Why Make This Recipe
Irresistibly Buttery Candy Cane Cookies are not just a treat but a delightful addition to any holiday gathering. These cookies combine the classic flavors of peppermint and butter in a fun, festive shape. Perfect for sharing with family and friends, they bring a sweet holiday spirit to the table.
How to Make Irresistibly Buttery Candy Cane Cookies
Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups all-purpose flour
- ½ tsp salt
- Red food coloring (gel preferred)
Directions:
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a mixing bowl, beat the softened butter and powdered sugar together for 3-4 minutes until fluffy.
- Incorporate the egg, vanilla extract, and peppermint extract, mixing until smooth.
- Gradually sift in the flour and salt, combining until a soft dough forms.
- Split the dough in half and tint one portion with red food coloring.
- Take 1 teaspoon of each color, roll into 4-inch ropes, twist together, and bend into candy cane shapes.
- Place on prepared baking sheets and bake for 8-10 minutes until bottoms are lightly golden.
- Cool on the pan for about 5 minutes before transferring to a wire rack.
How to Serve Irresistibly Buttery Candy Cane Cookies
These cookies are best served fresh out of the oven while still warm. Consider placing them on a decorative platter for a festive touch. They pair wonderfully with a cup of hot cocoa or coffee. You can also package them in clear bags and tie with ribbons for a charming gift idea.
How to Store Irresistibly Buttery Candy Cane Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. For longer storage, you can freeze them. Just make sure to pop them into a freezer-safe container or bag and they’ll be good for a month.
Tips to Make Irresistibly Buttery Candy Cane Cookies
- Ensure your butter is softened to room temperature for easy mixing.
- Use gel food coloring for a more vibrant and rich color.
- Don’t overbake the cookies; they should be slightly soft when you take them out of the oven.
Variation
You can add crushed candy canes on top of the cookies before baking for an extra festive crunch. Another variation is to swap out the peppermint extract for almond extract for a different flavor twist.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the taste and texture may differ slightly.
2. How do I know when the cookies are fully baked?
The cookies are ready when the bottoms are lightly golden, but they should remain soft on top.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and store it in the fridge.
Irresistibly Buttery Candy Cane Cookies for the Holidays
Ingredients
Equipment
Method
- Cream together butter and sugar until light and fluffy, then beat in the egg, vanilla, and peppermint extracts until well combined.
- Whisk flour, baking powder, and salt in a separate bowl; gradually add dry ingredients to wet, mixing until a dough forms.
- Divide the dough in half, tint one half red, then wrap both portions and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C); roll small portions of each dough into 6-inch ropes on a floured surface.
- Twist one red and one plain dough rope together, then shape into a candy cane and place on a parchment-lined baking sheet.
- Bake for 8-10 minutes until edges are lightly golden, then immediately sprinkle the hot cookies with crushed candy canes.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.