Name: Bake Irresistible Candy Cane Cookies for a Festive Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1 pound boneless, skinless chicken breast, cubed; 4 cup low-sodium chicken broth; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup fresh spinach, chopped; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Grated Parmesan cheese for serving (optional)

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The holidays are a time for cherished traditions, and what better way to celebrate the season than with a batch of festive Candy Cane Cookies? These delightful treats capture the essence of the holiday spirit, blending the refreshing flavors of peppermint with the classic comfort of a buttery, melt-in-your-mouth cookie. Whether you’re baking for a family gathering, a holiday party, or just to enjoy with a cup of hot cocoa, these Candy Cane Cookies are sure to bring joy and delight to all who indulge.

Table of Contents

Ingredients for Perfection

To create these Candy Cane Cookies, you’ll need a few simple, yet essential ingredients:

1 cup unsalted butter, softened
1 cup powdered sugar
1 large egg (room temperature)
1 tsp vanilla extract
½ tsp peppermint extract
2½ cups all-purpose flour
½ tsp salt
Red food coloring (gel preferred)

Each ingredient plays a vital role in the overall flavor and texture of these Candy Cane Cookies. The softened butter provides a rich, creamy base, while the powdered sugar adds a delicate sweetness. The egg helps bind the dough together, and the vanilla and peppermint extracts infuse the cookies with their signature holiday flavors. The all-purpose flour gives the cookies their perfect structure, and the salt helps to balance the sweetness. Finally, the red food coloring transforms a portion of the dough into the iconic candy cane stripes.

Step-by-Step Instructions for Candy Cane Cookies

Follow these easy steps to create your own batch of delightful Candy Cane Cookies:

Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Cream Butter & Sugar: In a mixing bowl, beat the softened butter and powdered sugar together on medium-high speed for 3–4 minutes until light and fluffy.
Add Egg & Extracts: Crack in the egg, then stir in the vanilla and peppermint extracts until smooth.
Blend Dry Ingredients: Gradually mix the flour and salt into the wet mixture until a soft dough forms.
Divide & Color: Split the dough into two equal parts. Add red gel food coloring to one half and knead until evenly colored.
Shape the Cookies: Roll out teaspoon-sized pieces of each colored dough into ~4-inch ropes. Twist one red and one plain rope together, then curve into a candy cane shape.
Bake: Place the shaped cookies on the prepared baking sheets, spacing them 1-2 inches apart. Bake for 8–10 minutes or until the bottoms are lightly golden and the tops remain pale.
Cool & Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely. Serve and enjoy your homemade Candy Cane Cookies!

Candy Cane Cookies 8 Steps to Perfectly Delicious Treats

Tips for Perfect Candy Cane Cookies

To ensure your Candy Cane Cookies turn out beautifully, here are a few helpful tips:

Baking Time and Temperature: Pay close attention to the baking time and temperature to avoid over-baking or under-baking the cookies. The perfect balance will result in a soft, chewy center and a lightly golden bottom.
Dough Consistency: Make sure your dough is the right consistency – not too sticky or too dry. This will make it easier to shape the cookies into the perfect candy cane form.
Flavor Variations: Try adding a sprinkle of crushed peppermint candies or a handful of mini chocolate chips to the dough for an extra burst of flavor.
Decorative Touches: Once baked, you can drizzle the cookies with melted white chocolate or sprinkle them with a dusting of powdered sugar for a beautiful finishing touch.

The History of Candy Cane Cookies

The origins of Candy Cane Cookies can be traced back to the classic candy cane, a beloved holiday treat that has been around for centuries. The distinctive red and white striped candy canes are said to have been created in the 1670s by a German choirmaster, who bent the shape of a traditional sugar stick to resemble a shepherd’s crook, representing the Christmas story. Over time, the iconic candy cane design has been incorporated into various holiday baked goods, including these delightful Candy Cane Cookies.

The peppermint flavor of candy canes has long been associated with the winter season, making Candy Cane Cookies a natural fit for the holiday celebrations. As families gathered to bake and share these festive treats, the recipe has been passed down through generations, becoming a cherished tradition that captures the spirit of the season.

Frequently Asked Questions

How can I make my Candy Cane Cookies more flavorful?

To enhance the flavor of your Candy Cane Cookies, consider adding a pinch of espresso powder to the dough, which can intensify the peppermint taste without overpowering it. Additionally, you can mix in some mini chocolate chips or finely chopped peppermint candies for added texture and flavor. Experimenting with different types of extracts, such as almond or orange, can also provide a unique twist while still keeping the peppermint flavor prominent.

What type of food coloring works best for Candy Cane Cookies?

Gel food coloring is recommended for Candy Cane Cookies because it provides vibrant color without altering the dough’s consistency. Liquid food coloring can sometimes make the dough too wet, leading to undesirable texture. When using gel coloring, start with a small amount and gradually add more until you achieve your desired shade of red for the candy cane stripes.

Can I make Candy Cane Cookies ahead of time for the holidays?

Yes, you can prepare Candy Cane Cookies ahead of time! If you want to bake them later, you can shape the cookies and freeze them on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag and store for up to three months. When ready to bake, simply place them on a baking sheet and add a couple of extra minutes to the baking time. Alternatively, you can bake the cookies in advance and store them in an airtight container at room temperature for up to one week.

What can I do if my Candy Cane Cookies spread too much during baking?

If your Candy Cane Cookies spread too much, it could be due to an overly warm dough or insufficient chilling time. To prevent this, ensure that your dough is well-chilled before shaping it into candy cane forms. After shaping, consider chilling the cookies in the refrigerator for at least 30 minutes before baking. Additionally, make sure to measure your flour accurately, as too little can also lead to spreading. If necessary, you can add a bit more flour to the dough until it reaches the right consistency.

Conclusion

Baking Candy Cane Cookies is a cherished tradition that embodies the magic and wonder of the holiday season. From the vibrant red and white stripes to the refreshing peppermint flavor, these delightful treats are sure to bring joy and delight to everyone who indulges. Whether you’re creating a batch for a festive gathering or simply enjoying them with a warm cup of cocoa, these Candy Cane Cookies are a timeless holiday classic that will leave a lasting impression. So gather your ingredients, preheat your oven, and let the holiday baking begin!

Craving even more magical meals? Browse Amelia’s Pinterest boards for quick dinners, cozy bakes, and tons of flavorful inspiration.

Bake Irresistible Candy Cane Cookies for a Festive Delight

Author: Emily Bennett
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

Deliciously Healthy High Protein Chicken Orzo is a flavorful and nutritious Mediterranean-inspired meal packed with lean chicken, fiber-rich orzo pasta, and a medley of fresh veggies.

Ingredients

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1 cup orzo pasta
1 pound boneless, skinless chicken breast, cubed
4 cup low-sodium chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 cup fresh spinach, chopped
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)

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Instructions

1. Season the Chicken: Start by seasoning the cubed chicken with a sprinkle of salt, pepper, oregano, and basil.

2. Sauté the Chicken: Heat the olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken and cook until lightly golden and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set it aside.

3. Cook the Aromatics: In the same skillet, add the diced onion and minced garlic. Sauté these fragrant ingredients until they become soft and fragrant.

4. Add the Orzo and Broth: Pour in the chicken broth and add the orzo pasta. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the broth.

5. Stir in the Veggies: Add the chopped spinach and halved cherry tomatoes to the skillet. Return the cooked chicken to the mix and cook for an additional 2-3 minutes, just until the spinach wilts and the chicken is warmed through.

6. Serve and Enjoy: Give the High Protein Chicken Orzo a final taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with a sprinkle of grated Parmesan cheese if desired.