Festive Candy Cane Cookies: A Holiday Baking Classic
A playful twist on classic shortbread that adds peppermint cheer to every bite.
The holiday season brings with it a delightful array of sweet traditions, and few are as visually striking and delicious as candy cane cookies. These cookies, twisted with festive red and white dough and kissed with a hint of peppermint, make the perfect treat for cookie exchanges, family baking sessions, or simply for sharing the joy of the season with loved ones. In this article, discover the delightful history, list of essential ingredients, clear step-by-step directions, decoration tips, and expert advice for baking these classic holiday cookies.
What Are Candy Cane Cookies?
Candy cane cookies are whimsical shortbread cookies shaped like the iconic striped holiday candy. Typically made with a buttery dough, half of which is tinted red and flavored with peppermint, these cookies are twisted together to mimic real candy canes. With each bite, bakers and eaters alike experience a perfect balance of vanilla and peppermint flavor, wrapped up in a delightful, festive form.
Why You’ll Love Baking These Cookies
- Fun and Festive: Their bright stripes and playful shape make them a charming holiday centerpiece.
- Kid-Friendly: Children love to help roll and twist the dough, turning baking into a family event.
- Versatile: Decorate with crushed candy canes, sanding sugar, or leave plain for a classic look.
- Perfect for Gifting: Sturdy enough for packaging, they’re ideal for holiday cookie swaps or edible gifts.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Salted butter, softened | 2 sticks (1 cup) |
| Powdered sugar | 1 cup |
| Large egg, room temperature | 1 |
| Vanilla extract | 1 tsp. |
| Peppermint extract | 1 1/2 tsp. |
| All-purpose flour | 3 cups |
| Red food coloring | 1/2–1 tsp. (gel or liquid) |
| Crushed candy canes (optional) | 3 |
Tip: For a deeper red, use gel food coloring. If using liquid, a bit more may be needed for vivid color.
Step-by-Step Instructions: How To Make Candy Cane Cookies
- Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed until light and fluffy (about 2–3 minutes). Use a stand or hand mixer for best results. Scrape down the sides of the bowl as needed.
- Add Egg and Flavors:
Add the egg, vanilla extract, and peppermint extract. Mix well, ensuring everything is evenly incorporated.
- Add Flour:
Add the flour, one cup at a time, mixing on low speed between each addition until just combined. Take care not to overmix so the cookies remain tender.
- Divide and Color the Dough:
Split the dough into two equal portions. Shape one half into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight).
To the remaining dough, add red food coloring a little at a time, mixing on low until the desired shade is reached. Finish kneading the color in by hand on a clean surface for a uniform color. Wrap and chill this half as well.
- Prepare for Shaping:
Line two large baking sheets with parchment paper. Preheat your oven to 375° F (190° C).
- Shape the Cookies:
Pinch off about 1/2 tablespoon of each color dough. Roll each into a 5-inch rope. For best results, roll all white dough on one side of your work surface and red on another to prevent color transfer.
Lay a white rope and a red rope side by side, gently twist together, and then shape into a classic candy cane curve by bending one end. Place on prepared baking sheets spaced about 2 inches apart.
If the dough becomes sticky or hard to work with, briefly return it to the fridge to firm up.
- Bake:
Bake in preheated oven for about 12 minutes, until the edges are just beginning to turn golden, but not browned. The cookies should remain pale in color for the best look.
- Optional Decoration:
Immediately after removing from the oven, gently sprinkle crushed candy canes over the hot cookies. The residual heat will slightly melt the candy, helping it adhere. Allow to cool completely on the baking sheets for maximum firmness.
- Store:
Once completely cooled, store cookies in an airtight container in a single layer, separated with parchment to prevent sticking. Enjoy within one week for best freshness!
Tips for Candy Cane Cookie Success
- Keep Dough Cold: For sharp, clean lines, make sure your dough is well-chilled before shaping, and if needed, re-chill during the process.
- Use Gel Food Coloring: For vibrant red coloring without adding extra liquid to the dough, gel food coloring is recommended.
- Minimize Streaks: Roll the red and white dough separately and clean your work surfaces as you go to keep the colors crisp and separate.
- Uniform Size: Try to keep ropes the same thickness for even baking and consistent candy cane shapes.
- Add Toppings While Hot: If using crushed candy canes, sprinkle them as soon as the cookies are out of the oven for best adhesion.
Variations to Try
- Chocolate Candy Cane Cookies: For a chocolatey twist, substitute some of the flour in half the dough with unsweetened cocoa powder, and proceed as usual for a striped effect.
- Almond Extract: Replace vanilla or peppermint with almond extract for a nutty undertone.
- Decorative Sugar: Instead of crushed candy canes, sprinkle colored sanding sugar before baking for sparkle without extra peppermint.
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 24 hours before shaping. Let it sit at room temperature for 10–15 minutes if it becomes too hard to work with.
Can I freeze candy cane cookies?
Both the shaped, unbaked cookie dough and baked, cooled cookies can be frozen. For unbaked dough, shape the ropes and twist, then freeze on a tray before storing in an airtight container. Bake straight from frozen, adding 1–2 extra minutes to the baking time. Baked cookies can be wrapped well and frozen for up to one month.
What others are reading
What’s the best way to crush candy canes?
Place candy canes in a sealed plastic bag and crush them with a rolling pin, mallet, or the bottom of a heavy pan. Crush just before using to maintain freshness.
Why did my cookies spread or lose their shape?
This usually happens if the dough is too warm or soft. Chill shaped cookies for 10–15 minutes before baking to prevent spreading and help them maintain their iconic candy cane shape.
How do I get a bright red color?
For the brightest color, use gel food coloring. Start with 1/2 teaspoon and add more as needed for your desired shade.
Serving and Storing Candy Cane Cookies
These cookies can be served on holiday platters, packaged in tins as gifts, or enjoyed as an after-dinner treat. To maintain freshness, store them in a single layer in an airtight container, separated by sheets of parchment paper. Avoid storing with moist cookies, which can cause candy canes to melt or dissolve.
Creative Ways to Enjoy Candy Cane Cookies
- Hot Chocolate Dunkers: Use cookies to stir cocoa, infusing it with extra peppermint flavor.
- Edible Ornaments: Thread ribbon through cooled cookies (gently) and hang on your tree (just be aware: they won’t last long!).
- Holiday Place Settings: Add a wrapped cookie to each holiday place setting as a sweet, edible favor for guests.
Expert Troubleshooting: Common Issues & Solutions
| Problem | Potential Solution |
|---|---|
| Dough too sticky | Chill longer; add a tablespoon of flour if needed. |
| Colors blending or bleeding | Work on separate surfaces, keep dough cold, and wipe hands between rolls. |
| Cookies breaking | Let cool fully before moving; gently shape and avoid over-bending the curve. |
Make-Ahead and Storage Tips
- Refrigerate Dough: Prepare both colors in advance and keep tightly wrapped in plastic for up to 2 days before shaping and baking.
- Freeze Shaped Cookies: Lay twisted, unbaked cookies on a sheet, freeze until solid, then store layered with parchment in airtight containers. Bake directly from frozen; add a few extra minutes to bake time.
- Freeze Baked Cookies: Once cool, wrap cookies well and freeze for up to a month. Thaw uncovered at room temperature.
Final Thoughts
Candy cane cookies embody the playful spirit of the holidays, combining the joy of baking with family and the unmistakable flavors of peppermint and vanilla. Whether you bake them for gifts, decorate your dessert table, or simply indulge in a sweet moment of celebration, these cookies are sure to create cherished holiday memories.
Quick Reference: Candy Cane Cookie Recipe
- Prep time: 25 minutes, plus chilling
- Cook time: 12 minutes per batch
- Yield: About 3 dozen cookies
Holiday Candy Cane Cookies: FAQs
Q: Can I use unsalted butter?
A: Yes, just add a 1/2 teaspoon of salt separately for flavor balance.
Q: Can the cookies be made gluten-free?
A: You can try substituting a gluten-free all-purpose flour blend. The texture may change slightly, so chilling the dough is even more important.
Q: How do I make the colors more vibrant?
A: Use gel food coloring for the best, most vivid results without thinning out the dough.
Q: Why do my cookies lose their crisp lines?
A: If the dough warms up or is overworked, colors may blend. Keep dough cold and handle it gently without overworking.
Q: Are these cookies safe for mailing?
A: Yes! They hold up well if packed carefully, ideally in a single layer with parchment between. Do not ship with moist cookies to prevent stickiness.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a38138513/candy-cane-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11909/chocolate-candy-cane-cookies/
- https://www.youtube.com/watch?v=xpcqOfZlUzc
- https://pioneerwoman.fandom.com/wiki/Chocolate_Candy_Cane_Cookies
- https://www.thepioneerwoman.com/food-cooking/meals-menus/a37961630/christmas-cookie-month-2021/
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