Easy Candy Cane Cookies for Christmas Baking Recipe

If you’re searching for a festive treat that’s as delightful to make as it is to eat, you’ve struck gold with this Easy Candy Cane Cookies for Christmas Baking Recipe. These charming cookies perfectly capture the spirit of the holidays with their whimsical red and white swirls, soft melt-in-your-mouth texture, and that classic peppermint crunch on top. Whether you’re baking for family gatherings, gifting to friends, or just want a sweet holiday pick-me-up, these cookies bring warmth, joy, and a touch of magic to any celebration.

this Recipe

Ingredients You’ll Need

Gathering the ingredients for this recipe is a breeze, and each one plays a crucial role in creating the perfect candy cane cookie experience. From the rich butter that lends that tender crumb to the crushed candy canes that sprinkle the holiday cheer, you’ll appreciate how simple ingredients come together to make an unforgettable treat.

• 1 cup unsalted butter, softened: Provides richness and moisture for soft cookies.
• 1 cup powdered sugar: Ensures a delicate sweetness and soft texture.
• 1 large egg: Binds ingredients and adds tenderness.
• 1 tsp vanilla extract: Adds classic warm flavor.
• 1/2 tsp almond extract (optional): Gives an extra layer of holiday depth and aroma.
• 2 1/2 cups all-purpose flour: The structure of your cookie dough.
• 1 tsp baking powder: Helps the cookies rise slightly for a light texture.
• 1/2 tsp salt: Balances sweetness and enhances flavor.
• Red gel food coloring: For vibrant, festive candy cane stripes.
• 1/2 cup crushed candy canes: Adds irresistible peppermint crunch and holiday flair.

How to Make Easy Candy Cane Cookies for Christmas Baking Recipe

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). A properly heated oven ensures your cookies bake evenly with just the right texture. While it warms up, line two baking sheets with parchment paper or silicone baking mats—this keeps your cookies from sticking and makes for much easier cleanup.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together your softened butter and powdered sugar until the mixture turns light and fluffy—about 3-4 minutes with a mixer. This creaming step is the heart of soft, tender cookies, so take your time. Then add the egg, vanilla, and almond extracts, mixing until everything is beautifully blended and fragrant.

Step 3: Combine Dry Ingredients

Whisk the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agent and seasoning. Gradually add this to your wet mixture, stirring just until the dough comes together. Watch out for overmixing, as that can toughen your cookies, and you want these to stay tender.

Step 4: Color and Divide the Dough

Divide your dough into two equal portions—this is where the festive magic begins. Leave one portion plain for the classic white stripe and tint the other with red gel food coloring. Use your hands or a spatula to knead in the color evenly; gel coloring works best because it packs a punch without making your dough too wet.

Step 5: Shape the Candy Cane Cookies

Take about a tablespoon of plain dough and a tablespoon of red dough, rolling each into 6-inch-long ropes. Lay them side by side, twist gently, and then shape into a candy cane curve—a simple “J” shape or a more dramatic hook, whichever fits your holiday style. Place them on the baking sheets spaced comfortably apart.

Step 6: Bake to Perfection

Pop your trays into the oven and bake for 9-12 minutes. You’re aiming for just lightly golden edges with a soft center. Peek around the 9-minute mark so you don’t overbake—perfect cookies are a bit soft when they come out, firming up as they cool.

Step 7: Cooling Time

Let the cookies cool right on the baking sheet for about 5 minutes so they set gently, then transfer them to a wire rack to cool completely without getting soggy. Proper cooling is essential for your candy cane cookies to hold their shape and remain crisp on the outside.

Step 8: Add the Festive Topping

While your cookies are still gently warm, sprinkle crushed candy canes on top so the peppermint flavor sticks just right. Crushing candy canes with a rolling pin or pulsing in a food processor will give you a perfect blend of chunky and fine pieces, making every bite festive and crunchy.

Step 9: Final Cool Before Serving

Give your cookies ample time to cool completely on the wire rack before serving or packaging. This final chill helps the candy cane topping set perfectly without melting or sliding off, ensuring your beautiful cookies stay picture perfect.

How to Serve Easy Candy Cane Cookies for Christmas Baking Recipe

Garnishes

Try adding a light dusting of powdered sugar on top right before serving for an extra snowy look. You can also dip one end of the cooled cookies in white chocolate and sprinkle crushed candy canes on that for added decadence and holiday charm.

Side Dishes

These cookies pair wonderfully with a warm cup of hot cocoa, peppermint mocha, or even a festive glass of eggnog. Their sweet, minty crunch will complement any holiday beverage and make your teatime feel truly special.

Creative Ways to Present

Arrange your Easy Candy Cane Cookies for Christmas Baking Recipe on a festive platter with sprigs of holly or pine for a beautiful holiday centerpiece. Wrapping a few in clear cellophane tied with a red ribbon makes for adorable homemade gifts sure to delight anyone on your list.

Make Ahead and Storage

Storing Leftovers

Your cookies will stay fresh and soft for up to 5 days stored in an airtight container at room temperature. Layer them between sheets of parchment paper to keep the crushed candy canes from smushing and mixing flavors.

Freezing

If you want to prepare ahead, freeze unbaked shaped dough by wrapping it tightly in plastic wrap and placing it in a freezer bag for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time. Baked cookies can also be frozen in airtight containers for up to a month.

Reheating

For that freshly-baked feel, warm cookies for a few seconds in the microwave on low or place wrapped cookies in a warm oven (around 300°F) for 5 minutes. Be careful not to overheat or the candy toppings might soften too much.

FAQs

Can I make these cookies without almond extract?

Absolutely! The almond extract is optional but adds a lovely depth to the flavor. If you don’t have it on hand, just omit it and enjoy the classic vanilla and peppermint combination.

What’s the best way to crush candy canes?

Placing candy canes in a sealed plastic bag and using a rolling pin to crush them gives you control over the size of the pieces. A food processor pulse works well too if you want a finer texture for a more delicate topping.

How do I prevent the red food coloring from bleeding?

Using gel food coloring helps prevent bleeding because it doesn’t add moisture like liquid dyes do. Also, try to handle the red dough gently and avoid mixing it too much after coloring.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend, but keep an eye on the dough consistency. You might need to adjust moisture slightly. The texture may vary a bit, but the peppermint flavor will still shine!

How long do these cookies stay fresh?

Stored properly in an airtight container, these cookies remain soft and delicious for about 5 days. Beyond that, they might start to harden or lose their fresh peppermint crunch.

Final Thoughts

There’s something truly special about making and sharing treats that sparkle with holiday cheer, and this Easy Candy Cane Cookies for Christmas Baking Recipe does just that in the most delicious way. From the satisfying swirl of red and white dough to the joyful peppermint crunch, these cookies are sure to become a beloved tradition in your festive baking lineup. So grab your apron and get ready to create memories and magic—your holiday cookie plate awaits!

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