There’s something truly magical about a tray of homemade candy cane cookies during the festive season, isn’t there? The swirl of red and white, the subtle kiss of peppermint, and that delightful melt-in-your-mouth texture just transport you straight back to childhood Christmases. These charming treats aren’t just cookies; they’re little edible pieces of joy, perfect for sharing and creating lasting memories.
I remember countless afternoons in my grandmother’s kitchen, her hands dusted with flour, patiently teaching me how to roll and twist dough into these very shapes. Each year, it felt like we were weaving a little bit of holiday enchantment, and the aroma filling her cozy home was pure bliss. It’s those cherished moments that sparked my lifelong love for baking.
This recipe for classic candy cane cookies is not only incredibly fun to make with family but also yields a beautiful, impressive treat that’s perfect for cookie exchanges or holiday gifts. My top tip? Don’t rush the chilling process – it’s the secret to those perfectly defined stripes!
What You Need to Make This Recipe
Crafting these delightful cookies begins with simple, wholesome ingredients, much like the ones my grandmother always kept in her pantry. You’ll find that all-purpose flour provides the perfect structure, while good quality unsalted butter and a touch of vanilla truly make the flavors sing. The festive peppermint extract is, of course, essential for that iconic taste of candy cane cookies. For the full list of ingredients and their precise measurements, simply refer to the recipe card below.
How to Make candy cane cookies
Whipping up a batch of these festive treats is a joyful process, beginning with creating a soft, buttery dough that’s then divided and colored a vibrant red. The real artistry comes in shaping the individual candy cane cookies, gently twisting the colorful ropes before baking them to golden perfection. Finally, a sprinkle of crushed candy canes adds that perfect holiday sparkle and an extra burst of peppermint.
Festive Peppermint Candy Cane Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Divide the cookie dough into two equal halves. Leave one half as is (this will be your white dough).
- To the second half, add the red gel food coloring. Mix until the color is evenly distributed throughout the dough. It’s best to knead it by hand briefly for even color without overworking.
- Flatten each dough half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling step is crucial for the dough to firm up and be easier to handle.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Take small portions (about 1 teaspoon each) of both the red and white doughs. On a lightly floured surface, roll each portion into a thin rope, about 4-5 inches long.
- Place one red rope and one white rope side-by-side. Gently twist them together to form a spiral. Press the ends lightly to secure.
- Carefully transfer the twisted rope to a prepared baking sheet. Bend the top end down to create the characteristic candy cane hook shape.
- Repeat with the remaining dough, leaving about 1-2 inches between cookies on the baking sheet.
- Bake the cookies for 8-10 minutes, or until the edges are very lightly golden. Do not overbake; they should still be slightly soft in the center.
- Remove from oven and immediately, if desired, sprinkle with crushed candy canes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store cooled candy cane cookies in an airtight container at room temperature for up to one week.
Notes
Pro Tips for Making This candy cane cookies
Achieving those perfectly crisp and tender candy cane cookies is simpler than you think with a few of my tried-and-true tricks! Always start with softened butter, not melted, to ensure your dough has the right consistency for rolling. Overmixing the dough can lead to tough cookies, so mix just until everything is combined.
My Secret Trick: I always chill my shaped cookie dough in the freezer for about 10-15 minutes before baking. This helps the cookies hold their shape beautifully and prevents them from spreading too much in the oven, giving you those distinct candy cane stripes.
When adding the red food coloring, start with just a few drops and knead until the desired shade is achieved. It’s much easier to add more color than to try and lighten it! For that perfect peppermint kick, be sure to use a good quality peppermint extract – it makes all the difference in these delicious treats.
Fun Variations for candy cane cookies
There are so many wonderful ways to add a personal twist to your candy cane cookies, making them uniquely yours! My friend always asks me to swirl in a hint of almond extract alongside the peppermint for a subtle, complex flavor that’s truly delightful.
Chocolate Swirls
For the chocolate lovers, try replacing half of the red-colored dough with a portion mixed with a tablespoon of cocoa powder. You’ll get beautiful chocolate and peppermint swirls, creating a rich and decadent candy cane cookie.
Citrus Zest
A bright and zesty twist can be achieved by adding a teaspoon of finely grated orange or lemon zest to the dough before adding the peppermint extract. The citrus notes pair surprisingly well with the cool mint, offering a refreshing flavor profile.
Sprinkles & Dips
Instead of just crushed candy canes, consider dipping the cooled cookies in melted white chocolate and then sprinkling them with festive holiday sprinkles. This adds an extra layer of sweetness and a fun visual element. My niece loves when I do this, especially with colorful nonpareils!
What to Serve With candy cane cookies
These delightful candy cane cookies are perfect on their own, but pairing them with the right accompaniments elevates them to a truly special treat. I absolutely adore serving them with a steaming mug of rich hot cocoa, especially on a chilly winter evening; the warm chocolate and cool peppermint are a match made in heaven.
For a lovely after-dinner dessert, a small scoop of creamy vanilla bean ice cream alongside a candy cane cookie is simply divine. The cold, smooth ice cream beautifully complements the cookie’s texture and flavor. My mom always pairs them with a strong cup of English breakfast tea for a comforting afternoon pick-me-up. You could also offer a small dish of melted dark chocolate for dipping, adding an extra layer of indulgence.
How to Store candy cane cookies
To keep your delicious candy cane cookies tasting as fresh as the day they were baked, proper storage is key! Once completely cooled, store them in an airtight container at room temperature for up to a week. I like to place a piece of parchment paper between layers to prevent them from sticking together.
Freezer Friendly Tips
These cookies also freeze beautifully! For longer storage, arrange the cooled cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 2-3 months. When you’re ready to enjoy them, simply thaw at room temperature. My personal tip? A quick minute in the microwave can bring back some of that freshly baked warmth!
Nutritional Benefits
While our candy cane cookies are certainly a treat, they’re made with simple ingredients like real butter and eggs, providing a comforting, homemade indulgence. Enjoying a homemade dessert like this, created with care, offers a moment of pure joy and satisfaction that nurtures the spirit. It’s all about balance and finding delight in wholesome, lovingly prepared sweets.
FAQs
Faq 1
Can I make the dough ahead of time?
Absolutely! You can prepare the dough for your candy cane cookies up to 2-3 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature slightly before rolling.
Faq 2
Why are my candy cane cookies spreading?
Spreading often happens if your butter is too warm or the dough isn’t sufficiently chilled. Ensure your butter is softened, not melted, and always chill the shaped candy cane cookies before baking to help them hold their distinct shape.
Faq 3
Can I use other extracts?
Certainly! While peppermint is classic, you can experiment with almond, orange, or even a touch of cinnamon extract for a different flavor profile in your candy cane cookies. Just swap it for the peppermint extract in the recipe.
Faq 4
How do I get vibrant red stripes?
Use a good quality gel food coloring for the red dough. Gel colors are much more concentrated than liquid food coloring and will give you a deeper, more vibrant hue for your festive candy cane cookies without altering the dough consistency.
Conclusion
There’s nothing quite like the warmth and joy that a batch of homemade candy cane cookies brings to any holiday gathering. These delightful treats are more than just a recipe; they’re an invitation to slow down, create, and share a little bit of magic with those you love. I truly hope you’ll gather your loved ones, roll up your sleeves, and experience the pure delight of baking these festive cookies. Remember, every sprinkle of sugar and every twist of dough is a step towards creating sweet memories that will last a lifetime. Happy baking, my friends!