The air is crisp, carols are playing, and there’s that undeniable urge to get into the kitchen and bake something magical. That’s exactly how I felt the first time I whipped up these Candy Cane Sugar Cookies! I was prepping for a holiday baking workshop back in my Seattle days, and I wanted something that was as fun to make as it was to eat. You know, a cookie that screams ‘festive!’ but doesn’t require a pastry chef degree. As these red and white dough swirled together, filling my place with that cozy peppermint scent, I just knew everyone would fall in love. It’s like a little bit of childhood magic that instantly brings smiles. Trust me, these soft, chewy cookies with their sweet peppermint kick and that adorable candy cane charm are destined to be a new holiday favorite. They’re the perfect example of how simple ingredients can come together to create something truly special, thanks to my love for visual storytelling in the kitchen!
Why You’ll Love These Candy Cane Sugar Cookies
Seriously, these cookies are a dream for so many reasons! First off, they are incredibly easy to whip up. You don’t need to be a master baker to get that perfect look and taste. Plus, the flavor? Oh my goodness, it’s the best of both worlds: that classic sweet sugar cookie you adore, plus a delightful hint of peppermint that just screams holiday cheer. And let’s talk about how gorgeous they look! Those festive swirls are practically begging for a spot on your Christmas cookie platter. They’re also just the perfect thing for any holiday gathering, from cookie swaps to family get-togethers.
Gather Your Ingredients for Candy Cane Sugar Cookies
Alright, let’s get our baking game face on! To make these delightful Candy Cane Sugar Cookies, you’ll want to gather a few things. Make sure your butter is nice and soft – that’s key! You’ll need about a cup of it, plus another half cup for that dreamy frosting. And don’t forget that cup of oil; it helps make these cookies so wonderfully soft. We’ll also grab one cup each of granulated sugar and powdered sugar for the cookie dough, and then another two cups for the frosting. Two eggs, a teaspoon of vanilla, and if you’re feeling extra minty, about half a teaspoon of peppermint extract will do the trick. For the dry stuff, we’re looking at a teaspoon each of baking soda and cream of tartar, plus half a teaspoon of kosher salt. Flour is our main builder, so about 4½ cups. And of course, the star: 1 ½ cups of finely crushed candy canes – that’s usually about 18 of those classic red and white ones. For the frosting, we’ll also need a tablespoon of milk. Easy peasy!
Essential Equipment for Perfect Candy Cane Sugar Cookies
Before we dive into the fun part, let’s make sure you’ve got all your tools ready to go. Having everything set out beforehand makes the whole baking process so much smoother! You’ll definitely want a good stand mixer with a paddle attachment; it’s a lifesaver for getting that dough perfectly creamy. Make sure you have parchment paper – it’s your best friend for easy cleanup and making sure cookies don’t stick. Cookie sheets are a must, of course. A medium cookie scoop will help you get nice, uniform cookies, and a measuring cup for frosting is super handy. Oh, and don’t forget a set of measuring cups and spoons for all your ingredients! If you’re ever wondering about ingredient swaps, checking out resources like King Arthur Baking’s guide can be super helpful.
Step-by-Step Guide to Making Candy Cane Sugar Cookies
Alright, let’s get down to the fun part – making these gorgeous candy cane wonders! It’s honestly super straightforward, and I promise you’ll feel like a baking pro by the end. First things first, get that oven preheating to 350°F (that’s 175°C for those who roll that way) and line a couple of baking sheets with parchment paper. This little step saves you SO much scrubbing later, trust me. Ready? Let’s bake!
Preparing the Cookie Dough
Grab your stand mixer, pop in the paddle attachment, and let’s get creaming! We’re going to mix that softened butter, vegetable oil, and both the granulated and powdered sugars until everything is just smooth and lovely. Don’t rush this part; it’s the start of that perfect cookie texture. Next, add in your eggs, vanilla extract, that optional peppermint kick, baking soda, cream of tartar, and salt. Let it all mix for about a minute, scraping down the sides of the bowl occasionally so nothing gets left behind. Now, turn the mixer down to low and start adding your flour. Mix just until it’s combined – seriously, don’t overmix, or your cookies can get tough. The last magical step for the dough is stirring in those finely crushed candy canes until they’re spread throughout. It looks so pretty!
Shaping and Baking Your Candy Cane Sugar Cookies
Time to scoop! Use a medium cookie scoop (about 2 tablespoons is perfect) to drop the dough onto your prepared baking sheets. Give them a little breathing room; they’ll spread a bit. Now, for the secret weapon: as soon as these beauties come out of the oven – and you’ll know they’re ready when the edges just start to turn a light golden brown, usually about 10-12 minutes – carefully press them down with the bottom of a glass cup. This helps create that perfect flat sugar cookie shape that’s ideal for decorating. Just a gentle press! Let them hang out on the baking sheet for about 3 minutes; they need that little bit of time to firm up. Then, slide them over to a wire rack to cool completely. Patience here is key before we frost!
Whipping Up the Perfect Frosting
While those cookies are getting their chill on, let’s whip up the frosting. It’s super simple and makes these cookies extra special. In your clean stand mixer bowl, add your other half cup of softened butter and beat it until it’s nice and smooth. Then, on low speed, slowly add in your 2 cups of powdered sugar. Once it’s all incorporated, add in the vanilla extract and that splash of milk. Now, crank up the speed to medium and let it mix for a good 2 minutes. Scrape down the bowl again to make sure everything is blended perfectly into a fluffy, dreamy frosting consistency. You want it spreadable but not too runny!
Frosting and Finishing Your Candy Cane Sugar Cookies
Once your candy cane sugar cookies are completely cool – I can’t stress this enough, cold cookies are a must! – it’s frosting time! Just spoon about a tablespoon of that fluffy frosting right onto the center of each cookie. You can use an offset spatula or even the back of your spoon to spread it out evenly. It looks so pretty with the little red candy cane bits peeking through the white frosting. And there you have it – gorgeous, festive, and delicious!
Tips for Candy Cane Sugar Cookie Success
You’ve got this! Making these Candy Cane Sugar Cookies is totally doable, but a few little tricks up my sleeve can make them even more amazing. First off, dough consistency is key. If it feels a little too sticky, don’t be afraid to add just a tablespoon more flour at a time until it’s manageable. When dropping the dough, remember that little bit of space between cookies on the baking sheet is important – they do spread! For that perfect texture, make sure you don’t overmix the flour in; just combine it until you don’t see dry streaks. And for the candy canes, I like to crush mine in a zip-top bag with a rolling pin – it’s surprisingly satisfying and gives you nice, fine pieces. Oh, and pressing them down with a glass right out of the oven? It really helps keep them from spreading too much and gives you that perfect canvas for frosting. You’ll end up with cookies that are soft, flavorful, and totally festive!
Creative Ways to Decorate Your Candy Cane Sugar Cookies
Now for the really fun part – making these cookies look as festive as they taste! Beyond just spreading on that creamy frosting, there are so many ways to make your Candy Cane Sugar Cookies extra special. You could totally pipe on the frosting instead of spreading it, creating little swirls or borders. A small piping bag with a star tip works wonders! If you’re feeling super sparkly, why not add some festive sprinkles? Think red and green jimmies, silver dragees, or even a dusting of edible glitter right after frosting when it’s still wet. And here’s a little trick: mix some finely crushed candy canes right into your frosting for an extra pop of pepperminty crunch and color! It’s like giving your cookies a little candy cane hug.
Frequently Asked Questions About Candy Cane Sugar Cookies
Got questions about these festive little treats? I’ve got answers! It’s super common to wonder about little tweaks, especially when you’re diving into some holiday baking. Let’s make sure your cookies turn out perfectly for your easy Christmas desserts!
Can I make Candy Cane Sugar Cookies without peppermint extract?
Absolutely! If you’re not a fan of peppermint or just don’t have it on hand, you can totally leave it out. Your cookies will still be delicious, just a classic sweet sugar cookie flavor. You could even add a touch of almond extract for a different yummy twist!
How should I store leftover Candy Cane Sugar Cookies?
Storing these Candy Cane Sugar Cookies is a breeze. Once they’re completely cooled and frosted, keep them in an airtight container. They’ll stay perfectly soft and yummy at room temperature for about 3-5 days. Just make sure they’re not stacked too high, or the frosting might get smushed!
Can I freeze the Candy Cane Sugar Cookie dough?
Yes, you can totally freeze the cookie dough! Just make sure the dough is well-chilled first. Scoop it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, just pop them onto a lined baking sheet and add a few extra minutes to the baking time. Easy peasy for future holiday treats!
Nutritional Information for Candy Cane Sugar Cookies
Just a friendly reminder that the numbers below are estimates for one cookie – they can totally vary depending on the exact ingredients and brands you use! Baking should be fun, not stressful about calories. But for those who like to know, each of these delightful cookies has roughly 250 calories, about 15g of fat (with 8g being saturated), 30g of carbs, and around 3g of protein. Enjoy your festive treat!
Share Your Festive Creations!
I can’t wait to see what you create! Did you make these cookies for a Christmas party? Snap a pic and share it in the comments below, or tell me about your baking adventures! Your feedback and photos truly make my day and help inspire other bakers!
