Irresistible Candy Cane Cookie Recipe for Holiday Cheer

There’s something magical about the scent of freshly baked cookies wafting through the house, especially when they’re candy cane cookies. Picture this: a soft, chewy cookie with a hint of peppermint that dances on your taste buds like a sugarplum fairy. Grinch-inspired cookie recipe You can almost hear the jingle bells ringing as you take your first bite, and trust me, once you do, you’ll be transported to a winter wonderland full of holiday cheer. peppermint-inspired cookie recipe.

Growing up, my kitchen transformed into Santa’s workshop every December, filled with laughter and the delightful sounds of cookie crunching. I still remember my brother sneaking in for “quality control” while we prepared these candy cane cookies. Each year, these festive treats became our family’s sweet tradition, perfect for holiday gatherings or cozy nights by the fire. Get ready for an explosion of flavor that will have everyone asking for more! For more inspiration, check out this double chocolate cookies recipe.

I once brought these candy cane cookies to a friend’s holiday party, and let’s just say they disappeared faster than Santa on Christmas Eve! Christmas fruitcake cookie option. savory Christmas tree recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The base of your cookies; sift it well to ensure a light texture.
• Baking Powder: This helps your cookies rise perfectly; always check the expiration date for best results.
• Butter: Use unsalted butter at room temperature for that creamy consistency that melts in your mouth.
• Sugar: Granulated sugar adds sweetness; consider using brown sugar for extra moisture and depth.
• Peppermint Extract: A little goes a long way; use pure extract for an authentic minty flavor.
• Candy Canes: Crush them into tiny bits to sprinkle on top; their crunch will add delightful texture.
• Eggs: Two large eggs help bind everything beautifully together; room temperature is key here too.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

First things first:

Preheat Your Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.

Mix Dry Ingredients: In a bowl, whisk together flour and baking powder until well combined. This ensures even distribution of leavening power throughout your cookie batter.

Cream Butter and Sugar: In another bowl, cream softened butter and granulated sugar until fluffy and pale. You’ll know it’s ready when it resembles clouds on a sunny day.

Add Eggs and Extracts: Beat in the eggs one at a time, followed by the peppermint extract. The mixture should look smooth and inviting—like you just stepped into a cozy café.

Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet ingredients while stirring gently. This step is crucial; overmixing can lead to tough cookies instead of soft morsels of joy.

Add Candy Canes: Fold in crushed candy canes carefully so they’re evenly distributed throughout the dough. Their vibrant red-and-white color will make your batter look festive!

Scoop onto Baking Sheets: Use a tablespoon or cookie scoop to drop balls of dough onto prepared sheets spacing them about 2 inches apart. This allows room for spreading during baking.

Bake Until Golden: Place trays in the preheated oven and bake for 10-12 minutes or until edges are lightly golden but centers remain soft. Let them cool slightly before transferring to wire racks.

Now you have delightful candy cane cookies that will charm both kids and adults alike! Enjoy them straight from the oven or package them up as gifts for friends—it’s hard not to love these little festive delights!

Perfecting the Cooking Process

Start by creaming butter and sugar until fluffy, then add eggs and extract. Gradually mix in dry ingredients before folding in crushed candy canes for that festive crunch.

Add Your Touch

Feel free to swap out peppermint extract for vanilla or almond for a unique flavor twist. Adding mini chocolate chips can also create a delightful contrast.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to one week. For freshness, reheat in the microwave for 5-10 seconds before serving.

Baking these cookies reminds me of childhood holidays when my sister and I would sneak candy canes before they even made it into the batter.

FAQ

Can I use other types of candy instead of candy canes?

Absolutely! Crushed chocolate or butterscotch candies work great too.

How do I make my cookies softer?

Use more butter and less flour for soft, chewy cookies. For more inspiration, check out this thick and chewy cookies recipe.

Can I freeze these cookies?

Yes! Freeze them in an airtight container for up to three months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Candy Cane Cookies

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• Author: Amelia
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the magic of the holiday season with these soft and chewy candy cane cookies. With a delightful peppermint flavor and a sprinkle of crushed candy canes, these cookies are sure to become a family favorite. Perfect for gatherings or cozy nights by the fire, they are visually stunning and bursting with festive cheer. Bake a batch to share with friends or enjoy them warm from the oven!

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Ingredients

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• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp peppermint extract
• ½ cup crushed candy canes

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour and baking powder; set aside.
3. Cream butter and sugar until fluffy in a separate bowl.
4. Beat in eggs one at a time followed by peppermint extract until smooth.
5. Gradually mix dry ingredients into wet mixture without overmixing.
6. Fold in crushed candy canes gently.
7. Scoop dough onto prepared sheets about 2 inches apart.
8. Bake for 10-12 minutes until edges are golden but centers remain soft. Cool slightly before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Holiday

Nutrition

• Serving Size: 1 serving
• Calories: 140
• Sugar: 10g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 20mg