Description
Now, making candy cane cookies has become a cherished tradition in our home. Specifically, my kids love helping with the twisting process (even if their spirals aren’t always perfect), and the house fills with that wonderful vanilla-butter aroma that says “Christmas” more eloquently than any decoration ever could.
Ingredients
Ingredients for the Perfect Candy Cane Cookies
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Red gel food coloring
- Colored and white sugar for decoration
Gel food coloring is essential for achieving vibrant red swirls without adding excess liquid to the dough. Liquid food coloring would make the dough too wet and difficult to handle. I have tried both, and the gel color has shown much better results for these cookies.
Instructions
A Step-by-Step Guide to Making Candy Cane Cookies
Preparing the Candy Cane Cookie Batter
Start by combining the softened butter and powdered sugar in a large bowl using an electric mixer. Beat on medium-high speed for about 3 minutes, or by hand for about 7 minutes, until the mixture is light and fluffy. This step incorporates air into the dough, resulting in softer, rather than denser, cookies.
Add the egg and vanilla extract, and beat until well combined. Scrape down the sides of the bowl to ensure the ingredients are evenly distributed—this attention to detail makes all the difference in the final product.
Gradually add the flour to the butter mixture, mixing until the dough comes together. Overmixing at this stage can cause excessive gluten buildup, resulting in tougher cookies.
Preparing the Signature Candy Cane Cookie Stripes
Divide the dough in half. Leave one half plain (this will be the white dough) and add red food coloring to the other half. I usually start with a small amount of gel coloring and gradually add more until I achieve a vibrant red color. The color should be dark because it will fade slightly during baking.
Knead the colored dough until the red color is evenly distributed without any streaks. This process takes a few minutes of continuous kneading, but the precise distribution of color ensures beautiful, even lines in the candy stick cookies.
Making Candy Cane Cookies
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
For each candy cane cookie, take about a tablespoon of red dough and roll it into a rope. Repeat with the white dough. Place the two ropes side by side and gently twist them together to create that distinctive spiral pattern. Try to twist gently; a tight twist can blur the colors instead of creating unique lines.
After twisting the rope, gently roll the combined rope on your work surface to help the colors adhere to each other. Place the shaped cookies on the prepared baking sheets, leaving about 2 inches between each one.
Decorating Candy Cane Cookies
Before baking, sprinkle with colored sugar and white sugar. This decorative touch adds extra sparkle and crunch to the candy cane cookies, transforming them from simple to exquisite.
Baking the Perfect Candy Cane Cookies
Bake for 10-12 minutes, until the edges are lightly browned. The cookies should look slightly undercooked in the center when removed from the oven and will continue to cook on the hot baking sheet.
One of the biggest mistakes I see with candy cane cookies is overbaking, which results in hard, crunchy cookies instead of the soft, fluffy texture we’re aiming for.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. During this time, they will firm up enough to handle without breaking and will remain soft and delicious.
Essential Tips for Holiday Baking Recipe Success
Room Temperature Ingredients Are Crucial for Holiday Baking Recipes
One lesson I learned early in my holiday baking recipes journey is that room temperature ingredients make an enormous difference. Specifically, cold butter won’t cream properly with the sugar, resulting in dense cookies. Similarly, a cold egg won’t incorporate smoothly into the mixture. Therefore, plan ahead and leave your butter and egg out for about an hour before you begin baking.
The Gentle Touch Technique
When it comes to shaping these cookies, gentle handling is everything. Unfortunately, I’ve watched too many enthusiastic bakers (myself included, in the early days) twist their dough ropes so aggressively that the colors blur together into a murky pink instead of maintaining those clean red and white stripes.
Think of it like braiding hair—you want enough pressure to hold things together, but not so much that you’re forcing the strands to merge.
Measuring Flour Correctly in Holiday Baking Recipes
For consistent results with these holiday baking recipes, measure your flour correctly. I use the spoon-and-level method: spoon flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this compacts the flour and can lead to dry, crumbly cookies.
Working with Food Coloring
Start with less gel coloring than you think you need—you can always add more, but you can’t take it away. Typically, I start with a pea-sized amount and knead it in, then add more if needed. Interestingly, the color will look more vibrant on your hands and work surface than it actually is in the dough, so don’t panic if your hands turn bright red!
Nutritional Information for Candy Cane Cookies
Per cookie (makes approximately 24 cookies):
- Calories: 135
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 5mg
- Total Carbohydrates: 15g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 1.5g
Notes
Creative Presentation Ideas for Your Holiday Baking
Gift Packaging That Impresses
These candy cane cookies make spectacular gifts when packaged thoughtfully. Specifically, I arrange 6-8 cookies in clear cellophane bags, tie them with red and white striped ribbon, and attach a small tag. As a result, they look professional enough to give to teachers, neighbors, or coworkers, yet the homemade aspect makes them feel personal and special.
Cookie Exchange Perfection
At cookie exchanges, these always disappear first. Notably, their distinctive appearance makes them easy to identify on a crowded table, and the classic flavor appeals to everyone from kids to grandparents. Furthermore, I’ve found that bringing these to exchanges often results in recipe requests—which is how this recipe has spread through my community!
Decorating Your Christmas Tree
One of my favorite uses for these cookies is as edible Christmas tree ornaments. Before baking, I use a straw to poke a small hole near the top of the curved part of the candy cane. After baking and cooling, I thread thin ribbon through the hole and hang them on the tree. Subsequently, they look beautiful, smell wonderful, and by Christmas Eve, most of them have been “sampled” right off the branches!
Holiday Party Displays
For holiday parties, I create impressive displays by arranging cookies on tiered cake stands, interspersing them with fresh greenery, small ornaments, and battery-operated fairy lights. Consequently, the red and white cookies against the green and twinkling lights create a stunning focal point for any dessert table.
Perfect Pairings for These Holiday Baking Recipes
Beverage Companions
These cookies pair beautifully with:
- Hot cocoa topped with whipped cream and peppermint shavings
- Vanilla chai tea
- Eggnog (spiked or virgin)
- Peppermint mocha coffee
- Cold milk (the classic choice)
Complementary Desserts
When serving these at holiday gatherings, I love pairing them with:
- Chocolate peppermint bark
- Vanilla ice cream
- Hot fudge sauce for dipping
- Chocolate fondue
- White chocolate peppermint cheesecake
Creative Variations and Substitutions for Holiday Baking
Different Flavor Profiles
Peppermint Candy Cane Cookies: Add ½ teaspoon of peppermint extract to the dough for an authentic candy cane flavor that goes beyond just the appearance.
Chocolate Twist: Replace ½ cup of flour with ½ cup of cocoa powder in the “red” portion for chocolate-vanilla candy canes.
Almond Variation: Substitute almond extract for vanilla for a sophisticated flavor twist that adults particularly enjoy.
Color Variations for Holiday Baking Recipes
Christmas Green: Use green gel coloring instead of red for green and white candy canes that still look festive.
Blue Winter Wonderland: Try blue coloring for a winter, non-Christmas version perfect for January celebrations.
Rainbow Cookies: Make multiple colored doughs and let kids choose their color combinations for a fun, creative baking session.
Dietary Modifications
Gluten-Free Version: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Although the texture will be slightly different, they’re still delicious.
Dairy-Free Option: Use plant-based butter substitutes. Notably, I’ve had success with both coconut oil-based and soy-based butter alternatives.
Reduced Sugar: You can reduce the powdered sugar to ¾ cup for a less sweet cookie, though they won’t be quite as tender.
Storage and Make-Ahead Strategies for Holiday Baking Recipes
Proper Storage Techniques
Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 1 week. Remember to place parchment paper between layers to prevent sticking.
Freezing Baked Cookies: These freeze beautifully! Layer them between parchment paper in a freezer-safe container for up to 3 months. Subsequently, thaw at room temperature for about 30 minutes before serving.
Freezing Cookie Dough: You can freeze the shaped, unbaked cookies on a baking sheet until solid, then transfer to a freezer bag. Later, bake from frozen, adding 2-3 extra minutes to the baking time.
Make-Ahead Timeline for Holiday Baking Recipes
1 Month Before: Make and freeze the dough or baked cookies.
1 Week Before: Bake cookies and store in airtight containers.
1 Day Before: Prepare dough, shape into discs, and refrigerate. Let come to room temperature before rolling and shaping.
Day Of: Bake and decorate for maximum freshness.