BEST CANDY CANE COOKIES EVER

I’ll never forget the year my little brother, convinced he was Santa’s official taste-tester, devoured an entire plate of misshapen, slightly burnt Candy Cane Cookies before anyone else got a chance. Even though they weren’t perfect, his sheer joy cemented them as a must-make tradition! This year, we’re aiming for perfection (or at least fewer burnt edges), and I’m going to guide you every step of the way so you can create the most adorable and delicious candy cane cookies ever.

Let’s Bake the BEST Candy Cane Cookies!

Okay, friend, let’s be honest: holiday baking can be a little stressful. But it doesn’t have to be! We’re going to tackle these Candy Cane Cookies together, and I’ll share all my secrets for making them not only beautiful but incredibly tasty. Think buttery, slightly minty, melt-in-your-mouth goodness. Are you ready?

What Makes This Recipe Special?

There are a million Candy Cane Cookie recipes out there, so what makes this one different? Well, first, we’re using a secret ingredient (shhh… it’s almond extract!) that adds a subtle depth of flavor that will have everyone begging for more. Second, I’m going to show you the easiest way to get that perfect candy cane shape without tearing your hair out. And third, we’re focusing on a dough that holds its shape beautifully during baking, so you won’t end up with a flat, shapeless mess.

Ingredients You’ll Need:

Gather your ingredients! Here’s what you’ll need to create these festive treats:

• All-Purpose Flour: The foundation of our cookies. I recommend unbleached flour for the best flavor and texture.
• Granulated Sugar: For sweetness, of course!
• Powdered Sugar: For a melt-in-your-mouth texture.
• Salt: Just a pinch to enhance the other flavors.
• Baking Powder: Our leavening agent, helping the cookies rise slightly and become tender.
• Unsalted Butter: Make sure it’s softened to room temperature for easy creaming.
• Eggs: Binding everything together.
• Almond Extract: The secret ingredient! Adds a subtle nutty flavor that complements the peppermint perfectly.
• Vanilla Extract: Enhances the overall flavor profile.
• Peppermint Extract: For that classic candy cane flavor. Be careful not to add too much, as it can be overpowering!
• Red Food Coloring: Gel food coloring is best for vibrant color without adding excess liquid.
• Crushed Candy Canes: For decorating!

Step-by-Step Instructions:

Now for the fun part! Follow these instructions carefully, and you’ll be well on your way to Candy Cane Cookie perfection.

1. Prepare the Dough:

1. In a large bowl, whisk together the flour, granulated sugar, powdered sugar, salt, and baking powder.
2. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where a stand mixer comes in handy, but a hand mixer works just as well.
3. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
5. Divide the dough in half. In one half, add the peppermint extract and red food coloring. Mix until the color is evenly distributed.
6. Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This is crucial! Chilling the dough prevents it from spreading too much in the oven.

2. Shape the Candy Canes:

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Take one tablespoon of each color dough. Roll each into a rope about 6 inches long.
3. Place the two ropes side by side and gently twist them together.
4. Curve one end of the twisted rope to form a candy cane shape.
5. Place the candy canes on the prepared baking sheets, leaving about 1 inch between each cookie.

3. Bake and Decorate:

1. Bake for 8-10 minutes, or until the edges are lightly golden brown.
2. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
3. While the cookies are still slightly warm, sprinkle them with crushed candy canes. The heat will help the candy canes adhere to the cookies. You can also use a simple glaze made from powdered sugar and milk to help the candy canes stick.

Tips for Perfect Candy Cane Cookies:

Here are a few extra tips to ensure your Candy Cane Cookies turn out amazing!

• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: This is essential for preventing the cookies from spreading too much in the oven.
• Use Gel Food Coloring: Gel food coloring provides a more vibrant color than liquid food coloring without adding excess liquid to the dough.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are lightly golden brown.
• Let the Cookies Cool Completely: This will prevent them from breaking when you decorate them.
• Get Creative with Decorations: In addition to crushed candy canes, you can also use sprinkles, icing, or chocolate to decorate your cookies.

Troubleshooting Common Problems:

Sometimes things don’t go exactly as planned. Here are a few common problems and how to fix them:

• Cookies are spreading too much: This is usually caused by not chilling the dough long enough. Make sure to chill the dough for at least 1 hour, or even longer if possible. You may also need to add a little more flour to the dough if it seems too soft.
• Cookies are dry and crumbly: This is usually caused by overbaking. Bake the cookies until the edges are lightly golden brown, and don’t overbake them. You may also need to add a little more butter to the dough if it seems too dry.
• The colors are bleeding together: Make sure to chill the dough thoroughly before shaping the candy canes. This will help the colors stay separate. You can also try using a slightly stiffer dough.

Variations and Adaptations:

Want to put your own spin on these Candy Cane Cookies? Here are a few ideas:

• Chocolate Candy Cane Cookies: Add cocoa powder to half of the dough for a chocolatey twist.
• Citrus Candy Cane Cookies: Add orange or lemon zest to the dough for a bright, citrusy flavor.
• Spiced Candy Cane Cookies: Add cinnamon, nutmeg, or ginger to the dough for a warm, spicy flavor.
• Vegan Candy Cane Cookies: Use a vegan butter substitute and egg replacer to make these cookies vegan.

Serving and Storage Suggestions:

These Candy Cane Cookies are perfect for serving at holiday parties, giving as gifts, or simply enjoying with a cup of hot cocoa. Store them in an airtight container at room temperature for up to 5 days.

More Festive Treats to Try:

If you’re looking for more delicious holiday recipes, be sure to check out these other festive treats:

• For the adults, nothing beats a Spiced Christmas Margarita after a long day of baking!
• Start your Christmas morning with some delicious Christmas Cranberry Roll-ups. They’re so easy to make!
• If you’re a cinnamon lover, you absolutely have to try these Cinnamon Roll Cookies. They are the perfect blend of cookie and cinnamon roll flavor.
• Craving cheesecake? The Sugar Cookie Cheesecake is a decadent dream!
• For chocolate lovers, these Black Forest Cookies are a must-bake!
• And don’t forget about a batch of Christmas Puppy Chow for snacking!

Candy Cane Cookies Recipe

Here is the complete recipe for you. Enjoy and happy baking!

Candy Cane Cookies A delicious and festive cookie recipe perfect for the holidays.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Red gel food coloring
• Crushed candy canes, for decorating

Instructions:

1. In a large bowl, whisk together the flour, granulated sugar, powdered sugar, salt, and baking powder.
2. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the dough in half. In one half, add the peppermint extract and red food coloring. Mix until the color is evenly distributed.
6. Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
7. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
8. Take one tablespoon of each color dough. Roll each into a rope about 6 inches long.
9. Place the two ropes side by side and gently twist them together.
10. Curve one end of the twisted rope to form a candy cane shape.
11. Place the candy canes on the prepared baking sheets, leaving about 1 inch between each cookie.
12. Bake for 8-10 minutes, or until the edges are lightly golden brown.
13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
14. While the cookies are still slightly warm, sprinkle them with crushed candy canes.

Prep Time: 30 minutes

Chill Time: 1 hour

Bake Time: 8-10 minutes

Yield: Approximately 24 cookies

Final Thoughts

There you have it, friend! Your very own batch of beautiful and delicious Candy Cane Cookies. I know you can do it, and I can’t wait to hear about your baking adventures. Remember, even if they’re not perfect, they’re made with love, and that’s what truly matters during the holidays. Happy baking!

Best Candy Cane Cookies Ever

These Candy Cane Cookies are a delightful holiday treat, perfect for gifting or enjoying with loved ones. Infused with peppermint and almond extract, these buttery cookies boast a melt-in-your-mouth texture and a festive candy cane shape, making them a cherished holiday tradition.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Red gel food coloring
• Crushed candy canes, for decorating

Equipment

• Large bowl
• Whisk
• Separate bowl
• Stand mixer or hand mixer
• Measuring cups and spoons
• Plastic wrap
• Baking sheets
• Parchment paper
• Oven
• Wire rack
• Rolling surface
• Tablespoon

Method

 

1. In a large bowl, whisk together the flour, granulated sugar, powdered sugar, salt, and baking powder.
2. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the dough in half. In one half, add the peppermint extract and red food coloring. Mix until the color is evenly distributed.
6. Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
7. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
8. Take one tablespoon of each color dough. Roll each into a rope about 6 inches long.
9. Place the two ropes side by side and gently twist them together.
10. Curve one end of the twisted rope to form a candy cane shape.
11. Place the candy canes on the prepared baking sheets, leaving about 1 inch between each cookie.
12. Bake for 8-10 minutes, or until the edges are lightly golden brown.
13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
14. While the cookies are still slightly warm, sprinkle them with crushed candy canes.

Notes

Don’t overmix the dough. Chill the dough thoroughly to prevent spreading. Use gel food coloring for vibrant color. Let the cookies cool completely before decorating. Store in an airtight container at room temperature for up to 5 days. For variations, try adding cocoa powder for chocolate candy cane cookies or citrus zest for a bright flavor.