Candy Cane Cookies: A Festive Delight
Candy Cane Cookies are a delightful treat that perfectly encapsulates the spirit of the holiday season. With their vibrant red and white stripes, these cookies not only look festive but also bring a burst of flavor that is sure to please everyone at your holiday gatherings. Originating from the traditional peppermint candy canes that have adorned Christmas trees for centuries, these cookies have become a beloved staple in many households during the winter months.
What makes Candy Cane Cookies so special is their unique combination of a buttery, melt-in-your-mouth texture paired with the refreshing taste of peppermint. The sweet aroma that fills your kitchen while baking is simply irresistible, drawing family and friends together in anticipation. People love these cookies not just for their taste, but also for their convenience; they are easy to make and can be enjoyed fresh out of the oven or stored for later. Whether you’re sharing them as gifts or serving them at a festive gathering, Candy Cane Cookies are sure to spread joy and cheer!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup crushed candy canes (plus extra for garnish)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Red food coloring (optional)
Preparing the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Continue to mix until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Once the dough is formed, gently fold in the crushed candy canes. This will give your cookies a delightful crunch and a burst of peppermint flavor.
- Divide the dough in half. If you want to create a red and white swirl effect, add a few drops of red food coloring to one half of the dough and mix until the color is evenly distributed.
- Wrap each half of the dough in plastic wrap and refrigerate for at least 1 hour. This will help the dough firm up and make it easier to shape.
Shaping the Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough has chilled, take the plain dough and the red dough out of the refrigerator. Pinch off small pieces of each dough, about 1 tablespoon each.
- Roll each piece of dough into a long rope, about 6 inches long. Then, twist one red rope and one white rope together to form a candy cane shape. Pinch the ends to seal them together.
- Place the shaped cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Repeat the process until all the dough is used up. You can also create different shapes if you prefer, such as simple circles or stars.
Baking the Cookies
- Once all the cookies are shaped and placed on the baking sheets, bake them in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Keep an eye on them, as baking times may vary depending on your oven. You want them to be set but still soft in the center.
- After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Preparing the Icing
- While the cookies are cooling, prepare the icing. In a medium bowl, combine the powdered sugar and milk. Stir until smooth and creamy. If the icing is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
- If you want to add a festive touch, you can divide the icing into two bowls. Leave one bowl white and add a few drops of red food coloring to the other bowl, mixing until you achieve a nice pink color.
- Once the cookies are completely cooled, use a piping bag or a small spatula to drizzle the icing over the cookies. You can create fun patterns or simply cover the tops.
Garnishing the Cookies
- While the icing is still wet, sprinkle some additional crushed candy canes on top of the cookies for a festive touch and extra crunch.
- Allow the icing to set for about 30 minutes before serving or storing the cookies.
Conclusion:
If you’re looking for a festive treat that captures the spirit of the holiday season, these Candy Cane Cookies are an absolute must-try! Not only do they boast a delightful peppermint flavor that dances on your taste buds, but their charming red and white swirl design makes them a visual delight as well. These cookies are perfect for holiday gatherings, cookie exchanges, or simply to enjoy with a warm cup of cocoa by the fireplace.
One of the best things about these cookies is their versatility. You can easily customize them to suit your taste or the occasion. For a twist, consider adding a sprinkle of crushed nuts or chocolate chips to the dough for added texture. If you want to make them even more festive, drizzle some melted white chocolate over the cooled cookies and sprinkle with additional crushed candy canes. You could also experiment with different flavors by substituting the peppermint extract with vanilla or almond extract for a unique spin.
When it comes to serving suggestions, these Candy Cane Cookies shine in a variety of settings. They make a wonderful addition to a holiday dessert platter alongside other seasonal favorites like gingerbread men and sugar cookies. You can also package them in decorative tins or boxes to give as thoughtful homemade gifts to friends and family. Imagine the joy on their faces when they receive a delightful assortment of these beautiful cookies!
I encourage you to try this recipe and experience the joy of baking these delightful Candy Cane Cookies yourself. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and fun to make. Plus, it’s a wonderful way to create lasting memories with loved ones during the holiday season.
Once you’ve baked your batch, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your beautiful cookies on social media. Don’t forget to tag me so we can spread the holiday cheer together! Happy baking, and may your kitchen be filled with the sweet aroma of these delightful Candy Cane Cookies!
Candy Cane Cookies: A Festive Holiday Treat Recipe
These Peppermint Candy Cane Cookies are a festive holiday treat with a soft, chewy texture and a delightful peppermint flavor. Adorned with crushed candy canes, they offer a sweet and crunchy experience, perfect for sharing during the season.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup crushed candy canes (plus extra for garnish)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Red food coloring (optional)
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Continue to mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the crushed candy canes.
- Divide the dough in half. If desired, add a few drops of red food coloring to one half of the dough and mix until evenly distributed.
- Wrap each half of the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough has chilled, take the plain and red dough out of the refrigerator. Pinch off small pieces of each dough, about 1 tablespoon each.
- Roll each piece of dough into a long rope, about 6 inches long. Twist one red rope and one white rope together to form a candy cane shape. Pinch the ends to seal.
- Place the shaped cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Repeat until all the dough is used up.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- In a medium bowl, combine the powdered sugar and milk. Stir until smooth and creamy. Adjust the consistency with more milk if needed.
- If desired, divide the icing into two bowls. Leave one bowl white and add red food coloring to the other, mixing until a nice pink color is achieved.
- Once the cookies are completely cooled, drizzle the icing over the cookies using a piping bag or small spatula.
- While the icing is still wet, sprinkle additional crushed candy canes on top for a festive touch.
- Allow the icing to set for about 30 minutes before serving or storing the cookies.
Notes
- For a more vibrant color, feel free to add more red food coloring to the dough.
- These cookies can be stored in an airtight container for up to a week.
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