Candy Cane Cookies
The holiday season calls for festive flavors that fill the kitchen with warmth and cheer, and candy cane cookies are a perfect example.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring Cups & Spoons
- Rolling Pin
- Baking sheets
- Cooling Rack
- Spatula
Ingredients
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red food coloring
For Decoration:
- ½ cup crushed candy canes
- ¼ cup powdered sugar optional, for dusting
Instructions
Prep Your Ingredients
- Measure out all your ingredients so everything is ready to go—it makes baking smoother and more enjoyable.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Pro Tip: Softened butter is key for smooth dough. If it’s too hard, microwave in 5-second bursts until soft but not melted.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Set aside while you work on the wet ingredients.
- Pro Tip: Whisking the dry ingredients prevents lumps and ensures the cookies have a consistent texture.
Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
- Add the egg, vanilla extract, and peppermint extract, and beat until fully incorporated.
- Pro Tip: Scrape down the sides of the bowl occasionally to make sure everything is evenly mixed.
Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together.
- Divide the dough into two portions—leave one plain and tint the other with red food coloring.
- Pro Tip: Don’t overmix here; stop once the dough comes together to keep cookies tender.
Shape the Candy Canes
- Roll small portions of the plain dough and red dough into thin ropes of equal length.
- Gently twist one red rope with one plain rope, then shape into a candy cane curve.
- Place shaped cookies on the prepared baking sheet, leaving space for spreading.
- Pro Tip: If the dough is sticky, chill for 10 minutes before shaping—it makes rolling much easier.
Bake the Cookies
- Bake in the preheated oven for 10–12 minutes, or until edges are lightly golden.
- Remove from oven and let cookies cool on the sheet for 5 minutes before transferring to a cooling rack.
- Pro Tip: Don’t overbake! Candy cane cookies should stay soft and slightly chewy in the center.
Add Finishing Touches
- While cookies are still slightly warm, sprinkle crushed candy canes on top.
- Allow cookies to cool completely before serving or storing.
- Pro Tip: For extra festive flair, drizzle a little melted white chocolate over the cooled cookies—it’s optional but looks beautiful!
Notes
Nutritional Value (Per Cookie – Approximate)
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 45mg
- Carbohydrates: 17g
- Sugars: 9g
- Protein: 1g