Magic of Candy Cane Cookies: Festive Holiday Treats to Enjoy Recipe
Introduction
Candy cane cookies bring a festive twist to your holiday baking with their refreshing peppermint flavor and crunchy texture. These delightful treats are easy to make and perfect for sharing with friends and family during the season.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed candy canes
- ½ teaspoon peppermint extract (optional substitute for candy canes)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Step 3: Mix in the egg and vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Step 5: Gently fold in most of the crushed candy canes, reserving some to sprinkle on top.
- Step 6: Use a tablespoon or cookie scoop to place dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Sprinkle the remaining crushed candy canes on top of each dough ball before baking.
- Step 8: Bake for 10-12 minutes or until the edges turn lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a stronger peppermint flavor, add ½ teaspoon of peppermint extract instead of or in addition to the crushed candy canes.
- Use a food processor to crush candy canes finely but avoid over-processing to retain some texture.
- Try dipping cooled cookies in melted white or dark chocolate for an extra festive touch.
- Substitute crushed candy canes with peppermint chips if candy canes are unavailable.
Storage
Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks or freeze for up to three months. Reheat frozen cookies slightly in a warm oven or microwave before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add it separately to help maintain the cookie’s texture.
What if I don’t have candy canes on hand?
You can use peppermint extract for flavor and add crushed peppermint candies or peppermint baking chips as a crunchy alternative. The peppermint extract alone will still give the cookies a lovely festive taste.
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Magic of Candy Cane Cookies: Festive Holiday Treats to Enjoy Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Magic of Candy Cane Cookies combines the classic sweetness of buttery sugar cookies with the festive crunch and cool peppermint flavor of crushed candy canes. These delightful holiday treats are easy to make and perfect for sharing during the Christmas season.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Candy Cane Topping
- 1 cup crushed candy canes
- ½ teaspoon peppermint extract (optional substitute for candy canes)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the cookies evenly.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture becomes light and fluffy, about 3 to 5 minutes. This step is essential for a tender cookie texture.
- Add Egg and Vanilla: Mix in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Crushed Candy Canes: Gently fold in 1 cup of crushed candy canes. Reserve some crushed candy canes to sprinkle on top before baking for extra festive crunch and decoration.
- Shape Cookies: Using a tablespoon or cookie scoop, place dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Add Topping: Sprinkle the remaining crushed candy canes on top of each dough ball to add a decorative and flavorful finish.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden. Carefully remove from oven and let cookies cool on the baking sheet for a few minutes to firm up.
- Cool Completely: Transfer cookies to a wire rack to cool completely before serving or storing. This maintains their crisp texture and prevents sogginess.
Notes
- For a stronger peppermint flavor, add ½ teaspoon of peppermint extract along with or instead of the crushed candy canes.
- Allow the butter to soften completely for easier creaming with sugar.
- Crushed candy canes can be stored in an airtight container for future use.
- If candy canes are too hard to crush, place them in a plastic bag and gently crush with a rolling pin or mallet.
- Store the cookies in an airtight container at room temperature for up to one week.
- These cookies can also be frozen before or after baking for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: candy cane cookies, holiday cookies, peppermint cookies, Christmas baking, festive cookies, sugar cookies, peppermint extract
