Indulge in the holiday spirit with candy cane cookies, a delightful blend of sweet and minty flavors. These cookies are not only visually appealing with their festive red and white stripes but also offer a deliciously soft and chewy texture. Perfect for holiday parties, gifting, or simply enjoying at home, these cookies are sure to become a cherished tradition in your baking repertoire.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup sugar
– 1 egg
– 1 tsp vanilla extract
– 2 ½ cups all-purpose flour
– ½ tsp baking powder
– ¼ tsp salt
– 1 tsp peppermint extract
– Crushed candy canes for topping
– White chocolate for drizzling
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 20 minutes, and cooking time is around 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately:
– Calories: 150
– Total Fat: 7g
– Saturated Fat: 4g
– Carbohydrates: 22g
– Sugars: 10g
– Protein: 1g
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract, mixing well.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the peppermint extract and mix until evenly distributed.
7. Chill the dough in the refrigerator for 30 minutes for easier handling.
8. Roll small pieces of dough into 2-inch ropes and shape them into candy cane forms.
9. Place the cookies on a baking sheet lined with parchment paper.
10. Bake for 10-12 minutes or until lightly golden on the edges.
11. Allow cookies to cool completely before decorating.
12. Melt white chocolate and drizzle over cooled cookies; sprinkle with crushed candy canes.
Alternative Ingredients
You can substitute the butter with coconut oil for a dairy-free version. Use gluten-free flour instead of all-purpose flour for a gluten-free option. Peppermint extract can be replaced with vanilla extract if you prefer a less minty flavor.
Serving and Pairings
These candy cane cookies pair beautifully with hot chocolate or a cup of coffee. They also make a charming addition to cookie platters during holiday parties or can be packaged as gifts for friends and family.
Storage and Reheating
Store candy cane cookies in an airtight container at room temperature for up to a week. They can be frozen for longer storage; simply place them in a freezer-safe container. To reheat, warm them in the oven for a few minutes until just softened.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies; mix just until combined.
- Not chilling the dough can make shaping difficult, so always chill if needed.
- Using too much flour can make cookies dry; measure accurately.
- Not allowing cookies to cool before decorating can cause the chocolate to melt.
- Ignoring the baking time can lead to overbaking; keep an eye on them!
Helpful Tips
- For a more intense flavor, add additional crushed candy canes to the dough.
- Experiment with different chocolate melts for drizzling.
- Use a piping bag for more precise chocolate drizzling.
- Consider adding a pinch of sea salt to enhance the flavor.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator until you’re ready to bake.
What can I use if I don’t have peppermint extract?
If you don’t have peppermint extract, you can use vanilla extract for a different flavor or simply omit it.
How do I know when my cookies are done baking?
Cookies are done when they are lightly golden around the edges but still soft in the center. They will firm up as they cool.
Can I decorate these cookies differently?
Absolutely! Feel free to use colored icing, sprinkles, or even chocolate chips for decoration.
Are these cookies suitable for gifting?
Yes, candy cane cookies make excellent gifts! Package them in decorative boxes or tins for a festive touch.
Conclusion
Candy cane cookies are a delightful holiday treat that combines the sweetness of sugar cookies with the refreshing taste of peppermint. Easy to make and fun to decorate, they are perfect for sharing with loved ones or enjoying as a festive snack. Add them to your holiday baking list and enjoy the joy they bring!
Candy Cane Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp peppermint extract
- Crushed candy canes for topping
- White chocolate for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the peppermint extract and mix until evenly distributed.
- Chill the dough in the refrigerator for 30 minutes for easier handling.
- Roll small pieces of dough into 2-inch ropes and shape them into candy cane forms.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden on the edges.
- Allow cookies to cool completely before decorating.
- Melt white chocolate and drizzle over cooled cookies; sprinkle with crushed candy canes.