Oh, the magic of Christmas baking! Just thinking about it makes my heart do a little flip. And when it comes to festive treats, nothing screams holiday cheer quite like a batch of perfectly swirled candy canes. Seriously, the **Candy Cane Cookie Recipe – Festive and Fun Christmas Treats** is a classic for a reason! It’s got that iconic look that just instantly evokes cozy cabins and twinkling lights, but guess what? It’s surprisingly simple to whip up. I still remember making these with my grandma when I was just a little thing, the kitchen filled with the sweet smell of peppermint. As a seasoned home baker, I’ve definitely perfected this recipe over many holiday seasons, and trust me, it’s a winner every single time!
Why You’ll Love This Candy Cane Cookie Recipe
Honestly, who can resist these? Here’s why this recipe is a keeper:
- Super Easy to Make: Even beginners can nail these! Rolling and twisting the dough is fun and straightforward.
- Wow Factor:** They look like little works of art on your cookie platter. Totally festive!
- Delicious Peppermint Flavor: That classic minty kick is just perfect for Christmas.
- Kid-Friendly Fun: Get the little ones involved! They’ll love helping with the mixing and shaping.
- Perfect for Gifting: Package them up for a heartfelt homemade gift.
Gather Your Ingredients for the Candy Cane Cookie Recipe
Alright, let’s get our shopping list together! To make these festive beauties, you probably have most of this already in your pantry. You’ll need:
- 2 1/4 cups of all-purpose flour (this is your standard baking flour)
- 1 teaspoon of baking soda (for a little lift!)
- 1/2 teaspoon of salt (to balance out the sweetness)
- 1 cup of unsalted butter, make sure it’s softened (that’s two sticks!), but not melted
- 1 1/2 cups of granulated sugar
- 2 large eggs
- 1 teaspoon of peppermint extract (this is key for that candy cane flavor!)
- Red food coloring (gel coloring works best for vibrant color without adding too much liquid)
Grab these goodies, and we’re one step closer to cookie perfection!
Essential Equipment for Making Candy Cane Cookies
To make whipping up these sweet candy cane cookies a breeze, here are the tools I always have on hand:
- Mixing bowls (a couple of different sizes)
- Whisk and a sturdy spatula or wooden spoon
- Electric mixer (handheld or stand mixer works great for creaming!)
- Measuring cups and spoons
- Baking sheets (I like to use two so I can bake batches back-to-back)
- Parchment paper (a lifesaver for easy cleanup!)
- Rolling pin
- Sharp knife or a pizza cutter
- Wire cooling rack
Having these ready means you can just dive right into the fun part – baking!
Step-by-Step Guide to Your Candy Cane Cookie Recipe
Alright, let’s get down to the fun part! These steps will guide you through making adorable candy cane cookies that taste as good as they look. Don’t worry, it’s easier than you think! It’s kind of like a fun little baking project, almost as simple as some super simple Christmas cookies I’ve shared before.
Preparing the Dough for Twisting
First things first, we need to get our dough ready. After you’ve mixed everything up, divide that beautiful cookie dough right in half. Take one half and leave it as is – that’s our lovely white dough. For the other half, it’s time for a splash of color! Add a few big drops of red food coloring (gel works best for a super vibrant hue without making the dough sticky) and mix it until it’s a gorgeous, even red. Then, wrap both halves in plastic wrap and pop them in the fridge for at least 30 minutes. This chilling step is super important, trust me! It makes the dough much easier to handle and prevents it from spreading too much in the oven.
Shaping Your Festive Candy Cane Cookie Recipe
Okay, dough is chilled and ready to go! Grab your rolling pin and a lightly floured surface. Take out one piece of dough (white or red, doesn’t matter which you start with!) and roll it out into a pretty thin rectangle, about a quarter-inch thick. Then, do the same with the other color. Now, carefully cut both rectangles into strips, about half an inch wide. Once you have your strips, gently take one red strip and one white strip and lay them side-by-side. Now for the magic: twist them together! It’s like braiding, but just a gentle roll and twist. You want to keep them relatively even so they look like little candy canes. If they get a bit soft, just pop them back in the fridge for a few minutes to firm up before placing them on your baking sheet.
Baking and Cooling Your Holiday Treats
Get your oven preheated to 375°F (190°C) and line your baking sheets with parchment paper – it makes cleanup a dream! Place your beautifully twisted candy cane cookies onto the prepared sheets, leaving a little space between them. Now, bake them for about 8 to 10 minutes. You’re looking for the edges to be just lightly golden. Don’t overbake them! Let them cool on the baking sheet for a couple of minutes – they’re fragile when hot. Then, gently transfer them to a wire rack to cool completely. That cooling process on the rack is key to getting them perfectly crisp!
Tips for Perfect Candy Cane Cookies Every Time
Alright, let’s make sure these cookies turn out absolutely spectacular every single time! I’ve learned a few little tricks over the years that really make a difference. For starters, don’t be afraid to really chill that dough. If it feels too soft to work with, pop it back in the fridge for another 15 minutes. It makes such a difference when you’re twisting those strips! Also, the type of red food coloring you use really matters. Gel coloring gives you that super intense, festive red without making your dough sticky or adding extra liquid, which is key to perfect cookie texture. If you love a strong peppermint punch, go ahead and add just a tiny bit more peppermint extract to the white dough – it’s like giving it a little extra holiday zing! And always, always use parchment paper; it’s a game-changer for getting them off the pan without a hiccup, kind of like I recommend for my quick peppermint bark recipe.
Ingredient Substitutions and Variations
You can totally play around with this recipe to make it your own! If you’re not a huge peppermint fan, or maybe you want a different holiday flavor, you could swap out the peppermint extract for a little almond extract or even some orange extract. Just use the same amount! For a little extra sparkle, you could even dust them with some edible glitter right after they come out of the oven, or roll the strips very lightly in granulated sugar before twisting – though be careful not to add too much extra sugar, or they might spread. You can also try adding a tiny pinch of cream of tartar to the white dough for a slightly crisper cookie, but honestly, the original recipe is pretty darn perfect as is!
Storing Your Delicious Candy Cane Cookies
Once these beauties are all cooled down, storing them is super simple! Just pop them into an airtight container. They’ll stay wonderfully fresh and delicious at room temperature for a good 4-5 days. Honestly, though, they usually disappear much faster than that in my house!
Frequently Asked Questions About the Candy Cane Cookie Recipe
Got questions about these festive goodies? I’ve got answers! This recipe is so much fun, it’s almost as exciting as planning a DIY Christmas advent calendar!
Can I make these candy cane cookies ahead of time?
Absolutely! You can totally make the dough a day or two in advance and keep it chilled. Once baked and cooled, they’ll stay fresh in an airtight container for about 4-5 days.
What can I do if my dough is too sticky?
No worries if your dough feels a bit sticky! Just pop it back into the fridge for 10-15 minutes to firm up. You can also dust your hands and work surface with a little extra flour, but be careful not to add so much that it throws off the cookie’s texture.
How do I get the red color to be vibrant?
For the best, most vibrant red, I really recommend using a gel food coloring! It’s super concentrated, so you get amazing color without having to add extra liquid, which could make your dough too soft.
Estimated Nutritional Information
Just a heads-up, these numbers are estimates, as everyone’s kitchen is a little different! This nutritional info is based on serving size of one cookie. It’s a rough guide, but gives you a good idea of what you’re enjoying!
- Serving Size: 1 cookie
- Calories: ~120
- Fat: ~6g
- Carbohydrates: ~16g
- Sugar: ~12g
- Protein: ~1g
Share Your Festive Creations!
I just LOVE seeing what you all whip up in your kitchens! Did you try this candy cane cookie recipe? Did they turn out perfectly swirled? Let me know in the comments below! Seriously, share your experience, rate the recipe, or even tag me on social media with your amazing cookie pics. I can’t wait to see your festive treats! It’s a fun part of our Christmas morning traditions, right?
Print
Candy Cane Cookie Recipe
- Total Time: 40 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
A festive and fun Christmas cookie recipe that looks like candy canes.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- Red food coloring
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Leave one half plain and tint the other half with red food coloring until evenly colored.
- Chill both doughs for at least 30 minutes.
- On a lightly floured surface, roll out each color of dough into a rectangle about 1/4 inch thick.
- Cut the dough into strips about 1/2 inch wide.
- Gently twist two strips together, one red and one white, to form a candy cane shape.
- Place the cookies on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, add a few drops of peppermint extract to the white dough.
- You can adjust the amount of red food coloring to achieve your desired shade.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: candy cane cookies, Christmas cookies, holiday baking, festive treats, peppermint cookies, sugar cookies