Name: Irresistible Candy Cane Cookies: Festively Minty Delights
Prep time: 30 min
Cook time: 14 min
Total time: 89 min
Ingredients: 1 cup Unsalted Butter (room temperature); 1/2 cup Cream Cheese (room temperature); 1.33 cups Granulated Sugar; 1 large Egg Yolk; 2 tsp Peppermint Extract; 1/2 tsp Salt; 3.5 cups All-Purpose Flour; Red Gel Food Coloring (for vibrant color)

As the holiday season approaches, I find myself reminiscing about the warmth and joy of baking in my kitchen. The crisp winter air makes it the perfect backdrop for whipping up sweet treats that not only feed the stomach but also the soul. Enter Candy Cane Cookies: these festive delights blend the familiar, cheerful flavors of peppermint with a visual twist that evokes memories of our favorite holiday traditions.

One bite of these chewy, minty cookies, with their iconic red-and-white stripes, transports me back to Christmas gatherings filled with laughter, bright lights, and good cheer. Whether you're crafting these delights for a holiday party or simply wanting to share a bit of homemade love with friends and family, their simplicity and charm make them an irresistible addition to any festive spread. Ready to bring a touch of holiday magic to your kitchen? Let's bake some Candy Cane Cookies that are sure to impress!

Why are Candy Cane Cookies so irresistible?

Delightful flavor: The combination of peppermint and buttery cookie creates a festive taste that perfectly embodies the holiday spirit.

Visual appeal: With their iconic twisted red-and-white design, these cookies are as beautiful as they are delicious, making them a stunning treat on any holiday dessert table.

Easy to make: Even novice bakers can whip up these charming cookies with simple ingredients and straightforward steps, ensuring a fun and stress-free baking experience.

Great for sharing: These enchanting cookies make wonderful gifts or additions to cookie trays, delighting friends and family alike.

Make-ahead option: The dough can be prepared in advance and frozen, allowing you to bake fresh cookies when you need them most.

Versatile flavors: Feel free to switch up the peppermint with vanilla or almond extract for a fun twist on the classic recipe.

Candy Cane Cookies Ingredients

For the Dough

Unsalted Butter (1 cup, room temperature) - Provides richness and tenderness; substitute with margarine for a dairy-free option.
Cream Cheese (½ cup, room temperature) - Adds softness and creaminess; can replace with an equal amount of butter, though the texture may vary.
Granulated Sugar (1.33 cups) - Sweetens the cookie; consider adding brown sugar for a hint of molasses flavor.
Egg Yolk (1 large) - Binds ingredients together, contributing to a rich texture; for a vegan alternative, use an egg replacer.
Peppermint Extract (2 tsp) - Imparts a strong peppermint flavor; can swap for vanilla extract if a different flavor profile is desired.
Salt (½ tsp) - Enhances the overall flavors of the cookies.
All-Purpose Flour (3.5 cups) - Forms the structure of the cookies; whole wheat flour can offer a nuttier taste but may alter texture.

For the Color

Red Gel Food Coloring - Adds vibrant red color; any gel food coloring can be used, but liquid coloring may affect the cookie consistency.

These Candy Cane Cookies are not only visually striking but also a delicious way to celebrate the holiday season with their festive peppermint flavor!

How to Make Candy Cane Cookies

Cream Ingredients: In a stand mixer, beat the unsalted butter until creamy. Add the cream cheese and granulated sugar; mix until smooth and light in texture.
Combine Add-Ins: Mix in the egg yolk, peppermint extract, and salt until well blended. The mixture should be perfectly combined and fragrant with peppermint.
Incorporate Flour: Gradually add the all-purpose flour while mixing on low speed until just combined. You want the dough to be soft but not sticky.
Dough Separation: Divide the dough into two equal portions. Color one half red using the gel food coloring, kneading until the color is evenly distributed.
Roll Out Dough: Between two sheets of parchment paper, roll out each colored dough into rectangles about ¼-inch thick. Chill both sheets for about 10 minutes until firm.
Layer and Roll: Stack the white dough on top of the red dough. Roll them together gently to meld the colors, and refrigerate until firm, approximately 45 minutes.
Cut Strips: Remove the layered dough from the refrigerator and cut into thin strips. Roll each strip into classic candy cane shapes, with one end curved.
Preheat Oven: Preheat your oven to 350°F (175°C) while the cookie sheets are in the freezer. This helps the cookies keep their shapes during baking.
Bake Cookies: Place the shaped cookies on a baking sheet and bake for 12-14 minutes until they are puffed and slightly golden. Allow cooling on the sheet before transferring them to a wire rack.

Optional: Dust with powdered sugar before serving for a snowy effect!
Exact quantities are listed in the recipe card below.

What to Serve with Candy Cane Cookies?

As you bring these delightful treats to life, imagine the joy of pairing them with a few complementary goodies that enhance the festive spirit.

Hot Cocoa: The rich, creamy texture of hot cocoa balances the minty flavor, creating a cozy, sweet sip to enjoy alongside these cookies.
Sugary Milkshake: Whip up a peppermint milkshake for a fun, frosty drink that's a playful twist on traditional milkshakes, echoing the candy cane essence.
Chewy Gingerbread Men: The spiced warmth of gingerbread provides a wonderful contrast to the cool peppermint, making a charming holiday cookie platter.
Creamy Vanilla Ice Cream: A scoop of vanilla ice cream melts beautifully atop a warm cookie, creating a blissful combination of flavors and textures.
Fruit Salsa: A refreshing fruit salsa with kiwi, strawberries, and mint adds a zesty touch to your dessert table, balancing out the sweet richness.
Peppermint Tea: Sip on a warm peppermint tea to accentuate the mint in each cookie, rounding out a comforting and soothing experience.
Almond Biscotti: These crunchy, nutty treats offer a delightful textural contrast while complementing the sugar cookie base with their subtle sweetness.
Chocolate Dipped Pretzels: The salty-sweet combo of pretzels dipped in chocolate pairs well with candy cane flavors, adding an intriguing crunch to your holiday spread.

Storage Tips for Candy Cane Cookies

Room Temperature: Store your Candy Cane Cookies in an airtight container at room temperature for up to 7 days to maintain their soft, chewy texture.

Fridge: If you want them to last a bit longer, refrigerate the cookies in an airtight container for up to 2 weeks, but expect slight changes in texture.

Freezer: Freeze Candy Cane Cookies in a single layer with parchment paper between them for up to 3 months; this keeps them fresh and prevents sticking.

Reheating: To enjoy them warm, reheat in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes, restoring their delightful minty aroma.

Make Ahead Options

These Candy Cane Cookies are perfect for busy home cooks looking to save time during the hectic holiday season! You can prepare the dough up to 3 days in advance; simply wrap it tightly in plastic wrap and refrigerate. If you prefer, the shaped cookies can be frozen for up to 2 months. To maintain their vibrant colors and fresh flavors, ensure the dough is well sealed to prevent drying out. When you're ready to bake, simply slice the frozen cookies and place them directly on the baking sheet without thawing, adding an extra minute or two to the baking time. Enjoy the joy of fresh, homemade cookies with minimal effort!

Expert Tips for Candy Cane Cookies

Precision is Key: Use a kitchen scale for accurate measurements, especially with flour. This ensures perfect consistency in your Candy Cane Cookies every time.
Chill to Shape: If the dough becomes too soft while handling, chill it briefly in the refrigerator. This will make rolling and shaping much easier.
Uniform Baking: Avoid dark-colored or insulated baking sheets, as they can cause uneven cooking. Stick to light-colored sheets for the best results.
Layer Carefully: When layering the dough, be cautious to maintain vivid red-and-white contrasts. Press gently to avoid mixing the colors too much.
Experiment with Flavors: Don't hesitate to swap out the peppermint extract for vanilla or almond. This can create a delightful twist to your traditional Candy Cane Cookies.

Candy Cane Cookies Variations

Feel free to add your own personal touch to these delightful treats with fun twists and swaps!

Dairy-Free: Substitute unsalted butter and cream cheese with coconut oil and a dairy-free cream cheese for a creamy texture without the dairy.
Gluten-Free: Use a gluten-free all-purpose flour blend to accommodate those with gluten sensitivities, ensuring everyone can enjoy these festive cookies.
Minty Chocolate: Add ½ cup of semi-sweet chocolate chips or chunks to the dough for a delicious chocolate-mint flavor combination.
Nutty Delight: Stir in ¼ cup of finely chopped walnuts or pecans for added crunch and a wholesome flavor that pairs beautifully with peppermint.
Fruity Swirl: Incorporate a few drops of natural cherry or raspberry extract for a fruity twist on the classic peppermint taste.
Colorful Sprinkles: Before baking, sprinkle some vibrant holiday-themed sprinkles on top for an extra festive touch that will surely make the cookies pop!
Spicy Kick: Add ¼ teaspoon of cayenne pepper or cinnamon to the dough to introduce a warm, spicy note to your cookies.
Chocolate Drizzle: Melt some dark or white chocolate and drizzle over the baked cookies for an elegant finish that's as tasty as it is beautiful.

Candy Cane Cookies Recipe FAQs

How do I select the right ingredients for my Candy Cane Cookies?
For the best results, select unsalted butter that is soft but not melting, and room-temperature cream cheese to ensure a smooth, creamy dough. For your peppermint flavoring, extract should be high-quality for maximum impact; look for a clear, strong scent. When choosing the flour, all-purpose is ideal, but if you prefer a nuttier flavor, whole wheat flour can be used, although it may change the texture slightly.

How should I store my Candy Cane Cookies, and how long will they last?
Store your cookies in an airtight container at room temperature for up to 7 days. If you'd like them to stay fresh longer, refrigerate them in an airtight container and consume within 14 days. To maintain their delightful chewiness, it's best if you don't store them in the fridge unless necessary.

Can I freeze my Candy Cane Cookies?
Absolutely! To freeze your Candy Cane Cookies, first let them cool completely. Then, place them in a single layer on a baking sheet lined with parchment paper. Once all are frozen, transfer them to a freezer bag or airtight container with parchment between layers to prevent sticking. They can be frozen for up to 3 months. Just remember to let them thaw at room temperature before enjoying!

What can I do if my dough is too sticky to work with?
If your dough feels sticky or too soft to shape properly, pop it in the fridge for 15-30 minutes. This chill time will firm up the dough, making it much easier to handle. If you're still having trouble after chilling, you can sprinkle a little extra flour on your work surface and your hands, but be cautious not to add too much as it might affect the texture.

Can I make these cookies vegan?
Yes, you can customize the Candy Cane Cookies to be vegan by substituting the egg yolk with a flaxseed egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water; let it sit until it thickens. For the cream cheese, look for a vegan cream cheese alternative. Keep in mind that replacing some ingredients might alter the final texture and flavor slightly, but they will still be delicious!

Are Candy Cane Cookies safe for pets?
While the ingredients used in Candy Cane Cookies are safe for humans, many can be harmful to pets, especially sugar and peppermint. It's best to keep these festive treats away from your furry friends. If you're looking for pet-safe treats, consider baking something specifically designed for them instead!