Delightful Candy Cane Cookies
The classic candy cane gets a delightful cookie makeover in this recipe for Candy Cane Cookies. These beautifully striped treats are a quintessential part of the holiday season, with their signature peppermint flavor and festive red-and-white appearance. Whether you’re baking them for a cookie exchange, gifting to loved ones, or enjoying them alongside a mug of hot cocoa, these cookies are sure to spread cheer wherever they go.
With their crisp edges, chewy centers, and refreshing peppermint undertones, Candy Cane Cookies strike the perfect balance between classic holiday flavors and irresistible texture. Plus, they’re surprisingly simple to make, coming together with just a handful of pantry-friendly ingredients. Get ready to add a delightful new tradition to your seasonal baking lineup!
❤️ Why You’ll Love This Recipe ❓
Candy Cane Cookies have a special place in the hearts of many, and for good reason. These festive treats offer an unbeatable combination of flavors and textures that make them a holiday staple. The peppermint-infused dough is perfectly complemented by the crunchy candy cane topping, creating a delightful contrast in every bite. Plus, the eye-catching red-and-white design adds a touch of holiday cheer to any cookie platter or gift box.
Beyond their visual appeal and flavor profile, Candy Cane Cookies are also incredibly versatile. The recipe can be easily adapted to suit various dietary needs, from reduced-fat and lower-carb versions to dairy-free and protein-boosted options. And with their make-ahead capabilities, you can enjoy freshly baked cookies throughout the season without the hassle of last-minute preparation.
Whether you’re a seasoned holiday baker or just starting to explore the world of festive treats, Candy Cane Cookies are sure to become a new favorite in your repertoire. Their unbeatable combination of classic peppermint flavor and festive flair make them a must-have for any holiday celebration.
🛒 What You Need to Prepare Candy Cane Cookies ❓
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed candy canes
The beauty of this Candy Cane Cookie recipe is that most ingredients are pantry or freezer staples. The combination of butter, sugar, and peppermint extracts creates the classic holiday-inspired flavor profile that has made these types of cookies perennially popular.
📝 How to Make Candy Cane Cookies Step-by-Step ❓
• Step 2: In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and peppermint extract until well combined.
• Step 3: Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).
• Step 4: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
• Step 5: Working with one portion of dough at a time, roll out the dough to 1/4-inch thickness on a lightly floured surface. Cut out shapes using a 2-inch round cookie cutter and place the cookies 1 inch apart on the prepared baking sheets.
• Step 6: Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Step 7: Once the cookies are cooled, lightly press the crushed candy canes onto the tops of the cookies, gently pressing to adhere.
⏱️ Timing Overview
• Cooking time: 8-10 minutes per batch
• Total time: 45-55 minutes
Compared to traditional sugar cookies, which can take up to an hour to prepare, this Candy Cane Cookie recipe saves you 15-25% of your cooking time while delivering similar holiday flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 24 servings):
• Protein: 1g
• Carbohydrates: 18g
• Fat: 7g
• Fiber: 0g
• Sodium: 61mg
These Candy Cane Cookies provide approximately 3% of your daily carbohydrate requirements and 3% of your daily sodium needs, making them a relatively indulgent but still nutritionally balanced treat.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace 1/2 cup of the all-purpose flour with 1/2 cup of almond flour to lower the carbohydrates.
• Dairy-free adaptation: Use a dairy-free butter substitute and omit the peppermint extract, instead adding 1 teaspoon of vanilla extract.
• Added protein: Mix in 2 tablespoons of unflavored whey protein powder to the dough for a protein boost.
• Boost vegetables: Finely grate 1/2 cup of carrots and fold them into the dough for added moisture and nutrients.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Candy Cane Cookies.
🍽️ Serving Suggestions
• Pair the cookies with a festive charcuterie board featuring cured meats, cheeses, and dried fruits.
• Complement the Candy Cane Cookies with a crisp green salad dressed in a light vinaigrette for a balanced holiday dessert.
• For a Christmas party, create an assortment platter with the Candy Cane Cookies, classic sugar cookies, and gingerbread men.
• Include the Candy Cane Cookies in a holiday gift basket alongside other homemade treats, such as fudge or peppermint bark.
❌ Common Mistakes to Avoid
• Improper dough chilling: Skipping the refrigeration step can result in cookies that spread too much during baking, losing their distinct candy cane shape. Make sure to chill the dough as directed.
• Overhandling the dough: Excessive handling of the dough can cause the gluten to develop, leading to tough, chewy cookies instead of the desired crisp-yet-tender texture.
• Overcrowding the baking sheets: Placing the cookies too close together on the baking sheets can prevent them from spreading properly and lead to uneven baking.
• Forgetting the candy cane topping: Don’t forget to top the cooled cookies with the crushed candy canes, as this final step is essential for achieving the classic candy cane look and flavor.
🧊 Storing Tips for the Recipe
These Candy Cane Cookies retain their quality remarkably well:
• Freezing unbaked: Prepare the dough as directed, then shape it into a log and wrap it tightly in plastic wrap. Freeze for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight, then slice and bake as usual.
• Freezing baked: Allow the baked cookies to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Transfer the frozen cookies to an airtight container or resealable bag and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: To restore the crisp texture of the baked cookies, place them on a baking sheet and reheat in a 350°F (177°C) oven for 2-3 minutes.
❓ FAQs
Can I make the Candy Cane Cookie dough in advance?
Yes, the Candy Cane Cookie dough can be made up to 3 days in advance. Simply prepare the dough as directed, divide it in half, shape each half into a disk, wrap in plastic wrap, and refrigerate until ready to bake. When you’re ready to bake the cookies, remove the dough from the refrigerator and let it sit at room temperature for 15-20 minutes before rolling and cutting.
Can I substitute other extracts for the peppermint?
While peppermint extract is the classic flavor for Candy Cane Cookies, you can experiment with other extracts to create different flavor profiles. Some options include almond extract, maple extract, or even a combination of vanilla and mint extracts. Keep in mind that the peppermint extract is what gives these cookies their signature holiday taste, so any substitutions may result in a different flavor.
Are these cookies suitable for a gluten-free diet?
To make these Candy Cane Cookies gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for a blend that contains ingredients like rice flour, tapioca flour, and xanthan gum, as these will help mimic the texture of traditional wheat-based flour. You may also need to adjust the baking time slightly, as gluten-free flours can sometimes require a bit more time in the oven.
Why are my cookies spreading too much during baking?
If your Candy Cane Cookies are spreading excessively, it’s likely due to one of two reasons: either the dough wasn’t chilled long enough, or the butter was too soft when the dough was mixed. Make sure to chill the dough for at least 30 minutes (or up to 3 days) before baking, and use softened but still firm butter in the recipe. This will help the cookies hold their shape better during the baking process.
Can I add mix-ins or other flavors to the Candy Cane Cookies?
Absolutely! The Candy Cane Cookie recipe is a great canvas for all sorts of fun variations. Try folding in chopped white chocolate, crushed peppermint candies, or even a bit of finely grated orange zest to complement the peppermint flavor. You can also experiment with adding a drizzle of melted chocolate or a sprinkle of crushed candy canes on top of the baked cookies for an extra festive touch.
Conclusion
These Candy Cane Cookies represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a Christmas party centerpiece or packing them in holiday gift boxes, they’re sure to impress with their vibrant color, crisp texture, and refreshing peppermint taste. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Candy Cane Cookies demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the baking process. So gather your loved ones, put on some holiday tunes, and get ready to enjoy the delightful, festive magic of these beloved seasonal treats.
