If you’re looking to fill your kitchen with the festive spirit and delight your family and friends, this Candy Cane Cookies Recipe is an absolute must-try. These charming, swirled treats combine the classic sweet and buttery cookie base with a refreshing peppermint twist, beautifully wrapped in eye-catching red and white spirals. Perfect for holiday baking sessions or any time you want to celebrate the season with a visually stunning and irresistibly tasty cookie, this recipe delivers both in flavor and in fun!
Ingredients You’ll Need
The beauty of this Candy Cane Cookies Recipe lies in its simplicity. Each ingredient plays an essential role, from creating the soft, tender texture of the cookie to giving it its minty, festive flair and vibrant colors.
- Butter (2 sticks, at room temperature): This provides the rich, creamy foundation that makes the dough soft and flavorful.
- Powdered sugar (1 cup): Offering a smooth sweetness that melts into the dough, enhancing its delicate crumb.
- Large egg (1): Acts as a binder and adds moisture to keep the cookies tender.
- Pure vanilla extract (1 teaspoon): Brings warmth and depth to the flavor profile, balancing the peppermint’s brightness.
- Pure peppermint extract (1 teaspoon): The star that gives these cookies their signature refreshing minty taste.
- All-purpose flour (3 cups): The backbone that gives structure to the cookies while keeping them soft but sturdy.
- Salt (1/2 teaspoon): Enhances all the flavors, bringing harmony to the sweet and minty notes.
- Red food coloring (3/4 teaspoon): Provides that festive red hue necessary to make the classic candy cane stripe pattern pop.
How to Make Candy Cane Cookies Recipe
Step 1: Cream Butter and Sugar
Start by creaming together the softened butter and powdered sugar in your stand mixer. This step is crucial because it aerates the mixture, ensuring your cookie dough becomes light and fluffy, which translates into a tender bite.
Step 2: Add Egg and Extracts
Next, incorporate the egg along with the vanilla and peppermint extracts. The egg binds everything together while the vanilla adds a classic cookie warmth. The peppermint extract is what transforms these cookies from ordinary to holidays-in-your-mouth extraordinary.
Step 3: Mix in Flour and Salt
Slowly add the flour and salt to your wet ingredients. This process requires patience to avoid overmixing, which can toughen the cookies. Mix just until the dough comes together, so it remains soft and pliable for shaping.
Step 4: Divide and Color Dough
Once your dough is ready, split it into two equal parts. Add the red food coloring to one half and knead just enough to distribute the color evenly. The other half stays plain white, representing the classic candy cane stripes.
Step 5: Chill the Dough
Wrap both dough portions tightly in plastic wrap and chill them for at least an hour. This chilling step makes the dough easier to handle and helps maintain the cookie shape during baking, so you end up with neat, defined twists.
Step 6: Shape Your Candy Canes
Preheat your oven to 375°F (190°C). Roll each colored dough into logs of equal length and thickness, then carefully twist them together to mimic the iconic candy cane look. Placing them on a baking sheet ensures they hold their neat spiral shapes.
Step 7: Final Chill and Bake
Before popping those beauties into the oven, chill the twisted cookie logs on your baking sheets for 15 more minutes. This extra chill solidifies their shape, preventing spreading. Bake the cookies for 10 to 12 minutes until they’re just set and still tender, with a hint of golden edges.
How to Serve Candy Cane Cookies Recipe
Garnishes
These cookies shine simply on their own, but if you want to add an extra festive touch, consider a light dusting of powdered sugar for a snowy effect, or drizzle some white chocolate over the top for added sweetness and elegance.
Side Dishes
Pair these Candy Cane Cookies Recipe treats with a warm cup of cocoa or peppermint hot chocolate to amplify that minty magic. They also complement holiday-themed tea parties beautifully, balancing sweet and savory snacks.
Creative Ways to Present
For gifting or holiday parties, arrange the cookies in a clear glass jar tied with a red ribbon, or stack them on a decorative platter with sprigs of fresh evergreen and candy canes for a whimsical centerpiece that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep leftover Candy Cane Cookies in an airtight container at room temperature. They stay soft for up to a week, making them perfect for enjoying over several days or sharing with friends.
Freezing
If you want to make these cookies ahead of time, freeze the shaped cookie logs before baking. Wrap them tightly, and when ready, just thaw slightly and bake as directed. Alternatively, frozen baked cookies can be stored in airtight containers for up to three months.
Reheating
To bring out the fresh-baked flavor, gently warm the cookies in a low oven (about 300°F) for a few minutes. This helps revive their soft texture and enhances the peppermint aroma, making each bite feel freshly baked.
FAQs
Can I use a different extract instead of peppermint?
Absolutely! While peppermint is classic for this recipe, vanilla, almond, or even orange extract can be fun alternatives if you want to experiment with flavors.
Is the red food coloring necessary?
The red food coloring is what gives the cookies their iconic candy cane appearance, but if you prefer a natural alternative, you can use beet juice powder or omit it altogether, though your cookies will look less traditional.
What if I don’t have a stand mixer?
You can easily make this recipe by hand using a sturdy mixing bowl and a wooden spoon. Cream the butter and sugar first until fluffy, then carefully add the other ingredients, finishing with the flour and salt.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour with a gluten-free mix that’s suitable for baking. Just make sure to choose one that includes xanthan gum or add it yourself for structure.
How thick should I roll the dough logs?
A diameter of about 1 inch for each colored dough log works well. This thickness lets you twist them easily and results in cookies large enough to show off the beautiful candy cane stripes.
Final Thoughts
There’s nothing quite like the joy of baking and sharing this Candy Cane Cookies Recipe during the holidays or any festive occasion. The combination of soft, buttery sweetness with cool peppermint flavor wrapped in its iconic swirl is simply irresistible. I can’t wait for you to try making these cookies and see the smiles they bring to your table!
Print
Candy Cane Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in festive Candy Cane Cookies featuring a peppermint-infused buttery dough twisted with vibrant red food coloring to resemble classic candy canes. These charming holiday treats are soft, sweet, and perfectly crisp around the edges.
Ingredients
Cookie Dough
- 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
Coloring
- 3/4 teaspoon red food coloring
Instructions
- Cream Butter and Sugar: In a stand mixer, beat the room-temperature butter and powdered sugar together until the mixture becomes light and fluffy, ensuring a smooth, creamy base for your dough.
- Add Flavorings and Egg: Incorporate the egg, pure vanilla extract, and pure peppermint extract into the creamed mixture, mixing thoroughly until all ingredients are well combined for that signature peppermint flavor.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing just until the dough comes together evenly and no streaks of flour remain.
- Divide and Color the Dough: Split the dough into two equal portions. Add the red food coloring to one half and knead gently until the color is evenly distributed, creating a bright red dough contrasting with the plain dough.
- Chill Dough Portions: Wrap both portions separately in plastic wrap and refrigerate for at least one hour to firm up the dough, making it easier to shape.
- Preheat the Oven and Shape Cookies: Preheat your oven to 375°F (190°C). Roll each dough portion into logs of equal length, then twist one red and one plain log together to form the signature candy cane swirl pattern.
- Chill Shaped Cookies: Place the twisted cookie logs on baking sheets lined with parchment paper and chill in the refrigerator for another 15 minutes. This extra chilling helps maintain the shape during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden and the cookies are set but still soft.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- The chilling steps are crucial to prevent spreading and help the dough hold its shape while baking.
- Use gel food coloring if possible for more vibrant colors without altering dough consistency.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, you can gently brush the baked cookies with melted white chocolate after cooling.
