Introduction
There’s something undeniably magical about the holidays, and what better way to celebrate than with a batch of festive Candy Cane Cookies? These delightful treats combine the rich, buttery goodness of classic cookies with the refreshing zest of peppermint. With their whimsical candy cane shape and festive red and green sugar, they’re not only a feast for the palate but also a treat for the eyes! Whether you’re sharing them at a holiday party or gifting them to friends, these cookies are sure to spread joy and cheer.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed candy canes
- Red and green colored sugar for decoration
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, filling your kitchen with a sweet aroma.
- Beat in the egg, along with the vanilla and almond extracts, mixing until everything is well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until everything is just combined. Be careful not to over-mix!
- Stir in the peppermint extract and the crushed candy canes, ensuring they are evenly distributed throughout this delicious dough.
- Divide the dough in half, and color one half with red food coloring, bringing the festive spirit to life.
- Roll out small pieces of both the red and white dough into long ropes. Twist a red and a white rope together to create each cookie, adding an artistic flair to your baking.
- Shape the twisted dough into enticing candy cane forms and place them on your prepared baking sheet.
- Sprinkle the tops with red and green colored sugar for that extra sparkle reminiscent of holiday cheer.
- Bake for 10-12 minutes or until the edges are lightly golden, filling your home with an irresistible peppermint fragrance.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes or Tips
For an added crunch, consider using larger pieces of crushed candy canes on top for decoration. If you can’t find red food coloring, feel free to get creative with any other food coloring you have on hand! These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
Cooking Techniques
Making these Candy Cane Cookies is a great way to practice your dough-handling skills! Be gentle when twisting the ropes to maintain their shape. If the dough feels soft and sticky, refrigerate it for about 15 minutes to make rolling easier. Experiment with different shapes—the joyous spirit of these cookies allows for a little creativity!
FAQ
Can I freeze these cookies?
Absolutely! You can freeze the dough before baking. Just shape the cookies and freeze them in a single layer on a baking sheet before transferring to a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time.
What if I don’t have peppermint extract?
If you’re in a pinch, you can skip the peppermint extract and just use extra vanilla for a delightful cookie flavor instead.
Conclusion
These Candy Cane Cookies are not just sweet treats; they are a delightful experience filled with joy and nostalgia. Perfect for holiday gatherings or cozy evenings at home, they remind us of the beauty of the season. So gather your loved ones, bring out the ingredients, and let the magic of baking fill your kitchen with warmth and cheer!