Best 3 Cinnamon Candy Cane Cookies Recipes
Indulge in a delightful holiday treat with our enticing Cinnamon Candy Cane Cookies! These festive cookies are a perfect blend of sweet, minty, and buttery flavors, capturing the essence of the holiday season. Made with simple ingredients, these cookies are a breeze to prepare, making them a great baking project for both experienced bakers and beginners alike. With a soft and chewy texture, these cookies are adorned with vibrant red and white candy canes, adding a touch of whimsy and color to your holiday spread. Whether you're hosting a Christmas party or simply want to enjoy a sweet treat with your loved ones, our Cinnamon Candy Cane Cookies are sure to bring joy and cheer to your celebrations. Discover the joy of baking with our easy-to-follow recipe and create a batch of these delectable cookies that will be a hit with family and friends.
Here are our top 3 tried and tested recipes!
CINNAMON-CANDY COOKIES
I was trying to make a unique Christmas cookie inspired by my brother's love of Red Hots, so I used the candies for cinnamon flavor in these lacelike cookies. -Wendy Rusch, Cameron, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour mixture. Shape into two 8-in. rolls; wrap each roll in waxed paper. Refrigerate until firm, about 1 hour., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are just lightly browned, 7-9 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired., Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate cookies as directed.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CANE KISS COOKIES
Festive sugar cookies and chocolate cookies stuffed with a Candy Cane Hershey Kiss. Soft, chewy, and easy to make!
Provided by Sally
Categories Cookies
Time 3h30m
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
- Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.
- Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky. Chill for at least 2 hours.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, a little more than 1 Tablespoon of dough each. Roll each ball into confectioners' sugar to coat heavily. Bake for 10-11 minutes. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.
CANDY CANE COOKIES
These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. -Tammy Schenk, Harlowton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 104mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Preheat your oven to 375 degrees Fahrenheit before starting the recipe. This ensures that your cookies will cook evenly and have a crispy texture. - Use a standing mixer with the paddle attachment to cream together the butter, sugar, and vanilla extract. This will create a light and fluffy texture for your cookies. - Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure that all of the ingredients are evenly incorporated. - In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can result in tough cookies. - Fold in the crushed candy canes and/or peppermint extract. Be careful not to overmix, as this can cause the candy canes to lose their color. - Use a cookie scoop to drop the dough onto a prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. -Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. - Store the cookies in an airtight container at room temperature for up to 3 days.Conclusion:
These cinnamon candy cane cookies are a delicious and festive treat that are perfect for Christmas parties or cookie exchanges. The combination of cinnamon and peppermint is a classic holiday flavor that is sure to please everyone. With just a few simple ingredients, you can easily make these cookies at home. So next time you're looking for a sweet and festive treat, give these cinnamon candy cane cookies a try!
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