When it comes to holiday baking, I find that Candy Cane Cookies with White Chocolate Dip never disappoint. Their festive appearance and delightful peppermint flavor make them a seasonal favorite. I appreciate how the combination of textures—crispy edges and a chewy center—adds to the experience. Plus, the crushed candy canes on top give each bite a pop of color. Now, let’s explore how to create these treats for your holiday gatherings.
What kind of recipe is it?
Candy Cane Cookies are delightful holiday treats that combine the sweetness of sugar cookies with the festive flavor of peppermint.
Shaped like iconic candy canes, these cookies are both visually appealing and delicious, featuring a vibrant red and white swirl.
Ideal for festive gatherings, they bring joy to families and friends alike, making them a perfect baking project for both novice and experienced bakers.
With their charming appearance and seasonal taste, they’re sure to spread holiday cheer to all who enjoy them.
Preparation Time
| Detail | Description |
|---|---|
| Difficulty of the Recipe | Easy to Moderate: This recipe is accessible for both novice and experienced bakers, but may require some patience for shaping the cookies. |
| Preparation Time | Approximately 30 minutes: This includes the time for making the dough, chilling it, and preparing to shape the cookies. Additional time for baking and cooling should also be considered. |
| Number of Servings | About 24 cookies: This recipe typically yields two dozen cookies, depending on the size and shape of the candies. |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Granulated sugar | ¾ cup |
| Unsalted butter | ½ cup (1 stick) |
| Powdered sugar | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Almond extract | ½ teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Red food coloring | ½ teaspoon (or to taste) |
| White chocolate or candy melts | 1 cup (for drizzling) |
| Candy cane pieces | ½ cup (crushed for topping) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | Used for combining all dry ingredients and mixing dough components. | A large pot or container can work. |
| Medium Mixing Bowl | Ideal for mixing small quantities like egg, extracts, or food coloring. | Any smaller bowl or dish. |
| Dry Measuring Cups | Essential for accurately measuring flour, sugar, and other dry ingredients. | Use a coffee cup (standard size) as a rough measure. |
| Liquid Measuring Cups | Necessary for measuring liquid ingredients like vanilla and almond extract. | A clean, clear bottle with volume markings can serve as an alternative. |
| Measuring Spoons | Used for measuring small amounts of ingredients like baking powder and salt. | A regular teaspoon can substitute, though it may not be as precise. |
| Stand Mixer | Makes mixing ingredients easier and ensures a uniform dough texture. | A hand mixer or even mixing by hand with a wooden spoon can suffice. |
| Hand Mixer | Provides a convenient method for combining ingredients quickly. | Mixing by hand with a whisk or wooden spoon can work if you have the stamina. |
| Rubber Spatula | Perfect for scraping down the sides of bowls and folding ingredients. | A sturdy spoon or an old credit card can help in the absence of a spatula. |
| Wooden Spoon | Ideal for mixing dough and incorporating ingredients when a stand mixer isn’t available. | Any sturdy utensil can work as an alternative. |
| Baking Sheets (2-3) | Required for placing cookie dough to bake in the oven. | An oven-safe skillet or cast-iron pan can also work in a pinch. |
| Parchment Paper or Silicone Mats | Helps prevent cookies from sticking to baking sheets for easy removal. | Greasing the baking sheets with butter or oil can be a substitute. |
| Cookie Scoop or Spoon | Used for portioning out cookie dough onto baking sheets. | Two spoons can help you scoop and shape dough manually. |
| Cooling Rack | Essential for allowing baked cookies to cool without becoming soggy. | A wire rack from a toaster oven or a plate can suffice temporarily. |
| Oven Thermometer | Ensures the oven is at the correct temperature for baking cookies. | Using the built-in oven gauge is sufficient, though less precise. |
Cooking Steps
- Preheat your oven to 175 °C (350 °F) and adjust the oven rack to the center position. If using convection, reduce the temperature to 160 °C (320 °F).
- Line two baking sheets (approximately 30 x 40 cm/12 x 16 inches) with parchment paper or silicone baking mats, ensuring you have enough space for spreading cookies.
- In a large mixing bowl, sift together 250 g (2 cups) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda. Set aside for later use.
- In a medium mixing bowl, cream together 113 g (1/2 cup) unsalted butter and 150 g (3/4 cup) granulated sugar using a stand mixer at medium speed for about 2–3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add 1 large egg (room temperature), 1 tsp vanilla extract, and 1/2 tsp almond extract to the butter mixture. Mix on low speed until fully combined.
- Gradually add the dry flour mixture to the wet ingredients while mixing on low speed until just combined; don’t overmix. The dough should be soft but not sticky.
- Divide the dough into two equal portions. To one portion, add 50 g (1/4 cup) crushed peppermint candy canes, stirring gently until evenly distributed.
- Using a cookie scoop or two spoons, portion out 30 g (about 2 tablespoons) of each dough mixture onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Optionally, sprinkle additional crushed candy canes over the top of the cookies for visual appeal before baking.
- Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers appear set. The cookies should have a slight sheen and be soft to the touch.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Allow cookies to cool for at least 30 minutes before serving for optimal flavor and texture. If desired, store in an airtight container at room temperature after they’re completely cool.
Variations
- Chocolate Mint Swirl: Add 50 g (1/4 cup) unsweetened cocoa powder to half the dough and fill each cookie with a peppermint chocolate chip for a rich flavor twist.
- Gluten-Free Delight: Substitute 250 g (2 cups) all-purpose flour with a gluten-free flour blend that contains xanthan gum for a gluten-free version.
- Vegan Candy Canes: Replace unsalted butter with 113 g (1/2 cup) coconut oil and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) instead of a large egg for a dairy-free and egg-free option.
- Almond Joy Cookies: Mix in 50 g (1/4 cup) chopped almonds and 50 g (1/4 cup) semi-sweet chocolate chips into the dough for a nutty twist reminiscent of the popular candy bar.
- Pumpkin Spice Twist: Incorporate 120 g (1/2 cup) pumpkin puree and 1 tsp pumpkin pie spice into the wet ingredients for a seasonal fall flavor that’s perfect for autumn baking.
- Chili Chocolate Candy Canes: Add a pinch of cayenne pepper or chili powder (1/4 tsp) to the dry mixture for a spicy kick that pairs well with the sweetness of the candy canes.
- Matcha Mint Cookies: Mix in 1-2 tsp of matcha green tea powder into half of the dough for a unique flavor and vibrant color, combining mint with a hint of earthiness.
- Air Fryer Candy Canes: Form the cookies and arrange them in a single layer in an air fryer basket, cooking at 160 °C (320 °F) for 8-10 minutes for a quicker alternative method.
Tips on plating and presentation
After exploring various delicious variations of Candy Cane Cookies, it’s time to think about how to showcase these festive treats.
I love using simple plating techniques like stacking cookies on a colorful plate or arranging them in a circle. For presentation ideas, add a sprinkle of crushed candy canes on top or a drizzle of melted white chocolate for that extra festive touch!
What other dishes can I pair it with?
How can you elevate your Candy Cane Cookies experience?
I love adding them to a festive dessert platter filled with other holiday treats.
Consider including gingerbread men, peppermint bark, and sugar cookies for a colorful mix.
This combination not only looks inviting but also fascinates everyone’s taste buds.
Your guests will adore sampling a variety of sweet delights during the holidays!
What drinks can I pair it with?
What drinks can I pair with Candy Cane Cookies to enhance their festive flavor?
I love enjoying these cookies with a rich cup of hot chocolate. The sweetness complements the cookies perfectly.
If you’re feeling adventurous, try a festive cocktail like peppermint martini or a holiday punch. Both options add a fun, celebratory touch, making your treats even more delightful.
Enjoy!
Frequently Asked Questions
Can I Use Regular Chocolate Instead of White Chocolate for Dipping?
Yes, I can use regular chocolate instead of white chocolate for dipping. It’ll change the flavor profile significantly, adding a richer taste that pairs perfectly with the peppermint. I love trying different chocolate alternatives!
How Long Do These Cookies Stay Fresh?
These cookies usually stay fresh for about a week when stored in an airtight container. I’ve found that keeping them in a cool place helps maintain their shelf life and overall cookie freshness.
Are There Gluten-Free Options for This Cookie Recipe?
Absolutely! I’ve used gluten-free substitutes like almond flour and coconut flour in cookie recipes. They work surprisingly well, maintaining flavor and texture. Just experiment with ratios to find that perfect balance you enjoy!
Can I Freeze the Cookie Dough for Later Use?
Yes, you can freeze cookie dough for long-term storage! I often portion it out, wrap it tightly, and pop it in the freezer. When I’m ready, I just thaw and bake—easy and delicious!
What Is the Best Way to Store Leftover Cookies?
The best storage for leftover cookies is in an airtight container, keeping them fresh. I often use alternate containers like glass jars or plastic bins to maintain their texture and flavor longer. Enjoy your cookies!