Candy Cane Cookies are a delightful treat that makes me feel nostalgic every time I bake them. It’s hard to resist the sweet, minty aroma wafting through my kitchen during the holiday season. I remember making these cookies with my grandmother, who would always sing holiday tunes while we worked. The joy on her face while we shaped the dough into little candy cane shapes created memories that warm my heart to this day. Join me in creating these cute, delicious cookies that will add sweetness not just to your holiday table, but also to your fondest memories!
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The Story Behind Candy Cane Cookies
Aside from their delightful taste, Candy Cane Cookies carry with them a rich history that resonates with many of us celebrating the holiday season. Originating in Germany in the 17th century when they were first crafted in the shape of shepherds’ hooks, these cookies transitioned into the festive candy canes we know and love today. In the U.S., their iconic red and white color and peppermint flavor became associated with Christmas traditions. They serve as a reminder of goodwill and festive merriment.
While cookies themselves aren’t as old as the candy cane, the process of making sweets for the holidays dates back generations. Families gather around their kitchen counters to create delicious treats that not only please the palate but also fortify family bonds. How lovely is it to gather friends and family into a cozy setting, sharing stories while crafting these beautiful cookies? I often make a double batch so I can share them with neighbors and friends!
If you’re interested in exploring more festive treats, I recommend checking out these Holiday Cinnamon Rolls, which also embrace those lovely holiday flavors.
Why This Candy Cane Cookie Recipe Works
The beauty of this Candy Cane Cookies recipe lies in its simplicity combined with the wholehearted flavors that it embodies. Not only is the recipe straightforward, but the ingredients are generally pantry staples that you probably already have on hand! Let’s break down why this recipe stands out.
Only a Few Key Ingredients
Using just a handful of ingredients, these cookies are extraordinarily easy to whip up. The creaminess of the unsalted butter pairs perfectly with granulated sugar, giving these cookies a rich base. It’s the gentle hint of almond extract that elevates the flavor to new heights, while crushed candy canes introduce a delightful crunch and that classic peppermint zing.
Easy and Fun to Make
This Candy Cane Cookies recipe is suitable for everyone, from seasoned bakers to novices. Kids especially love shaping the dough into cute candy cane forms, making it a wonderful family activity. You get to engage in the joyous spirit of the season while getting hands-on in the kitchen. Trust me, even if kids are rolling the dough, everyone will be delighted with the result!
Perfect for Gifting and Sharing
Nothing says “I care” like a homemade batch of cookies, especially around the holidays. These Candy Cane Cookies are not only visually appealing but they taste fantastic, making them perfect for gifting! Using simple packaging like a clear cellophane bag tied with twine or a festive box can turn a delicious cookie into a thoughtful gift. Now that you know why this recipe is a winner, let’s roll up our sleeves and get started!
Making Candy Cane Cookies: Step-by-Step
Baking these Candy Cane Cookies is a joy, filled with the delectable aromas of peppermint. Here’s how to create them in just a few easy steps.
Ingredients
Before you begin, make sure you have all the necessary ingredients on hand to create these festive candy cane cookies with perfectly balanced flavors.
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1 cup |
| Egg | 1 |
| Vanilla extract | 1 teaspoon |
| Almond extract | 1/2 teaspoon |
| All-purpose flour | 2 1/2 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Crushed candy canes | 1/4 cup |
Step 1: Prepare Your Workspace
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This step creates a non-stick surface for our cookies and ensures they bake evenly.
Step 2: Creaming the Ingredients
In a large mixing bowl, combine 1 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, which usually takes about 3 to 4 minutes. This step is crucial as it incorporates air into the batter, making your cookies tender.
Step 3: Combine Wet and Dry Ingredients
Next, add in 1 egg, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract into the creamed mixture. Beat until all ingredients are well incorporated. In a separate bowl, whip together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
| Component | Amount |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Cool Time | 20 minutes |
| Nutritional Facts (per cookie) | Approximately 120 calories |
Step 4: Form the Cookies
Gradually mix the dry ingredients into the wet until just combined. Take your crushed candy canes (1/4 cup) and fold them into the dough for added flavor and crunch. Now it’s time to form the cookies! Use a small cookie scoop or your hands to scoop out tablespoon-sized dough portions, rolling them into balls. Then, shape each ball into a gentle cane shape and place them on the prepared baking sheet, ensuring they are spaced appropriately.
Step 5: Baking and Cooling
It’s time to bake these beauties! Pop them into the preheated oven for about 10 minutes or until the edges are lightly golden. When they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling process allows the flavors to develop and the textures to settle.
Variations & Serving Ideas
While this Candy Cane Cookies recipe stands wonderfully on its own, there are several ways to customize and enhance this festive treat!
Add Different Flavors
Consider experimenting with various extracts or spices. A splash of peppermint extract would make the peppermint flavor more robust. Alternatively, you could replace the almond extract with orange or lemon zest for a different citrus burst that pairs beautifully with the candy canes!
Decorate Creatively
Once cooled, feel free to drizzle melted white chocolate over the cookies and sprinkle with additional crushed candy canes for a festive display. Another option is to coat them in powdered sugar to add sweetness and a beautiful snowy effect!
Packaging for Gifting
As we mentioned, packaging is part of the joy of gifting homemade cookies. Choose fun, bright colors for wrapping, or opt for rustic twine for a more classic touch. A batch of these cookies placed in a cellophane bag with a festive bow can be a truly delightful gift for neighbors, friends, or coworkers. They are sure to be a hit at any holiday gathering!
Final Thoughts
Making Candy Cane Cookies is just as much about the journey as it is about the destination. The laughter that fills the kitchen, the lovely aroma of cookies baking, and the joy of sharing these treats create warm memories that enrich our holiday experiences. I truly hope you try this recipe and enjoy every bite of these festive delights!
Feeling inspired? Grab your baking supplies and join the fun of creating delicious holiday treats. Don’t forget to share your creation on social media or send me a note about how yours turned out! For more feel-good recipes, explore other Holiday recipes. You can also follow my journey on Pinterest for more exciting inspiration.
FAQ
Can I use margarine instead of butter?
While you can use margarine, it may alter the texture and taste slightly. Unsalted butter is preferred for the best flavor and richness.
How do I store leftover cookies?
Store these cookies in an airtight container at room temperature for up to a week. If you prefer them soft, you can place a piece of bread in the container to retain moisture.
Can I freeze these cookies?
Yes! To freeze, let the cookies cool completely, place them in a freezer-safe bag, and press out any air. They can be stored for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy.
Can I replace candy canes with another candy?
Certainly! Feel free to swap in crushed peppermint patties or other hard candies for a different flavor option.
What’s the best way to crush candy canes?
Place the candy canes in a ziplock bag, seal it, and use a rolling pin or mallet to crush them. This method helps to minimize mess!
Candy Cane Cookies
These delightful Candy Cane Cookies bring the joy of the holidays with a blend of butter, sugar, and crushed candy canes.
- Total Time: 40 minutes
- Yield: 24 servings 1x
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup crushed candy canes
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add the egg, vanilla extract, and almond extract into the creamed mixture and beat until well incorporated.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients until just combined.
- Fold in crushed candy canes.
- Scoop out tablespoon-sized portions of dough and shape them into candy cane shapes on the prepared baking sheet.
- Bake in the preheated oven for about 10 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are perfect for gifting and sharing during the holiday season. Consider drizzling with melted white chocolate or coating in powdered sugar for added flair!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
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