Candy Cane Cookies are a delightful treat that brings the spirit of the holiday season into your kitchen. These cookies are not just about great taste; they are also visually appealing with their classic red and white stripes, resembling traditional candy canes. They are perfect for sharing with family and friends during festive gatherings or for enjoying at home while sipping hot cocoa. The sweet aroma of vanilla and the unique flavor of almond make these cookies memorable and a must-try.
WHY YOU WILL LOVE THIS RECIPE
You will love making Candy Cane Cookies for several reasons. First, they are easy to make, even if you are a beginner in the kitchen. The steps are simple and straightforward, allowing you to create beautiful cookies without any fuss. You’ll be amazed at how quickly you can whip up a batch.
Second, these cookies are perfect for the holiday season. Their vibrant colors and festive shape will brighten up any table or cookie platter. They make a wonderful gift for neighbors, coworkers, or anyone who loves sweets.
Finally, the combination of buttery sweetness, subtle almond flavor, and a hint of peppermint creates a delightful taste that is hard to resist. Each bite is like a little piece of holiday magic, making them the ideal treat for celebrations or cozy evenings at home.
HOW TO MAKE Candy Cane Cookies
Making Candy Cane Cookies is a fun and rewarding process. Below, you will find the essential kitchen tools and step-by-step instructions to help you create these delightful treats.
EQUIPMENT NEEDED
To make Candy Cane Cookies, you will need:
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Plastic wrap
- Baking sheets
- Parchment paper
- Wire rack
Ingredients You’ll Need
For the Dough:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Red gel food coloring
Optional for Garnish:
- ½ cup crushed peppermint candy canes
- 2 tablespoons granulated sugar (for sprinkling)
STEP-BY-STEP INSTRUCTIONS
Step 1: Cream Butter and Sugar
In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer. This step helps create that tender, melt-in-the-mouth texture that makes these cookies so irresistible.
Step 2: Add Egg and Flavorings
Beat in the egg, vanilla extract, and almond extract. Almond extract gives that nostalgic holiday aroma and enhances the classic candy cane flavor.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough should be soft but not sticky.
Step 4: Divide and Color
Divide the dough evenly into two portions. Tint one portion with red food coloring, mixing until you reach your desired candy cane red hue. Keep the other half plain for the white part of the candy cane.
Step 5: Chill the Dough
Wrap each portion in plastic wrap and refrigerate for about 1 hour. Chilling prevents spreading and makes shaping much easier.
Step 6: Shape the Candy Canes
Take one teaspoon of red dough and one teaspoon of plain dough. Roll each into a rope about 4–5 inches long. Gently twist them together and curve one end to form the top of a candy cane. Repeat with the remaining dough.
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Place the shaped candy canes about 2 inches apart. Bake for 9–10 minutes or until the edges are set but not browned. The colors should remain bright and festive.
Step 8: Add a Festive Finish
While the cookies are still warm, sprinkle crushed candy cane or sugar over the top for extra sparkle. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
HOW TO SERVE Candy Cane Cookies
Candy Cane Cookies can be served in many delightful ways. You can arrange them on a festive platter and serve them at holiday parties. They pair perfectly with a cup of hot chocolate or coffee, making them a great addition to your winter gatherings.
You can also stack them in a decorative jar and give them as gifts to friends and family. Their bright colors and festive appearance will surely bring a smile to anyone who receives them.
STORAGE & FREEZING : Candy Cane Cookies
To store your Candy Cane Cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. To freeze, place the cooled cookies in a single layer in a freezer-safe container, separated by parchment paper. They can be frozen for up to three months. To enjoy, simply remove them from the freezer and let them thaw at room temperature.
SERVING SUGGESTIONS
Serving Candy Cane Cookies is easy and enjoyable. You can serve them plain or decorate them further with icing or a drizzle of melted chocolate. You can also add a festive touch by arranging them alongside other holiday treats, such as gingerbread cookies or fudge.
For a fun twist, you can make a candy cane milkshake and serve it with the cookies. This combination creates a sweet holiday experience that everyone will love.
VARIATIONS
There are many fun variations you can try with Candy Cane Cookies. Here are a few ideas:
- Chocolate-Dipped Candy Cane Cookies: Dip the cooled cookies in melted chocolate for an extra layer of flavor and richness.
- Mint Chocolate Candy Canes: Mix in some crushed mint chocolate candies into the dough for a deliciously minty flavor.
- Spritz Cookies: Use a cookie press to create shapes other than candy canes. You can create festive stars or Christmas trees.
- Coconut Candy Canes: Add shredded coconut to the dough for a unique flavor and texture.
FAQs
Can I use different extracts?
Yes! If you prefer, you can swap the almond extract for peppermint extract to enhance the candy cane flavor. Just use it sparingly so it does not overpower the cookies.
How do I prevent my dough from sticking?
If your dough is sticky, sprinkle a little flour on your work surface while shaping the cookies. Make sure to keep your hands flour-dusted too, which will make handling the dough easier.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough one day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you are ready, let it sit at room temperature for about 10 minutes before shaping and baking.
Are these cookies suitable for gift-giving?
Yes! Candy Cane Cookies are perfect for gift-giving. Just arrange them in a nice box or jar, and they make a sweet and thoughtful gift for the holidays.
MAKE-AHEAD TIPS FOR Candy Cane Cookies
To make your cookie-making easier, you can prepare the dough ahead of time. This allows you to enjoy fresh cookies whenever you want. Make the dough, shape it into logs, and wrap it in plastic wrap. Then, freeze the logs. When you are ready to bake, just slice the dough into pieces and bake as usual. This method saves time and gives you delicious cookies for any occasion without the stress of last-minute preparation.
Candy Cane Cookies
Ingredients
Method
- In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
- Beat in the egg, vanilla extract, and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Divide the dough into two portions. Tint one portion with red food coloring and leave the other portion plain.
- Wrap each portion in plastic wrap and refrigerate for about 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Take one teaspoon of red dough and one teaspoon of plain dough. Roll each into a rope about 4–5 inches long, twist them together, and curve one end to form the top of a candy cane.
- Place the shaped candy canes on the baking sheet about 2 inches apart and bake for 9–10 minutes.
- While the cookies are still warm, sprinkle crushed candy canes or sugar over the top.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.