As I stood in the kitchen, holiday music swirling in the air, a delightful idea struck me: why not bring some festive cheer through baking? That’s when I decided to whip up a batch of Candy Cane Cookies. These cookies are not just visually stunning with their vibrant red-and-white swirls; they are a heavenly mix of buttery vanilla and refreshing peppermint that can brighten any holiday spread. The best part? They’re incredibly quick to prepare, making them perfect for cookie exchanges or cozy family baking sessions. With a melt-in-your-mouth texture and a hint of holiday spirit, these cookies will quickly become a favorite in your home. Are you ready to dive into the merry world of holiday baking? Let’s make some magic!
Why Are Candy Cane Cookies a Must-Make?
Festive Vibes: These Candy Cane Cookies are the essence of holiday cheer, bringing bright colors and delicious flavors to your table.
Easy to Make: The process requires simple ingredients and straightforward steps, making it a stress-free baking experience for everyone.
Crowd-Pleasing Flavor: Enjoy the buttery vanilla combined with refreshing peppermint, creating a delightful combo that’s sure to impress your guests.
Versatile Options: With quick modifications, you can cater to dietary needs or experiment with flavors, like trying almond extract or different festive shapes.
Perfect for Sharing: These cookies make wonderful gifts or festive treats at gatherings. Pair them with a steaming cup of hot cocoa or a slice of Cherry Shortbread Cookies for an irresistible dessert spread.
Candy Cane Cookies Ingredients
For the Dough
- Unsalted Butter – Provides richness and moisture; you can substitute with vegan butter for a dairy-free option.
- Granulated Sugar – Adds sweetness and helps in creaming for a fluffy texture; brown sugar can introduce a deeper flavor as a substitute.
- Large Egg – Acts as a binder for the cookies; for vegan baking, consider using a flax egg or applesauce instead.
- Vanilla Extract – Enhances the overall flavor; no direct substitute needed—almond extract can be a fun alternative.
- Peppermint Extract – Imparts the signature minty flavor that defines these Candy Cane Cookies; omit if you prefer just a vanilla flavor.
- All-Purpose Flour – Provides structure and stability; a 1:1 gluten-free blend with xanthan gum works well for gluten-free options.
- Salt – Balances the sweetness and enhances flavor; no substitute necessary.
For Color & Coating
- Red Gel Food Coloring – Offers vibrant color without adding moisture; plant-based colors may yield softer hues.
- Granulated Sugar (for rolling) – Adds a sparkling crunch to the cookie surface; no substitute required.
Step‑by‑Step Instructions for Candy Cane Cookies
Step 1: Prepare Dough
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy. Beat in 1 large egg, then add 1 teaspoon each of vanilla and peppermint extracts, mixing until fully combined and the mixture is smooth.
Step 2: Mix Dry Ingredients
Gradually add 2 ¾ cups of all-purpose flour and ½ teaspoon of salt to the wet mixture, stirring gently with a wooden spoon or spatula until a soft dough forms. Make sure no dry flour remains in the mixture; the dough should be pliable but not sticky, perfect for shaping your Candy Cane Cookies.
Step 3: Color Dough
Divide the dough into two equal halves. Add red gel food coloring to one half, using a spatula or your hands to knead it in until the color is vibrant and evenly distributed. This will give your Candy Cane Cookies their eye-catching red swirls, so make sure the color is bright for the best visual effect.
Step 4: Chill Dough
Wrap each half of the colored dough in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to shape later while preventing the cookies from spreading during baking. This step is crucial for achieving those lovely candy cane shapes.
Step 5: Shape Cookies
Preheat your oven to 350°F (175°C). Take one teaspoon of each colored dough and roll them into 4-inch ropes. Twist the two ropes together gently and shape them into candy canes or rings. Ensure the ends of the ropes are sealed, as this will help maintain their shape while baking.
Step 6: Roll & Bake
Roll each formed cookie in granulated sugar to give them a sparkly finish. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie. Bake in the preheated oven for 8–10 minutes until the edges are lightly golden, but the tops remain pale.
Step 7: Cool
Let the cookies rest on the baking sheet for about 5 minutes after removing them from the oven. This allows them to firm up slightly before transferring them to a wire rack to cool completely. Once cooled, your Candy Cane Cookies will have a tender, melt-in-your-mouth texture, ready to delight everyone during the holiday season.
What to Serve with Festive Candy Cane Cookies?
Indulge in a delightful holiday spread that perfectly complements the cheerful spirit of your Candy Cane Cookies.
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Rich Hot Cocoa: A steaming cup of hot cocoa adds warmth and sweetness, enhancing the minty flavors of the cookies.
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Creamy Vanilla Ice Cream: The smoothness of vanilla ice cream contrasts beautifully with the crunchy texture, creating a blissful combination.
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Peppermint Coconut Bark: This festive treat amplifies the peppermint flavor while providing a delightful texture contrast to your cookies.
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Festive Fruit Platter: Fresh fruits like strawberries and citrus brighten the plate, balancing sweetness with refreshing acidity. Incorporating some apples and pears adds a delightful crunch as well.
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Holiday Spiced Tea: Aromatic spices in a steaming cup of tea elevate the overall experience, offering a comforting sip alongside your cookies.
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Chocolate-Dipped Pretzels: The sweet and salty pairing of chocolate pretzels adds a unique textural element that your guests will adore.
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Chairman’s Choice Eggnog: A splash of rich eggnog creates a nostalgic flavor pairing, perfectly in tune with the holiday theme.
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Sugar Cookie Truffles: These delightful bites add an extra layer of sweetness, making them ideal sweet companions to your Candy Cane Cookies.
Make Ahead Options
These Candy Cane Cookies are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the dough up to 3 days in advance; simply wrap it tightly in plastic wrap and refrigerate to keep it fresh. For longer storage, freeze the unbaked dough for up to 2 months. When you’re ready to bake, just thaw in the fridge overnight and then shape and bake as instructed. Additionally, you can roll the formed cookies in sugar and chill them on the baking sheet before baking for a firmer texture. With these make-ahead tips, you’ll have delicious, festive cookies with minimal last-minute effort!
How to Store and Freeze Candy Cane Cookies
Room Temperature: Store your Candy Cane Cookies in an airtight container at room temperature for up to 5 days to keep them fresh and delicious.
Fridge: If you prefer a longer storage time, you can refrigerate cookies in a sealed container for up to a week. Let them come back to room temperature before serving.
Freezer: Freeze baked cookies for up to 2 months. Place cookies in a single layer on a baking sheet to freeze, then transfer to an airtight container for long-term storage.
Unbaked Dough: You can also freeze the unbaked dough. Wrap it tightly in plastic and store in the freezer. Thaw in the fridge overnight when you’re ready to bake!
Candy Cane Cookies Variations & Substitutions
Feel free to explore your creativity and personalize these delightful Candy Cane Cookies to suit your taste and dietary needs!
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Vegan Option: Replace unsalted butter with vegan butter and use a flax egg or applesauce in place of the egg for a completely plant-based treat.
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Brown Sugar Twist: Swap granulated sugar for brown sugar to introduce a deeper, caramel-like flavor that complements the peppermint nicely.
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Gluten-Free Delight: Use a 1:1 gluten-free flour blend with xanthan gum to adapt this recipe for gluten-sensitive friends or family.
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Almond Extract Substitution: Experiment by substituting almond extract for the vanilla, creating a lovely variation that adds a nutty aroma.
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Fun Shapes: Instead of traditional candy canes, craft your cookies into festive shapes like stars or holiday trees for a playful touch.
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Colorful Creativity: Try adding different food colorings for a whimsical twist; pastel shades can create a soft, charming look perfect for any holiday.
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Minty Chocolate: Incorporate a handful of mini chocolate chips into the dough for a delightful chocolate-mint fusion, reminiscent of your favorite holiday treats.
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Chill and Save: If you’re prepping ahead, you can make the dough and freeze it for up to three months. When you’re ready, thaw in the fridge, then shape and bake!
These variations not only make for scrumptious treats but can also be delightful conversation starters at any holiday gathering. If you’re in the mood for more cookie fun, check out these Peppermint Swirl Cookies or try out some Mini Sugar Cookies for a festive dessert board!
Tips for the Best Candy Cane Cookies
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Chill Dough Well: Ensuring your dough is properly chilled makes shaping easier and prevents spreading. Aim for at least 30 minutes in the fridge.
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Use Gel Food Coloring: Opt for gel food coloring for vibrant hues without altering the dough’s consistency. Liquid colors can make the dough too wet and sticky.
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Seal Ends Properly: When twisting the dough ropes, make sure the ends are sealed well. This prevents them from unraveling during baking and helps maintain that iconic shape.
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Don’t Overbake: Keep an eye on the cookies while baking. They should be lightly golden on the bottoms; overbaking can lead to a hard texture, deviating from the desired melt-in-your-mouth experience.
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Perfect Sugar Coating: Roll the shaped cookies in granulated sugar before baking for a beautiful sparkle that not only adds sweetness but also enhances texture.
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Storage Considerations: If making ahead, store cookies in an airtight container to keep them fresh or freeze them to preserve their delightful flavor—perfect for unexpected guests!
Candy Cane Cookies Recipe FAQs
What type of butter should I use for the Candy Cane Cookies?
Using unsalted butter is essential, as it provides richness without overpowering the cookie’s flavor. If you’re looking for a dairy-free option, vegan butter can easily replace regular butter, and I often find it works beautifully without compromising the cookie’s texture.
How should I store my Candy Cane Cookies?
To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature for up to 5 days. If they’re already in the fridge, they can last up to a week, but I’d recommend letting them return to room temperature before serving for the best taste.
Can I freeze the Candy Cane Cookies, and if so, how?
Absolutely! You can freeze baked Candy Cane Cookies for up to 2 months. First, place them on a baking sheet, ensuring they’re in a single layer, and freeze until solid. Then, transfer the cookies to an airtight container or a zip-top bag. For the unbaked dough, wrap it tightly in plastic wrap and store it in the freezer. When you’re ready to bake, thaw it in the fridge overnight and enjoy fresh cookies!
What should I do if my dough is too sticky?
If your cookie dough becomes too sticky, you may need to chill it for a bit longer. Chilling not only helps firm up the dough but also makes it much easier to handle and shape. Aim for at least 30 minutes in the fridge. If you still encounter stickiness, consider adding a little more flour—just a tablespoon at a time until you achieve the right consistency.
Can I make these Candy Cane Cookies gluten-free?
Yes! To make your Candy Cane Cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum. This substitution not only maintains the cookie’s structure but ensures everyone can enjoy the festive treat without concern.
Are there any allergy considerations for these cookies?
When making Candy Cane Cookies, keep an eye out for common allergens like gluten or eggs. For a nut-free blend, avoid almond extracts and use a flax egg or applesauce instead of a regular egg for a vegan alternative. If you’re baking for any guests with allergies, always check the ingredient labels for potential cross-contamination—better safe than sorry!
Deliciously Festive Candy Cane Cookies for Your Holiday Table
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the egg, then add vanilla and peppermint extracts, mixing until combined.
- Gradually add flour and salt to the wet mixture, stirring until a soft dough forms.
- Divide the dough in half and knead red gel coloring into one half.
- Wrap each half in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Roll one teaspoon of each color into ropes and twist together.
- Roll each formed cookie in granulated sugar and place on a lined baking sheet.
- Bake for 8–10 minutes until edges are lightly golden, then cool on a wire rack.
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