why make this recipe
These Holiday Candy Cane Cookies are simple and fun. They look festive and taste like peppermint. You can make them with kids or for a party. They bring color and holiday cheer to any table.
introduction
This recipe makes crisp, sweet cookies with a light peppermint flavor. The dough is easy to work with. You can twist red and plain dough into small candy cane shapes. They bake quickly and make a bright holiday treat.
how to make Holiday Candy Cane Cookies
Follow the steps below to make the dough, shape the cookies, and bake them. Work with cold hands or chill the dough a bit if it gets soft while shaping.
Ingredients :
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- Red and green sugar sprinkles
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the egg, peppermint extract, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half. Color one half with red food coloring (or keep it plain).
- Take pieces of both doughs and roll them into long ropes, then twist them together into a candy cane shape.
- Place the shaped cookies on a baking sheet lined with parchment paper and sprinkle with colored sugar.
- Bake for 10-12 minutes or until lightly golden.
- Allow to cool and enjoy your festive cookies!
how to serve Holiday Candy Cane Cookies
Serve these cookies on a plate with hot cocoa or milk. They also look nice in a cookie tin or on a holiday dessert table. Arrange them standing or lying flat so the candy cane shape shows.
how to store Holiday Candy Cane Cookies
Keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Holiday Candy Cane Cookies
- Chill the dough for 15 minutes if it becomes too soft to roll.
- Use a small amount of flour on your work surface to avoid sticking.
- Roll ropes of even thickness so cookies bake evenly.
- Press the ends gently to keep the candy cane shape while baking.
- Add sprinkles right before baking so they stay bright.
variation (if any)
- Use green food coloring for a red-and-green look.
- Swap peppermint extract for almond or vanilla if you want a different flavor.
- Make mini candy canes by rolling thinner ropes and cutting smaller shapes.
FAQs
Q: Can I use margarine instead of butter? A: Butter gives better flavor and texture. Margarine may work, but cookies can spread more and taste different.
Q: How do I fix dough that is too sticky? A: Chill the dough for 15–30 minutes. If still sticky, add 1 tablespoon of flour at a time until it is easier to handle.
Q: Can I freeze the raw dough? A: Yes. Form ropes and wrap them well, or freeze the dough in a ball. Thaw in the fridge before shaping and baking.
Q: Can I make these without peppermint extract? A: Yes. Omit the peppermint or replace it with vanilla or almond extract for a different taste.
Q: What size should the ropes be? A: About 1/4 to 1/2 inch thick makes a good candy cane cookie. Thicker ropes make larger cookies and may need a little more bake time.
Conclusion
For a similar festive take and more tips, see this Irresistible Festive Candy Cane Cookies Recipe to Delight … (https://belladolceria.com/irresistible-festive-candy-cane-cookies-recipe-to-delight/)
Print
Holiday Candy Cane Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Crisp, sweet cookies with a light peppermint flavor, perfect for holiday cheer.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- Red and green sugar sprinkles
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the egg, peppermint extract, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half. Color one half with red food coloring (or keep it plain).
- Take pieces of both doughs and roll them into long ropes, then twist them together into a candy cane shape.
- Place the shaped cookies on a baking sheet lined with parchment paper and sprinkle with colored sugar.
- Bake for 10-12 minutes or until lightly golden.
- Allow to cool and enjoy your festive cookies!
Notes
Chill the dough for 15 minutes if it becomes too soft to roll. Use a small amount of flour on your work surface to avoid sticking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: holiday cookies, candy cane cookies, festive treats