We’re all dreaming about Christmas cookies for Santa this time of year, aren’t we? Santa can’t be the only one already thinking of endless plates of Christmas cookies! I’m ready for holiday parties and potlucks to return, and the general merriness that comes this time of year when no one declines dessert. It’s a dessert lover’s dream.
How to Make Candy Cane Sugar Cookies
This recipe for candy cane sugar cookies is a basic drop sugar cookie recipe, meaning you don’t have to roll out the dough and cut it. You do have to roll it in balls in your hands, but I think you can manage that. It has a little cream of tartar to help keep the cookies chewy, just like my pumpkin snicker doodles. You can always omit cream of tartar when called for in a recipe, but it will adjust the cookie texture to be a little firmer.
The Ingredients
Butter. We need 5 tablespoons of unsalted butter that has been softened to room temperature. This is a small batch recipe for candy cane sugar cookies, and it only makes one dozen cookies.Sugar. Just ½ cup of granulated white sugar.Egg. One large egg, beaten.Peppermint Extract. We will amplify the candy cane flavor of these cookies with one-half teaspoon of peppermint extract. Measure it carefully, because if you add too much, it might taste like toothpaste. Similarly, be sure to buy peppermint extract, NOT spearmint extract, which definitely tastes like toothpaste!Flour. All-purpose, bleached flour is what we need.Cream of Tartar. A small amount of cream of tartar makes these cookies super soft, but if you don’t have it, just omit it. The cookies will be slightly firmer without it, but you can remove them from the oven early to combat this.Baking Soda.Candy Canes. Two whole candy canes, crushed into small pieces.White Chocolate. This is an optional white chocolate drizzle of the tops of the cookies. It also acts as something for extra candy cane crumbs to adhere to after baking.Oil. If you’re going to use the optional white chocolate drizzle, you need a small amount of neutral oil to help melt the white chocolate. This can be coconut oil or plain vegetable oil.
The Directions
Undoubtedly, the first step to any Christmas cookies recipe is to preheat the oven and line cookie sheets with parchment paper. Once you ensure your ingredients are at the proper temperature, it’s time to bake.
Equipment for Making Candy Cane Sugar Cookies
Cookie Sheets - This brand of cookie sheet is my absolute favorite right now. Buy two and use them all year, not just for cookies!Silicone Mat - Instead of using parchment paper, invest in a silicone mat. It helps to evenly distribute heat in the oven, making all of the cookies bake at the same rate and shape.
Storage
These cookies are soft, thanks to the cream of tartar, so the best way to store them is in an air-tight container at room temperature. The dough may be frozen, but add a few extra minutes of bake time, and give them a quick smash to help them bake up flat. Already baked cookies can be frozen and defrosted at room temperature before serving. Other Pepperminty Recipes: If you love these minty candy cane cookies with a double dose of peppermint, you would love these other treats with a minty twist. Hot Cocoa Cookies Chocolate Thumbprints Chocolate Mint Cupcakes Mint Chocolate Chip Cookies Peppermint Bark I prefer peppermint extract for baking instead of mint extract. Mint extract can taste a bit like toothpaste. Peppermint extract should be easy to find around the holidays. If you lack candy canes, use a handful of regular round peppermints.
