Magic of Candy Cane Cookies: Festive Holiday Treats to Enjoy Recipe
Enjoy the festive spirit with these delightful Candy Cane Cookies, featuring a buttery base studded with crushed candy canes for a perfect holiday treat. These cookies offer a crisp, sweet peppermint flavor that’s ideal for celebrations or gifting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon peppermint extract (optional substitute for candy canes)
Topping
- 1 cup crushed candy canes (divided)
Instructions
- Preheat Oven. Set your oven to preheat at 350°F (175°C) to ensure it’s ready for baking your cookies perfectly.
- Prepare Baking Sheets. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugar. In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy; this usually takes about 3 to 5 minutes using an electric mixer.
- Add Egg and Vanilla. Mix in the large egg and vanilla extract thoroughly until the batter is well combined and smooth.
- Combine Dry Ingredients. In another bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution then gradually add to the wet ingredients, stirring until just combined to avoid overmixing.
- Incorporate Candy Canes. Gently fold in three-quarters of the crushed candy canes into the dough, reserving some to sprinkle on top before baking.
- Shape Cookies. Using a tablespoon or cookie scoop, portion the dough into balls and place them on the prepared baking sheets, leaving about 2 inches of space between each.
- Add Topping. Sprinkle the remaining crushed candy canes over the top of each cookie dough ball for an extra peppermint crunch and festive appearance.
- Bake. Place the cookies in the preheated oven and bake for 10 to 12 minutes, or until the edges turn a light golden color.
- Cool Cookies. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use room temperature butter to achieve the best creaming texture for your cookies.
- For a more intense peppermint flavor, add peppermint extract in addition to crushed candy canes.
- Crushed candy canes can be replaced or supplemented with peppermint chips for variation.
- Cookies will keep well in an airtight container for up to one week.
- Ensure not to overbake the cookies to maintain a chewy center with crispy edges.
Keywords: Candy Cane Cookies, Holiday Cookies, Christmas Cookies, Peppermint Cookies, Festive Treats, Easy Holiday Baking
