Candy Cane Cookies
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Creating delightful Candy Cane Cookies is a holiday tradition that sweetens your seasonal celebrations. These cheerful treats, adorned with their iconic red and white stripes, not only capture the essence of Christmas but also bring warmth to the cold winter days. I remember the first time I made these cookies—it transformed the house into a cozy haven filled with sugary aromas. Whether you’re baking for a holiday gathering, a cookie swap, or just to satisfy your sweet tooth, these cookies are sure to spread cheer and festive joy.
Why You’ll Love This Dish
Candy Cane Cookies are more than just eye-catching; they provide endless joy for both kids and adults. Their vanilla-infused flavor combined with a melt-in-your-mouth texture makes them irresistible. This recipe is quick and simple, making it perfect for a busy pre-holiday season. You can easily whip these up on a Sunday afternoon or involve the kids for an unforgettable family activity.
"These cookie canes are a huge hit! They are as tasty as they are beautiful, and every bite brings back nostalgic holiday memories!" – A Happy Baker
Preparing Candy Cane Cookies
Making these delightful cookies is a fun and straightforward process. Start by gathering your ingredients and getting familiar with the steps involved. You’ll soften your butter and cream cheese, mix them to perfection, and then create the iconic candy cane shape. The best part? The chilling time lets those flavors meld together beautifully before baking. Expect to spend about an hour from start to finish, which includes chilling the dough!
What You’ll Need
- 1/2 cup unsalted butter (softened)
- 4 ounces full-fat cream cheese (softened)
- 1 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 3/4 cups unbleached flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 40-50 drops red food coloring
- Sprinkles or sugar (optional)
A key note: When measuring your flour, avoid packing it into the cup to ensure the cookies don’t turn out dense. You can also use other food colors if you want to change things up!
Step-by-Step Instructions
- Begin by softening your butter in a large mixing bowl. It should take about a minute.
- Add the cream cheese and heat for an additional 15 seconds to soften without melting it.
- Beat the butter and cream cheese together using either a stand mixer or hand mixer until creamy.
- Gradually add the sugar and continue whipping for about 3 minutes until the mixture is light and fluffy.
- Incorporate the egg and vanilla extract into the mixture.
- In a separate bowl, whisk together the dry ingredients: flour, cornstarch, and salt.
- Gradually mix the dry ingredients into your wet mixture until combined.
- Divide the dough into two bowls. Add red food coloring to one half, mixing until you reach your desired shade.
- Using a cookie scoop of about 1 tablespoon, form balls of dough and place them onto a prepared cookie sheet.
- Cover the dough and refrigerate for 30 minutes to an hour to chill.
- Preheat your oven to 350°F (175°C).
- Remove a few dough balls from the fridge at a time and roll them into straight lines about 7 inches long.
- For each candy cane, place a white line and a red line of dough side by side, pinch at the end, twist them together, and shape it into a cane.
- Place the shaped cookies on the baking sheet, pinch the top for the hook shape, and add sprinkles if desired.
- Bake for 8 minutes or until the cookies are fully baked.
- Cool for 5-10 minutes on the pan before transferring to a cooling rack. Enjoy!
Best Ways to Enjoy It
When it comes to serving Candy Cane Cookies, the options are limitless! They’re perfect for holiday gatherings alongside other festive treats. You could pair them with a warm mug of hot cocoa or a cup of peppermint tea for an ultimate cozy experience. Arrange them on a colorful platter, maybe alongside some fresh fruit or nuts for a delightful contrast.
How to Store & Freeze
To keep your Candy Cane Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just ensure they’re fully cooled before placing them in a freezer-safe bag. They’ll stay fresh for about three months—just remember to let them thaw at room temperature before enjoying!
Pro Chef Tips
- Chill Time is Key: Don’t skip the chilling step; it helps the dough firm up, ensuring your cookies hold their shapes beautifully.
- Experiment with Colors: Feel free to add more vibrant colors or even swirls for a fun twist.
- Add a Minty Touch: For an extra festive flavor, consider adding a few crushed candy canes into the dough or sprinkling them on top before baking.
Creative Twists
Take your Candy Cane Cookies to the next level with some variations:
- Chocolate Chip Variation: Add chocolate chips for a delectable mix of flavors.
- Drizzle with Chocolate: After the cookies are cooled, consider drizzling melted dark chocolate on top for a gourmet treat.
- Dairy-Free Option: Substitute the cream cheese with a dairy-free alternative to make it suitable for lactose-intolerant friends.
Your Questions Answered
Q: How long does it take to make Candy Cane Cookies?
A: Preparations take about an hour, including chilling time.
Q: Can I use other colors for the candy canes?
A: Absolutely! You can use green, blue, or even a mix for a fun twist!
Q: How should I store leftover cookies?
A: Keep them in an airtight container at room temperature for up to a week or freeze for longer shelf life.
Candy Cane Cookies
Ingredients
Method
- Softening the butter should take about a minute.
- Add the cream cheese and heat for an additional 15 seconds to soften without melting.
- Beat the butter and cream cheese together using either a stand mixer or hand mixer until creamy.
- Gradually add the sugar and continue whipping for about 3 minutes until the mixture is light and fluffy.
- Incorporate the egg and vanilla extract into the mixture.
- In a separate bowl, whisk together the dry ingredients: flour, cornstarch, and salt.
- Gradually mix the dry ingredients into your wet mixture until combined.
- Divide the dough into two bowls. Add red food coloring to one half, mixing until you reach your desired shade.
- Using a cookie scoop of about 1 tablespoon, form balls of dough and place them onto a prepared cookie sheet.
- Cover the dough and refrigerate for 30 minutes to an hour to chill.
- Preheat your oven to 350°F (175°C).
- Remove a few dough balls from the fridge at a time and roll them into straight lines about 7 inches long.
- For each candy cane, place a white line and a red line of dough side by side, pinch at the end, twist together, and shape it into a cane.
- Place the shaped cookies on the baking sheet, pinch the top for the hook shape, and add sprinkles if desired.
- Bake for 8 minutes or until the cookies are fully baked.
- Cool for 5-10 minutes on the pan before transferring to a cooling rack.
