Why Make This Recipe
Candy Cane Cookies are a delightful treat that perfectly capture the essence of the holiday season. They’re not only tasty but also visually appealing, making them great for parties, gift-giving, or simply enjoying at home. The combination of buttery dough with peppermint flavor creates a refreshing taste that is hard to resist. Plus, these cookies are fun to make and decorate, adding to the festive atmosphere.
How to Make Candy Cane Cookies
Ingredients:
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Red food coloring
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar until smooth.
- Beat in the egg and both extracts.
- In another bowl, mix together the flour, baking powder, and salt. Gradually add to the creamed mixture.
- Divide the dough in half and tint one half with red food coloring.
- Roll a tablespoon of each color into ropes and twist them together to form the shape of a candy cane.
- Place on baking sheets and bake for 8-10 minutes.
- Allow to cool before serving.
How to Serve Candy Cane Cookies
Candy Cane Cookies can be served on a festive platter or in a decorative jar to share with family and friends. They pair well with hot chocolate or coffee, making them perfect snacks during cozy gatherings. You can also sprinkle crushed candy canes on top for an extra festive touch.
How to Store Candy Cane Cookies
To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.
Tips to Make Candy Cane Cookies
- Make sure the butter is softened properly to achieve a smooth texture.
- Use pure peppermint extract for a stronger flavor.
- If you want more colorful cookies, add more red food coloring to the dough.
- Ensure the cookies are spaced apart on the baking sheet to prevent them from sticking together.
Variation
You can add crushed peppermint or chocolate chips to the dough for a delicious twist. Alternatively, consider drizzling melted chocolate over the cookies after baking for added sweetness.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the texture and flavor may vary slightly.
2. How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges, but still soft in the center. They will harden as they cool.
3. Can I decorate the cookies?
Absolutely! You can decorate them with icing, sprinkles, or candy cane pieces to make them more festive.
Candy Cane Cookies
Ingredients
Equipment
Method
- In a large bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- In a separate bowl, whisk together flour and salt, then gradually add the dry mixture to the wet ingredients, mixing until just combined to form a soft dough.
- Divide the dough in half; leave one half plain and mix the other half with red food coloring until evenly tinted.
- Wrap both dough halves in plastic wrap and chill for at least 30 minutes to firm up.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Take small pieces from each dough color, roll each into a 6-inch rope, then gently twist the two ropes together and shape into a candy cane.
- Place shaped cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are lightly golden.
- Let cookies cool slightly on the baking sheets before transferring to a wire rack; sprinkle with crushed candy canes while still warm or after brushing with a little corn syrup for adhesion.