When I think about festive treats, candy cane cookies come to mind instantly. They’re a delightful holiday staple, and I’ve found a way to enjoy them gluten-free. It’s surprising how simple substitutions can maintain their rich flavor and texture. If you’re curious about crafting these vibrant red and white delights, there are some essential details and steps to consider. Let’s uncover what it takes to make these cookies truly special.
What kind of recipe is it?
Candy Cane Cookies are a delightful festive treat that perfectly embodies the spirit of the holiday season.
These whimsical cookies feature a traditional buttery dough flavored with peppermint, adorned with red and white stripes to mimic classic candy canes. Their soft and chewy texture combined with a hint of mint makes them a favorite among both children and adults.
Baking these cookies not only fills your home with the sweet aroma of the holidays but also brings joy to family gatherings, making them a must-try for anyone looking to celebrate in a delicious way.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 30 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) |
| Egg | 1 large |
| Peppermint extract | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Red food coloring | 1 tablespoon |
| Powdered sugar | For dusting (optional) |
| Crushed peppermint candies | For decoration (optional) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | To mix ingredients together in various stages of the recipe. | Any large bowls you have on hand. |
| Measuring Cups (Dry & Liquid) | To accurately measure flour, sugar, and liquid ingredients. | Use a scale for precise measurements (1 cup = ~240g for flour). |
| Measuring Spoons | To measure small quantities of baking powder, salt, and extract. | Use a regular teaspoon or tablespoon if you don’t have measuring spoons. |
| Stand Mixer or Hand Mixer | To cream the butter and sugar, and mix dough efficiently. | Use a wooden spoon or whisk; it will take longer but works! |
| Rubber Spatula | To scrape down the bowl and fold ingredients gently. | A wooden spoon can substitute, but may not be as effective. |
| Wooden Spoon | For mixing dough and incorporating ingredients together. | A sturdy plastic spoon can work too. |
| Baking Sheets (2-3) | To bake the cookies evenly spread out without sticking. | Use any flat, oven-safe tray lined with parchment paper. |
| Parchment Paper or Silicone Mats | To prevent sticking and facilitate easy cookie removal. | Lightly greasing the baking sheet can be a substitute. |
| Cookie Scoop or Spoon | For portioning out cookie dough to ensure uniform size. | Use two spoons to scoop dough if a cookie scoop is unavailable. |
| Cooling Rack | To cool cookies evenly after baking, preventing sogginess. | Place cookies on a plate, though they won’t cool as quickly. |
| Oven Thermometer | To check if the oven is at the correct baking temperature. | Regularly check baked goods, but it might be less precise. |
Cooking Steps
1. Mise en Place: Gather all ingredients: unsalted butter, granulated sugar, powdered sugar, egg, vanilla extract, all-purpose flour, baking powder, peppermint extract, mini chocolate chips, and crushed candy canes.
Set aside necessary kitchen equipment: mixing bowls, measuring cups, measuring spoons, stand or hand mixer, rubber spatula, baking sheets, and cooling rack.
2. Preheat Oven: Preheat your oven to 180 °C (350 °F) and position the rack in the center.
3. Prepare Baking Sheets: Line 2-3 baking sheets with parchment paper or silicone mats to prevent cookie sticking.
4. Cream Butter and Sugars: In a large mixing bowl, combine 115 g (½ cup) of softened unsalted butter, 100 g (½ cup) granulated sugar, and 50 g (¼ cup) powdered sugar.
Using a stand mixer set to medium speed, cream the mixture for about 2-3 minutes until light and fluffy, stopping to scrape down the bowl as needed.
5. Add Egg and Extracts: Add 1 large egg and 5 ml (1 teaspoon) of vanilla extract to the creamed mixture.
Mix on low speed until fully incorporated.
6. Combine Dry Ingredients: In a separate medium mixing bowl, whisk together 240 g (2 cups) of all-purpose flour, 5 g (1 teaspoon) baking powder, and a pinch of salt (optional).
Gradually add the dry mixture to the wet mixture using the stand mixer on low speed, mixing until just combined.
Avoid overmixing.
7. Incorporate Flavorings: Add 5 ml (1 teaspoon) of peppermint extract, 100 g (½ cup) mini chocolate chips, and 30 g (¼ cup) crushed candy canes to the dough.
Use a rubber spatula to gently fold the ingredients until evenly distributed.
8. Scoop Cookies: Using a cookie scoop or two spoons, portion out equal amounts of dough onto the prepared baking sheets, leaving approximately 5 cm (2 inches) of space between each cookie for spreading.
9. Bake Cookies: Place the baking sheets in the center of the preheated oven and bake for 10-12 minutes.
The cookies should be set around the edges and slightly chewy in the center, turning golden brown at the edges.
10. Cooling: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
Then, transfer them to a cooling rack to cool completely before serving.
11. Storage: Once cooled, store the cookies in an airtight container at room temperature for up to one week, depending on humidity.
Carryover cooking won’t apply in this case as cookies don’t retain residual heat significantly.
Variations
- Chocolate Peppermint Swirl: Add 60 g (½ cup) of cocoa powder to the dry ingredients for a chocolatey twist.
- Gluten-Free Delight: Substitute all-purpose flour with 240 g (2 cups) of gluten-free all-purpose flour blend to make it gluten-free.
- Dairy-Free Version: Replace unsalted butter with 115 g (½ cup) of coconut oil or dairy-free butter for a dairy-free option.
- Vegan Cookies: Substitute the egg with 60 ml (¼ cup) of unsweetened applesauce and use dairy-free chocolate chips for a vegan-friendly treat.
- Nutty Candy Cane: Mix in 50 g (½ cup) of finely chopped nuts, such as walnuts or pecans, to add a crunchy texture.
- Peppermint Hot Chocolate: Incorporate a tablespoon of instant hot chocolate mix into the dry ingredients for a cozy hot chocolate flavor.
- Cinnamon Sugar Topping: Before baking, sprinkle a mixture of 30 g (⅓ cup) sugar with 5 g (1 teaspoon) cinnamon on top of each cookie for extra flavor.
- Air Fryer Cookies: Prepare the dough as usual and cook the cookies in an air fryer at 160 °C (320 °F) for 8-10 minutes for a quick cooking method.
Tips on plating and presentation
While I enjoy baking Candy Cane Cookies for festive occasions, I also think about how to present them beautifully.
Simple plating techniques, like using a white plate to make the colors pop, work wonders. I like to sprinkle a bit of powdered sugar on top and add festive garnishes, like crushed candy canes or holiday-themed sprinkles, for that extra special touch.
What other dishes can I pair it with?
Have you ever wondered what dishes pair beautifully with Candy Cane Cookies?
I love serving them alongside peppermint bark or chocolate-dipped strawberries. These cookie pairings add a festive touch to any holiday desserts table.
You could also include a rich chocolate cake or vanilla ice cream for a delightful contrast.
It’s all about creating a whimsical treat experience that guests will adore!
What drinks can I pair it with?
When you want to elevate your Candy Cane Cookies, pairing them with complementary drinks can make all the difference.
I love enjoying them with hot cocoa or peppermint tea; those holiday beverages enhance the minty flavor.
For a festive twist, try a cranberry spritzer.
These flavor combinations not only elevate the experience but also bring a joyful holiday spirit to your treat!
Frequently Asked Questions
Can I Substitute Almond Flour for the Gluten-Free Flour Blend?
You can substitute almond flour for a gluten-free flour blend, but keep in mind almond flour benefits like moisture and richness. Just remember, it may alter the texture in your gluten-free baking slightly.
How Long Can I Store Baked Cookies?
I store baked cookies in an airtight container for up to a week at room temperature. For longer freshness, I freeze them. That’s one of my best baking tips for perfect cookie storage!
Are These Cookies Safe for Nut Allergies?
I ensure these cookies are safe for nut allergies by using ingredient alternatives. I check labels carefully and always recommend double-checking with manufacturers, so you can enjoy them worry-free! Safety is my priority.
Can I Make the Dough Ahead of Time?
Absolutely! I often make the dough ahead of time. For dough storage, you can refrigerate it for a few days or dough freezing works well too. Just thaw it in the fridge before using!
What’s the Best Way to Cool the Cookies?
To cool the cookies, I place them on cooling racks right after baking. This helps them cool evenly. Once cooled, I store them in an airtight container to keep them fresh and delicious.