There’s something cozy about the holidays when the aroma of fresh Candy Cane Cookies fills the kitchen. After multiple trials, I’ve discovered the perfect method for achieving a subtle yet delightful peppermint flavor, paired with a beautiful candy cane twist. Each time I made these, I was greeted by bright holiday colors and the kind of nostalgia that warms your heart. If you love festive sweets, this Candy Cane Cookies recipe is a must-try. Check out my Homemade Holiday Sugar Cookie Cheesecake for another festive treat!
About Candy Cane Cookies
Candy Cane Cookies are a cherished holiday classic, bringing joy to families everywhere. I experimented with different ratios of peppermint extract and colorings to find that sweet spot where the flavors really shine. The visual appeal of these cookies adds to their charm, transforming any gathering into a festive celebration.
- Quick prep time makes these a go-to holiday treat.
- Budget-friendly ingredients that won’t break the bank.
- These cookies are a family favorite, perfect for sharing or gift-giving.
- Using peppermint extract not only offers flavor but also a pleasant aroma that fills the kitchen.
Key Ingredients & Their Roles
- All-purpose flour: Provides structure; ensure it’s properly measured for best results.
- Unsalted butter: Adds richness; always use room temperature for easy mixing.
- Peppermint extract: Gives that quintessential minty flavor; can be adjusted for intensity.
- Red gel icing color: Enhances the visual appeal; be careful with the amount to avoid an overpowering flavor.
How to Make Candy Cane Cookies
- In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 2 tbsp cornstarch, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside for later.
- In a large mixing bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 1 egg, 1 tsp vanilla extract, and 1 tsp peppermint extract; mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix to retain a light texture.
- Divide the dough in half; tint one half with red gel icing color to achieve your desired shade. Refrigerate the dough for 2-3 hours for easier handling.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll 1 teaspoon of each colored dough into a 5-inch rope, and twist them together gently, forming a candy cane shape.
- Transfer to the baking sheets and, if desired, sprinkle with sugary crunch. Bake for 5-7 minutes until just set.
- Let the cookies cool for about 10 minutes on the sheets before transferring to a wire rack to cool completely.
Pro Tips & Troubleshooting
- During initial tests, I found that refrigerating the dough made shaping much easier and required less effort.
- A common mistake is overmixing; it can lead to tough cookies—mix just until combined.
- Want to mix it up? Try using almond extract instead of peppermint for a different flavor profile.
- Scaling your batch is easy; just double the measurements and keep the same mix times.
Storage & Make-Ahead Guide
Store the Candy Cane Cookies in an airtight container for up to 4-5 days at room temperature, or freeze them for about a month. When I froze some, they maintained their flavor beautifully after thawing in the fridge overnight.
Serving Suggestions
Pair these cookies with a frothy peppermint hot chocolate for a festive treat or serve alongside a slice of Holiday Sugar Cookie Cheesecake for a delightful dessert spread.
Frequently Asked Questions
- What is the best way to store Candy Cane Cookies? Keep them in an airtight container for 4-5 days at room temperature, or freeze them for a month.
- Can I use regular food coloring instead of gel? While gel provides deeper colors without altering the dough consistency, liquid food coloring can work in a pinch; just be careful with the quantity.
- How can I ensure my cookies stay soft? Don’t overbake; they should come out slightly undercooked but set.
- Can I add other flavors? Absolutely! Experimenting with extracts like almond or vanilla can create unique twists.
- Are Candy Cane Cookies vegan-friendly? Unfortunately, traditional Candy Cane Cookies contain eggs and butter, but you could substitute these with vegan alternatives to make them so.
Final Thoughts
These Candy Cane Cookies are more than just a treat—they’re a delightful holiday tradition. Whether enjoyed at home or gifted to friends and family, they bring a smile with every bite. I love savoring them with a cup of tea by the fire. If you try this recipe, I’d love to hear how it turns out for you!
More Recipes You’ll Love
- Christmas Sugar Cookie Cheesecake – a delightful combination of holiday flavors that pairs perfectly with Candy Cane Cookies.
- Homemade Candy Cane Cookies – an essential companion for the festive season, enhancing the peppermint experience.
- Holiday Sugar Cookie Cheesecake – a rich and creamy treat that complements the crunchiness of Candy Cane Cookies.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Candy Cane Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 whole egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Red gel icing color
- Sprinkles or peppermint crunch optional
Instructions
- Combine flour, cornstarch, baking soda, baking powder, and salt in a medium-sized bowl and set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until well combined.
- Add the dry ingredients and mix just until the dough is well combined. Do not overmix.
- Divide the cookie dough in half and color one half with red gel icing color.
- Refrigerate the cookie dough for 2-3 hours so that it’s easier to work with.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll each color dough into 1 teaspoon balls and shape into a 5-inch rope. Twist together to form candy canes.
- Place the cookies onto the lined baking sheet and curve part of the twisted cookie to create the candy cane hook.
- Press sprinkles or peppermint crunch onto the cookies, then bake for 5-7 minutes.
- Allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container. They are best for 4-5 days, but can be frozen for about a month.