Candy Cane Cookies Recipe
There’s something truly magical about holiday baking, and this Candy Cane Cookies Recipe brings that magic right to your kitchen. These cookies are not just festive with their bright red and white stripes, but they’re also delightfully soft and packed with peppermint flavor that perfectly captures the spirit of the season. Whether you’re baking for a crowd or just want a special treat to cozy up with, these cookies never fail to impress.
I remember the first time I tried this Candy Cane Cookies Recipe; the peppermint scent filled my kitchen and instantly put me in a holiday mood. Plus, they’re surprisingly straightforward to make, which means you can whip up a batch without breaking a sweat—even if you’re juggling holiday parties and last-minute gift wrapping. Trust me, once you try this recipe, it’ll become your go-to little festive indulgence.
Ingredients You’ll Need
The ingredients for this Candy Cane Cookies Recipe are simple but work beautifully together to create that perfect texture and flavor combo. I always recommend using room temperature butter and cream cheese to get the dough just right—in my experience, it helps everything blend smoothly and makes rolling out the dough easier.
- Unsalted butter: Using unsalted butter lets you control the saltiness perfectly, and room temperature ensures it creams well with the other ingredients.
- Cream cheese: Adds a lovely soft texture and slight tang that balances the sweetness—you’ll want it at room temp for smooth mixing.
- Granulated sugar: For that classic sweetness and texture; make sure it’s fresh for best results.
- Egg yolk: Helps bind the dough while keeping the cookies tender, so don’t skip it!
- Peppermint extract: The star of the show—pick a good quality one for a real peppermint punch.
- Salt: Just a pinch to enhance the flavors.
- All-purpose flour: The base that gives your cookies structure; spoon it into your measuring cup for accuracy.
- Red gel food coloring: I love Americolor Super Red because it’s vibrant and doesn’t affect dough consistency.
Variations
I’m all about making recipes your own, and this Candy Cane Cookies Recipe is no exception. You can easily tweak it to your taste or dietary needs without losing that peppermint charm. I often play with adding some crushed candy canes on top for extra crunch and peppermint goodness.
- Chocolate Peppermint: I once added some mini chocolate chips to half the dough and swirled in the colors—it was an instant hit with friends who love chocolate and mint.
- Gluten-Free: Try swapping all-purpose flour for a gluten-free blend, but be mindful of the texture—it might need a tiny extra egg yolk or a touch of xanthan gum.
- Sugar-Free: I haven’t tried it myself, but using a sugar substitute like erythritol might work; just expect a slight texture change.
- Fancy Toppings: Decorating cookies with crushed peppermint or drizzling melted white chocolate can ramp up their festive appeal.
How to Make Candy Cane Cookies Recipe
Step 1: Creaming the Butter and Cream Cheese
Start by beating your room-temperature butter and cream cheese together until the mixture is totally smooth and creamy. This step is key because it creates that melt-in-your-mouth texture you’ll love. Use a stand mixer or hand mixer at medium speed—it usually takes about 2-3 minutes. The mixture should look light and fluffy before you add any sugar.
Step 2: Adding Sugar and Egg Yolk
Next, mix in the granulated sugar and egg yolk. The sugar will help create a slight crisp on the edges when baked, which balances the soft center nicely. Don’t rush here—beat until everything is fully incorporated and the sugar starts to dissolve a bit, usually around 2 minutes.
Step 3: Mixing in Peppermint and Dry Ingredients
Add the peppermint extract and salt, stirring to combine. Then gradually add your flour, mixing just until the dough comes together. Overmixing is a common mistake—it can cause tough cookies, so stop as soon as you see the dough forming a ball. The peppermint extract is generous here, so your kitchen will smell like a winter wonderland!
Step 4: Coloring and Shaping the Dough
Divide your dough into two parts—leave one plain and add red gel food coloring to the other half. I prefer using gel because it gives you a true candy cane red without watering down the dough. Then roll out both doughs into long rectangles and layer them side by side. Roll carefully to join the two colors, then slice into strips and twist them into the classic candy cane shape. This can take a bit of practice, but it’s so worth it when you see those iconic stripes!
Step 5: Baking Your Candy Cane Cookies
Arrange your shaped cookies on a baking sheet lined with parchment paper, leaving a little space between them. Bake at 350°F (175°C) for about 12-15 minutes—keep an eye on them because you want them to be set but not browned. Right out of the oven, they might seem soft, but they firm up as they cool. Cooling completely on a wire rack helps maintain their perfect texture.
How to Serve Candy Cane Cookies Recipe
Garnishes
When I serve these Candy Cane Cookies, I love garnishing them with a light dusting of powdered sugar or a drizzle of white chocolate. Sometimes, I sprinkle tiny crushed peppermint pieces right on the cookies while the chocolate is still warm—adds a pretty sparkle and extra crunch!
Side Dishes
These cookies go wonderfully with a cup of hot cocoa or a creamy peppermint mocha. I also like pairing them with simple sugar cookies or a cheese board to balance out the sweetness at holiday gatherings.
Creative Ways to Present
For holiday parties, I’ve displayed them standing in mason jars or bundled with festive ribbon as edible gifts. Another idea I love is placing them in a candy cane shaped arrangement on a serving platter—it’s a showstopper and super fun!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Candy Cane Cookies in an airtight container at room temperature—this keeps them soft and fresh for up to a week. If you tuck a slice of bread in the container, it helps maintain moisture and keeps the cookies from drying out too quickly.
Freezing
Freezing the dough before shaping works great if you want to prepare ahead. You can also freeze baked cookies, layering them between parchment paper in a freezer-safe container. When I thaw them, I leave them at room temp for a few hours to bring back their soft texture.
Reheating
If the cookies get a little firm, I warm them gently in a 300°F oven for 3-5 minutes—it revives that fresh-baked softness nicely without overcooking.
FAQs
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Can I use vanilla extract instead of peppermint extract in this Candy Cane Cookies Recipe?
Yes, you can substitute vanilla extract, but you’ll lose the signature peppermint flavor that makes these Candy Cane Cookies so special. If you’re not a fan of peppermint, vanilla will still give you a tasty cookie, just with a different vibe.
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How do I prevent the red color from bleeding into the white dough?
Using gel food coloring and mixing it thoroughly into the dough can help prevent bleeding. Also, chilling the dough before shaping can keep the colors more defined, making your candy cane stripes crisp and festive.
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Can I make these cookies gluten-free?
Absolutely! Swapping the all-purpose flour for a gluten-free blend usually works well. Just be mindful that the dough might feel slightly different, so handle it gently and adjust moisture if needed.
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What’s the best way to store Candy Cane Cookies to keep them soft?
Store them in an airtight container at room temperature with a slice of bread to help retain moisture. Avoid the fridge unless you want them to harden quickly.
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Can I freeze the cookie dough before baking?
Yes! Freezing the dough is a great way to prep ahead. You can shape and slice the dough directly from frozen by adding a couple of extra minutes to the baking time.
Final Thoughts
This Candy Cane Cookies Recipe holds a special place in my holiday tradition because it’s easy, fun, and always brings smiles. I love sharing them with friends and family—it’s like gifting a little piece of festive cheer. I’m confident that once you try these cookies, they’ll become a beloved part of your own holiday baking lineup. So grab your apron and dive into the peppermint-y goodness—you won’t regret it!
Print
Candy Cane Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Candy Cane Cookies are a festive, buttery treat infused with peppermint flavor and decorated with classic red and white stripes. Perfect for the holiday season, they combine the smoothness of cream cheese with the crispness of a sugar cookie, delivering a delightful texture and a refreshing minty twist.
Ingredients
Cookie Dough
- 8 oz unsalted butter (1 cup), room temperature
- 4 oz cream cheese (1/2 cup), room temperature
- 10 oz granulated sugar (1.33 cups)
- 1 large egg yolk
- 2 tsp peppermint extract
- 1/2 tsp salt
- 16 oz all-purpose flour (3.5 cups)
Decoration
- Red gel food coloring, Americolor Super Red recommended
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the unsalted butter and cream cheese until smooth and fluffy. Gradually add the granulated sugar and continue to beat until the mixture is light and well combined.
- Add Flavor and Egg: Mix in the egg yolk and peppermint extract thoroughly, ensuring the flavor is evenly distributed throughout the dough.
- Incorporate Dry Ingredients: Add the salt and all-purpose flour to the wet mixture gradually, mixing to form a soft, pliable dough. Avoid overmixing to keep the cookies tender.
- Divide and Color Dough: Separate a portion of the dough and knead in the red gel food coloring until you achieve a vibrant red color. Leave the remaining dough plain white.
- Shape the Candy Cane Stripes: Roll out both the white and red dough into thin strips. Arrange the strips side by side and gently twist them together to mimic the look of a candy cane.
- Form Cookies: Cut the twisted dough into desired cookie sizes and shape the ends into a curved candy cane hook if desired.
- Chill the Dough: Place the shaped cookies on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help maintain their shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10-12 minutes or until the edges are lightly golden and the cookies are set.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use room temperature butter and cream cheese to ensure smooth creaming.
- Gel food coloring is recommended to maintain dough consistency without adding extra moisture.
- If you prefer, you can adjust the peppermint extract quantity to achieve your desired intensity of flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be made ahead and frozen before baking; thaw and bake as directed when ready.
