Description of this recipe
These candy cane cookies are a delightful and festive treat, perfect for celebrating the holiday season. Their classic shape and peppermint flavor evoke the joy and warmth of Christmas, making them a wonderful addition to any holiday gathering or a thoughtful gift for loved ones. These cookies are not only visually appealing but also offer a satisfyingly crisp yet tender texture that melts in your mouth.
Why you will love this recipe
You will adore this recipe for several reasons. First, it’s incredibly versatile – you can easily customize the decorations with different colors, sprinkles, or even a drizzle of melted chocolate. Second, the dough is easy to work with, making it a fun activity to involve children in the baking process. Third, the delightful peppermint flavor combined with the buttery richness of the cookie base creates a harmonious blend that’s hard to resist. Lastly, these cookies are visually stunning and add a touch of holiday magic to any dessert platter.
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup shortening
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract (optional)
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Red food coloring
- Optional decorations: crushed candy canes, sparkling sugar, melted white chocolate
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Ensure the oven is fully preheated to guarantee even baking. While the oven heats, line your baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Parchment paper is crucial for maintaining the perfect cookie shape.
Step 2: In a large mixing bowl, cream together the softened butter, shortening, and granulated sugar. Use an electric mixer for best results, beating until the mixture is light and fluffy. This process incorporates air into the dough, resulting in a tender cookie. If you don’t have an electric mixer, you can use a wooden spoon, but be prepared for a little extra arm work.
Step 3: Beat in the large egg, vanilla extract, and peppermint extract (if using) until well combined. The egg helps bind the ingredients, while the vanilla and peppermint extracts add depth of flavor. Be careful not to over-mix at this stage, as it can lead to tough cookies.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is essential for consistent baking. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can develop the gluten in the flour and result in a tough cookie.
Step 5: Divide the dough in half. Add red food coloring to one half and knead until the color is evenly distributed. This step requires a bit of patience to ensure the color is consistent throughout the dough. Use gel food coloring for the most vibrant results and to avoid altering the dough’s consistency too much.
Step 6: Take 1 teaspoon of the red dough and 1 teaspoon of the plain dough. Roll each piece into 4–5 inch ropes. Twist the two ropes together to create the candy cane swirl. Place the twisted ropes on the prepared baking sheet and shape them into candy canes. Ensuring the ropes are of equal length will create a visually appealing cookie.
Step 7: Bake in the preheated oven for 8–10 minutes, or until the cookies are set but not browned. Baking time may vary depending on your oven, so keep a close eye on them. Over-baking will result in dry, brittle cookies.
Step 8: Remove the baking sheet from the oven and let the cookies cool for 2 minutes on the sheet before transferring them to a wire rack to cool completely. Allowing the cookies to cool slightly on the baking sheet helps them firm up and prevents them from breaking when transferred.
Step 9: While the cookies are still warm, sprinkle them with crushed candy canes or sparkling sugar, if desired. The warmth of the cookies will help the decorations adhere. For an extra touch, drizzle melted white chocolate over the cooled cookies and let it set.
COOKING Rating:
Easy to Medium
Serving Suggestions:
Serve these delightful candy cane cookies with a warm glass of milk, hot chocolate, or a festive holiday punch. They make a beautiful addition to any holiday dessert platter and are perfect for sharing with friends and family. Consider packaging them in decorative tins or cellophane bags for a thoughtful homemade gift.
Tips:
- Use softened butter and shortening for the best creaming results.
- Avoid over-mixing the dough to prevent tough cookies.
- Use gel food coloring for vibrant, consistent color.
- Store the baked cookies in an airtight container at room temperature for up to a week.
- For a richer flavor, use brown butter instead of regular butter.
Prep Time:
20 minutes
Cook Time:
8-10 minutes
Total Time:
30 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
Calories:
Approximately 120 per cookie
Protein:
Approximately 1 gram per cookie
Sodium:
Approximately 30 milligrams per cookie
Conclusion
These Festive Candy Cane Cookies are more than just a treat; they are a tradition, a memory, and a symbol of holiday joy. Their simple yet elegant design and delightful flavor make them a must-have for any Christmas celebration. Whether you’re baking with family, sharing with friends, or simply indulging in a festive moment, these cookies are sure to bring a smile to everyone’s face. So gather your ingredients, preheat your oven, and let the holiday baking begin!
5 Questions and Answers about this Recipe:
- Can I use all butter instead of shortening in this recipe? Answer: Yes, you can use all butter, but the texture of the cookie will be slightly different. Shortening helps to create a more tender and crumbly cookie, while butter adds a richer flavor. If you use all butter, the cookies may spread more during baking. Consider chilling the dough for 30 minutes before baking to help them hold their shape.
- What if I don’t have peppermint extract? Can I substitute it with something else? Answer: If you don’t have peppermint extract, you can omit it entirely or substitute it with another extract, such as almond or vanilla. Alternatively, you could use peppermint oil, but be very careful with the amount, as it is much more concentrated than extract. Start with a very small amount (a drop or two) and adjust to taste.
- How can I prevent the red food coloring from bleeding into the white dough when I twist the candy canes? Answer: To prevent the red food coloring from bleeding, make sure the red dough is not too wet. If it feels sticky, add a little extra flour. Also, avoid over-handling the dough when twisting the candy canes. Work quickly and gently to minimize the mixing of the colors. Chilling the dough slightly before shaping can also help.
- Can I freeze the candy cane cookies for later? Answer: Yes, you can freeze both the unbaked dough and the baked cookies. To freeze the dough, shape the candy canes, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer-safe bag or container. To freeze baked cookies, let them cool completely, then arrange them in a single layer in a freezer-safe container with parchment paper between layers. They can be stored in the freezer for up to 2-3 months.
- My cookies spread too much during baking. What could be the reason? Answer: There are several reasons why your cookies might spread too much. First, ensure that your oven is at the correct temperature. If it’s too low, the butter will melt before the cookies set. Second, make sure you’re using the correct measurements for the ingredients, especially the butter and sugar. Too much butter or sugar can cause the cookies to spread. Third, try chilling the dough for 30 minutes before baking to help the cookies hold their shape. Finally, avoid over-greasing the baking sheets, as this can also contribute to spreading. Using parchment paper is the best option.
