With the holiday season in full swing, there’s nothing quite like the scent of freshly baked cookies wafting through the house. When I first took a bite of these Candy Cane Cookies, the delightful combination of peppermint and a touch of vanilla whisked me right back to childhood memories of festive celebrations. The playful red-and-white swirl design isn’t just eye-catching; it also adds a whimsical touch to your holiday cookie spread.
Perfectly soft with a slight crispness on the edges, these cookies melt beautifully in your mouth, offering a delicious peppermint punch that’s sure to impress both friends and family. To top it all off, they’re incredibly easy to whip up, making them a must-try addition to any Christmas cookie assortment. Whether you’re baking for a holiday party or simply treating yourself, these Candy Cane Cookies are sure to bring a smile to your face and holiday cheer to your table. Let’s dive into this delightful recipe that will elevate your holiday baking!
Why are Candy Cane Cookies a must-try?
Irresistible flavor: These cookies offer a delightful blend of peppermint and vanilla, transporting you back to your favorite holiday memories.
Visually stunning: The red-and-white swirl design adds a festive flair, perfect for impressing guests at holiday gatherings.
Effortless baking: Simple steps make this recipe accessible for bakers of all skill levels, ensuring success every time.
Make-ahead friendly: Prepare the dough in advance and freeze it for last-minute baking convenience—perfect for busy holiday schedules!
Versatile toppings: Get creative with options like crushed candy canes for an added crunch, or customize the flavor with different extracts!
Treat yourself and your loved ones to these festive delights that are not only delicious but also a joy to make!
Candy Cane Cookies Ingredients
For the Dough
- Unsalted Butter – Provides moisture and richness; ensure it’s at room temperature for easy blending.
- Cream Cheese – Adds tenderness and a creamy texture to the dough; can substitute with an equal amount of butter for a different texture.
- Granulated Sugar – Sweetness and structure; essential for achieving the right cookie consistency.
- Large Egg Yolk – Binds the ingredients and adds moisture; substituting it with a suitable egg replacer may alter the texture.
- Peppermint Extract – Imparts the signature mint flavor; if unavailable, use vanilla extract for a different flavor profile.
- Salt – Enhances flavor and balances the sweetness.
- All-Purpose Flour – Forms the structure of the cookies; sifting before measuring ensures accuracy.
- Red Gel Food Coloring – Provides the vibrant red color to the cookies; Americolor Super Red is recommended for best results.
These Candy Cane Cookies are not just another treat; they are an invitation to enjoy the festive spirit of the season!
How to Make Candy Cane Cookies
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Prepare the Dough: Begin by creaming together the unsalted butter and cream cheese until smooth and creamy. Then, add in granulated sugar, large egg yolk, peppermint extract, and a pinch of salt; mix well until fully incorporated. Gradually incorporate the all-purpose flour until everything is just combined.
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Color the Dough: Divide the dough into two halves. Keep one half plain while adding red gel food coloring to the other half, mixing until you reach a vibrant hue.
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Roll and Chill: Roll each half of the dough into a rectangle between sheets of parchment paper. Chill for 10 minutes before stacking them together. Once stacked, roll again to meld the colors, wrap, and refrigerate for about 45 minutes until firm.
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Shape Cookies: Once chilled, cut thin strips from the dough. Carefully roll each strip and twist them to create the classic candy cane shape. Place these shapes on lined baking sheets.
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Bake: Preheat your oven to 350°F (175°C). Before baking, freeze the shaped cookies briefly. Bake for 12-14 minutes or until they turn a light golden on the bottom.
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Cool and Store: Allow the cookies to cool completely on a wire rack before transferring them to an airtight container. They can be stored at room temperature for up to a week or frozen for up to 3 months.
Optional: Sprinkle crushed candy canes on top before baking for an extra festive touch.
Exact quantities are listed in the recipe card below.
What to Serve with Candy Cane Cookies?
When the sweet scent of candy canes fills the air, it’s time to elevate your holiday dessert spread with delightful pairings.
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Hot Cocoa: The rich, chocolaty goodness of a warm cup of hot cocoa perfectly complements the minty freshness of these cookies. Add some marshmallows on top for extra indulgence!
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Peppermint Bark: This classic holiday treat enhances the peppermint flavor. It’s visually stunning and adds a delightful crunch, creating a playful balance with the cookies.
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Sugar Cookies: For a cookie platter that sings of the season, serve alongside classic sugar cookies. Their simplicity allows the vibrant flavors of the Candy Cane Cookies to shine.
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Fruit Platter: A fresh fruit platter with strawberries, apples, and citrus offers a refreshing contrast. The natural sweetness brightens the palate between each peppermint bite.
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Cream Cheese Frosting: A dollop of cream cheese frosting provides a creamy and rich partner to your cookies. Its slight tanginess enhances the festive taste without overshadowing them.
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Spiced Apple Cider: Warm, spiced apple cider brings cozy vibes to your holiday gathering. The aromatic spices unite beautifully with the peppermint flavors of the cookies.
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Eggnog: A traditional creamy holiday beverage, eggnog gives a rich, nutty flavor profile and pairs wonderfully with the minty warmth of your Candy Cane Cookies.
By mixing and matching these ideas, you’ll create a festive and inviting spread perfect for sharing laughter and sweet memories with loved ones this holiday season.
How to Store and Freeze Candy Cane Cookies
Room Temperature: Store the cooled Candy Cane Cookies in an airtight container at room temperature for up to 1 week to retain their flavor and texture.
Fridge: For extra freshness, you can refrigerate the cookies in an airtight container for up to 2 weeks, although they may slightly lose their softness.
Freezer: Freeze the unbaked shaped cookies for up to 3 months. You can bake them directly from the freezer—just add a couple of extra minutes to the baking time.
Reheating: To enjoy a warm cookie treat, reheat baked cookies in the microwave for about 10-15 seconds or in the oven at 350°F (175°C) for a few minutes until warmed through.
Make Ahead Options
These Candy Cane Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 3 days in advance, storing it in the refrigerator to maintain its flavors. To do this, follow the recipe instructions until you’ve chilled the dough, then wrap it tightly in plastic wrap. You can also shape the cookies and freeze them before baking. Simply place them on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag for up to 3 months. When you’re ready to enjoy these festive treats, bake them directly from the freezer, adding an extra minute or two to the baking time. This way, you can have freshly baked Candy Cane Cookies whenever you need them!
Candy Cane Cookies Variations
Feel free to make these delightful cookies your own with a few simple twists!
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Chocolate Version: Substitute ¼ cup of the all-purpose flour with cocoa powder for a rich, chocolatey delight. Chocolate and peppermint is a classic holiday combination!
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Crushed Candy Canes: Top your cookies with crushed candy canes before baking for an added crunch and festive flair. Their vibrant hues will add an extra pop of color!
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Flavor Swap: Use orange or almond extract in place of peppermint extract for a unique twist on the classic flavor profile. Each option will create its own delicious holiday memory.
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Nutty Addition: Stir in ½ cup of finely chopped nuts, like walnuts or pecans, into the dough for a delightful crunch. This creates an enjoyable textural contrast.
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Glaze It Up: Drizzle a simple glaze made from powdered sugar and milk over the cooled cookies for an additional layer of sweetness. It’ll make them look as delightful as they taste!
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Sprinkles Galore: Before baking, roll the cookie strips in festive holiday sprinkles for a cheerful finish. Let your creativity shine while adding a fun texture!
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Red Velvet Twist: Mix in cocoa powder along with a dash of red gel coloring for a festive red velvet version. You’ll end up with soft cookies that are as delicious as they are eye-catching.
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Spicy Kick: Add a teaspoon of cinnamon or a pinch of cayenne pepper for a hint of warmth and spice that complements the peppermint perfectly. This uplifting touch will awaken your taste buds!
Expert Tips for Candy Cane Cookies
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Dough Consistency: If your dough feels too soft, pop it in the fridge for 10-15 minutes to make it easier to shape without sticking.
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Baking Sheets Matter: Use non-insulated aluminum baking sheets to achieve a lovely, crisp texture. Test your cookie sheets—different materials can yield different results.
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Chilling Time: Don’t rush the chilling process! Allowing the dough to firm up ensures cleaner cuts and better shapes for your Candy Cane Cookies.
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Color Mixing: When adding red gel food coloring, start with a small amount. You can always add more, but it’s hard to lighten if you overdo it.
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Flavor Development: For best flavor, let your cookies rest for a day before indulging. The peppermint and buttery richness deepen over time, creating a delightful treat.
Candy Cane Cookies Recipe FAQs
How do I choose the right peppermint extract for Candy Cane Cookies?
Absolutely! When selecting peppermint extract, look for pure extracts with a strong peppermint flavor. Avoid cheap imitation extracts which can have a synthetic taste. For the best results, I recommend using a high-quality brand for that authentic holiday punch!
What is the best way to store Candy Cane Cookies?
To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to maintain their softness, you can refrigerate them for up to two weeks. Just remember, refrigeration may slightly alter their texture.
Can I freeze the cookie dough for Candy Cane Cookies?
Very! You can freeze the unbaked cookie dough for up to 3 months. Simply shape the dough into logs, wrap them tightly in plastic wrap, and then place in a freezer-safe bag. When ready to bake, you can cut slices directly from the frozen dough or allow it to thaw in the fridge overnight before shaping cookies.
What should I do if my dough becomes too soft to shape?
If you find your dough is too soft and hard to handle, no worries! Chill the dough in the refrigerator for about 15–20 minutes. This will firm it up and make it much easier to roll and shape into those delightful candy cane forms.
Are there any allergy considerations with Candy Cane Cookies?
Absolutely! These cookies contain dairy (butter and cream cheese) and gluten (all-purpose flour). If you’re looking for alternatives, consider using dairy-free butter and a gluten-free flour blend. Be mindful of potential cross-contamination if baking for someone with allergies.
How can I add some extra flair to my Candy Cane Cookies?
For a fun twist, you can sprinkle crushed candy canes on top before baking. Not only does this add a wonderful crunch and extra peppermint flavor, but it also makes your cookies even more festive and visually appealing!
Candy Cane Cookies with a Festive Two-Tone Twist
Ingredients
Equipment
Method
- Begin by creaming together the unsalted butter and cream cheese until smooth and creamy. Then, add in granulated sugar, large egg yolk, peppermint extract, and a pinch of salt; mix well until fully incorporated. Gradually incorporate the all-purpose flour until everything is just combined.
- Divide the dough into two halves. Keep one half plain while adding red gel food coloring to the other half, mixing until you reach a vibrant hue.
- Roll each half of the dough into a rectangle between sheets of parchment paper. Chill for 10 minutes before stacking them together. Once stacked, roll again to meld the colors, wrap, and refrigerate for about 45 minutes until firm.
- Once chilled, cut thin strips from the dough. Carefully roll each strip and twist them to create the classic candy cane shape. Place these shapes on lined baking sheets.
- Preheat your oven to 350°F (175°C). Before baking, freeze the shaped cookies briefly. Bake for 12-14 minutes or until they turn a light golden on the bottom.
- Allow the cookies to cool completely on a wire rack before transferring them to an airtight container. They can be stored at room temperature for up to a week or frozen for up to 3 months.