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
Scale
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
