Growing up, my grandma’s Candy Cane Cookies were always the highlight of our family’s holiday celebrations. There was just something so special about those beautiful, red-and-white striped cookies – they weren’t just a sugary treat, but a piece of Christmas nostalgia that connected us all. I can still picture myself as a little kid, eagerly waiting by the oven, my nose pressed against the glass as I watched Grandma carefully roll and shape each batch of dough. The minty-sweet aroma would fill the entire house, and the moment those perfect Candy Cane Cookies emerged, warm and fragrant, I couldn’t wait to sink my teeth into one.
Even as an adult, baking Candy Cane Cookies has become my own cherished holiday tradition. There’s just something so comforting and joyful about recreating that familiar flavor and texture. That’s why I’m so excited to share my go-to Candy Cane Cookie recipe with you – it’s the perfect blend of classic holiday taste and easy, hassle-free preparation. This recipe yields 24 cookies, with each serving being 1 cookie, and takes just 27 minutes total (15 minutes for prep and 12 minutes for cooking). Get ready to create your own Christmas magic in the kitchen!
Table of Contents
Why This Candy Cane Cookie Recipe Will Become Your Go-To
The Secret Behind Perfect Candy Cane Cookie
What makes this Candy Cane Cookie recipe so special? It’s all about the perfect balance of flavors and textures. These cookies aren’t just a simple sugar cookie with some peppermint – they’ve got a delightfully chewy center, a crisp outer edge, and a burst of cool, refreshing peppermint flavor in every bite. The secret is in the technique: gently folding crushed candy canes into the dough to create those iconic red-and-white swirls, and then rolling the dough into long ropes before cutting and shaping. This recipe yields 24 cookies, so you’ll have plenty to share (or hoard all for yourself!).
Essential Ingredients You’ll Need
To make these 24 Candy Cane Cookies, you’ll need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup crushed candy canes
Step-by-Step Candy Cane Cookie Instructions
Preparing Your Candy Cane Cookie
This recipe takes 27 minutes total – 15 minutes for prep and 12 minutes for cooking. You’ll need a large mixing bowl, a hand mixer or stand mixer, a baking sheet lined with parchment paper, and a sharp knife or cookie cutter for shaping the cookies.
1- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
2- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Gently fold in the crushed candy canes.
3- Divide the dough in half and roll each portion into a long rope, about 1-inch thick. Cut the ropes into 1-inch pieces and shape each piece into a candy cane shape, curving the top to resemble the classic candy cane. Place the shaped cookies onto the prepared baking sheet, spacing them about 2 inches apart.
4- Bake the Candy Cane Cookies for 12 minutes, or until the edges are lightly golden. Keep an eye on them towards the end, as the peppermint can cause them to brown quickly.
5- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6- Once cooled, the Candy Cane Cookies are ready to enjoy! Serve them up on a festive platter, or package them up as homemade holiday gifts.
Pro Tips for Success
- Be sure to crush the candy canes into small pieces – you don’t want any large chunks that could cause the dough to tear.
- Chill the dough for 30 minutes before shaping to make it easier to work with.
- Use a lightly floured surface and rolling pin to roll the dough ropes – this helps prevent sticking.
- Bake the cookies one sheet at a time for even cooking.
- Let the cookies cool completely before handling to prevent them from breaking.
Serving and Storing Your Candy Cane Cookie
Perfect Pairings for Candy Cane Cookie
These Candy Cane Cookies are the perfect Christmas treat to enjoy on their own or as part of a festive dessert spread. Serve them alongside a steaming mug of hot cocoa, eggnog, or mulled wine for a cozy, holiday-inspired pairing. They also make a lovely accompaniment to fruit platters, cheese boards, or trays of other holiday cookies. This recipe yields 24 cookies, with each serving being 1 cookie, so there’s plenty to go around.
Storage and Make-Ahead Tips
Candy Cane Cookies are best enjoyed fresh, but they can be stored for up to 1 week in an airtight container at room temperature. For longer-term storage, you can freeze the unbaked cookie dough for up to 3 months. Simply thaw it in the refrigerator overnight before shaping and baking. You can also freeze the baked cookies for up to 2 months – just be sure to let them cool completely before storing.
Variations and Dietary Adaptations for Candy Cane Cookie
Creative Candy Cane Cookie Variations
Looking to put a fun twist on the classic Candy Cane Cookie? Try dipping the cooled cookies in melted white chocolate, then sprinkling with crushed candy canes for an extra pop of color and flavor. You could also swap out the peppermint for other festive extracts, like peppermint, orange, or almond. And for an extra-special touch, try adding a sprinkle of coarse sugar or a drizzle of royal icing on top.
Making Candy Cane Cookie Diet-Friendly
These Candy Cane Cookies can easily be adapted to fit a variety of dietary needs. For a gluten-free version, simply swap out the all-purpose flour for a gluten-free flour blend. To make them dairy-free, use vegan butter or coconut oil instead of regular butter. And for a lower-carb option, try using a sugar substitute like erythritol or monk fruit sweetener in place of the granulated sugar.
Frequently Asked Questions
Q: Can I use any type of candy cane for this recipe?
A: For the best results, I recommend using traditional peppermint candy canes. Avoid using flavored or specialty candy canes, as they can sometimes overpower the other flavors in the cookies.
Q: How many servings does this recipe make?
A: This recipe makes exactly 24 Candy Cane Cookies, with each serving being 1 cookie.
Q: How do I store leftover Candy Cane Cookies?
A: Candy Cane Cookies can be stored in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the baked cookies for up to 2 months.
Q: My cookies spread too much in the oven. What did I do wrong?
A: If your Candy Cane Cookies spread too much, it’s likely that the dough was too warm when you baked them. Be sure to chill the dough for at least 30 minutes before shaping and baking to help the cookies hold their shape.
Candy Cane Cookie
- Total Time: 27
- Yield: 24 cookies
Description
Enjoy the classic flavors of the holidays with these easy-to-make Candy Cane Cookies. Bursting with minty-sweet goodness and a delightful crunch, these festive treats are perfect for holiday parties, cookie exchanges, or cozy nights by the fire.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup crushed candy canes
Instructions
1. 1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract.
4. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed candy canes.
5. 5. Scoop dough by the tablespoonful and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
6. 6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh, high-quality candy canes. You can also add a touch of peppermint extract for an extra minty flavor. Store the cookies in an airtight container for up to 1 week.
- Prep Time: 15
- Cook Time: 12
- Category: Cookies
- Method: Baking
- Cuisine: American
Conclusion
There’s no doubt about it – these Candy Cane Cookies are a true holiday classic. With their perfect balance of chewy texture, cool peppermint flavor, and festive good looks, they’re sure to become a new favorite in your household. Plus, this recipe makes 24 cookies, so you’ll have plenty to enjoy yourself or share with loved ones. So what are you waiting for? Grab your apron and get baking – these Candy Cane Cookies are guaranteed to bring a touch of Christmas magic to your holiday season!
