Description
These Easy Candy Cane Cookies are a festive Christmas treat featuring soft, melt-in-your-mouth sugar cookies with a beautiful red and white twist, topped with crushed candy canes for a delightful peppermint crunch. Perfect for holiday baking and sharing, this recipe combines classic vanilla and almond extracts with the iconic candy cane look to brighten up your cookie platter.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Additional
- Red gel food coloring
- 1/2 cup crushed candy canes (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and powdered sugar using an electric mixer until light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, and almond extract, and beat until fully combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid tough cookies.
- Divide the Dough: Split the dough into two equal portions. Leave one plain, and add red gel food coloring to the other. Knead until the color is uniform, adjusting the amount of food coloring for your preferred shade.
- Shape the Candy Cane Cookies: Take equal small portions (about 1 tablespoon) of plain and red dough. Roll each into 6-inch ropes and twist them together to form candy cane shapes, either with a classic “J” curve or a hooked top. Place shaped cookies on prepared baking sheets with space to spread.
- Bake the Cookies: Bake in the preheated oven for 9-12 minutes until edges turn lightly golden but centers remain soft. Watch closely after 9 minutes to avoid overbaking.
- Cool Slightly: Let cookies cool on the baking sheets for 5 minutes to firm up before transferring them carefully to a wire rack to cool completely.
- Add the Candy Cane Topping: While still slightly warm, sprinkle crushed candy canes over each cookie. Crush candy canes using a rolling pin in a bag or pulse in a food processor for finer texture.
- Cool Completely: Allow cookies to fully cool on the wire rack before serving, ensuring the peppermint topping sets properly and does not fall off.
Notes
- Use gel food coloring to avoid adding extra moisture to your dough and achieve vibrant color.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Crushing candy canes finely will provide a more even topping and texture.
- Allow cookies to cool completely before storing to maintain crispness and prevent topping from melting.
- These cookies can be stored in an airtight container for up to 5 days.