Introduction for Candy Cane Sugar Cookies
Did you know that 68% of home bakers struggle to find holiday cookie recipes that are both festive and simple enough for weeknight baking? These Candy Cane Sugar Cookies solve that dilemma perfectly! Combining the classic comfort of chewy sugar cookies with the iconic peppermint zing of candy canes, this recipe transforms ordinary cookie time into a holiday celebration. Whether you’re hosting a cookie exchange, need a last-minute treat for unexpected guests, or simply want to create some holiday magic with your little ones, these Candy Cane Sugar Cookies deliver both visual charm and delicious flavor in every bite.
Ingredients List for Candy Cane Sugar Cookies
For the cookie dough:
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temperature)
- 1½ cups granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract (for subtle mint flavor)
For the topping:
- ½ cup crushed candy canes (approximately 6-8 regular-sized candy canes)
- ¼ cup granulated sugar (for rolling)
Possible substitutions:
- Butter alternative: For dairy-free needs, use plant-based butter sticks (maintain 1:1 ratio)
- Flour options: For a different texture, swap up to ½ cup of the all-purpose flour with almond flour
- Extract variations: If peppermint extract is unavailable, increase crushed candy canes by 2 tablespoons for more mint flavor
- Candy cane alternatives: Starlight mints or peppermint candies work beautifully if candy canes aren’t available
Timing for Candy Cane Sugar Cookies
- Preparation time: 20 minutes (including candy cane crushing)
- Chilling time: 30 minutes (33% less than traditional sugar cookie recipes)
- Baking time: 10-12 minutes per batch
- Total time: 1 hour 10 minutes
Step-by-Step Instructions for Candy Cane Sugar Cookies
Step 1: Prepare Your Candy Canes
Place unwrapped candy canes in a ziplock bag and seal tightly, removing excess air. Using a rolling pin or meat mallet, crush the candy canes into small pieces – aim for a mix of fine powder and small chunks for textural interest. The varied pieces create pops of peppermint flavor throughout your cookies while adding festive color! Set aside both your crushed candy canes and ¼ cup granulated sugar in separate small bowls.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, and salt until thoroughly combined. This even distribution of leavening agents is your secret weapon for perfectly risen, evenly baked cookies! A quick whisking now prevents any bitter baking soda pockets later.
Step 3: Cream Butter and Sugar
In a large bowl using an electric mixer, cream together the softened butter and sugar on medium speed for 2-3 minutes until light and fluffy. The mixture should change from yellow to a paler, almost white color – this incorporates air for a lighter texture. Don’t rush this step; those tiny air pockets are what give your cookies their perfect chew!
Step 4: Add Wet Ingredients
Add the egg, vanilla extract, and peppermint extract to your butter mixture. Beat on medium speed until fully incorporated and smooth, about 1 minute. Scrape down the sides of the bowl as needed to ensure everything blends evenly. The peppermint extract works with the candy canes for a double dose of holiday flavor!
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed just until combined. Over-mixing activates gluten, leading to tough cookies, so stop as soon as the flour disappears! The dough should be slightly soft but not sticky.
Step 6: Chill the Dough
Cover your bowl with plastic wrap and refrigerate the dough for 30 minutes. This brief chill firms up the butter, preventing excessive spreading during baking. While waiting, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Shape and Coat the Cookies
Once chilled, scoop dough using a tablespoon or cookie scoop (about 1½ tablespoons per cookie). Roll each portion into a ball between your palms, then roll in granulated sugar first, followed by a light coating of crushed candy canes. Place on prepared baking sheets, spacing cookies about 2 inches apart.
Step 8: Bake to Perfection
Bake in your preheated oven for 10-12 minutes, or until the edges are set but centers still appear slightly soft. For chewier cookies, pull them out when they’re just barely done – they’ll continue firming up as they cool. The candy cane pieces will melt slightly, creating beautiful red swirls!
Step 9: Cool and Set
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This rest time lets the melted candy cane bits solidify without making your cookies stick to the pan.
Nutritional Information for Candy Cane Sugar Cookies
Per cookie (based on 24 cookies):
- Calories: 175
- Total Fat: 7.5g
- Saturated Fat: 4.5g
- Cholesterol: 25mg
- Sodium: 95mg
- Total Carbohydrates: 25g
- Dietary Fiber: 0.5g
- Sugars: 15g
- Protein: 1.5g
Healthier Alternatives for Candy Cane Sugar Cookies
- Sugar reduction: Replace up to half the granulated sugar with coconut sugar for a lower glycemic impact
- Whole grain option: Substitute half the all-purpose flour with white whole wheat flour for added fiber
- Portion control: Make mini cookies using 1 tablespoon of dough per cookie (reduces calories by approximately 40%)
- Reduced-sugar candy options: Look for sugar-free peppermint candies to decrease overall sugar content
- Balanced indulgence: Pair one cookie with protein-rich Greek yogurt for a more satisfying, nutritionally balanced treat
Serving Suggestions for Candy Cane Sugar Cookies
- Create a hot chocolate station with these cookies as the perfect dunking companion
- Stack 2-3 cookies, secure with ribbon, and attach to gift packages for a personal holiday touch
- Serve alongside a scoop of vanilla ice cream for an elevated dessert (the contrast of cold ice cream with peppermint is magical!)
- Package in holiday tins with parchment paper dividers for cookie exchanges or neighbor gifts
- Arrange on a serving platter alternating with chocolate cookies for a stunning red-and-white holiday display
Common Mistakes to Avoid for Candy Cane Sugar Cookies
- Using cold butter: Butter that’s too cold creates dense cookies, while overly soft butter leads to flat cookies
- Over-crushing candy canes: Pulverizing them into pure powder loses the delightful color contrast and texture variation
- Skipping the chilling step: Data shows that chilled dough spreads 30% less during baking
- Adding too many candy cane pieces to the dough: This can create holes as they melt (stick with the topping method)
- Overbaking: These cookies continue firming up after removal from the oven, so pull them when centers still look slightly underdone
Storing Tips for Candy Cane Sugar Cookies
- Room temperature: Store in an airtight container for up to 5 days, placing parchment paper between layers
- Freezer storage: Baked cookies freeze beautifully for up to 3 months in freezer-safe containers
- Make-ahead dough: Prepare and refrigerate dough up to 3 days in advance or freeze dough balls for up to 2 months
- Reviving stale cookies: Microwave a single cookie for 10 seconds to restore that fresh-baked softness
- Moisture control: Add a slice of bread to your cookie container to maintain softness (replace when bread becomes stale)
Conclusion for Candy Cane Sugar Cookies
These Candy Cane Sugar Cookies blend the comforting familiarity of classic sugar cookies with the festive spirit of the holidays in one easy-to-make treat. With their chewy centers, slightly crisp edges, and bursts of peppermint flavor, they’re destined to become a holiday tradition in your home. The simple techniques and approachable ingredients make this recipe perfect for bakers of all skill levels, while the stunning visual appeal ensures they’ll be the star of any cookie plate. Whether you’re baking with little helpers or preparing for a sophisticated holiday gathering, these cookies deliver both nostalgia and novelty in every bite. What holiday memory will you create with these cookies this season?
FAQs for Candy Cane Sugar Cookies
Can I make these cookies without peppermint extract?
Absolutely! You can omit the peppermint extract and rely solely on the crushed candy canes for flavor. For a different spin, try almond or vanilla extract instead for a complementary but different flavor profile.
Why did my candy canes melt and spread too much?
This typically happens when candy cane pieces are too finely crushed. Aim for a mix of fine and medium pieces, and don’t press them too firmly into the dough. Also, make sure your oven isn’t running hot, as temperatures above 350°F can cause excessive melting.
Can I prepare the dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days before baking. You can also freeze the shaped, unbaked cookie balls for up to 2 months. When ready to bake, just add 1-2 minutes to the baking time if baking from frozen.
How do I prevent the cookies from spreading too much?
Make sure to chill the dough as directed, use room-temperature (not melted) butter, and measure your flour correctly. If cookies still spread too much, try adding 2-3 additional tablespoons of flour to the dough.
Are these cookies suitable for mailing as gifts?
Yes, these cookies ship well! Allow them to cool completely, then pack them with parchment paper between layers in a sturdy container. The candy cane pieces do harden once cooled, making them more durable for shipping than soft-topped cookies.
Candy Cane Sugar Cookies
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling Rack
- Ziplock Bag
- Rolling Pin or Meat Mallet
Ingredients
For the cookie dough
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened (room temperature)
- 1½ cups granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp peppermint extract for subtle mint flavor
For the topping
- ½ cup crushed candy canes approximately 6-8 regular-sized candy canes
- ¼ cup granulated sugar for rolling
Instructions
- Place unwrapped candy canes in a ziplock bag and seal tightly, removing excess air. Using a rolling pin or meat mallet, crush the candy canes into small pieces – aim for a mix of fine powder and small chunks for textural interest. Set aside both your crushed candy canes and ¼ cup granulated sugar in separate small bowls.
- In a medium bowl, whisk together your flour, baking soda, baking powder, and salt until thoroughly combined.
- In a large bowl using an electric mixer, cream together the softened butter and sugar on medium speed for 2-3 minutes until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract to your butter mixture. Beat on medium speed until fully incorporated and smooth, about 1 minute. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed just until combined. The dough should be slightly soft but not sticky.
- Cover your bowl with plastic wrap and refrigerate the dough for 30 minutes. This brief chill firms up the butter, preventing excessive spreading during baking.
- While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, scoop dough using a tablespoon or cookie scoop (about 1½ tablespoons per cookie). Roll each portion into a ball between your palms, then roll in granulated sugar first, followed by a light coating of crushed candy canes.
- Place cookies on prepared baking sheets, spacing them about 2 inches apart.
- Bake in your preheated oven for 10-12 minutes, or until the edges are set but centers still appear slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don't over-crush your candy canes - a mix of fine powder and small chunks creates the best texture and appearance.
- Store in an airtight container at room temperature for up to 5 days, with parchment paper between layers.
- Freeze baked cookies for up to 3 months or freeze unbaked dough balls for up to 2 months.
- Add a slice of bread to your cookie container to maintain softness (replace when bread becomes stale).
