Ah, the joy of baking during the holiday season! There’s a certain magic that fills the air when our family gathers in the kitchen, baking our Ultimate Candy Cane Cookies. I remember the first time I made them—a sweet mishap when I was trying to mix a classic sugar cookie with the festive joy of peppermint. The air was thick with the comforting smell of melting butter and sugar, hinting at all the deliciousness to come. The cookies emerged from the oven, their soft centers adorned with festive crushed candy canes, creating a beautiful contrast of red and white. They were not only a feast for the eyes but an explosion of holiday cheer in every bite!
These cookies quickly became a family favorite, bridging the warmth of my childhood kitchen with the love that fills my own home today. The taste—crunchy on the outside, soft, and oh-so-chewy on the inside, speckled with the refreshing zing of peppermint—made them an instant star in our holiday treat lineup. Trust me, once you bake these up, you’ll find yourself reaching for seconds (or thirds!). So gather your little ones, your best friends, or just your favorite apron, and let’s dive into the cozy magic of the Ultimate Candy Cane Cookies!
Why You’ll Love This Recipe
- Easy & Quick: With simple steps, you’ll have these cookies ready in no time!
- Flavorful Delight: The dreamy mix of sugar and peppermint is straight from holiday heaven.
- Crowd-Pleasing: Everyone loves a good cookie, especially when it’s decorated with crushed candy canes!
- Cozy Vibes: Baking is always a ticket to a warm and snuggly kitchen.
- Family Tradition Ready: This recipe is perfect for sharing with your loved ones, making memories that last longer than the cookies!
Ingredients
- 1 cup unsalted butter, softened: Butter is the heart of these cookies, bringing that rich, creamy flavor. Make sure it’s softened for easy mixing!
- 1 cup granulated sugar: Granulated sugar gives our cookies that irresistible sweetness and a delightful chewiness.
- 1 cup powdered sugar: This adds a touch of elegance and sweetness, helping to create that melt-in-your-mouth texture.
- 1 large egg: Binding everything together, an egg ensures our cookies hold their shape superbly.
- 1 teaspoon vanilla extract: Don’t skip the vanilla! It enhances all the flavors like a warm hug.
- 2 ½ cups all-purpose flour: The structure of your cookie; sift it before use for a lighter texture, if you’d like!
- ½ teaspoon baking powder: This helps your cookies rise to perfection—no one likes a flat cookie!
- ½ teaspoon salt: A little salt enhances all the sweet flavors; trust me, it’s a must!
- 1 teaspoon peppermint extract: Adds that dreamy candy cane flavor that we all adore during the holidays.
- Crushed candy canes for decoration: For that festive touch! They add a delightful crunch and a pop of color to each cookie.
Full recipe card is below.
How to Make It
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Imagine the lovely aroma that will soon fill your kitchen; it’s worth the wait!
2. Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth and fluffy. Take your time here! You want it to be light and airy. The sweet smell is divine!
3. Beat in the Egg & Extracts
Beat in the egg, followed by the vanilla and peppermint extracts. Oh, the scents that waft from the bowl—pure holiday bliss!
4. Combine Dry Ingredients
In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring until just combined. Don’t overmix; we want our cookies tender and delightful.
5. Shape the Dough
Create small balls of dough (about a tablespoon in size) and shape them into tiny candy canes. Get creative with the curves; it’s all about fun!
6. Place on Baking Sheet
Place the shaped cookies on a baking sheet lined with parchment paper. Leave some room for spreading—these little delights like to spread their wings!
7. Bake Them Up
Bake for 10-12 minutes or until the edges are lightly golden. The smell will make it hard to wait, but let them cool for a minute before moving on to the next step!
8. Sprinkle the Magic
Remove from the oven, and while still warm, sprinkle crushed candy canes on top. Watch how they melt slightly into the surface—pure magic!
9. Cool Off
Allow to cool completely on a wire rack before serving. The anticipation will heighten the joy of tasting!
Pro Tips for Success
- Chill the Dough: If it’s too warm to shape, pop it in the fridge for 30 minutes.
- Mix & Measure: Always use room temperature ingredients; they blend better!
- Storage: Store baked cookies in an airtight container to keep them fresh!
- Candy Cane Substitutes: If you can’t find candy canes, crushed peppermint candies or mint chocolate chips work beautifully too.
Flavor Variations
- Chocolate Peppermint: Add cocoa powder to the dry ingredients for a chocolatey twist.
- Spiced Up: A dash of cinnamon or nutmeg can bring a warm spice note—perfect for cooler months!
- Nutty Flecks: Try adding chopped nuts for an extra crunch and depth of flavor.
Serving Suggestions
These cookies pair perfectly with a steaming cup of hot cocoa or a classic glass of milk. For a fancy touch, serve with a scoop of mint chocolate chip ice cream on top! Arrange the cookies on a beautiful platter, and sprinkle a few candy cane pieces around for that festive touch.
Make-Ahead & Storage
You can make the dough in advance, roll it into balls, and freeze them! They keep well in the freezer for up to 2 months. Just thaw before shaping and baking. Once baked, store in an airtight container in a cool spot; they’ll stay fresh for about a week (if they last that long!).
Leftovers
If you happen to have cookies left (a miracle, I know!), crumble them over yogurt for a delightful breakfast or blend them into a milkshake for a festive treat!
Freezing
Yes, these cookies can be frozen! Place them in a single layer on a baking sheet to flash freeze. Once solid, transfer to a freezer-safe bag or container. For thawing, just leave them at room temperature for 15–20 minutes, and they’ll be good as gold!
Reheating
When the craving strikes, you can reheat these cookies! A quick zap in the microwave for about 10 seconds will do wonders. If you want them a bit crispy, pop them in a preheated oven for a few minutes.
FAQs
Can I use margarine instead of butter?
While butter gives the best flavor and texture, margarine can be used in a pinch, though the cookies may turn out a bit softer.
Can I replace white sugar with brown sugar?
You can! Brown sugar will add more moisture and a hint of caramel flavor—delicious!
How do I know when the cookies are done?
Look for lightly golden edges; if they are still very pale, give them a couple more minutes!
Can I decorate with different toppings?
Absolutely! White chocolate drizzle or chopped nuts are delightful alternatives to candy canes.
Final Thoughts
As you gather around your kitchen this season, remember that these Ultimate Candy Cane Cookies are more than just treats; they’re about making memories, feeling cozy, and sharing love. I can’t wait for you to experience the warmth and happiness they bring, just as they have in my family. Happy baking, dear ones! May your holiday season be filled with joy and lots of sweet moments—and of course, cookies! 🍪❤️
Enjoy the making, and don’t forget to Taste It!
Ultimate Candy Cane Cookies
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Make sure it’s softened for easy mixing!
- 1 cup granulated sugar Gives our cookies irresistible sweetness.
- 1 cup powdered sugar Adds elegance and sweetness.
- 1 large egg Binds everything together.
- 1 teaspoon vanilla extract Enhances all the flavors.
- 2.5 cups all-purpose flour Sift for a lighter texture, if desired.
- 0.5 teaspoon baking powder Helps cookies rise.
- 0.5 teaspoon salt Enhances sweet flavors.
- 1 teaspoon peppermint extract Adds that dreamy candy cane flavor.
Decoration
- to taste Crushed candy canes Adds a festive touch and crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth and fluffy.
- Beat in the egg, followed by the vanilla and peppermint extracts.
- In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring until just combined.
- Create small balls of dough (about a tablespoon in size) and shape them into tiny candy canes.
- Place the shaped cookies on a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven, and while still warm, sprinkle crushed candy canes on top.
Cooling
- Allow to cool completely on a wire rack before serving.