Introduction
There’s nothing quite like the festive spirit that fills the air during the holiday season, and these delightful Candy Cane Cookies are a perfect way to celebrate! With their striking red and green swirls and a burst of minty flavor, these cookies not only look enchanting but offer a wonderfully soft, buttery bite that melts in your mouth. Whether you’re adding them to your holiday cookie platter or giving them as gifts to friends and family, these treats are sure to spread joy and cheer!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- Red and green food coloring
- Crushed candy canes for topping
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, inviting you with its sweet aroma.
- Beat in the egg, vanilla extract, and almond extract until everything is beautifully combined.
- In a separate bowl, whisk together the flour, salt, and peppermint extract, creating a fragrant blend. Gradually add these dry ingredients to the wet mixture, stirring until a soft, cohesive dough forms.
- Divide the dough in half. In one half, add a few drops of red food coloring and mix until the color is uniformly vibrant. Leave the other half of the dough as is.
- Take a small portion of each dough — one red and one plain — and roll them into 4-inch ropes, showcasing the stunning holiday colors.
- Twist one red rope and one plain rope together to form a charming candy cane shape, then place it gently on your prepared baking sheet.
- Repeat this process until you’ve used all the dough, ensuring to space the candy cane cookies about 2 inches apart on the baking sheet.
- Bake in your preheated oven for 8-10 minutes, or until the edges are lightly golden and the cookies smell irresistible.
- Remove them from the oven and immediately sprinkle the warm cookies with crushed candy canes, allowing the festive topping to cling to the soft surface.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes or Tips
For a twist on flavor, feel free to explore other extracts such as vanilla or even orange for a unique twist! You can adjust the amount of food coloring to achieve your desired hue. If you want to make these cookies in advance, they keep well in an airtight container for about a week.
Cooking Techniques
Proper creaming of the butter and sugar is crucial to achieve that light and fluffy texture. Be sure not to overbake the cookies; they should be slightly soft in the middle when you take them out of the oven. The crushed candy canes add a delightful crunch and a pop of color, so don’t skip that final touch!
FAQ
Can I use margarine instead of butter?
While unsalted butter gives the best flavor and texture, you can substitute margarine if needed. Just keep in mind that the final taste may vary slightly.
How do I store leftover cookies?
Store any leftover cookies in an airtight container at room temperature. They should stay fresh and delicious for up to a week!
Can I freeze cookie dough?
Yes! You can freeze the cookie dough before baking. Just wrap it tightly in plastic wrap and store it in an airtight container. When you’re ready to bake, thaw it in the refrigerator overnight before proceeding with the baking instructions.
Conclusion
These Candy Cane Cookies are not just a treat for the taste buds; they’re a feast for the eyes and an experience that encapsulates the holiday spirit. Whip up a batch (or two), share them with loved ones, and let the magic of the season unfold with every delightful bite!