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- 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 cup unsalted butter, softened - ¾ cup granulated sugar - ¾ cup powdered sugar - 1 teaspoon pure vanilla extract - 1 teaspoon peppermint extract - ½ teaspoon salt - 1 cup crushed candy canes (about 4-5 mini candy canes) - Red and green sprinkles (for decoration) Using the right measurements is key. I use dry measuring cups for flour and sugar. For sticky ingredients like butter, I pack them into the cup. A kitchen scale can help with accuracy too. It’s best to measure flour by scooping lightly and leveling off with a knife. This prevents dense cookies. When crushing candy canes, place them in a bag and gently smash them with a rolling pin. This gives a nice texture and flavor. Always choose fresh ingredients for the best taste. Look for flour that is not expired and has a fine texture. Unsalted butter should be fresh, with a creamy color. For extracts, I prefer pure vanilla and peppermint over imitation for a richer flavor. When picking candy canes, go for ones that are bright and not broken. This ensures your cookies look great and taste even better! {{ingredient_image_2}} Start by gathering your dry ingredients. In a medium bowl, mix these items: - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt Whisk them together until they blend well. This step is key for a uniform cookie texture. Set the bowl aside for later. Now it’s time to make the batter. In a large mixing bowl, use an electric mixer to combine: - 1 cup unsalted butter, softened - ¾ cup granulated sugar - ¾ cup powdered sugar Beat these on medium speed for about 2-3 minutes. You want the mix to look light and fluffy. Next, add: - 1 teaspoon pure vanilla extract - 1 teaspoon peppermint extract Mix until the flavors meld. Then, gradually add the dry mixture. Mix gently until just combined. Avoid over-mixing to keep the cookies tender. Finally, fold in: - 1 cup crushed candy canes Make sure the candy pieces are spread evenly. After your dough is ready, shape it into two logs, each about 2 inches wide. Wrap these logs tightly in plastic wrap. Chill in the fridge for at least 2 hours until firm. When you’re ready to bake, preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper. Unwrap the chilled logs and slice them into ¼-inch rounds. Place them on the sheet, leaving space between each cookie. Sprinkle the tops with red and green sprinkles for a festive look. Bake for 10-12 minutes, until the edges are lightly golden. Once done, cool the cookies on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your lovely holiday treats! For the best cookie texture, start with room-temperature butter. This makes it easier to cream with sugars. Beat until light and fluffy; this adds air, making your cookies soft. Avoid over-mixing when you add dry ingredients to keep them tender. Chilling the dough is key too. After shaping, let it sit in the fridge for at least two hours. This helps the cookies hold their shape while baking. When you handle cookie dough, keep your hands clean and dry. If the dough is sticky, lightly dust with flour. Use plastic wrap to shape logs easily. Once wrapped, press gently to form a tight cylinder. If you want perfect slices, ensure the dough is really cold before cutting. A sharp knife works best. Slice slowly to avoid crumbling. To make your cookies festive, use colorful sprinkles. Red and green sprinkles work perfectly for the holidays. After slicing the cookies, sprinkle the tops generously before baking. You can also add more crushed candy canes for a fun touch. For serving, arrange cookies on a lovely plate. Scatter extra crushed candy canes around them. This adds a wintry vibe and makes them look special. Pro Tips Chill the Dough: For best results, ensure the dough is well-chilled before slicing. This helps maintain the shape of the cookies during baking. Uniform Slices: Use a sharp knife and slice the dough into even rounds to ensure consistent baking and a uniform appearance. Experiment with Flavors: Feel free to mix in different extracts like almond or orange for a twist on the traditional peppermint flavor. Storage Tips: Store baked cookies in an airtight container at room temperature for up to a week, or freeze for longer shelf life. {{image_4}} You can mix up the flavors of these cookies. Instead of peppermint, try using orange or almond extract. These will give your cookies a unique twist. Want a richer taste? Add a bit of cocoa powder for a chocolate version. You can also mix in some nutmeg or cinnamon for a warm spice flavor. Each option brings a new joy to your holiday baking. Sprinkles add a fun touch to the cookies. You can use colorful nonpareils, or swap for silver or gold sprinkles for an elegant look. If you love chocolate, try adding mini chocolate chips or drizzling melted chocolate on top. Edible glitter can also make these cookies sparkle. Get creative and choose sprinkles that match your festive mood! If you need to make substitutions, there are options. Use gluten-free flour to make these cookies gluten-free. For a dairy-free version, swap the butter for coconut oil or a dairy-free spread. If you want to cut sugar, try using a sugar substitute like stevia. You can still enjoy these treat cookies no matter your dietary needs! Store your baked Candy Cane Slice-and-Bake Cookies in an airtight container. This keeps them fresh and soft. You can stack the cookies with parchment paper between layers to prevent sticking. They last up to one week at room temperature. For longer storage, place them in the fridge for up to two weeks. Freezing the cookie dough is a great way to enjoy these treats later. After shaping the dough into logs, wrap each log tightly in plastic wrap. Then, place them in a freezer bag or airtight container. The dough can stay frozen for up to three months. When you're ready to bake, thaw the logs in the fridge overnight. Then slice and bake as usual. To keep your cookies fresh, avoid exposing them to air. The airtight container is key. Keep the cookies in a cool, dark place. If you notice any staleness, a slice of bread in the container can help soften them again. Remember, the faster you store them after baking, the fresher they will taste when you enjoy them later! These cookies stay fresh for about 1 week at room temperature. Store them in an airtight container. For longer storage, place them in the fridge. They can last up to 2 weeks when chilled. You can also freeze them for up to 3 months. Just remember to wrap them well to prevent freezer burn. Yes, you can! Feel free to swap out candy canes for other crushed candies. Peppermint chocolate, butterscotch, or even toffee bits work great. Each option adds a unique twist to your cookies. Just make sure the candy is crushed into small pieces for even mixing. To cut the cookies evenly, use a sharp knife. Chill the dough well for a firm texture. When slicing, keep the thickness around ¼ inch. This helps them bake evenly. If the dough is too soft, pop it back into the fridge for a bit. This makes cutting much easier and cleaner. This blog post covered how to make perfect Candy Cane Slice-and-Bake Cookies. We discussed choosing quality ingredients and the steps to prepare and bake cookies. I shared tips for the right texture, handling dough, and adding fun decorations. You learned about variations and how to store your cookies effectively. Remember, baking is a fun adventure. Enjoy customizing your cookies to fit your taste and share them with others!

Candy Cane Slice-and-Bake Cookies

Get into the holiday spirit with these Candy Cane Slice-and-Bake Cookies! This easy Peppermint Cookies Recipe combines creamy butter, peppermint extract, and crushed candy canes for a delightful twist on festive Christmas cookies. Perfect for holiday baking, these cookies are not only tasty but fun to make. Swipe through for the full recipe and let the holiday cheer begin! Save this for your next cookie exchange! #CandyCaneCookies #SliceAndBakeCookies #HolidayBakingRecipes #FestiveChristmasCookies
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Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 cup unsalted butter, softened to room temperature

¾ cup granulated sugar

¾ cup powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

½ teaspoon salt

1 cup crushed candy canes (approximately 4-5 mini candy canes)

Red and green sprinkles (for decoration)

Instructions
 

Prep the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.

    Make the Batter: In a large mixing bowl, use an electric mixer to beat the softened butter alongside the granulated sugar and powdered sugar. Continue mixing on medium speed for about 2-3 minutes, or until the mixture is light, fluffy, and creamy.

      Incorporate the Extracts: Add the pure vanilla extract and peppermint extract to the butter mixture. Mix until these flavors are fully integrated into the batter.

        Combine Wet and Dry Ingredients: Gradually add the prepared dry ingredients into the wet mixture. Gently mix until the dough is just combined; avoid over-mixing to maintain a tender texture.

          Add Crushed Candy Canes: Carefully fold in the crushed candy canes using a spatula or wooden spoon, ensuring an even distribution throughout the dough.

            Shape the Dough: Divide the dough into two equal portions. Shape each portion into a log, approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until the dough is firm to the touch.

              Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

                Slice the Cookies: Once the dough is chilled, remove the logs from the refrigerator and unwrap them. Using a sharp knife, slice each log into ¼-inch thick rounds, keeping the slices uniform for even baking.

                  Prepare for Baking: Arrange the sliced cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie. Generously sprinkle the tops with red and green sprinkles.

                    Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to avoid over-baking.

                      Cool the Cookies: After baking, let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.

                        Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 24 cookies

                          - Presentation Tips: For a festive touch, arrange the cookies on a beautifully decorated plate and sprinkle additional crushed candy canes around them for a wintry feel. Add ribbons or holiday-themed decor for a complete presentation.