Introduction

Candy Cane Cookies are a classic holiday favorite. With their vibrant red and white stripes and subtle peppermint flavor, these cookies bring a touch of festive cheer to any occasion. Perfect for cookie swaps, gift baskets, or as a sweet treat to enjoy with loved ones, this recipe is sure to be a hit!

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Red food coloring

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
3. Beat the butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and powdered sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until well combined.
4. Combine the dough: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
5. Divide and color: Divide the dough into two equal portions. Leave one portion plain and add red food coloring to the other, kneading until evenly colored.
6. Shape the cookies: Take a small piece of red dough and a small piece of plain dough. Roll each piece into a thin rope, about 4 inches long. Twist the two ropes together and shape into a candy cane. Place on the prepared baking sheets.
7. Bake: Bake for 8-10 minutes, or until the edges are just starting to turn golden. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Serving and Storage Tips

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. They also freeze well for up to 3 months—just thaw at room temperature before serving.

Variations

• Chocolate twist: Replace the red dough with chocolate dough by adding 2 tablespoons of cocoa powder.
• Glitter effect: Sprinkle the cookies with sanding sugar before baking for a sparkling finish.
• Flavor swap: Use almond extract instead of peppermint for a different twist.

Tips

• Chill the dough for 15-20 minutes if it becomes too soft to handle.
• Use gel food coloring for vibrant and even color without altering the dough’s texture.
• Shape the cookies on the baking sheet to avoid breaking them during transfer.

Small Story: Motivation Behind This Recipe

These Candy Cane Cookies were inspired by the joy and magic of the holiday season. Twisting the colorful dough together is a fun activity that the whole family can enjoy, making these cookies as delightful to create as they are to eat. They’re a festive tradition that brings smiles to all who see (and taste) them!

Conclusion

Candy Cane Cookies are a festive, fun, and delicious addition to any holiday celebration. With their cheerful appearance and delightful flavor, they’re sure to become a favorite in your household. Try this recipe today and make your holiday season even sweeter!

FAQs

• Can I make the dough ahead of time? Yes, the dough can be prepared and refrigerated for up to 2 days before shaping and baking.
• What if I don’t have peppermint extract? You can omit it or replace it with vanilla extract for a milder flavor.
• Can I freeze the shaped cookies? Yes, freeze the shaped cookies on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.