Candy Cane Cookies are the perfect festive treat that brings the spirit of the holidays to your kitchen. These peppermint-flavored cookies, with their striking red and white swirl, are not just beautiful to look at but also delicious to taste. This recipe is easy to follow, making it a great choice for holiday baking. Whether you’re a seasoned baker or just starting out, these cookies will bring a touch of cheer to your celebrations.
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Why You’ll Love These Candy Cane Cookies
Candy Cane Cookies are a holiday favorite that combines the freshness of peppermint with the sweetness of sugar cookies. The recipe is simple enough for beginners but delivers a show-stopping result. The unique red and white dough swirl makes these cookies instantly recognizable, and the slight crunch from the sparkling sugar adds the perfect finishing touch.
The best part? You can freeze these cookies either before or after baking, making them a great make-ahead option for busy holiday schedules. So, whether you’re looking to impress guests at a holiday party or simply want a festive treat for yourself, Candy Cane Cookies are sure to be a hit!
Ingredients
For the dough:
- Unsalted butter: Adds richness and tenderness to the cookies.
- Sugar: Sweetens the dough and helps achieve the perfect texture.
- Peppermint extract: Infuses the cookies with a delightful minty flavor.
- Vanilla extract: Balances the peppermint with a warm, comforting taste.
- Baking powder: Helps the cookies rise slightly, giving them a light texture.
- Kosher salt: Enhances the sweetness and balances the flavors.
- Egg: Provides structure and helps bind the dough together.
- All-purpose flour: Forms the base of the dough and gives the cookies their structure.
- Red food coloring: Creates the vibrant red dough for the candy cane effect.
For finishing:
- Egg white: Used for brushing the cookies before baking, helping the sugar stick.
- Sparkling sugar: Adds a crunchy, festive sparkle to the cookies.
Alternative Ingredient Suggestions
If you’re looking to make substitutions based on dietary preferences or availability, here are a few suggestions:
- Butter: You can substitute with vegan butter or margarine for a dairy-free version.
- Peppermint extract: For a milder mint flavor, you can use vanilla extract instead.
- Red food coloring: If you prefer to avoid artificial coloring, try using natural red food coloring made from beet juice.
Step-by-Step Instructions
- Prepare the dough: In the bowl of a stand mixer, beat the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until the mixture forms a paste. Scrape down the sides of the bowl and add the egg. Beat until well combined.
- Add the flour: Slowly add the flour to the dough mixture, mixing until just combined. Be careful not to overmix to avoid tough cookies.
- Divide the dough: Remove half of the dough and set it aside. Add red food coloring to the remaining dough and mix on low until the color is evenly distributed.
- Chill the dough: Form each dough into a disk, wrap it in plastic wrap, and refrigerate for at least 3 hours or overnight. This will help firm up the dough and make it easier to shape.
- Shape the cookies: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat. Take 1-inch pieces of the white and red dough, roll each into 5-inch ropes, and twist them together. Shape them into candy canes and place them on the prepared baking sheet.
- Add the egg white wash: Beat the egg white with 1 tablespoon of water until frothy. Brush the top of each cookie with the egg white wash, then sprinkle with sparkling sugar.
- Bake the cookies: Bake the cookies for 8-10 minutes or until the edges are just slightly browned. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Tips & Tricks
- Keep dough cool: If your dough is too soft to shape, chill it in the refrigerator for a few more minutes before working with it.
- Prevent spreading: If your cookies spread too much in the oven, try chilling the shaped cookies for a few minutes before baking. This helps them hold their shape better during baking.
- Storage: After baking, store the cookies in an airtight container at room temperature for up to two weeks. If you want to keep them longer, freeze them in a freezer-safe container for up to two months.
Pairing Ideas and Variations
Candy Cane Cookies pair wonderfully with a hot cup of cocoa or a festive holiday beverage. For a fun twist, you can also dip the ends of the cookies in melted chocolate and sprinkle with crushed candy canes for an extra dose of holiday cheer.
For those who prefer a gluten-free option, simply swap out the all-purpose flour for a gluten-free baking flour blend. These cookies can also be made with different colored dough to match various holiday themes or events.
Conclusion
Candy Cane Cookies are the perfect way to spread festive cheer with their beautiful red and white swirl and delicious peppermint flavor. Easy to make, these cookies bring a delightful holiday touch to any gathering or treat tray. With simple ingredients and straightforward steps, even beginners can enjoy the process of baking these charming cookies. Plus, with freezing options for both the dough and the cookies, preparing them ahead of time has never been easier. Whether you’re baking them for family, friends, or just yourself, Candy Cane Cookies are sure to become a holiday tradition you’ll cherish.
FAQ
Can I make Candy Cane Cookies without food coloring?
Yes! If you prefer not to use food coloring, you can skip the red dye altogether. The cookies will still be delicious, but they will be plain in color. You can also try using natural food coloring alternatives made from vegetable sources, such as beet juice, for a more natural option.
How can I make Candy Cane Cookies ahead of time?
You can freeze both the dough and the baked cookies. Shape the cookies and freeze them before baking. When you’re ready to bake, simply add a couple of extra minutes to the baking time. Alternatively, you can bake the cookies first, cool them completely, and then freeze them in an airtight container for up to two months.
Can I use margarine instead of butter for this recipe?
Yes, you can substitute margarine for butter in this recipe. However, using margarine may slightly alter the flavor and texture of the cookies. Butter provides a richer taste and a more tender texture, so if possible, try to use unsalted butter for the best results.
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Candy Cane Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 44 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Candy Cane Cookies are a festive holiday treat with a delightful peppermint flavor and a striking red-and-white swirl. These easy-to-make cookies are perfect for the holiday season, offering both beautiful presentation and delicious taste.
Ingredients
- 2 sticks (227g) unsalted butter, at room temperature
- 1 cup (200g) sugar
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 3/4 cups (385g) all-purpose flour
- 1 teaspoon liquid red food coloring
- 1 egg white (for egg wash)
- 2 tablespoons sparkling sugar (for topping)
Instructions
- In a stand mixer, beat together the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until smooth.
- Scrape down the sides and add the egg. Mix until incorporated.
- Gradually add the flour and mix until just combined. Do not overmix.
- Remove half of the dough and set it aside. Add red food coloring to the remaining dough and mix until evenly colored.
- Wrap both dough portions in plastic wrap and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone mat.
- Take 1-inch portions of the white dough and roll into 5-inch ropes. Repeat with the red dough.
- Twist the red and white ropes together and shape them into candy cane shapes. Place on the prepared baking sheet, spacing them about 2 inches apart.
- Brush each cookie with the egg white wash and sprinkle with sparkling sugar.
- Bake for 8-10 minutes, or until the edges are barely browned. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Chill the dough for at least 3 hours to ensure the cookies hold their shape.
- If the dough is too soft to shape, refrigerate it for a few more minutes.
- To prevent spreading, chill the shaped cookies in the fridge or freezer for a few minutes before baking.
- You can freeze the dough or the baked cookies for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 111
- Sugar: 5g
- Sodium: 14mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
