Easy Candy Cane Christmas Cookies

What kind of recipe is it?

Candy Cane Christmas Cookies are festive, soft-baked treats that capture the essence of the holiday season. Characterized by their vibrant red and white swirls resembling traditional candy canes, these cookies not only taste delicious but also make for a visually appealing dessert centerpiece.

Ideal for holiday gatherings, cookie exchanges, or cozy family baking sessions, they’re perfect for both kids and adults who want to indulge in a sweet, minty delight while celebrating Christmas. These cookies are a fun and creative way to spread cheer during the festive season!

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Ingredients

Ingredient	Quantity
All-purpose flour	2 ¾ cups
Granulated sugar	1 cup
Unsalted butter	½ cup (1 stick)
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Egg	1 large
Vanilla extract	1 teaspoon
Peppermint extract	½ teaspoon
Red food coloring	1-2 drops
White chocolate chips	½ cup
Crushed candy canes	½ cup
Powdered sugar (for dusting)	optional, as needed for serving

Make sure to gather all of these ingredients before starting your cookie-baking adventure!

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Cooking Steps

Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle. Line two baking sheets (approximately 40 cm x 30 cm or 16 in x 12 in) with parchment paper.
In a large mixing bowl, cream together ½ cup (1 stick) of unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 3–4 minutes until the mixture is light and fluffy.
Add 1 large egg, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract to the creamed mixture. Beat on medium speed for an additional 1–2 minutes until fully incorporated.
In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until evenly combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, about 1–2 minutes. Don’t overmix.
Add 1-2 drops of red food coloring and continue to mix until the color is evenly distributed in the dough.
Fold in ½ cup of white chocolate chips and ½ cup of crushed candy canes with a spatula until evenly dispersed throughout the dough.
Using a cookie scoop (approximately 15 ml or 1 tablespoon capacity), portion out the dough, and place the mounds onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft to the touch. The aroma should be inviting with hints of peppermint.
Remove the baking sheets from the oven and let the cookies cool for about 5 minutes on the sheets before transferring them to a wire rack to cool completely.
(Optional) Once cooled, dust with powdered sugar before serving for an extra festive touch.

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Variations

Chocolate Peppermint Swirl: Add ½ cup (90 g) of cocoa powder to the dry ingredients for a rich chocolate flavor, and omit the white chocolate chips for a darker treat.
Gluten-Free Candy Canes: Substitute the all-purpose flour with 2 ½ cups (300 g) of a gluten-free flour blend, ensuring it includes xanthan gum for proper texture.
Vegan Candy Cane Delights: Replace the butter with ½ cup (120 ml) of coconut oil and the egg with ¼ cup (60 ml) of unsweetened applesauce to create a dairy-free and egg-free cookie.
Spiced Candy Cane Cookies: Incorporate 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg into the dry ingredients for a warm, spiced holiday flavor profile.

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Tips on plating and presentation

After exploring some exciting variations for your Candy Cane Christmas Cookies, it’s time to think about how to present these festive treats.

I love using a colorful platter to showcase them, adding some holiday greenery or red-and-white ribbons for flair.

A sprinkle of powdered sugar makes them look extra special, and don’t forget to arrange them neatly for that perfect finishing touch!

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What other dishes can I pair it with?

While Candy Cane Christmas Cookies are delightful on their own, they truly shine when paired with complementary dishes.

I love serving them alongside a creamy cheesecake or a warm gingerbread cake. Adding a fresh fruit salad or some peppermint bark rounds out the festive spread.

These treats not only enhance the flavors but also bring a joyful touch to your holiday gathering.

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What drinks can I pair it with?

To enhance the festive experience of enjoying Candy Cane Christmas Cookies, I recommend pairing them with a variety of delightful drinks.

A warm mug of hot chocolate is perfect for cozy moments, while peppermint tea adds an invigorating touch.

Milk complements the cookies wonderfully, and for something a bit more spirited, a splash of festive eggnog takes your treat to the next level!

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Frequently Asked Questions

Can I Freeze the Cookies After Baking Them?

Yes, you can freeze the cookies after baking them! I always let them cool completely before wrapping them tightly in plastic wrap. They keep their flavor and texture when I’m ready to enjoy them later.

How Should I Store Leftover Cookies?

I store leftover cookies in an airtight container at room temperature. If they’re still warm, I let them cool first. This way, they stay fresh and delicious for days without becoming too soft or stale!

Are There Gluten-Free Options for This Recipe?

I’ve made these cookies gluten-free by substituting regular flour with a gluten-free blend. Just verify you check the other ingredients for any hidden gluten. It’s an easy switch that keeps the festive spirit alive!

How Long Do the Cookies Stay Fresh?

I find the cookies stay fresh for about a week when stored in an airtight container. If they last longer, I usually notice the flavor starts to diminish after that point, so I suggest enjoying them soon!

Can I Make the Dough in Advance?

Yes, you can definitely make the dough in advance! I often prepare it a day or two before baking, then refrigerate it. Just remember to let it soften a bit before rolling. Enjoy!