Get ready to spread some holiday cheer with these delightful candy cane cookies! These charming treats not only look festive but also offer a delightful blend of buttery sweetness and peppermint flavor. Perfect for decorating and sharing, they are a wonderful addition to your holiday cookie platter. Let’s dive into this fun and easy recipe that will make your kitchen smell like the holidays!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red food coloring
- Confectioners’ sugar for dusting
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is approximately 30 minutes, and cooking time is around 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 120 calories, 7g fat, 15g carbohydrates, and 1g protein. This is based on a standard cookie size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix well.
- Gradually add the dry ingredients to the wet mixture, blending until combined.
- Divide the dough in half; tint one half with red food coloring.
- Chill both dough halves in the refrigerator for about 30 minutes.
- Roll out a tablespoon of each dough into long ropes, about 6 inches long.
- Twist the red and white ropes together to form candy cane shapes.
- Place on a baking sheet lined with parchment paper and bake for 10-12 minutes.
- Let cool completely before dusting with confectioners’ sugar.
Alternative Ingredients
You can substitute almond extract for peppermint for a different flavor profile. Additionally, gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
Serving and Pairings
These festive cookies pair wonderfully with a warm cup of hot chocolate or a glass of milk. They also make great gifts when packaged in decorative boxes.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage—just ensure they are properly wrapped to prevent freezer burn.
Cooking Mistakes
- Not chilling the dough properly can lead to cookies spreading too much.
- Overmixing the dough may result in tough cookies.
- Using too much flour can dry out the cookies.
- Not preheating the oven can cause uneven baking.
- Forgetting to line the baking sheet can lead to sticking.
Helpful Tips
- Use a cookie cutter for even shapes.
- Experiment with colors for a fun twist.
- Allow cookies to cool on the baking sheet briefly before transferring.
- For a glossy finish, drizzle with melted chocolate.
FAQs
Can I make these cookies in advance?
Yes, you can make the dough and refrigerate it for up to 3 days or freeze it for up to 3 months. Just thaw and bake when you’re ready.
What can I use instead of peppermint extract?
You can use almond or vanilla extract for a different flavor, although it won’t have the classic candy cane taste.
How do I make these cookies more festive?
Consider adding sprinkles or edible glitter on top before baking for a sparkling touch.
Are candy cane cookies gluten-free?
They can be made gluten-free by using a gluten-free flour blend in place of all-purpose flour.
What is the best way to package these cookies for gifts?
Place them in a decorative tin or box with festive tissue paper. Add a ribbon for an extra touch!
Conclusion
Candy cane cookies are a delightful addition to any holiday celebration. With their festive appearance and delicious flavor, they’re sure to bring smiles to family and friends alike. Enjoy making and sharing these festive treats this holiday season!
Candy Cane Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red food coloring
- Confectioners' sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix well.
- Gradually add the dry ingredients to the wet mixture, blending until combined.
- Divide the dough in half; tint one half with red food coloring.
- Chill both dough halves in the refrigerator for about 30 minutes.
- Roll out a tablespoon of each dough into long ropes, about 6 inches long.
- Twist the red and white ropes together to form candy cane shapes.
- Place on a baking sheet lined with parchment paper and bake for 10-12 minutes.
- Let cool completely before dusting with confectioners' sugar.
