Candy cane cookies – these little treats just scream Christmas, don’t they? The vibrant red and white swirls, the refreshing peppermint flavor, they’re simply irresistible. And the best part? They’re surprisingly easy to make at home! Whether you’re a seasoned baker or a newbie in the kitchen, this step-by-step guide will have you whipping up batches of these festive delights in no time.
This recipe is extra special to me because it’s the one my grandmother passed down. Every Christmas, our kitchen would be filled with the aroma of freshly baked candy cane cookies, making the holidays even more magical. This year, I’m excited to share her recipe with you and hopefully, you can create your own treasured memories.
Gather Your Ingredients:
To get started, you’ll need the following ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract – For a more intense peppermint flavor, feel free to add an extra 1/4 teaspoon.
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- Red food coloring
- Crushed candy canes, for rolling (optional) – This adds a festive crunch and intensifies the peppermint flavor.
Baking Tools You’ll Need:
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Rolling pin
- Cookie cutters – Christmas-themed cookie cutters, like stars, trees, or candy canes, work best.
- Toothpicks or skewers
Let’s Get Baking:
Now that you have your ingredients and tools ready, let’s get baking:
Step 1: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Step 2: Add the Egg and Extract
Beat in the egg and peppermint extract until well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Step 4: Divide the Dough
Divide the dough in half. Wrap one half in plastic wrap and place it in the refrigerator. This will be the white dough.
Step 5: Color the Dough
Add a few drops of red food coloring to the remaining dough and mix until the color is evenly distributed. If you prefer a deeper red, add more food coloring, a few drops at a time.
Step 6: Shape and Roll the Dough
Take the white dough out of the refrigerator. On a lightly floured surface, roll out the white dough into a rectangle, about 1/4 inch thick. Do the same with the red dough.
Step 7: Create the Candy Cane Swirls
Carefully place the red dough rectangle on top of the white dough rectangle. Gently press the two layers together. Starting from the longer side, carefully roll the dough into a log.
Step 8: Chill the Dough
Wrap the dough log in plastic wrap and place it in the refrigerator for at least 30 minutes. This will make the dough firmer and easier to slice.
Step 9: Slice and Bake
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats.
Remove the dough log from the refrigerator and slice it into 1/4 inch thick cookies. If you’re using crushed candy canes, roll the edges of the cookies in the crushed candy before placing them on the baking sheets.
Bake the cookies for 8-10 minutes, or until the edges are lightly golden brown.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Candy Cane Cookies:
- Softened Butter is Key: Ensure your butter is softened to room temperature for optimal creaminess.
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until the ingredients are just combined.
- Chilling is Crucial: Chilling the dough helps prevent spreading and makes it easier to slice.
- Uniform Thickness: For even baking, try to keep the cookie dough slices as uniform in thickness as possible.
- Get Creative: Experiment with different cookie cutters and decorating techniques. You can add sprinkles, drizzle melted white chocolate on top, or even sandwich two cookies together with frosting.
FAQs:
Can I use a different extract?
Absolutely! While peppermint extract is traditional, feel free to experiment with other flavors like almond extract or vanilla extract.
Can I freeze the cookie dough?
Yes, you can freeze the unbaked cookie dough for up to 3 months. When ready to bake, simply thaw the dough in the refrigerator overnight and proceed with the recipe.
My cookies spread too much. What went wrong?
The most common reason for cookies spreading is the butter being too warm. Make sure your butter is softened, not melted. Also, ensure you chill the dough for the recommended time.
Time to Indulge!
There you have it, a simple yet delightful recipe for candy cane cookies. These festive treats are perfect for holiday gatherings, cookie exchanges, or simply enjoying with a warm cup of cocoa. So go ahead, put on your apron, and let the baking begin!
Don’t forget to share your delicious creations with us! We’d love to see your baking masterpieces.
