A Holiday Treat to Brighten Your Season

When the holiday season rolls around, nothing sets the tone like the smell of peppermint and freshly baked cookies. These Candy Cane Cookies are the perfect way to bring festive cheer to your kitchen and table. With their vibrant red and white twists, subtle peppermint flavor, and a sprinkle of sparkling sugar, they’re as delightful to look at as they are to eat. Whether you’re baking for a holiday party, gifting treats to loved ones, or simply indulging in the joy of seasonal baking, this recipe is for you.

In this post, I’ll guide you through every step of making these whimsical cookies. I’ll share tips for success, creative variations, and even how to store leftovers (if there are any!). By the end, you’ll be ready to bake a batch of these beauties and share the joy of the season with friends and family.

Why You’ll Love This Recipe

Candy Cane Cookies are a nostalgic classic that appeals to all ages. They’re ideal for:

Family Fun: A great project for kids! Let them twist the red and white dough together to form candy cane shapes.
Holiday Entertaining: These cookies make a stunning addition to any dessert table or holiday cookie platter.
Gifting: Pack them in a festive tin or box for a thoughtful homemade gift.

With their buttery texture and refreshing peppermint taste, these cookies are a crowd-pleaser that’ll have everyone reaching for seconds.

Ingredients You’ll Need

Here’s what you’ll need to create these festive treats:

1/4 cup milk + 1 tablespoon (divided)
3/4 teaspoon white vinegar
1 cup sugar
3/4 cup unsalted butter (softened)
1 egg
2 teaspoons peppermint extract
1 teaspoon vanilla extract
3 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon red gel food coloring
1-2 tablespoons white sanding sugar

Kitchen Equipment

To make these cookies, you’ll need the following tools:

Mixing bowls (large and medium)
Electric mixer or stand mixer
Whisk
Measuring cups and spoons
Baking sheets
Parchment paper
Small pastry brush
Cooling rack

Step-by-Step Directions

1. Prepare the Milk Mixture

In a small bowl, combine 1/4 cup milk with white vinegar. Stir and set aside for a few minutes to curdle. This acts as a quick substitute for buttermilk, adding a subtle tang to the cookies.

2. Preheat the Oven

Set your oven to 350°F and line your baking sheets with parchment paper to ensure the cookies don’t stick.

3. Make the Dough

In a large bowl, cream together the sugar and softened butter until light and fluffy. Add the egg, peppermint extract, and vanilla extract, mixing until fully incorporated. Slowly blend in the milk mixture.

In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

4. Divide and Color

Split the dough into two equal portions. Add red gel food coloring to one half, mixing thoroughly until the color is uniform.

5. Shape the Candy Canes

Scoop out 1-tablespoon portions from each dough color. Roll them into 5-inch ropes, then twist a red rope and a white rope together. Lightly pinch the ends and bend them to form a candy cane shape. Place them on your prepared baking sheets, spacing them apart.

6. Add the Sparkle

Lightly brush the candy canes with the remaining 1 tablespoon of milk. Sprinkle each one with white sanding sugar for a frosty finish.

7. Bake and Cool

Bake the cookies for 10-11 minutes, or until the bottoms just begin to brown. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Tips for Success

Use Softened Butter: This ensures the dough comes together smoothly without overmixing.
Work Quickly: The dough is easiest to handle when it’s at room temperature, so avoid letting it sit out too long.
Uniform Sizes: For consistent baking, try to keep your dough ropes and candy cane shapes the same size.

Variations and Swaps

Flavor Twist: Swap peppermint extract for almond extract or orange extract for a different festive flavor.
Color Alternatives: Try green gel food coloring instead of red for a unique twist.
Chocolate Drizzle: After baking, drizzle the candy canes with melted white or dark chocolate for an extra touch of indulgence.

Storing and Freezing

Storing Leftovers: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing Dough: Prepare the dough, shape it into ropes, and freeze on a baking sheet. Once frozen, transfer to a freezer bag. When ready to bake, twist and shape them into candy canes without thawing.

Pairings

These cookies pair beautifully with a cup of hot cocoa, peppermint tea, or a festive holiday cocktail. Serve them alongside a plate of other holiday treats, such as gingerbread cookies or sugar cookies, for a full dessert spread.

FAQs

Q: Can I make the dough ahead of time?
A: Yes! You can make the dough up to 24 hours in advance. Store it in the refrigerator, tightly wrapped. Let it soften at room temperature before shaping.

Q: What’s the best way to prevent the dough from sticking?
A: If the dough becomes too sticky, lightly dust your hands and work surface with flour.

Q: Can I use liquid food coloring instead of gel?
A: Gel food coloring is recommended as it’s more concentrated and won’t alter the dough’s consistency.

Share the Joy of Baking!

These Candy Cane Cookies are sure to become a holiday favorite in your household. Whether you’re baking with family, sharing with friends, or enjoying them yourself, they’re a delicious way to celebrate the season. If you try this recipe, be sure to share it with others and spread the holiday cheer!

Don’t forget to subscribe to our blog for more festive recipes, baking tips, and seasonal inspiration. Happy baking!

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