As the festive season approaches, what better way to celebrate than with some delightful homemade treats? Candy Cane Cookies are not only a feast for the taste buds but also a charming addition to your holiday baking repertoire. These cookies blend the timeless flavors of peppermint and chocolate, encased in a tender cookie shell. Here’s a detailed guide on how to make these festive and fun treats that will have everyone at your holiday gatherings asking for more.
Ingredients
- 2 and 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- Red food coloring gel or paste
- 1⁄2 cup finely crushed candy canes or peppermint candies
- 1⁄2 cup white chocolate chips or melting wafers for drizzling (optional)
Instructions
1. Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent the cookies from sticking. Prepare your ingredients, ensuring the butter is at room temperature for easier mixing.
2. Mix the Dry Ingredients
Whisk together flour, baking soda, and salt in a bowl. This will ensure even distribution when you incorporate it into the wet ingredients later.
3. Cream Butter and Sugar
In a large mixing bowl, use an electric mixer or stand mixer to cream the butter and sugar until the mixture is light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, and peppermint extract, beating until well combined.
4. Add the Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together. Be careful not to overmix, as this can make your cookies tough.
5. Split and Color the Dough
Divide the dough in half. Set one half aside for the plain dough. Add red food coloring to the second half, mixing until you achieve your desired shade of red. If using a liquid food coloring, use it sparingly as it can alter the consistency of the dough.
6. Assemble the Cookies
Take a tablespoon-sized piece of each color dough, roll them into ropes about 4-5 inches long. Twist them together gently, keeping them intact but showing the contrast of colors, and then curl the end of the dough into a hook shape to resemble a candy cane. Place the cookies 2 inches apart on the prepared baking sheets.
🎅 Note: Chill the dough slightly if it becomes too soft to handle. This makes the shaping process much easier.
7. Bake
Bake the cookies for 8-10 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake; these cookies should remain soft and tender.
8. Cooling and Decorating
Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. If you’re adding a drizzle, melt the white chocolate and drizzle it over the cooled cookies. Sprinkle with crushed candy canes immediately while the chocolate is still wet.
Notes for Perfect Candy Cane Cookies
⛄ Note: Don’t overbake the cookies. They might look slightly underdone when you remove them from the oven, but they will continue to cook on the hot baking sheet.
🍪 Note: If the dough sticks to your hands while shaping, you can either dust your hands with flour or chill the dough for 15 minutes to make it firmer.
In wrapping up, making Candy Cane Cookies is a delightful way to spend an afternoon in the kitchen, infusing your home with the scent of the holidays. The combination of peppermint and chocolate creates a treat that's not only delicious but also captures the essence of the festive spirit. These cookies, with their vibrant colors and unique candy cane shape, are perfect for gifting, party platters, or just enjoying with a warm mug of cocoa. Remember, the key to perfect cookies lies in the balance of flavors, the accuracy of measurements, and the love you put into each step of the process. Enjoy the process, share the joy of baking, and let these treats spread the holiday cheer!
Can I use natural food coloring for these cookies?
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Yes, you can use natural food colorings made from beetroot juice or spinach powder for a more natural approach to coloring. Keep in mind that the color might not be as vibrant as with gel or paste food coloring.
How long do these cookies last?
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Stored in an airtight container at room temperature, these cookies can last up to a week. If you freeze them, they can keep for up to three months.
Can I make these cookies without white chocolate?
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Absolutely, the white chocolate drizzle is optional. The cookies will still be delicious without it, focusing on the peppermint flavor from the candy cane bits.
