Are you looking for a fun and festive treat to make for the holidays? Look no further than these delicious Candy Cane Cookies! With a perfect blend of peppermint and buttery flavors, these cookies are not only easy to make but also a crowd-pleaser for any occasion.

Why You’ll Love This Recipe?

These cookies have a delightful peppermint flavor that is sure to put you in the holiday spirit.
The simple ingredients and quick prep time make these cookies perfect for last-minute baking or meal prep.

The red and white swirl design of these cookies adds a festive touch to any dessert table.

Ingredient Notes:

Unsalted butter and cream cheese give these cookies a rich and creamy texture.
Granulated sugar adds sweetness, while a touch of peppermint extract provides that classic candy cane flavor.

Red gel food coloring is recommended for the iconic candy cane swirl design.

Step-by-Step Instructions:

In a mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Add egg yolk, peppermint extract, and salt, mixing until well combined.

Gradually add flour to the mixture, mixing until a dough forms.
Divide the dough in half, adding red gel food coloring to one half.
Roll out each dough into ropes and twist them together to create the candy cane shape.

Bake the cookies at 350°F for 10-12 minutes, or until lightly golden brown.

Helpful Tips:

Chill the dough before shaping to make it easier to work with.
For a more intense peppermint flavor, add a few drops of peppermint oil.

Store cookies in an airtight container to keep them fresh.

Expert Tips for the Best Results:

Use high-quality peppermint extract for a stronger flavor.
Avoid overmixing the dough to prevent tough cookies.

Experiment with different food coloring for a unique twist on this classic recipe.

Serving Suggestions:

Serve these Candy Cane Cookies with a cup of hot cocoa or peppermint tea for a cozy treat. They also make a great addition to any holiday cookie platter.

Storage and Reheating Tips:

Store leftover cookies 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 restore their freshness.

Frequently Asked Questions:

Can I use salted butter in this recipe?
Yes, but adjust the amount of salt accordingly to avoid an overly salty taste.
Can I freeze the dough for later use?
Yes, wrap the dough in plastic wrap and freeze for up to 3 months before baking.
How can I prevent the colors from blending together while twisting the dough?
Chill the dough ropes for a few minutes before twisting to maintain the distinct red and white colors.

Conclusion:

These Candy Cane Cookies are a delightful treat that is perfect for any holiday gathering or cookie exchange. Give this recipe a try and let us know how you like it! Happy baking!

Candy Cane Cookies

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Author: Emily
Prep Time: 20 mins

Cook Time: 10-12 mins
Total Time: 30-35 mins
Yield: 24 cookies 1x

Category: Desserts
Method: Baking
Cuisine: American

Diet: Vegetarian

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Description

These Candy Cane Cookies are a festive and delicious treat perfect for the holiday season. With a buttery and minty flavor, these cookies are sure to be a hit at any gathering.

Ingredients

Scale

Main Ingredients:

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)

red gel food coloring, Americolor Super Red recommended

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Instructions

Preheat: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
Mix Ingredients: In a large bowl, cream together butter, cream cheese, and sugar. Add in egg yolk, peppermint extract, and salt. Gradually mix in flour until dough forms.

Shape Cookies: Divide dough in half. Add red food coloring to one half and mix until evenly colored. Roll out both dough portions into ropes of equal length and twist together to form candy cane shapes.
Bake: Place cookies on prepared baking sheets and bake for 10-12 minutes until edges are lightly golden.
Cool and Serve: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

If the dough is too soft to shape, refrigerate for 30 minutes before working with it.
For a stronger peppermint flavor, add more peppermint extract to the dough.