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These enchanting candy cane cookies blend butter cookie goodness with a playful holiday twist, making them the ultimate sweet for baking with kids or brightening up winter get-togethers. The cookies pack a mild yet refreshing peppermint taste and keep their cute shape with every batch. They'll quickly become part of your yearly traditions if you enjoy holiday decorating.
Growing up, my sister and I would mix these cookies while Christmas songs played and our kitchen buzzed with giggles. These days I bake them for my kids, and everyone always fights to snatch the first cookie from the cooling rack.
Round Up Your Ingredients
- Unsalted butter: Left to soften, adds richness and structure - grab some quality American butter for extra flavor
- Powdered sugar: Creates that dreamy melt-away texture, don't forget to sift it first
- Large egg: Brought to room temp, keeps everything nicely stuck together
- Vanilla extract: Balances the overall taste, try to use the real stuff
- All-purpose flour: Builds the cookie framework, pick a brand with medium protein content
- Salt: Cuts through sweetness and makes the peppermint pop
- Peppermint extract: Brings that classic candy cane taste, a tiny bit does the trick - look for kid-friendly versions without alcohol
- Red gel food coloring: Creates bold red swirls without making dough runny, stick with gel instead of drops for better results
How to Make It
- Cream the Butter and Sugar:
- Whip the soft butter with powdered sugar for about four minutes until it looks light, fluffy and creamy. This step makes your cookies wonderfully buttery and tender.
- Add the Egg and Flavorings:
- Stir in your egg, vanilla and peppermint extract. Don't forget to scrape down the bowl so everything mixes evenly.
- Combine the Dry Ingredients:
- In another bowl, lightly whisk the flour and salt together. This puts air in the mix for softer cookies.
- Mix Dry and Wet Ingredients:
- Slowly add the flour mix into your butter mixture. Keep the speed low or stir by hand to avoid tough cookies.
- Divide and Color the Dough:
- Cut the dough into two equal parts. Work the red food coloring into one half until the color looks uniform throughout.
- Chill the Dough:
- Cover each colored dough in plastic wrap and stick them in the fridge for at least an hour. This makes the dough easier to handle and lets flavors blend nicely.
- Preheat the Oven and Prepare the Baking Sheet:
- Set your oven to 180 degrees Celsius and put parchment on your cookie sheet. This stops sticking and keeps bottoms from burning.
- Shape the Candy Canes:
- Take small bits from each color and roll into thin ropes about six inches long. Twist one red and one white rope together gently, then bend one end to make the hook shape. Place them on your cookie sheet with room between each one.
- Bake to Perfection:
- Bake for twelve to fifteen minutes or until the edges just set without browning. You want the colors to stay bright. Let them cool on the tray before moving.
I love watching kids twist the dough ropes and create their own special candy cane shapes. The kitchen gets a bit chaotic, but those bright red and white swirls bring so much happiness to our holiday table.
Flavor Boosters
Keep your finished candy cane cookies in a sealed container at room temp and they'll stay yummy for up to a week. Want to enjoy them all month long? Freeze the shaped unbaked cookies on trays then pack them in freezer bags for up to three months. You can bake them straight from frozen, just add a couple extra minutes to the cooking time.
Serving Suggestions
These cookies taste amazing with hot chocolate or warm spiced cider at holiday parties. They look fantastic on a Christmas cookie platter or tucked into clear bags for teachers or neighbors. Try sprinkling some powdered sugar on top for a snowy touch.
Creative Twists
Can't track down peppermint extract? Try a tiny bit of pure mint oil or skip it for simple vanilla cookies. Gel food coloring works best for bright colors, but you can try natural beet powder if you want. For folks who don't eat gluten, swap in a cup-for-cup gluten-free flour mix.
However you shape them, these candy cane cookies fill your home with holiday spirit and happy memories. The colorful swirls and shared laughter make each batch truly one-of-a-kind.
Common Questions About This Recipe
- → How do I achieve vibrant red swirls?
Go with thick red gel food coloring instead of liquid drops for richer color without making your dough too wet.
- → Can I substitute peppermint extract?
Sure thing, just use the same amount of vanilla or almond extract if you want a different taste.
- → Why should the dough be chilled?
Cold dough won't flatten out while you're working with it, so your cookies will keep their shape and bake evenly.
- → How do I shape the dough into canes?
Take same-sized strips of each color, twist them together gently, then bend one end to make that classic candy cane look.
- → Can these cookies be made ahead?
Definitely! You can mix the dough and keep it in your fridge for a couple days, or stick it in the freezer if you need longer.