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Here is what you need to make these candy cane cookies: - 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 - ½ teaspoon peppermint extract - ½ cup crushed candy canes (plus extra for topping) - Red and green food coloring If you lack any ingredients, here are some easy swaps: - Use salted butter instead of unsalted butter. Just skip the added salt. - Swap granulated sugar for brown sugar for a richer flavor. - You can replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes. - If you don't have peppermint extract, use almond extract for a different taste. - You can use gluten-free flour as a substitute for all-purpose flour. To make the process smooth, these tools will help: - A large mixing bowl for combining ingredients - A whisk for mixing dry ingredients - A baking sheet lined with parchment paper - A rolling pin for shaping the dough - A wire rack to cool the cookies - Measuring cups and spoons for accuracy These ingredients and tools will set you up for success in creating delicious candy cane cookies. Enjoy the fun of baking! {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 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 - ½ teaspoon peppermint extract - ½ cup crushed candy canes (plus extra for topping) - Red and green food coloring Measure everything out first. This helps keep your work neat. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This step makes cleanup easy. In a large bowl, cream the softened butter and granulated sugar. Mix until it turns light and fluffy. This step is key for a soft cookie. Next, beat in the egg and vanilla extract until they blend well. In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture. Mix gently until just combined. Do not overmix; this keeps your cookies tender. Divide the dough in half. In one half, add the peppermint extract and red food coloring. Stir until the color is even. In the second half, repeat with green food coloring. Take a tablespoon from each color. Roll them into small logs, about 4 inches long. Now, twist the red and green logs together gently to form a candy cane shape. Place these onto the lined baking sheets, spacing them 2 inches apart. Before baking, sprinkle crushed candy canes on top of each cookie. This adds a nice crunch and festive flair. Bake the cookies for 10-12 minutes. Look for lightly golden edges. When done, remove them from the oven. Let them cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. For a special touch, arrange your cooled cookies on a festive platter. You can drizzle them with melted white chocolate and add more crushed candy canes. This makes your cookies not just tasty but also beautiful! To make great candy cane cookies, avoid over-mixing the dough. Over-mixing can make the cookies tough. Also, be careful with the baking time. Too long in the oven can dry them out. Keep an eye on them! You want soft, chewy edges. For a soft texture, use softened butter. Cream it well with the sugar until fluffy. This step adds air, making the cookies light. Chilling the dough for 30 minutes can also help. It firms up the dough and makes it easier to shape. To boost flavor, use fresh peppermint extract. It packs a punch! You can also add a pinch of cinnamon to the dough. This warms up the taste and adds a nice twist. Finally, sprinkle more crushed candy canes on top before baking for extra sweetness. Pro Tips Chill the Dough: For easier handling, consider chilling the dough for about 30 minutes before shaping the cookies. This helps prevent the colors from blending too much. Use Fresh Candy Canes: For the best flavor and crunch, use freshly crushed candy canes. Old ones may lose some of their peppermint flavor and become stale. Experiment with Colors: Feel free to mix and match your food coloring to create different shades or patterns for your cookies, making them even more festive! Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week, making them perfect for holiday sharing! {{image_2}} To make gluten-free candy cane cookies, swap all-purpose flour for a gluten-free blend. Ensure the blend has xanthan gum to help the cookies hold together. Use the same amount of gluten-free flour as regular flour. Follow the same steps in the recipe. These cookies will still taste great! For a chocolate twist, add chocolate filling. After rolling the colored dough, flatten each piece. Place a small chocolate piece or chocolate chips in the center. Fold the dough over the chocolate and shape into a cane. Bake as usual. You’ll get a fun surprise inside each cookie! To make vegan candy cane cookies, replace the egg with a flaxseed egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until thick. For butter, use vegan butter or coconut oil. The rest of the recipe stays the same. Your vegan cookies will still be festive and tasty! To keep your candy cane cookies fresh, place them in an airtight container. Line the bottom with parchment paper. This helps absorb excess moisture. You can store them at room temperature for up to one week. If you want to keep them longer, consider freezing. Freezing is a great option for candy cane cookies. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once firm, transfer them to a freezer-safe bag or container. They can stay in the freezer for up to three months. Make sure to label the container with the date. To enjoy your cookies warm, preheat the oven to 300°F (150°C). Place the cookies on a baking sheet and heat for about 5 to 10 minutes. This warms them gently without drying them out. You can also use the microwave. Heat for about 10 to 15 seconds but be careful not to overheat. Enjoy the fresh taste and smell! If you don’t have peppermint extract, you can use mint extract. It has a similar flavor. You could also try anise or almond extract for a different twist. Each will change the taste a bit, so choose what you like. To add more color, use more food coloring. You can also swirl colors together for a fun look. Another idea is to sprinkle colored sugar or nonpareils before baking. This adds extra sparkle and cheer to your cookies. Yes, you can! Try adding orange or lemon zest for a citrus twist. You can also add spices like cinnamon or nutmeg for a warm flavor. Just keep the peppermint extract in for that classic holiday taste. Candy cane cookies can last about a week at room temperature. Keep them in an airtight container to keep them fresh. If you want them to last longer, store them in the fridge for up to two weeks. Absolutely! You can make the dough a day ahead. Just wrap it in plastic wrap and chill it. You can also bake the cookies and store them in a container. They will still taste great when you are ready to enjoy them! In this article, we explored how to make candy cane cookies from start to finish. We covered key ingredients, useful tools, and detailed steps for baking. You learned tips to avoid mistakes and enhance flavor. We also shared tasty variations, storage tips, and answers to common questions. Now, you have all the tools to create delicious cookies that family and friends will love. Dive in, get baking, and enjoy the sweet rewards!

Candy Cane Wonder Cookies

Festive cookies with a delightful peppermint flavor and a candy cane appearance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon peppermint extract
  • 0.5 cup crushed candy canes (plus extra for topping)
  • 1 set red and green food coloring

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Divide the dough in half. To one half of the dough, add the peppermint extract and a few drops of red food coloring, mixing until fully incorporated. For the other half, add green food coloring and mix well.
  • Take a tablespoon of each color and roll them into small logs (about 4 inches long). Twist the red and green logs together gently to form a candy cane shape.
  • Place the formed cookies onto the prepared baking sheets, spacing them about 2 inches apart.
  • Sprinkle crushed candy canes on top of the cookies before baking.
  • Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Arrange the cooled cookies on a festive platter, drizzle with melted white chocolate for an extra touch, and garnish with additional crushed candy canes for a festive look!
Keyword candy cane, cookies, holiday