Magic of Candy Cane Cookies: Festive Holiday Treats Recipe
Introduction
These Candy Cane Cookies bring a festive twist to classic sugar cookies, combining a buttery base with the crisp, minty crunch of crushed candy canes. Perfect for holiday gatherings or gifting, they offer a delightful balance of sweetness and peppermint flavor.
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 fully combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Step 5: Gently fold in most of the crushed candy canes, reserving some for sprinkling on top.
- Step 6: Use a tablespoon or cookie scoop to place dough balls on the prepared sheets, spacing about 2 inches apart.
- Step 7: Sprinkle the remaining crushed candy canes over each cookie dough ball before baking.
- Step 8: Bake for 10-12 minutes or until edges are lightly golden. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra peppermint flavor, add ½ teaspoon of peppermint extract instead of crushed candy canes inside the dough.
- Use finely crushed candy canes to prevent the cookies from becoming too crunchy or to avoid large shards.
- Chill the dough for 30 minutes before baking to reduce spreading and maintain crisp edges.
- Try dipping cooled cookies in melted white chocolate for an elegant finish.
Storage
Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the baked cookies for up to three months. Reheat briefly in a warm oven to regain some crispness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use peppermint extract instead of crushed candy canes?
Yes, peppermint extract can be used for a minty flavor without the texture. Use about ½ teaspoon and omit the candy canes from the dough, reserving some crushed canes for sprinkling if you like.
How do I prevent the candy canes from melting too much during baking?
Crushing the candy canes finely helps distribute them evenly without large chunks that melt excessively. Sprinkling some on top just before baking also preserves the crunch and appearance.
PrintMagic of Candy Cane Cookies: Festive Holiday Treats Recipe
Delight in the festive magic of Candy Cane Cookies, a perfect holiday treat combining buttery sugar cookie dough with crunchy crushed candy canes. These cookies offer a delightful peppermint twist and are easy to bake, making them ideal for holiday parties and gift-giving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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’s ready for baking the cookies.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugar: In a large mixing bowl, beat together 1 cup softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add Egg and Vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract until well combined to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add this dry mixture to the wet ingredients and mix just until combined to avoid overworking the dough.
- Fold in Candy Canes: Gently fold 1 cup of crushed candy canes into the dough, reserving some to sprinkle on top later to add a peppermint crunch.
- Shape Cookies: Using a tablespoon or cookie scoop, place dough balls onto prepared baking sheets about 2 inches apart to allow for spreading.
- Add Topping: Sprinkle the remaining crushed candy canes on top of each dough ball before baking for a festive touch and extra peppermint flavor.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating they are cooked through.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For a stronger peppermint flavor, add ½ teaspoon peppermint extract instead of crushed candy canes.
- Make sure the butter is softened, not melted, for the best texture.
- Do not overmix the dough to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to a week.
- Crushed candy canes can be substituted with peppermint chips for convenience.
Keywords: Candy Cane Cookies, Holiday Cookies, Peppermint Cookies, Christmas Cookies, Festive Treats, Sugar Cookies
