When I think about holiday baking, Crushed Candy Cane Shortbread Cookies always come to mind. These cookies blend buttery richness with a refreshing mint flavor that makes them perfect for the season. They’re not only a treat for the taste buds but also add a festive touch to any gathering. If you’re curious about how to make them or want to explore ways to elevate your cookie game this holiday, keep on exploring.
What kind of recipe is it?
Crushed Candy Cane Cookies are a delightful holiday treat that combine the classic flavors of buttery cookies with the refreshing minty essence of crushed candy canes.
These festive cookies are characterized by their soft texture, vibrant red and white colors, and a sprinkle of crushed candy cane on top, making them visually appealing.
Perfect for holiday gatherings, cookie exchanges, or just a sweet indulgence, this recipe is aimed at home bakers of all skill levels looking to bring some holiday cheer into their kitchens.
Preparation Time
| Detail | Information |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Granulated sugar | 1 cup |
| Unsalted butter | 1 cup (softened) |
| Brown sugar | ½ cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | ½ teaspoon |
| Egg | 1 large |
| Crushed candy canes | 1 cup |
| Powdered sugar (for frosting, optional) | 1 cup |
| Milk (for frosting, optional) | 1-2 tablespoons |
| Additional crushed candy canes (for garnish, optional) | as needed |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | To combine wet ingredients like butter, sugar, and eggs, as well as dry ingredients. | Any large container, such as a pot or a clean bucket. |
| Medium Mixing Bowl | Useful for combining smaller amounts of ingredients, such as flour and baking soda. | A medium-sized container or additional large bowl. |
| Dry Measuring Cups | For measuring flour, sugar, and other dry ingredients accurately. | A regular cup can be used, but measurement may be less precise. |
| Liquid Measuring Cups | To measure liquids, such as milk for frosting. | Any kitchen container with measurements marked. |
| Measuring Spoons | For precise measurement of small quantities of ingredients like baking soda and extracts. | A regular spoon, though results may vary; aim for a tablespoon or teaspoon. |
| Stand Mixer or Hand Mixer | To efficiently cream butter and sugar and mix batter. | Whisk and elbow grease can be used instead for small batches. |
| Rubber Spatula | To scrape down the sides of bowls and fold in ingredients gently. | A wooden spoon can work, though it may not scrape as well. |
| Wooden Spoon | For mixing ingredients by hand, and helpful for incorporating dry ingredients. | Any sturdy spoon can be used, but wooden is best for durability. |
| Baking Sheets | To bake the cookies evenly in the oven. | Any flat, heat-safe surface like a pizza stone or a flat oven-safe dish. |
| Parchment Paper or Silicone Mats | To line baking sheets for easy removal of cookies and prevent sticking. | Greased aluminum foil can be a temporary substitute. |
| Cookie Scoop or Spoon | For portioning out cookie dough evenly for uniform baking. | A regular spoon, though results may vary in size and cooking time. |
| Cooling Rack | To cool baked cookies evenly by allowing air circulation. | A plate or cutting board can be used, but won’t allow for as much airflow. |
| Oven Thermometer | To ensure the oven is at the correct temperature for baking. | An oven timer could help, but manual temperature checks can be less accurate. |
Cooking Steps
1. Begin with mise en place: Gather all ingredients as specified, and measure out 240 ml (1 cup) of unsalted butter, 200 g (1 cup) of granulated sugar, 100 g (1/2 cup) of brown sugar, 2 large eggs, 5 ml (1 tsp) of vanilla extract, 300 g (2 1/2 cups) of all-purpose flour, 5 g (1 tsp) of baking soda, 2 g (1/2 tsp) of salt, and 100 g (1 cup) of crushed candy canes.
2. Preheat the oven to 175 °C (350 °F) and adjust the rack to the center position. If using a convection oven, set the temperature to 160 °C (325 °F).
3. In a large mixing bowl, cream 240 ml (1 cup) of softened unsalted butter with 200 g (1 cup) of granulated sugar and 100 g (1/2 cup) of brown sugar using a stand mixer with the paddle attachment set to medium speed for 2–3 minutes or until light and fluffy.
You should observe a pale color and a creamy texture.
4. Add 2 large eggs one at a time to the creamed mixture, mixing well after each addition. Incorporate 5 ml (1 tsp) of vanilla extract until well combined.
5. In a medium mixing bowl, sift together 300 g (2 1/2 cups) of all-purpose flour, 5 g (1 tsp) of baking soda, and 2 g (1/2 tsp) of salt.
6. Gradually add the dry mixture to the wet mixture in the large mixing bowl, mixing on low speed until just combined.
Avoid over-mixing; the batter should look slightly lumpy.
7. Fold in 100 g (1 cup) of crushed candy canes gently using a rubber spatula until evenly distributed.
8. Line two baking sheets with parchment paper. Using a cookie scoop or spoon, portion out the dough into 30 g (2 tbsp) balls and place them 5 cm (2 inches) apart on the prepared baking sheets.
9. Bake in the preheated oven for 10–12 minutes or until the edges are light golden brown and the centers appear slightly underbaked.
The aroma of baked cookies should fill the kitchen as they bake.
10. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a cooling rack.
This helps them set while still warm.
11. Allow the cookies to cool completely on the rack for about 20 minutes.
During this time, they’ll firm up and develop their final texture.
12. Store the cooled cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.
Variations
- Peppermint Mocha Cookie: Add 50 g (1/4 cup) of cocoa powder to the dry ingredients and substitute 5 ml (1 tsp) of peppermint extract for vanilla.
- Gluten-Free Candy Cane Cookie: Use a gluten-free all-purpose flour blend (300 g/2 1/2 cups) instead of regular flour.
- Vegan Candy Cane Cookie: Replace the 2 large eggs with 60 ml (1/4 cup) of unsweetened applesauce and use dairy-free butter.
- Dairy-Free Candy Cane Cookie: Substitute the unsalted butter with a dairy-free margarine and ensure that the crushed candy canes are dairy-free.
- Almond Joy Cookie: Incorporate 100 g (1 cup) of shredded coconut and 50 g (1/4 cup) of chopped almonds into the batter for a chocolate coconut twist.
- Spiced Holiday Cookie: Add 5 g (1 tsp) of cinnamon and 2 g (1/2 tsp) of nutmeg to the dry ingredients for a warm spice flavor.
- Baked Candy Cane Cookie Bars: Press the dough into a greased 20 cm x 30 cm (8 x 12 in) pan, bake for 20–25 minutes, then cut into squares.
- Cranberry Candy Cane Cookie: Mix in 100 g (1 cup) of dried cranberries for a fruity and tart balance to the sweetness of the candy canes.
Tips on plating and presentation
While presenting your Crushed Candy Cane Cookies, I find that the right plating can truly enhance their festive appeal.
Try using a simple white plate to make the vibrant colors pop. Stacking cookies in a glass jar with a festive ribbon is another fun option.
Drizzle melted chocolate over them for an elegant touch. These plating ideas and presentation techniques will surely impress your guests!
What other dishes can I pair it with?
After perfecting the presentation of your Crushed Candy Cane Cookies, it’s fun to think about what other delicious treats you can pair them with.
Consider serving them alongside peppermint bark or chocolate-dipped strawberries for festive dessert pairings.
You could also add a rich chocolate cake or holiday treats like gingerbread to your dessert table. They’ll definitely complement each other beautifully!
What drinks can I pair it with?
To truly elevate your Crushed Candy Cane Cookies experience, pairing them with the right drinks can make all the difference.
I love enjoying these cookies with a steaming cup of hot cocoa—its rich warmth complements the cookies perfectly.
Alternatively, a cozy mug of peppermint tea adds a refreshing twist, enhancing the candy cane flavor while providing a delightful contrast.
Frequently Asked Questions
Can I Substitute Butter With a Dairy-Free Alternative?
Absolutely, I’ve used dairy-free options like coconut oil or vegan butter with great results. While the flavor comparison might differ slightly, the cookies still turn out deliciously rich and satisfying. You’ll love them!
How Long Can I Store These Cookies?
I store my cookies in an airtight container for up to two weeks at room temperature. For longer shelf life, I freeze them, and they can last up to three months with proper storage tips.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! For freezing tips, shape the dough into balls, wrap them tightly, and store in an airtight container. I always label them for easy dough storage and future baking fun!
What Is the Best Way to Crush Candy Canes?
I usually place candy canes in a zip-top bag and smash them with a rolling pin for a fine texture. Alternatively, I use a food processor for a quicker, coarser candy cane texture.
Are There Gluten-Free Options for This Recipe?
Yes, I’ve found great gluten-free options! Using almond flour or a gluten-free all-purpose blend maintains a delicious cookie texture. Just be sure to adjust your baking time slightly for perfect results. You’ll love them!