why make this recipe
Candy Cane Cookies are a delightful treat, especially popular during the holiday season. They are perfect for sharing with friends and family or for adding a festive touch to any gathering. These cookies are not only beautiful but also delicious, combining the classic flavors of peppermint and vanilla. Making Candy Cane Cookies is a fun activity, especially if you involve kids. They will love twisting the dough into the shape of candy canes!
how to make Candy Cane Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- Red food coloring (optional)
- Candy cane pieces (for topping)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and both extracts (vanilla and almond), mixing well.
- In another bowl, combine the flour, baking powder, and salt; gradually add to the creamed mixture until just blended.
- Divide the dough in half. To one half, add the peppermint extract and mix well. If desired, add red food coloring to create a pink color.
- Take a small piece of each dough (both plain and colored) and roll them into ropes about 4 inches long.
- Twist the ropes together to form a candy cane shape.
- Place them on ungreased baking sheets and sprinkle tops with crushed candy cane pieces.
- Bake for 10-12 minutes or until lightly golden. Let cool on wire racks.
how to serve Candy Cane Cookies
Serve Candy Cane Cookies on a festive plate during holiday gatherings. They go well with milk, hot chocolate, or coffee. For a fun presentation, add them to gift boxes or share them with neighbors. These cookies also make a wonderful addition to cookie platters.
how to store Candy Cane Cookies
To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature. They will typically last about a week. If you want to keep them longer, you can freeze them in a freezer-safe container or bag. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Candy Cane Cookies
- Use softened butter for better mixing. If your butter is too hard, you can microwave it for a few seconds, but be careful not to melt it.
- For a stronger peppermint flavor, you can add a bit more peppermint extract to the dough.
- Make sure not to overbake the cookies; they should be just lightly golden around the edges for the best texture.
variation
You can customize these cookies by adding chocolate chips or using different food coloring to create fun shapes and colors. Another idea is to replace the peppermint extract with cinnamon for a different flavor.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but it may change the flavor and texture of the cookies slightly.
2. Can I make these cookies ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to three days before baking, or freeze it for up to a month.
3. How can I make these cookies gluten-free?
You can substitute regular flour with a gluten-free all-purpose blend. Make sure the blend has a binding agent like xanthan gum for the best results.
Candy Cane Cookies
Ingredients
Equipment
Method
-
Cream together butter and sugar until light and fluffy, then beat in the egg and stir in vanilla and peppermint extracts.
-
Gradually add flour and salt to the wet mixture, mixing until just combined to form a soft dough.
-
Divide the dough in half; leave one half plain and mix red food coloring into the other until evenly colored.
-
Wrap each dough half separately and chill in the refrigerator for at least 30 minutes.
-
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
-
Take small pieces from both plain and red doughs, roll each into a 6-inch rope, twist them together, and bend to form a cane shape.
-
Place cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are lightly golden.
-
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.