Indulge in the festive spirit with these delightful candy cane cookies! These charming treats not only look stunning but also combine the delightful flavors of peppermint and buttery cookie dough. Perfect for holiday gatherings, these cookies will be a hit with family and friends, adding a touch of whimsy to your dessert table. Let’s dive into the recipe and create something magical this season!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Red food coloring
- Powdered sugar for dusting
Servings and Cooking Time
This recipe makes approximately 24 cookies. Preparation time is about 20 minutes, and cooking time is 10 minutes per batch.
Nutritional Value
Each serving (1 cookie) contains approximately 120 calories, 6g fat, 15g carbohydrates, 1g protein, and 10mg sodium. This is based on a standard-sized cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, and mix until just combined.
- Divide the dough in half; color one half with red food coloring.
- Roll a small piece of each dough into a rope about 6 inches long.
- Twist the red and white ropes together to form a candy cane shape.
- Place the shaped cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Cool on a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, use dairy-free butter for a dairy-free version. For a more intense peppermint flavor, consider using peppermint extract in place of vanilla.
Serving and Pairings
These candy cane cookies are perfect on their own or paired with a warm cup of hot chocolate or a festive eggnog. They also make delightful additions to cookie platters for holiday parties.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply warm in a preheated oven for a few minutes.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not chilling the dough may affect the shape and texture.
- Using too much food coloring can alter the flavor.
- Underbaking will result in soft cookies; ensure they are slightly golden.
- Not using parchment paper can cause sticking.
Helpful Tips
- Chill the dough for 30 minutes for easier handling.
- Experiment with different colors for festive variations.
- Dust with powdered sugar after baking for a snowy effect.
- Use a piping bag for more intricate designs.
FAQs
Can I use whole wheat flour for these cookies?
Yes, whole wheat flour can be used, but it may result in denser cookies. Consider using a blend of whole wheat and all-purpose flour for a lighter texture.
How do I make these cookies more minty?
You can increase the amount of peppermint extract to enhance the mint flavor. Just be cautious not to overpower the other flavors.
Can I decorate these cookies?
Absolutely! You can drizzle melted chocolate over them or add sprinkles for extra festive flair.
How long do these cookies last?
When stored properly in an airtight container, they can last up to a week at room temperature or three months in the freezer.
Can I make these cookies in advance?
Yes, you can prepare the dough in advance and freeze it. Shape the cookies and freeze them, then bake directly from the freezer, adding a minute or two to the baking time.
Conclusion
Candy cane cookies are a delightful way to celebrate the holiday season with their festive colors and flavors. Easy to make and perfect for sharing, they add a cheerful touch to any gathering. Enjoy baking and sharing these charming treats with loved ones!
Candy Cane Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Red food coloring
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, and mix until just combined.
- Divide the dough in half; color one half with red food coloring.
- Roll a small piece of each dough into a rope about 6 inches long.
- Twist the red and white ropes together to form a candy cane shape.
- Place the shaped cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Cool on a wire rack.
