Why Make This Recipe
Candy Cane Cookies are a festive treat that brings holiday cheer to any gathering. Their delicious combination of buttery sweetness and refreshing peppermint makes them a favorite for many. Not only do they look great on a holiday cookie platter, but they also fill your home with the warm, inviting aroma of baking. Plus, they’re fun to make, giving you a chance to get creative in the kitchen!
How to Make Candy Cane Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon red food coloring
- 1/2 cup crushed candy canes
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually mix in the flour and salt until a dough forms.
- Divide the dough in half. Tint one half with red food coloring.
- Roll out small pieces of each color into ropes. Twist them together and form into candy cane shapes.
- Place the cookies on ungreased baking sheets.
- Bake for 8-10 minutes until the edges are lightly golden.
- Cool the cookies on wire racks and sprinkle with crushed candy canes, if desired.
How to Serve Candy Cane Cookies
Candy Cane Cookies can be served warm or at room temperature. They look delightful on a holiday cookie tray, alongside hot cocoa or eggnog. You can also package them up as sweet gifts for friends and family, making festive treats that everyone will enjoy.
How to Store Candy Cane Cookies
To store your Candy Cane Cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. For longer storage, you can freeze them. Just make sure to place parchment paper between layers to prevent sticking.
Tips to Make Candy Cane Cookies
- Ensure your butter is softened to room temperature for easy mixing.
- Don’t skip the chilling step; letting the dough rest in the fridge can help improve the texture.
- Experiment with different colors for the dough to create unique seasonal shapes.
Variation
For a twist on the classic Candy Cane Cookies, you can substitute crushed chocolate peppermint candies for crushed candy canes. This adds a chocolatey flavor to the cookies, perfect for chocolate lovers!
FAQs
-
Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may be slightly different. -
How do I prevent my cookies from spreading too much?
Make sure to chill the dough for about 30 minutes before shaping. This helps them keep their shape better during baking. -
Can I skip the crush candy canes topping?
Absolutely! You can enjoy the cookies plain, or add a simple glaze for extra sweetness instead.
Candy Cane Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually mix in the flour and salt until a dough forms.
- Divide the dough in half. Tint one half with red food coloring.
- Roll out small pieces of each color into ropes. Twist them together and form into candy cane shapes.
- Place the cookies on ungreased baking sheets.
- Bake for 8-10 minutes until the edges are lightly golden.
- Cool the cookies on wire racks and sprinkle with crushed candy canes, if desired.