Looking for a festive and delicious treat to share during the holiday season? Look no further than these Candy Cane Cookies! With a perfect blend of peppermint and buttery sweetness, these cookies are not only delicious but also easy to make. Whether you’re baking for a cookie exchange, holiday party, or just for yourself, these cookies are sure to impress.

Why You’ll Love This Recipe?

The combination of peppermint and butter flavors creates a unique and irresistible taste.
These cookies are quick and simple to make, perfect for last-minute baking sessions.

The red and white swirl design makes them a visually stunning addition to any dessert table.

Ingredient Notes:

Unsalted butter and cream cheese: These ingredients provide the rich and creamy texture of the cookies.
Granulated sugar: Adds sweetness to balance out the peppermint flavor.

Large egg yolk: Helps bind the ingredients together.
Peppermint extract: Gives the cookies their refreshing minty taste.
Salt: Enhances the flavors of the other ingredients.

All-purpose flour: Provides structure to the cookies.
Red gel food coloring (Americolor Super Red recommended): Adds the signature candy cane swirl design.

Step-by-Step Instructions:

In a bowl, cream together the butter, cream cheese, and sugar until light and fluffy.

Add the egg yolk, peppermint extract, and salt, mixing until well combined.
Gradually add the flour, mixing until a dough forms.
Divide the dough in half, adding red food coloring to one half.

Roll out each dough portion into ropes, then twist together to create the candy cane shape.
Bake at 350°F for 8-10 minutes, or until the edges are lightly golden.
Let cool before serving and enjoy the delicious flavors of these festive cookies.

Helpful Tips:

Chill the dough for easier handling when shaping the candy canes.
For a more intense peppermint flavor, add a touch more peppermint extract.
Store cookies in an airtight container to maintain freshness.

Swap out the red gel food coloring for green to create a different holiday look.

Expert Tips for the Best Results:

Use high-quality peppermint extract for a more authentic flavor.
Don’t overmix the dough to avoid tough cookies.

Experiment with different shapes and designs for a fun twist on the classic candy cane look.

Serving Suggestions:

These Candy Cane Cookies pair perfectly with a cup of hot cocoa or a glass of cold milk. Serve them alongside other holiday treats for a festive dessert spread.

Storage and Reheating Tips:

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. To reheat, place them in a 300°F oven for a few minutes to warm them up and restore their crisp texture.

Frequently Asked Questions:

Can I freeze these cookies? Yes, these cookies freeze well for up to 3 months.
Can I use peppermint oil instead of extract? Yes, but use it sparingly as it is more potent than extract.
How can I prevent the colors from bleeding when baking? Chill the dough before shaping and baking to help maintain the distinct red and white colors.

Conclusion:

These Candy Cane Cookies are a delightful and festive treat that is sure to bring joy to any holiday gathering. Give this recipe a try and share your feedback with us. Happy baking!

Candy Cane Cookies

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Author: Emily
Prep Time: 20 mins

Cook Time: 10 mins
Total Time: 30 mins
Yield: Makes about 24 cookies 1x

Category: Desserts
Method: Baking
Cuisine: American

Diet: Vegetarian

Print Recipe

Description

These Candy Cane Cookies are a festive treat perfect for the holiday season. With a hint of peppermint and a striking red swirl, these cookies are sure to impress your guests.

Ingredients

Scale

Main Dough:

- 8 oz unsalted butter, (1 cup), room temperature
- 4 oz cream cheese, (1/2 cup), room temperature
- 10 oz granulated sugar, (1.33 cups)
- 1 large egg yolk
- 2 tsp peppermint extract
- 1/2 tsp salt
- 16 oz all-purpose flour , (3.5 cups)

Additional:

red gel food coloring, Americolor Super Red recommended

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

Cream Butter and Cream Cheese: In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Add Remaining Ingredients: Mix in egg yolk, peppermint extract, salt, and flour until well combined.
Create Candy Cane Shape: Divide dough in half. Add red food coloring to one half and swirl together to create a marbled effect. Roll each half into ropes and twist them together to form candy cane shapes.

Bake: Place cookies on prepared baking sheets and bake for 8-10 minutes or until edges are lightly golden.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.