As I watched my niece’s face light up while we shaped our baking dough into festive treats, I realized just how magical it is to create memories in the kitchen. These Festive Candy Cane Cookies with Peppermint Swirl are not just a delicious holiday dessert; they’re an invitation to bring loved ones together. With this easy recipe, you’ll have soft, buttery cookies that swirled with peppermint and topped with crunchy candy canes, making them beautifully eye-catching and undeniably kid-friendly! Perfect for cookie swaps, gifting, or simply indulging during cozy family gatherings, these cookies require less than an hour to whip up. Curious about how to make your holiday baking extra special this year? Let’s dive into the delightful world of candy canes!
Why Bake These Candy Cane Cookies?
Delightful Experience: Baking these cookies transforms your kitchen into a festive wonderland, filling it with the irresistible scent of peppermint.
Kid-Friendly Fun: Involve your little ones with the fun of shaping dough into candy canes—it’s a fantastic way to create lasting memories together.
Easy and Quick: This recipe comes together in under an hour, making it a perfect last-minute addition to your holiday baking lineup.
Visually Stunning: The red and white swirls make these cookies not only delicious but also a showstopper on any holiday platter.
Versatile Treat: Feel free to experiment with flavor or color variations to suit your festive mood—consider adding almond extract for a unique twist! For more delicious cookie ideas, check out these Bakery Style Oreo Cookies or these cheerful Birthday Cake Cookies.
Candy Cane Cookie Ingredients
• Here’s everything you need to bake these candy cane cookies once!
For the Cookies
- Unsalted Butter – Provides richness and helps achieve a tender cookie. Substitute with margarine for a dairy-free version.
- Powdered Sugar – Adds sweetness and contributes to a soft texture. Granulated sugar can be used but will alter the texture slightly.
- Large Egg – Binds ingredients and adds moisture. For egg-free, replace with ¼ cup applesauce or a flax egg.
- Vanilla Extract – Enhances flavor complexity. Can be substituted with almond extract for a different profile.
- Peppermint Extract – Provides the signature peppermint flavor. Leave out or replace with other flavor extracts such as almond or vanilla if desired.
- All-Purpose Flour – Forms the structure of the cookie. Use gluten-free flour blend for a gluten-free option.
- Salt – Balances sweetness and enhances flavor. Can be omitted if using salted butter.
- Red Food Coloring – For visual appeal, creating a festive look. Omit for plain cookies or substitute with natural food coloring.
For Topping
- Crushed Candy Canes – Adds a crunchy texture and festive flair, making these cookies irresistibly delightful.
These ingredients will not only make your baking joyful but also ready you for a season filled with warmth and laughter!
Step‑by‑Step Instructions for Bake These Candy Cane Cookies Once Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper, ensuring a non-stick surface for your festive candy cane cookies. This preparation creates a smooth workflow once the dough is ready to be shaped and baked.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using a hand mixer or stand mixer. Beat until the mixture becomes light and fluffy, typically about 3-5 minutes. This step is crucial for achieving that tender texture in your candy cane cookies, so take your time.
Step 3: Add Wet Ingredients
Next, beat in one large egg, along with the vanilla and peppermint extracts, until everything is well-combined. This mixture will add moisture and flavor to your cookie dough. Make sure to scrape down the sides of the bowl to incorporate all ingredients thoroughly.
Step 4: Incorporate Dry Ingredients
Gradually add in the all-purpose flour and salt to the wet mixture. Use a spatula or mixer on low speed to combine until a soft dough forms. You’ll know it’s ready for the next step when it pulls away from the sides of the bowl and holds together without being sticky.
Step 5: Color the Dough
Divide your dough in half, placing one half in a separate bowl. To this half, add red food coloring and gently mix until the color is evenly distributed. You want the dough to be visually appealing for your candy cane cookies, so aim for a vibrant red hue.
Step 6: Shape the Cookies
Now comes the fun part! For each cookie, take one teaspoon of plain dough and one teaspoon of red dough, gently roll them into 4-inch ropes. Twist the red and white ropes together and shape them into candy canes. This process will create the beautiful swirls that make your cookies festive.
Step 7: Arrange on Baking Sheets
Place the shaped candy cane cookies on the prepared baking sheets, ensuring to leave about 2 inches of space between each cookie. This allows for spreading during baking while ensuring they maintain their candy cane shape.
Step 8: Bake to Perfection
Bake the cookies in your preheated oven for 8-10 minutes. Watch closely; they’re ready when the edges turn lightly golden but the centers still appear soft. This balance is key for that delightful texture we all love in candy cane cookies.
Step 9: Cool Before Serving
Once baked, let the cookies cool on the sheets for about 5 minutes. This step allows them to firm up just enough before transferring them to a wire rack to cool completely. This cooling process is vital to maintain their beautiful shape and prevent sticking when stacked.
How to Store and Freeze Candy Cane Cookies
Room Temperature: Store leftover cookie in an airtight container at room temperature for up to 1 week to maintain freshness.
Fridge: For a longer shelf life, you can refrigerate the cookies in an airtight container for up to 2 weeks.
Freezer: Freeze baked cookies for up to 1 month. Alternatively, shape unbaked canes and freeze them for up to 2 months. Bake straight from frozen, adding extra time as needed.
Reheating: If you prefer warm cookies, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. Enjoy those delightful candy cane cookies!
What to Serve with Festive Candy Cane Cookies
Sharing these delightful cookies creates the perfect opportunity to craft a memorable holiday spread for loved ones.
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Creamy Hot Chocolate: A warm mug of cocoa, rich and creamy, beautifully complements the cool peppermint flavor in the cookies.
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Sugary Spiced Cider: The sweet and spicy notes of apple cider make a festive pairing, adding warmth to your holiday cookie experience.
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Vanilla Ice Cream: The rich creaminess of vanilla ice cream accentuates the cookies’ buttery texture, creating a decadent dessert.
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Colorful Fruit Platter: Fresh fruits like strawberries and kiwi add brightness and freshness, balancing the sweet richness of the cookies.
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Peppermint Coffee: Brewed coffee with a splash of peppermint syrup echoes the cookie’s flavor, creating a cozy moment with every sip.
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Caramel Sauce: Drizzling a warm caramel sauce over the cookies offers a beautiful contrast in sweetness, making each bite even more indulgent.
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Nutty Biscotti: Crunchy biscotti can serve as a delightful contrast, providing a satisfying texture that contrasts with the soft cookies for a well-rounded dessert.
Expert Tips for Candy Cane Cookies
- Proper Butter Temperature: Ensure your butter is softened, not melted, for smooth creaming with sugar. Melted butter can lead to flat cookies.
- Watch the Bake Time: Keep an eye on your cookies; the ideal bake leaves edges golden while the centers remain soft for that perfect texture.
- Cooling is Key: Allow cookies to cool fully on racks. This prevents sticking and helps maintain their delightful shape when stacked.
- Coloring Tips: Use gel food coloring for vibrant hues. Liquid colorants can alter the dough’s moisture content, affecting your candy cane cookies.
- Mixing Variations: Feel free to use different flavored extracts! Almond or coconut can add a unique twist, so don’t hesitate to experiment!
- Storage Advice: Store your cookies in an airtight container for up to a week, ensuring their freshness and soft texture last longer.
Make Ahead Options
These delightful Festive Candy Cane Cookies are perfect for meal prep during the busy holiday season! You can prepare the dough up to 3 days in advance and refrigerate it, ensuring that the cookies remain just as fresh and tasty when baked. To do this, simply follow the recipe instructions until the dough is ready, then wrap it tightly in plastic wrap or place it in an airtight container. When you’re ready to bake, just shape and bake your cookies as directed, knowing they will turn out beautiful and delicious. For even more flexibility, you can also shape the cookies into candy canes, freeze them on a baking sheet, and transfer to a freezer bag for up to 2 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time. This method keeps your holiday baking hassle-free while still delivering homemade joy!
Bake These Candy Cane Cookies Once
Feel free to add your personal flair to these festive treats with delightful twists and swaps that will make them uniquely yours!
- Green Candy Canes: Swap red food coloring for green to create an alternative festive look. Kids will love the change!
- Almond Extract: Try using almond extract in place of peppermint for a nutty, warm flavor that’s equally holiday-appropriate.
- Chocolate Dipped: Dip cooled cookies in melted dark or white chocolate for a decadent twist; sprinkle crushed candy canes on top for added texture.
- Nutty Addition: Mix in some finely chopped walnuts or pecans for a delightful crunch and nutty flavor that complements the sweetness of the cookies.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend to accommodate dietary preferences without sacrificing flavor.
- Coconut Flavor: Incorporate coconut extract for a tropical twist that goes perfectly with the holiday aesthetic.
- Spicy Kick: Add a pinch of cinnamon or ginger to the dough for a warm, spiced version of these cookies that enhances the overall flavor.
- Holiday Sprinkles: Before baking, sprinkle festive-themed decorations on top for extra cheer—perfect for kids (and kids at heart)!
Experimenting in the kitchen is part of the fun, so let your creativity shine! If you’re looking for more delightful cookies to add to your holiday spread, why not check out these cheerful Birthday Cake Cookies or delicious Truffle Bites?
Festive Candy Cane Cookies with Peppermint Swirl Recipe FAQs
How do I know if my ingredients are ripe or suitable?
Absolutely! For the best results, always use room temperature unsalted butter for that creamy texture. Check your butter by pressing gently; it should yield slightly but not be melted. Opt for powdered sugar; if you can’t find it, you can blend granulated sugar until fine. As for the egg, make sure it’s fresh—crack it open to check for any off odors or discoloration.
What is the best way to store Candy Cane Cookies?
Very simply! Store your candy cane cookies in an airtight container at room temperature for up to one week. Keep them on the counter away from direct sunlight to maintain their texture. If you’d like them to last longer, refrigerate your cookies for up to two weeks in the same airtight container.
Can I freeze these candy cane cookies?
Absolutely! You can either freeze baked cookies for up to one month and enjoy later, or freeze the shaped, unbaked candy canes for up to two months. To do this, lay them out on a baking sheet first, freeze until solid, then transfer to a freezer-safe container. When you’re ready to bake, simply place them directly in the oven while adding an extra minute or two to the baking time.
What are some common troubleshooting tips for these cookies?
If your cookies come out too flat, it’s likely your butter was too soft. Next time, let your butter soften at room temperature but avoid microwave melting. Additionally, if the dough feels too sticky, chill it in the fridge for 20-30 minutes before shaping—it’ll be easier to work with! Also, if they spread too much during baking, check your oven temperature with a thermometer; an oven that runs hot can be the culprit.
Are there any dietary considerations for these candy cane cookies?
Yes, definitely! If you’re making these for kids or anyone with allergies, remember you can substitute the large egg with ¼ cup of applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). For gluten-free cookies, swap the all-purpose flour for a gluten-free blend. Just be sure to check your food coloring and peppermint extract for any allergens, particularly if gifting these treats!
Can I add variations to the Candy Cane Cookies?
The more the merrier! Experimenting is part of the fun. Instead of red food coloring, you could use green for a festive twist. If you’re in the mood for something different, almond or coconut extracts can create awesome flavor profiles beyond the peppermint. Don’t hesitate to throw in some crushed nuts or chocolate chips, which can add delightful textures!
Bake These Candy Cane Cookies Once for Holiday Cheer
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together softened unsalted butter and powdered sugar until light and fluffy, about 3-5 minutes.
- Beat in one large egg, vanilla extract, and peppermint extract until well combined.
- Gradually mix in all-purpose flour and salt until a soft dough forms.
- Divide the dough in half, adding red food coloring to one half and mix until evenly distributed.
- Shape each cookie using one teaspoon of plain dough and one teaspoon of red dough rolled into 4-inch ropes, twisted together into candy cane shapes.
- Arrange shaped cookies on baking sheets, leaving 2 inches between each cookie.
- Bake cookies for 8-10 minutes until edges are lightly golden and centers remain soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.