What You’ll Need: The Candy Cane Cookies Ingredients
For the Cookies:
- All-Purpose Flour: 3 cups, plus more for dusting
- Granulated Sugar: 1 cup
- Unsalted Butter: 1 cup (2 sticks), softened
- Large Eggs: 2
- Vanilla Extract: 1 teaspoon
- Peppermint Extract: 1/2 teaspoon (adjust to your taste)
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Red Food Coloring: Gel food coloring is recommended for best results
For the Decoration (Optional):
- Crushed Candy Canes: For sprinkling (about 1/2 cup)
- White Chocolate: For drizzling (about 4 oz)
Let’s Get Baking: Step-by-Step Instructions
Step 1: Preparing the Dough
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step – it’s important for a tender cookie!
- Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Divide the dough in half. In one half, add the red food coloring and mix until evenly distributed. I recommend using gel food coloring because it won’t change the consistency of the dough as much as liquid food coloring.
- Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This chilling time is crucial for preventing the cookies from spreading too much during baking.
Step 2: Shaping the Candy Canes
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerator. On a lightly floured surface, roll out a small piece of each color dough into a rope about 4 inches long.
- Place the red and white ropes side by side and gently twist them together.
- Curve one end of the twisted rope to form a candy cane shape.
- Place the candy cane cookies onto the prepared baking sheets, leaving about 1 inch between each cookie.
Step 3: Baking and Cooling
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Adding the Finishing Touch: Decoration Ideas
Crushed Candy Cane Sprinkle
While the cookies are still slightly warm, gently press crushed candy canes onto the surface. The warmth will help the candy canes adhere to the cookies.
White Chocolate Drizzle
- Melt white chocolate in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between).
- Once melted and smooth, drizzle the white chocolate over the cooled cookies.
- Immediately sprinkle with crushed candy canes, if desired, before the chocolate sets.
Troubleshooting and Expert Tips for Perfect Candy Cane Cookies
Why are my cookies spreading?
This is a common problem! Here’s what might be happening:
- Dough Wasn’t Chilled Enough: Make sure to chill the dough for at least an hour, or even longer. The colder the dough, the less it will spread.
- Oven Temperature: Ensure your oven is preheated to the correct temperature.
- Too Much Butter: Double-check your measurements to make sure you’re using the correct amount of butter.
- Overmixing the Dough: Overmixing develops the gluten in the flour, which can lead to cookies that spread and become tough. Mix only until the ingredients are just combined.
My dough is too dry/crumbly. What can I do?
Add a teaspoon of milk or water at a time until the dough comes together. Be careful not to add too much liquid, or the cookies will spread.
Can I make these cookies ahead of time?
Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Just make sure to wrap it tightly in plastic wrap. You can also bake the cookies and store them in an airtight container at room temperature for up to a week.
Variations and Creative Twists
Different Extracts
Experiment with other extracts like almond, lemon, or orange to create unique flavor combinations. Just be sure to use them sparingly, as they can be quite potent.
Chocolate Candy Cane Cookies
Add 1/4 cup of unsweetened cocoa powder to the flour mixture for a chocolatey twist. You can also use chocolate extract instead of peppermint extract.
Sprinkles and Decorations
Get creative with your decorations! Use different colored sprinkles, edible glitter, or even royal icing to create festive designs.
Complete the Holiday Feast: Other Festive Treats
Once you’ve mastered these Candy Cane Cookies, why not explore other delicious holiday recipes? For a festive drink, try this Spiced Christmas Margarita. Or, if you are looking for something equally sweet, try the Cinnamon Roll Cookies. If you love cheesecake, you might also like this Sugar Cookie Cheesecake. For chocolate lovers, the Black Forest Cookies are a must-try. And don’t forget about the Christmas Eggnog Bread for a festive breakfast or brunch. Finally, if you’re looking for something snackable, consider the Christmas Puppy Chow.
Final Thoughts: Spreading Holiday Cheer with Candy Cane Cookies
Baking these Candy Cane Cookies is more than just following a recipe; it’s about creating memories and sharing the joy of the holiday season with loved ones. So gather your ingredients, put on some festive music, and get ready to spread some holiday cheer, one delicious candy cane cookie at a time! I hope you enjoy them as much as my family and I do!
Why is it important to chill the dough before baking the candy cane cookies?
Chilling the dough for at least 1 hour is crucial for preventing the cookies from spreading too much during baking. The colder the dough, the less it will spread.
What type of food coloring is recommended for the best results, and why?
Gel food coloring is recommended for the best results because it won’t change the consistency of the dough as much as liquid food coloring.
What can I do if my candy cane cookie dough is too dry and crumbly?
Add a teaspoon of milk or water at a time until the dough comes together. Be careful not to add too much liquid, or the cookies will spread.
Can I prepare the candy cane cookie dough in advance?
Yes, the dough can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Make sure to wrap it tightly in plastic wrap.
Perfect Candy Cane Cookies
Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the dough in half. In one half, add the red food coloring and mix until evenly distributed.
- Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerator. On a lightly floured surface, roll out a small piece of each color dough into a rope about 4 inches long.
- Place the red and white ropes side by side and gently twist them together.
- Curve one end of the twisted rope to form a candy cane shape.
- Place the candy cane cookies onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- If decorating with crushed candy canes, gently press crushed candy canes onto the surface while the cookies are still slightly warm.
- If decorating with white chocolate, melt white chocolate in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between).
- Once melted and smooth, drizzle the white chocolate over the cooled cookies.
- Immediately sprinkle with crushed candy canes, if desired, before the chocolate sets.
