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A quick and easy cookie for the holidays. Simple steps and fun candy cane shapes.
introduction
These Christmas Candy Cane Cookies are soft, sweet, and peppermint flavored. You make red and plain dough, twist them, and shape each into a candy cane. Kids and guests will love them. You can use crushed peppermints for a crunchy top.
why make this recipe
Make these cookies for a simple holiday treat. They look festive and taste like peppermint. The recipe uses few ingredients and a short bake time. If you like other cookie ideas, try this almond cookies recipe for more holiday baking.
how to make Christmas Candy Cane Cookies
Ingredients :
2 cups all-purpose flour, 1/2 cup powdered sugar, 1 cup unsalted butter, softened, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract, 1/2 teaspoon salt, Red food coloring, Crushed peppermint candies (for garnish)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in vanilla and peppermint extracts.
- Gradually stir in the flour and salt until combined.
- Divide the dough into two portions; leave one portion plain and add red food coloring to the other, mixing until the color is even.
- Take small pieces of each dough and roll them into ropes, then twist them together to form a candy cane shape.
- Place the cookies on baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- While still warm, sprinkle crushed peppermint candies onto the cookies.
- Let cool completely before serving.
how to serve Christmas Candy Cane Cookies
Serve them on a plate at a holiday party or put them in a gift box. They go well with hot chocolate or milk. Arrange them standing or flat for a pretty look.
how to store Christmas Candy Cane Cookies
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Christmas Candy Cane Cookies
- Use room temperature butter for easy mixing.
- If dough is sticky, chill for 15 minutes before rolling.
- Make the ropes even size so cookies bake the same.
- Press crushed peppermint lightly so it sticks but does not fall off.
- Watch baking time so cookies stay soft, not too brown.
variation (if any)
- Make green and white stripes instead of red.
- Dip the ends in melted white chocolate for extra gloss.
- Add a little almond extract for a different flavor.
FAQs
Q: Can I make the dough ahead?
A: Yes. Keep dough wrapped in the fridge for 2 days or freeze for up to 1 month. Thaw before shaping.
Q: Can I skip the peppermint extract?
A: Yes. Use only vanilla if you do not like peppermint. The cookies will taste different but still good.
Q: How do I keep the red color bright?
A: Use gel food coloring. Add a small amount and mix until even. Chill if the dough gets too soft.
Q: Can I use a cookie press?
A: Not for the candy cane shape. Roll ropes by hand for best results.
Conclusion
For a full example and more photos, see the Christmas Candy Cane Cookies Recipe – Home Cooking Memories: Christmas Candy Cane Cookies Recipe – Home Cooking Memories
Christmas Candy Cane Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in vanilla and peppermint extracts.
- Gradually stir in the flour and salt until combined.
- Divide the dough into two portions; leave one portion plain and add red food coloring to the other, mixing until the color is even.
- Take small pieces of each dough and roll them into ropes, then twist them together to form a candy cane shape.
- Place the cookies on baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- While still warm, sprinkle crushed peppermint candies onto the cookies.
- Let cool completely before serving.