There is something truly magical about the holidays, and nothing captures that festive spirit quite like an engaging, delightful treat. The Irresistibly Buttery Candy Cane Cookies for the Holidays Recipe is a charming and classic cookie that brings together the rich, creamy taste of butter with the vibrant zing of peppermint. Each bite melts in your mouth, delivering a perfect balance of sweetness and that minty holiday cheer, wrapped up in whimsical candy cane shapes that are just as fun to make as they are to eat.
Ingredients You’ll Need
With just a handful of ingredients, this recipe keeps things delightfully simple while still packing in maximum flavor and texture. Each component plays a crucial role, from the creamy butter that guarantees tender cookies to the peppermint extract that adds that festive twist.
- 1 cup unsalted butter (softened): Provides a rich, creamy base that makes these cookies melt-in-your-mouth tender.
- 1 cup powdered sugar: Adds gentle sweetness and a smooth texture essential for that classic buttery cookie feel.
- 1 large egg (room temperature): Binds everything together while adding moisture and a lift to the dough.
- 1 tsp vanilla extract: Brings warm depth and enhances the overall flavor profile.
- ½ tsp peppermint extract: Infuses a refreshing, holiday-appropriate minty zing.
- 2½ cups all-purpose flour: Creates structure and a tender crumb for the perfect cookie bite.
- ½ tsp salt: Balances sweetness and elevates all the flavors harmoniously.
- Red food coloring (gel preferred): Gives that festive glow and makes the candy cane shapes pop visually.
How to Make Irresistibly Buttery Candy Cane Cookies for the Holidays Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 375°F (190°C). This ensures your cookies will bake evenly and develop that perfect golden tint on the bottom. Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with powdered sugar for 3 to 4 minutes until the mixture is light and fluffy. This step is crucial because it incorporates air, making the cookies tender and giving them that melt-in-your-mouth texture.
Step 3: Add the Egg and Extracts
Beat in the large egg along with vanilla and peppermint extracts until the mixture is silky smooth. The peppermint extract is what transforms these cookies into a festive holiday treat without overpowering the buttery base.
Step 4: Mix in Dry Ingredients
Sift the flour and salt gradually into the wet mixture, folding as you go until you achieve a soft, manageable dough. The finesse here is in mixing just enough to bring the dough together without overworking, which keeps your cookies tender.
Step 5: Color and Divide the Dough
Split the dough into two equal portions. Add red gel food coloring to one half, kneading it until the color is evenly distributed. This contrast creates the signature candy cane stripes you’ll twist later.
Step 6: Form Candy Cane Shapes
Take one teaspoon of each dough color, roll each into 4-inch long ropes, then twist them together gently to form the classic candy cane stripes. Bend the twisted dough into the shape of a candy cane and place each onto your prepared baking sheets, spacing them out comfortably.
Step 7: Bake to Perfection
Bake the cookies in your preheated oven for 8 to 10 minutes, or until the bottoms turn just lightly golden. This timing keeps the cookies soft and buttery with a slight crisp on the edges, ideal for that perfect holiday bite.
Step 8: Cool and Enjoy
Let the cookies cool on the pan for about 5 minutes to firm up slightly before transferring them to a wire rack. This cooling step helps them set perfectly so they won’t lose their shape or crumble.
How to Serve Irresistibly Buttery Candy Cane Cookies for the Holidays Recipe
Garnishes
To elevate your Irresistibly Buttery Candy Cane Cookies for the Holidays Recipe, consider sprinkling a light dusting of powdered sugar on top or dipping the candy cane ends in melted white chocolate for an elegant touch. Mini crushed candy canes sprinkled over the chocolate add festive texture and extra peppermint flavor.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced hot chocolate or peppermint-infused coffee, making the whole experience even more cozy and festive. For a brunch or holiday party plate, serve alongside mini fruit tarts or a cheese board with sharp cheddar to balance the sweetness.
Creative Ways to Present
Presentation can make your cookies star guests on any holiday table. Display them in a clear glass jar tied with a red ribbon or arrange them on a festive platter with sprigs of fresh holly or pine. You can also create cookie gift boxes layered with tissue paper for a thoughtful homemade gift that spreads holiday cheer.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. Properly stored, they will stay soft and delicious for up to one week. Placing parchment paper between layers prevents sticking and keeps their beautiful candy cane shapes intact.
Freezing
These cookies freeze beautifully! After baking and cooling, layer them with parchment paper inside a freezer-safe container. They can be frozen for up to three months, making it easy to prep ahead for holiday gatherings or to enjoy a festive treat anytime.
Reheating
To bring back the fresh-from-the-oven feel, gently warm the cookies in a low oven for a few minutes or microwave individual cookies for 10-15 seconds. This simple trick softens them up and revives the buttery aroma that makes the Irresistibly Buttery Candy Cane Cookies for the Holidays Recipe so special.
FAQs
Can I use salted butter instead of unsalted in this recipe?
Using salted butter is possible, but you may want to reduce or omit the added salt in the recipe to avoid over-salting the cookies. Unsalted butter allows for more precise control over the final flavor.
What is the best way to get the candy cane shape just right?
Rolling the dough into even ropes and twisting them gently is key. Try to keep the thickness uniform so the candy cane shape holds up during baking. Using a light touch when bending the hook shape helps keep the cookies intact.
Can I substitute the peppermint extract with another flavor?
Absolutely! If peppermint isn’t your favorite, vanilla or almond extract can be great alternatives. Just keep in mind, peppermint gives these cookies their signature holiday vibe that’s hard to replicate.
Why do my cookies spread too much during baking?
If your cookies are spreading too much, your butter might be too warm or your dough overmixed. Chill the dough briefly before shaping to prevent excessive spreading and maintain the crisp, buttery texture.
Can I make these cookies gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that’s designed for cookies, you can make a delicious gluten-free version. Just be sure to check your blends for xanthan gum or other stabilizers for best results.
Final Thoughts
Trying the Irresistibly Buttery Candy Cane Cookies for the Holidays Recipe is like inviting a little magic into your kitchen and onto your holiday table. They are wonderfully easy to make, look festive, and offer that classic buttery-with-a-hint-of-peppermint flavor everyone loves. Whether you’re baking for family, friends, or yourself, these cookies bring a smile to every bite and create unforgettable holiday memories. So grab your apron and get ready to whip up a batch of pure holiday joy!
Print
Irresistibly Buttery Candy Cane Cookies for the Holidays Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These irresistibly buttery Candy Cane Cookies are the perfect festive treat for the holidays. Featuring a delicate blend of peppermint and vanilla, these soft and flavorful cookies are twisted into charming candy cane shapes, dyed classic red and white, making them as delightful to look at as they are to eat. With a tender texture and a subtle sweetness, they are ideal for holiday gatherings and cookie exchanges.
Ingredients
Cookie Dough
- 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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and powdered sugar together for 3-4 minutes until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Flavors and Egg: Incorporate the egg, vanilla extract, and peppermint extract into the butter mixture, mixing thoroughly until the batter is smooth and well combined, ensuring the flavors meld beautifully.
- Add Dry Ingredients: Gradually sift in the all-purpose flour and salt to the wet ingredients, mixing gently until a soft, cohesive dough forms without overworking it to preserve tenderness.
- Divide and Color Dough: Split the dough into two equal portions. Tint one half with red food coloring (gel recommended for vibrant color) by kneading it in evenly.
- Shape Candy Canes: Take 1 teaspoon-sized pieces from each colored dough, roll them into 4-inch long ropes. Twist one red and one white rope together and bend the twisted dough into the classic candy cane shape.
- Bake Cookies: Place the shaped candy cane cookies on the prepared baking sheets, spacing them out adequately. Bake in the preheated oven for 8-10 minutes until the bottoms are lightly golden, ensuring a tender but cooked through texture.
- Cool: Allow the cookies to cool on the baking pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use gel food coloring for vibrant, streak-free color without altering the dough consistency.
- Make sure the butter is adequately softened to achieve a light, fluffy batter when creamed with sugar.
- Do not overbake to keep cookies tender and moist inside.
- Room temperature egg helps in smooth dough formation and better mixing.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
