Indulge in the festive spirit with these delightful candy cane cookies! These charming treats are not only visually appealing but also bursting with the refreshing flavor of peppermint. Perfect for holiday gatherings or as a sweet gift, they combine a delightful blend of flavors and textures. Whether you’re a seasoned baker or trying your hand at something new, these cookies will impress everyone at your holiday table.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon peppermint extract
- Red and green food coloring
- Crushed candy canes for decoration
Servings and Cooking Time
This recipe makes approximately 24 cookies. Preparation time is about 30 minutes, and cooking time is around 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 120 calories, 6g fat, 15g carbohydrates, 1g protein, and 10g sugar. This nutritional information is for one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Divide the dough in half; color one half with red food coloring and leave the other plain.
- Roll out one tablespoon of each color into long strands.
- Twist the red and white strands together, then form into a candy cane shape.
- Place the cookies on a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and sprinkle with crushed candy canes while still warm.
Alternative Ingredients
If you want to make these cookies gluten-free, substitute the all-purpose flour with a gluten-free blend. You can also use almond extract instead of peppermint for a different flavor profile.
Serving and Pairings
These candy cane cookies pair wonderfully with hot chocolate or a warm cup of tea. They also make a festive addition to cookie platters during holiday parties.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to three months. To enjoy again, simply thaw at room temperature.
Cooking Mistakes
- Not chilling the dough can lead to spreading during baking.
- Using cold butter instead of softened butter can affect texture.
- Overmixing the dough can make cookies tough.
- Not measuring ingredients accurately can change the outcome.
- Baking cookies on an ungreased sheet may cause sticking.
- Skipping the cooling time can result in soft, crumbly cookies.
Helpful Tips
- Chill the dough for 30 minutes before shaping to help with consistency.
- Use a candy cane crush for topping to enhance flavor.
- Experiment with different food coloring for a fun twist.
- Make a double batch for holiday gifting.
- Try adding chocolate chips for an extra treat.
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but it may alter the flavor and texture slightly. Butter typically yields a richer taste.
How can I make these cookies vegan?
To make these cookies vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan butter.
What can I do if the dough is too sticky?
If the dough is sticky, chill it in the refrigerator for 15-30 minutes. This will make it easier to handle.
Can I add nuts to these cookies?
Yes, adding finely chopped nuts like walnuts or pecans can add a delightful crunch to the cookies.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. They will firm up as they cool.
Conclusion
Candy cane cookies are not just a treat; they are a festive celebration of flavors and colors. Perfect for sharing with family and friends, these cookies will surely bring joy to your holiday season. Enjoy baking and creating sweet memories!
Candy Cane Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon peppermint extract
- Red and green food coloring
- Crushed candy canes for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Divide the dough in half; color one half with red food coloring and leave the other plain.
- Roll out one tablespoon of each color into long strands.
- Twist the red and white strands together, then form into a candy cane shape.
- Place the cookies on a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and sprinkle with crushed candy canes while still warm.
Nutrition
