Candy Cane Cookies: Festive, Peppermint-Flavored Delights

Introduction

Candy Cane Cookies are the perfect holiday treat: sweet, buttery, and infused with peppermint flavor that evokes the essence of the season. Their whimsical red-and-white swirls not only taste amazing but also add a festive touch to any cookie platter or holiday gathering.

These cookies combine the rich flavor of a classic sugar cookie with refreshing peppermint extract and soft, chewy texture. Rolling the dough in sugar before baking gives them a delicate sparkle and slight crunch on the outside while keeping the inside soft and tender.

Whether baking for family, friends, or holiday parties, Candy Cane Cookies are simple to make, fun to shape, and irresistible in flavor. With just a handful of ingredients, you can create a batch that will impress both in taste and appearance.

In this article, you’ll find a detailed guide to ingredients, step-by-step preparation, expert tips, variations, serving suggestions, and frequently asked questions to ensure perfect cookies every time.

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 ½ cups all-purpose flour
• ½ teaspoon salt

For Decoration

• Red gel food coloring, as needed
• ¼ cup granulated sugar (for rolling)

Kitchen Equipment Needed

• Large mixing bowl
• Electric mixer or hand whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Rolling pin (optional for shaping)

Preparation Method

Step 1: Prepare the Dough

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until smooth.

Gradually add flour and salt to the wet mixture, mixing until a soft dough forms. If the dough is too sticky, chill it in the refrigerator for 20–30 minutes.

Step 2: Color the Dough

Take a small portion of the dough and add a few drops of red gel food coloring. Knead gently until the color is evenly distributed. Leave the remaining dough plain.

Step 3: Shape the Cookies

Pinch off small pieces of dough and roll them into ropes about 6 inches long. Twist one plain rope with one red-colored rope to create a candy cane swirl effect. Curve one end slightly to mimic the classic candy cane shape.

Step 4: Coat in Sugar

Roll each twisted cookie lightly in granulated sugar to add sparkle and a slight crunch to the exterior.

Step 5: Bake

Preheat the oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet, leaving space between each cookie. Bake for 10–12 minutes, or until edges are just beginning to turn golden. Do not overbake; the cookies should remain soft.

Step 6: Cool and Serve

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve at room temperature or store in an airtight container for up to one week.

Tips for Success

Use Gel Food Coloring

Gel colors are concentrated and won’t alter the dough consistency like liquid food coloring can.

Don’t Overbake

Candy Cane Cookies are best when soft and slightly chewy. Remove from the oven as soon as the edges turn light golden.

Chill the Dough

Chilling the dough makes it easier to handle, especially when twisting ropes for the candy cane shape.

Work Quickly

Peppermint-flavored dough can become soft and sticky when handled too long. Work efficiently to maintain the shape.

Variations

Chocolate Peppermint

Add 2 tablespoons of cocoa powder to the dough for a chocolatey twist.

Mini Candy Canes

Roll shorter ropes to create bite-sized versions, perfect for gift boxes or cookie platters.

Sugar Sprinkles

Instead of rolling in plain sugar, use red and white sanding sugar for extra sparkle.

Peppermint Bark

After baking, drizzle melted white chocolate and sprinkle crushed candy canes over the cookies for a festive finish.

Almond Peppermint

Add ½ teaspoon almond extract along with the peppermint extract for a nutty undertone.

Serving Suggestions

• Serve with a cold glass of milk, hot cocoa, or peppermint tea for a classic holiday pairing.
• Arrange on a festive platter for holiday parties or cookie exchanges.
• Package in decorative tins or cellophane bags as gifts for friends and family.

Presentation Ideas

• Place cookies in rows or circles on a plate and sprinkle lightly with powdered sugar for a snowy effect.
• Stack cookies in a jar for a charming gift.
• Garnish with crushed candy canes or edible glitter for an extra festive touch.

Nutritional Highlights

Candy Cane Cookies provide indulgent holiday flavor with a good balance of sugar and fat for energy. While they are a treat, portioning them into small sizes allows for guilt-free enjoyment alongside milk or tea.

Conclusion

Candy Cane Cookies are a festive, delicious, and visually appealing holiday treat that combines buttery sugar cookies with refreshing peppermint flavor. Easy to shape, quick to bake, and versatile in presentation, they are perfect for family baking sessions, holiday parties, or gifting.

With their classic red-and-white swirl, soft chewy texture, and delightful peppermint aroma, these cookies are sure to become a favorite holiday tradition.

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Frequently Asked Questions

Can I make these cookies ahead of time?

Yes. Dough can be prepared and chilled for up to 2 days before baking.

Can I freeze the dough?

Yes. Roll into ropes and freeze, then twist and bake as needed.

Can I use liquid food coloring?

Gel food coloring is preferred to avoid altering dough consistency, but liquid can be used sparingly.

How long do cookies last?

Store in an airtight container at room temperature for up to one week.

Can I make these cookies gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend, but ensure the blend includes xanthan gum for structure.

Can I add more peppermint flavor?

Yes, add up to 1 ½ teaspoons peppermint extract, but adjust gradually to avoid overpowering the cookie.