetop: Place in a skillet on low heat for a few minutes until warmed through.
Frequently Asked Questions
Here are some common questions about this delightful Candy Cane Cookies Recipe.
Can I use margarine instead of butter in the Candy Cane Cookies Recipe?
You can substitute margarine, but it may alter the flavor and texture slightly. Butter provides a richer taste.
What can I use instead of peppermint extract?
You could use mint extract or even vanilla extract for a different flavor profile, though it won’t have the same peppermint punch.
How do I make my Candy Cane Cookies more colorful?
Add more red food coloring as desired before shaping. You can also sprinkle colored sugar on top before baking.
How can I customize my Candy Cane Cookies Recipe?
Feel free to add chocolate chips or crushed candy canes into the dough for added texture and flavor!
Final Thoughts
The Candy Cane Cookies Recipe offers a delightful blend of flavors perfect for the holiday season. Their festive appearance, combined with customizable options, makes them an ideal treat for gatherings or cozy nights at home. Don’t hesitate to experiment with different extracts or toppings to make this recipe your own!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Candy Cane Cookies
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
Description
Delight in the festive spirit with our Candy Cane Cookies Recipe, a classic holiday treat that brings the joy of Christmas to your kitchen. These vibrant cookies feature a beautiful swirl of red and white dough, infused with refreshing peppermint flavor and buttery goodness. Perfect for cookie exchanges, holiday parties, or cozy evenings with hot cocoa, these cookies are as enjoyable to make as they are to eat. With a straightforward preparation process, even novice bakers can create these stunning sweets that are sure to impress family and friends alike. Add a personal touch with different toppings or variations to make this recipe your own!
Ingredients
- 2 sticks butter (room temperature)
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon red food coloring
Instructions
- In a stand mixer, cream together butter and powdered sugar until fluffy. Add egg, vanilla extract, and peppermint extract; mix until combined.
- Gradually add flour and salt, mixing until just combined.
- Divide dough in half; incorporate red food coloring into one half.
- Shape both portions into discs, wrap in plastic wrap, and refrigerate for at least one hour.
- Preheat oven to 375°F. Roll tablespoon-sized pieces of each color into logs and twist together to form candy cane shapes.
- Chill shaped cookies for an additional 15 minutes before placing on a parchment-lined baking sheet.
- Bake for 10-12 minutes until lightly golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
