Get ready to add some holiday cheer to your baking with these delightful candy cane cookies! They are not only visually stunning but also bursting with the flavors of peppermint and vanilla. Perfect for sharing with friends and family, these cookies are a festive treat that will surely impress everyone at your holiday gatherings.
Ingredients
2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp peppermint extract
Red food coloring
1/2 cup powdered sugar for dusting
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is approximately 30 minutes, with an additional baking time of 10-12 minutes.
Nutritional Value
Each cookie (about 1 oz) contains approximately 120 calories, 6g fat, 15g carbohydrates, and 1g protein. This nutritional information is based on one cookie serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter and sugar until creamy.
- Add the egg, vanilla extract, and peppermint extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Divide the dough in half. Color one half with red food coloring.
- Roll the red dough into thin ropes, about 6 inches long.
- Roll the plain dough into similar lengths, then twist them together.
- Shape the twisted dough into a candy cane shape and place on a baking sheet.
- Bake for about 10-12 minutes until lightly golden. Cool on a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version of these cookies. Similarly, use dairy-free butter for a dairy-free option, and replace the egg with a flax egg for a vegan alternative.
Serving and Pairings
These candy cane cookies pair wonderfully with a hot cup of cocoa or spiced tea. They also make delightful gifts when packaged in festive boxes or tins, contributing to the holiday spirit.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, they can be frozen for up to three months. Reheat gently in the oven if desired.
Cooking Mistakes
- Overmixing the dough can make cookies tough.
- Not chilling the dough can lead to spreading during baking.
- Using too much flour will result in dry cookies.
- Not preheating the oven can affect baking time.
- Skipping the cooling step can lead to broken cookies.
Helpful Tips
- Chill the dough for 30 minutes to prevent spreading.
- Experiment with different food coloring for unique designs.
- Use a piping bag for more intricate designs.
- Ensure ingredients are at room temperature for best results.
FAQs
Can I use other flavors instead of peppermint?
Yes, you can substitute peppermint extract with almond or vanilla extract for a different flavor profile while retaining the festive look of the cookies.
How do I prevent my cookies from spreading?
Chilling the dough for at least 30 minutes before baking helps prevent spreading. Additionally, ensure your baking sheets are cool before placing the dough on them.
Can I make these cookies ahead of time?
Absolutely! The dough can be prepared a day in advance and stored in the refrigerator, or you can bake the cookies and store them in an airtight container for up to a week.
What can I decorate the cookies with?
You can use icing, sprinkles, or crushed candy canes to decorate the cookies. Get creative with your designs!
Are these cookies suitable for shipping?
Yes, once cooled, these cookies can be packed in a sturdy box and shipped. Just make sure they are well-protected to avoid breakage.
Conclusion
Candy cane cookies are a delightful addition to any holiday celebration. With their festive appearance and delicious flavor, they are sure to be a hit with family and friends. Try this recipe and spread the joy of the season through baking!
Candy Cane Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- Red food coloring
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar until creamy.
- Add the egg, vanilla extract, and peppermint extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Divide the dough in half. Color one half with red food coloring.
- Roll the red dough into thin ropes, about 6 inches long.
- Roll the plain dough into similar lengths, then twist them together.
- Shape the twisted dough into a candy cane shape and place on a baking sheet.
- Bake for about 10-12 minutes until lightly golden. Cool on a wire rack.
