Candy Cane Swirl Cookies

$- 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 large egg - 1 teaspoon vanilla extract - 2½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - ¼ teaspoon peppermint extract - Red and green food coloring - Crushed candy canes (for topping) Candy cane cookies are a joy to make. The ingredients are simple and fun. You will need to gather everything before you start. First, you need unsalted butter. It should be soft. This helps it mix well. Next, get powdered sugar. This sugar makes the cookies sweet and fluffy. You will also need one large egg. This holds the dough together. Vanilla extract adds a nice flavor. It makes the cookies taste rich and warm. All-purpose flour gives the cookies their shape. Baking powder helps them rise. You will also need salt. It enhances all the flavors. Peppermint extract is key. It gives the cookies their minty taste. For color, you need red and green food coloring. These colors make the cookies festive and fun. Finally, crushed candy canes are for topping. They add a crunchy texture and a burst of minty flavor. Now you have all the ingredients to create these tasty candy cane cookies! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps your cookies bake evenly. While the oven warms up, line two baking sheets with parchment paper. The paper keeps the cookies from sticking. It also makes clean-up easy. In a large bowl, cream together 1 cup of softened butter and 1 cup of powdered sugar. Mix until the mixture is light and fluffy. Next, beat in one large egg and 1 teaspoon of vanilla extract. Blend these ingredients until they are well combined. In another bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this dry mix to the wet ingredients. Keep mixing until you form a dough. Now, divide the dough in half. To one half, add ¼ teaspoon of peppermint extract and a few drops of red food coloring. Stir until you achieve your desired red color. In the other half, add green food coloring and mix until it is well combined. Next, roll each colored dough into long ropes about 12 inches long. Lay one red and one green rope next to each other. Gently twist the ropes together to form a candy cane shape. Place the shaped cookies on your prepared baking sheets. Press crushed candy canes over the top for a festive touch. Finally, bake the cookies for 10-12 minutes until the edges are lightly golden. Let them cool on the baking sheets before moving them to a wire rack. When you cream butter and sugar, start with soft butter. It helps mix better. Use a large bowl and a hand mixer or stand mixer. Beat until it looks light and fluffy. This takes about 3 to 5 minutes. If you rush this step, your cookies may not rise well. Always scrape down the sides of the bowl to mix evenly. This ensures every bit of sugar and butter mixes together. To shape your cookies, roll each colored dough into long ropes. Aim for about 12 inches each. Lay one red and one green rope side by side. Press them gently together. Now, twist them lightly to form a candy cane shape. It is fun and easy! The twist makes the colors blend nicely. If the dough is too soft, chill it for a bit. This helps keep the shape during baking. Set your oven to 350°F (175°C) before you start baking. Line your baking sheets with parchment paper. This helps prevent sticking. Bake cookies for 10 to 12 minutes. Look for lightly golden edges. If you bake too long, cookies can turn hard. Let them cool for a few minutes on the sheets before moving them. This keeps their shape intact and makes them easier to handle. Pro Tips Chill the Dough: For easier handling and to prevent spreading, chill the dough for about 30 minutes before shaping the cookies. Color Mixing: To achieve vibrant colors, use gel food coloring instead of liquid, as it won’t alter the dough’s consistency. Crushed Candy Cane Coating: For a more festive look, add the crushed candy canes just before baking to keep them from melting too much. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week to maintain freshness. {{image_2}} To make gluten-free candy cane cookies, you can swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This will help the cookies hold together well. Follow the same steps as the original recipe. The taste will still be festive and delicious! For a vegan version, replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use vegan butter instead of regular butter. The cookies will still taste great, and everyone can enjoy them! You can add fun flavors to your candy cane cookies. Try mixing in chocolate chips for a sweet twist. You can also add nuts like walnuts or pecans for a crunchy texture. Use almond extract instead of peppermint for a unique flavor. Feel free to experiment and find your favorite combination! To keep your candy cane cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This helps keep the cookies soft and tasty. You can store them at room temperature for up to a week. If you want to keep them longer, try freezing. Freezing candy cane cookies is easy and fun. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can stay frozen for up to three months. When you want to enjoy them, just thaw at room temperature. Candy cane cookies can last for about a week at room temperature. If stored in the fridge, they can last up to two weeks. For frozen cookies, you can enjoy their flavor for three months. Always check for any signs of spoilage before eating. Keeping them in the right conditions makes sure they stay yummy! Yes, you can use margarine instead of butter. Margarine works well in cookies. It gives them a soft and tasty texture. However, the flavor may change slightly. Butter adds a rich taste. If you use margarine, choose one that is stick form for best results. To stop cookies from spreading, chill the dough before baking. After mixing, wrap it in plastic wrap. Let it chill for at least 30 minutes in the fridge. This helps the butter firm up. You can also make sure you measure the flour correctly. Too little flour can cause spreading. If you don't have food coloring, you can skip it. The cookies will still taste great. To add color naturally, try using beet juice for red or spinach juice for green. You can also dust the cookies with powdered sugar after baking for a festive look. In this blog post, we explored making delicious candy cane cookies. We covered all the key ingredients and detailed the steps to create them. I shared tips for shaping, baking, and storing your cookies perfectly. You can try many variations, including gluten-free and vegan options. Remember, following these tips can help you avoid common baking mistakes. Now, get ready to enjoy yummy treats that bring joy to any gathering!$

Candy Cane Swirl Cookies

Festive cookies swirled with red and green colors, topped with crushed candy canes.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Total Time 1

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup unsalted butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
0.25 teaspoon peppermint extract
to taste red and green food coloring
to taste crushed candy canes (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, blending until a dough forms.
Divide the dough in half. To one half, stir in the peppermint extract and a few drops of red food coloring until you reach your desired color.
In the other half, add a few drops of green food coloring and mix until combined.
Roll each colored dough into long ropes about 12 inches in length. Lay one red and one green rope side by side. Gently twist them together to form a candy cane shape.
Place the formed cookies on the prepared baking sheets and press crushed candy canes over the top of each one.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a festive platter, and sprinkle additional crushed candy canes around for a holiday touch. You can also serve them with hot cocoa for a cozy treat!

Keyword candy cane, cookies, holiday