Magical Candy Cane Cookies

$To make Magical Candy Cane Cookies, you need: - 1 cup unsalted butter, softened - 1 cup powdered sugar, sifted - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 2 ½ cups all-purpose flour, spooned and leveled - 1 teaspoon baking powder - ½ teaspoon fine sea salt - 1 teaspoon peppermint extract - ½ cup crushed candy canes (plus extra for garnish) - Red and green sanding sugar for decoration If you have dietary needs, here are some swaps: - Use dairy-free butter for a vegan option. - Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). - Try gluten-free flour for a gluten-free version. Choose fresh, high-quality ingredients for the best flavor. - Look for unsalted butter that is creamy and soft. - Choose pure vanilla extract over imitation for richer taste. - Select bright red and green sanding sugar to make your cookies pop. - Crush candy canes just before use for maximum freshness. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step warms up the oven for even baking. Next, take two baking sheets and line them with parchment paper. This paper helps cookies not stick and makes cleanup easy. In a large mixing bowl, put 1 cup of softened butter. Next, add 1 cup of sifted powdered sugar. Use an electric mixer on medium speed for 2 to 3 minutes. The mix should turn light and fluffy. Then, add 1 large egg and 1 teaspoon of pure vanilla extract. Keep mixing until creamy. In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine sea salt. This dry mix should blend well. Slowly add this to the wet mix. Use low speed to avoid overmixing. After combining, gently fold in 1 teaspoon of peppermint extract and ½ cup of crushed candy canes. Now it’s time to shape the cookies. Scoop out tablespoons of dough and roll them into small balls. Place each ball on the baking sheets, leaving about 2 inches of space. This space is key for spreading. Next, to make them festive, flatten each ball slightly. You can do this by pressing the bottom of a glass dipped in red or green sanding sugar onto each ball. This gives a nice sparkle. Once shaped, place the baking sheets in the oven. Bake for 10 to 12 minutes. Keep an eye on them; the edges should turn a light golden color. After baking, let the cookies cool on the sheets for about 5 minutes. Then, move them to a wire rack to cool completely. For an extra treat, sprinkle more crushed candy canes on top while they are warm. Enjoy your magical candy cane cookies! To keep your cookies soft, use room-temperature butter. This helps the butter blend well with the sugar. Mix the butter and sugar until light and fluffy. Avoid overmixing the dough after adding the flour. This keeps the cookies tender. Bake them just until the edges turn light golden. This ensures a soft center. Crushing candy canes can be fun! Place them in a zip-top bag. Use a rolling pin to gently crush them. Aim for small pieces, not dust. Large pieces give nice crunch in each bite. You can also use a food processor, but be careful. Pulsing too long turns them into powder. Save some crushed candy canes for topping the cookies. One big mistake is not measuring ingredients correctly. Use the spoon and level method for flour. This prevents adding too much flour. Another mistake is baking for too long. Always watch the cookies near the end of baking. If they spread too much, you might have added too much butter. Lastly, don’t skip letting the cookies cool before moving them. This helps them firm up and hold their shape. Pro Tips Chill the Dough: For even softer cookies, chill the dough for 30 minutes before baking. This helps prevent spreading and keeps them thick and chewy! Use Fresh Candy Canes: To ensure maximum flavor and crunch, use fresh crushed candy canes. Stale ones may lose their vibrant taste and texture. Experiment with Extracts: Try using different extracts, like almond or vanilla, in combination with peppermint for a unique flavor twist. Decorate While Warm: Add your extra crushed candy canes to the cookies immediately after they come out of the oven. The warmth will help them stick better! {{image_4}} You can mix things up with seasonal flavors. For chocolate peppermint cookies, swap half of the flour with cocoa powder. This gives a rich chocolate taste. Add crushed candy canes for that peppermint touch. You will love the blend of chocolate and mint. It’s a fun twist for holiday gatherings. Making these cookies gluten-free is simple. Use a 1:1 gluten-free flour blend instead of all-purpose flour. For vegan cookies, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. It works perfectly in this recipe. Get creative with cookie decorating! Use white icing to drizzle over the cookies for a snowy look. You can also dip half of each cookie in melted chocolate. While the chocolate is still warm, sprinkle more crushed candy canes on top. It adds a pop of color and extra flavor. For a festive touch, use red and green sanding sugar. Let your imagination run wild! To keep your magical candy cane cookies fresh, store them in an airtight container. Make sure the cookies cool completely before you seal them. This will stop any moisture from making them soggy. You can separate layers with parchment paper to prevent sticking. Keep the container in a cool, dry place away from sunlight. When stored properly, these cookies stay fresh for about one week. If you want them to last longer, consider freezing them. The flavor and texture remain great if you follow the right steps. To freeze your cookies, place them in a single layer on a baking sheet first. Once they are frozen solid, transfer them to an airtight container. This helps keep their shape. They can last up to three months in the freezer. When you're ready to enjoy them, take out the desired amount and let them thaw at room temperature for about an hour. Enjoy the sweet taste of the holidays any time! Yes, you can use margarine instead of butter. The cookies may taste slightly different. Margarine has more water, which can change the cookie's texture. If you use margarine, make sure it is softened. This helps mix well with sugar. Experiment to find what you like best! You can prepare the dough ahead of time. After mixing, cover the bowl with plastic wrap. Chill the dough in the fridge for up to three days. When ready to bake, scoop and shape the cookies. You can also freeze the shaped dough balls. Just thaw them in the fridge before baking. If you don't have peppermint extract, use vanilla extract or almond extract. You can also try lemon or orange zest for a fresh twist. However, these flavors will change the cookie's taste. Adjust based on your preference and the holiday spirit! In this article, I shared essential tips for making perfect cookies. We covered ingredient choices, from quality selections to alternatives for special diets. I guided you through each baking step, ensuring you mix and shape cookies with ease. You learned tricks for soft textures and creative variations for every season. Finally, I highlighted storage tips to keep your cookies fresh. Follow this advice, and enjoy delightful treats that everyone will love. Happy baking!$

Festive cookies infused with peppermint and decorated with crushed candy canes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup powdered sugar, sifted
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2.5 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
0.5 teaspoon fine sea salt
1 teaspoon peppermint extract
0.5 cup crushed candy canes (plus extra for garnish)
as needed red and green sanding sugar for decoration

Instructions

Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
In a large mixing bowl, combine the softened butter and sifted powdered sugar. Beat the mixture with an electric mixer on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.
Add in the large egg and pure vanilla extract. Continue to mix on medium speed until the ingredients are fully blended and creamy.
In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to ensure a uniform distribution of the dry ingredients. Gradually incorporate this dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep the cookies soft.
Gently fold in the peppermint extract and the crushed candy canes, ensuring they are evenly distributed throughout the dough.
Using your hands, scoop out tablespoons of dough and roll them into small balls, placing them on the prepared baking sheets with about 2 inches of space between each. This allows for spreading while baking.
To give the cookies a beautiful festive touch, flatten each dough ball slightly by pressing the bottom of a glass dipped in sanding sugar onto the top of each ball.
Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the edges are just starting to turn a light golden color. Remain vigilant, as baking times may vary depending on your oven.
Once baked, allow the cookies to cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack. Let them cool completely on the rack.
For an extra holiday flair, sprinkle additional crushed candy canes on top of the warm cookies right after removing them from the oven.

Notes

For an extra holiday flair, sprinkle additional crushed candy canes on top of the warm cookies right after removing them from the oven.

Keyword candy cane, cookies, holiday, peppermint