Jolly Festive Candy Cane Cookies Recipe: Holiday Magic in Bites

Sweet aromas of peppermint and butter swirl through the kitchen during holiday cookie baking with candy cane cookies that promise delightful seasonal cheer.

These festive treats blend crisp texture and cool mint flavor into a delectable Christmas classic.

Rich, buttery dough gets a playful red and white swirl that catches everyone’s eye at holiday gatherings.

Peppermint lovers will adore the refreshing crunch and delicate sweetness of these cookies.

Each bite delivers a perfect balance of butter, sugar, and cool mint that melts on your tongue.

The simple recipe transforms basic ingredients into a stunning dessert that sparks holiday memories.

Bake a batch and watch smiles spread as friends and family savor these cheerful, minty delights.

Candy Cane Cookie Ingredient List

• Butter: Provides rich, creamy flavor and helps create tender cookie texture; choose high-quality unsalted butter for best results.
• Sugar: Sweetens the cookies and contributes to golden brown edges; use granulated white sugar for consistent texture.
• Egg: Binds ingredients together and adds structure; select fresh, room temperature eggs for smooth mixing.

• Vanilla Extract: Adds warm, sweet undertone; opt for pure vanilla extract for deeper flavor profile.
• Peppermint Extract: Creates signature candy cane taste; select high-quality extract for intense minty punch.

• All-Purpose Flour: Forms cookie's base structure; sift to remove lumps and ensure smooth dough.
• Baking Powder: Helps cookies rise and become light; check expiration date for maximum effectiveness.
• Salt: Balances sweetness and enhances overall flavor; use fine table salt for even distribution.

• Red Gel Food Coloring: Creates classic candy cane appearance; choose concentrated gel for vibrant, even color without watering down dough.

Tools That Help Candy Cane Cookies Shine

• Electric Hand Mixer or Stand Mixer: Essential for creaming butter and sugar to fluffy perfection and mixing ingredients smoothly.
• Large Mixing Bowl: Perfect for combining wet and dry ingredients comfortably.
• Separate Medium Bowl: Needed for whisking dry ingredients precisely.
• Whisk: Great for blending flour, baking powder, and salt evenly.
• Plastic Wrap: Crucial for wrapping and chilling dough sections.
• Gel Food Coloring: Important for creating vibrant red color in cookie dough.
• Baking Sheet: Used for baking cookies to golden deliciousness.
• Parchment Paper or Silicone Baking Mat: Ensures cookies don't stick and bake evenly.

Candy Cane Cookie Dough Made Simple

• Whip Creamy Base

Grab your mixing bowl and blend butter and sugar until they transform into a cloud-like, airy mixture with gorgeous peaks that look like winter’s first snowfall.

• Introduce Liquid

Pour in egg, vanilla, and peppermint extract, mixing until everything blends into a smooth, fragrant symphony that hints at holiday cheer.

• Craft Dough Foundation

Gently fold flour, baking powder, and salt into your wet mixture, creating a soft, pillowy dough that’s ready for its colorful transformation.

• Create Festive Swirls

Split your dough into two portions – leave one pure as fresh snow, and infuse the other with vibrant red gel color. Knead each section gently, then wrap them up and let them chill in the refrigerator for a cool 30-minute rest.

• Shape Holiday

Roll out each colored section into slender ropes, then twist the white and red doughs together to create classic candy cane spirals. Curve the tops to complete the iconic holiday shape.

• Bake Winter Delight

Slide your cookie masterpieces into a preheated oven and bake until the edges turn a delicate golden brown, filling your kitchen with peppermint-kissed aromas.

• Cool and Celebrate

Transfer cookies to a wire rack, letting them cool completely before serving these festive treats that capture the pure joy of the holiday season.

Shape and Bake Candy Cane Cookies with Ease

• Refrigerate dough for at least 30 minutes to prevent spreading and help maintain crisp cookie shapes during baking.
• Use gel food coloring instead of liquid for more vibrant red color without affecting dough consistency.
• Swap all-purpose flour with a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.
• Adjust peppermint extract to taste – use less for a subtle flavor or more for a stronger candy cane essence.
• Replace red food coloring with crushed candy canes sprinkled on top or swirl red and white dough for a marbled effect.

Serve Candy Cane Cookies in Holiday Spirit

• Festive Holiday Plating: Arrange cookies on a sparkling white cake stand with peppermint stick accents for aal Christmas display.
• Peppermint Cocoa Pairing: Serve these delightful cookies alongside warm hot chocolate topped with whipped cream and crushed candy cane sprinkles for a cozy winter treat.
• Gift-Worthy Presentation: Package cookies in clear cellophane bags tied with red and white ribbons, perfect for homemade holiday gift-giving to neighbors, teachers, or friends.
• Cookie Decorating Party: Set up a cookie decorating station with extra crushed candy canes, powdered sugar, and red and white sprinkles for a fun family activity that lets everyone create their own festive treat.

Save Candy Cane Cookies for Sweet Moments

• Wrap cookie dough tightly in plastic wrap and store in the refrigerator for up to 3 days before baking. This method keeps the dough fresh and maintains its delightful texture.
• Prepare the entire batch of cookie dough up to a week in advance. Freeze unbaked dough logs wrapped securely in plastic wrap and aluminum foil, ensuring a quick sweet treat is always ready.
• Once baked, store cookies in an airtight container at room temperature for 5-7 days. Layer between parchment paper to prevent sticking and maintain their delicate candy cane design.
• Baked cookies can be frozen for up to 1 month. Place cookies in a sealed container with wax paper between layers to protect their shape and festive appearance. Thaw at room temperature for best taste and texture.

FAQs

• How do I prevent the dough from sticking when I'm twisting the candy cane cookies?

Dust your work surface and hands with powdered sugar or flour before rolling and twisting the dough. This helps prevent sticking and makes the shaping process much easier.

• Can I make these cookies ahead of time?

Yes, you can prepare the dough up to 3 days in advance. Wrap it tightly in plastic wrap and store in the refrigerator. When ready to bake, let the dough sit at room temperature for 10-15 minutes to soften slightly.

• What's the best way to get a perfect candy cane shape?

Roll each color of dough into equal-length ropes, then carefully twist them together. Gently press the edges to seal and curve the top to create the classic candy cane shape. Work slowly and carefully for the best results.

• How do I know when the cookies are done baking?

Look for light golden edges and a set center. The cookies should look slightly dry but not browned. They’ll be soft when first removed from the oven but will firm up as they cool on the baking sheet.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Calories: 150 kcal

Servings: 24

Festive Candy Cane Cookies Recipe

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• Total Time: 40 minutes
• Yield: 25 1x

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Description

Delightful candy cane cookies blend peppermint and holiday cheer into a festive treat. Crisp edges and swirled red-and-white patterns make these classic cookies perfect for winter celebrations and sweet gift-giving.

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Ingredients

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• 1 cup (225 g / 8 oz) unsalted butter, softened
• 1 cup (200 g / 7 oz) granulated sugar
• 2 ¾ cups (345 g / 12 oz) all-purpose flour
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ½ tsp baking powder
• ¼ tsp salt
• Red gel food coloring
• ¼ cup (50 g / 1.75 oz) granulated sugar
• 1 tsp crushed peppermint candies

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Instructions

1. Creaming: Whip butter and sugar until light, fluffy, and pale, creating a voluminous base for the cookie dough.
2. Liquid Integration: Blend egg, vanilla, and peppermint extract into the creamed mixture, ensuring smooth incorporation of all liquid elements.
3. Dry Ingredient Preparation: Sift flour, baking powder, and salt together, creating a uniform dry mixture that will provide structure to the cookies.
4. Dough Formation: Gently fold dry ingredients into the wet mixture, mixing until a cohesive, soft dough forms without overworking the mixture.
5. Color Separation: Divide the dough into two equal portions, leaving one natural and transforming the other with red gel food coloring, ensuring even pigmentation throughout.
6. Chilling Process: Wrap both dough segments in plastic film and refrigerate for 30 minutes, allowing the dough to firm and develop optimal texture for shaping.
7. Shaping Technique: Roll out equal-sized strips of red and white dough, then carefully twist them together to create the classic candy cane spiral pattern.
8. Baking Precision: Arrange twisted cookies on a parchment-lined baking sheet, maintaining consistent spacing, and bake in a preheated oven at 375°F for 9-11 minutes until edges are lightly golden.
9. Cooling Finale: Transfer baked cookies to a wire rack, allowing them to cool completely and set their delicate, crisp texture before serving or storing.

Notes

• Chill Dough Strategically: Refrigerate dough for exactly 30 minutes to enhance texture and prevent excessive spreading during baking, ensuring crisp, defined cookie shapes.
• Color Blending Technique: When adding red gel food coloring, wear disposable gloves to prevent staining and massage color evenly for uniform crimson distribution throughout the dough.
• Uniform Rolling Method: Roll dough segments into equal-length ropes to create consistent, symmetrical candy cane twists that bake uniformly and maintain aesthetic appeal.
• Moisture Control Trick: If dough becomes too soft while working, return it to the refrigerator for 10-15 minutes to restore firmness and prevent sticky handling issues.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 170
• Sugar: 9 g
• Sodium: 40 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 30 mg