These Candy Cane Cookies are so much more than your classic holiday cookies.With the fresh peppermint flavor and the subtle chai latte aroma, these cookies are one of the best Christmas cookies you'll ever try- it's a promise. You can enjoy these cookies at any time of the day, or even make them a part of your cookie exchange or cookie swap.
If you're looking for more sweet treats don't forget to try these Blueberry White Chocolate Cookies. You'll also want to test out this simple Air Fryer Cake Recipe which is fast and easy to make in no time.
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Why This Recipe Works
- Christmas Treat: Everyone in my family loves a good candy cane cookie, but when I recently tried my hands at this version, it was hands down one of the most requested Christmas recipes in my household.
- Delicious: The minty freshness of the crushed candy canes and peppermint candies in a soft, chewy cookie is an absolute no fail combination, and this one had the added deliciousness of chai latte flavors too.
- Family Favorite: My family requests this all the time, and once you give this a try, I'm sure yours will too!
🥘 Ingredients
To make the candy cane cookies, here's all you'll need.
- Unsalted Butter (Cold And Sliced Into Small Chunks): Adds richness and helps create the flaky texture of your Peppermint Chai Latte Candy Cane Cookies.
- Sugar: Essential for sweetness, sugar also aids in creating a golden-brown color and crisp texture in your cookies.
- Light Brown Sugar (Packed): Adds a deeper, molasses-like sweetness and contributes to the moist and chewy texture of the cookies.
- Large Eggs: Act as the binding agent, holding all the ingredients together while also adding to the cookies' richness.
- Vanilla Extract: Enhances the flavors of other ingredients and adds its own subtle, sweet notes.
- Chai Spice: Infuses your cookies with warm, aromatic flavors, reminiscent of a comforting chai latte.
- Espresso Coffee Grounds: Add a robust, bitter note that balances the sweetness and complements the chai spices.
- All Purpose Flour: Is the structural backbone of your cookies, providing the necessary gluten to hold everything together.
- Cake Flour: Contributes to the light, tender texture of your cookies due to its low protein content.
- Baking Soda: This leavening agent helps your cookies rise and spread, ensuring they have the perfect texture.
- Salt: Enhances all other flavors in your cookies, bringing out the best in each ingredient.
- Cornstarch: Acts as a thickener, giving your cookies a soft, melt-in-your-mouth texture.
- Candy Cane Baking Chips: Add a festive touch and peppermint flavor to your cookies, making them perfect for the holiday season.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
You can try lots of other variations to these festive cookies. Here are some good ideas.
- Chocolate Chips: To make the white dough taste even better, you can throw in some white chocolate chips and a bit of crushed peppermint into the cookies.
- Color: First, divide dough, add some red food coloring to half the dough, and then use the white dough and red dough to make a candy cane shape. Let these cookies rest on your parchment paper lined baking sheets, sprinkle crushed candy canes on them and make your own candy cane shaped cookies.
🔪 How to Make Candy Cane Cookies?
To make the candy cane cookies, here's what you'll need to do.
In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes.
Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.
In a large bowl add the flours, chai spice, espresso granules, baking soda, cornstarch, and salt. Whisk to combine.
Add the dry ingredients to the butter mixture. Mix to combine.
Use a large cookie scoop and scoop 4.5 oz dough balls. Roll the dough together to form a ball. Roll the dough balls into the candy cane baking chips. Place the balls on a parchment lined baking sheet.
Bake for 12-14 minutes or until the cookies are lightly browned. Remove from the oven and set to the side to let cookies cool.
👩🍳 Expert Tips
Think you're ready to try out these delicious cookies? Here are some tips and tricks you might want to keep in mind.
- Flavor: I've used vanilla extract to lend these cookies some flavor. If you don't have it, you can use some almond extract instead. The almond extract also helps mask the eggy flavors. Peppermint extract can also be a great addition to the cookies.
- Candy: If you don't have the candy cane baking chips that the recipe calls for, you can simply use some crushed candy canes or any other peppermint candy instead.
- Sugar: To help the sugar get incorporated into the cookie dough easily, you can also choose to use powdered sugar or granulated sugar.
- Baking Sheet: When making cookies, always remember to have a prepared baking sheet ready for your unbaked cookies to go on.
- Rack: You can let the cookies cool down on your cookie sheet or on a rack- either way, it works just as fine.
💭 FAQs
To achieve a deeper red hue, consider using gel food coloring, which provides a more intense color without altering the dough's consistency. Start with a small amount and gradually add more until you reach your desired shade.
Yes, you can prepare the dough ahead of time. After mixing, divide it into two portions, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling step firms up the dough, making it easier to shape. The dough can be refrigerated for up to 2 days before baking.
If candy cane baking chips aren't available, you can use crushed peppermint candies or any other peppermint-flavored candy. Simply crush them into small pieces and fold them into the dough as directed in the recipe.
Store the cooled cookies in an airtight container at room temperature. They will remain fresh for up to a week. For longer storage, you can freeze the baked cookies; just ensure they're well-wrapped to prevent freezer burn.
The best way to store these candy cane cookies is to move them to a jar with an airtight lid or an airtight container and leave them at room temperature. You can also choose to refrigerate or freeze the candy cane cookie dough and store it for later. Just wrap up your remaining dough in some plastic wrap and you should be good to go.
🧂Serving Suggestions
- As a Holiday Treat: Serve these cookies during holiday gatherings alongside hot cocoa or spiced tea for a festive and comforting experience.
- With a Scoop of Ice Cream: Enjoy these cookies as an ice cream sandwich, using a scoop of vanilla or peppermint ice cream for a creamy contrast to the minty crunch.
- Gift Them as a Sweet Present: Package these cookies in a decorative box or tin as a perfect homemade gift for friends and family during the holiday season.
- Pair with a Festive Drink: Enjoy with a warm peppermint mocha or chai latte to complement the flavors and create a cozy, winter treat.
🍽 Related Recipes
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Peppermint Chai Latte Candy Cane Cookies
Ingredients
- 1 cup Unsalted Butter cold and sliced into small chunks
- ¾ cup Sugar
- ¾ cup Light Brown Sugar packed
- 2 Egg room temp
- 1 teaspoon Vanilla Extract
- 3 teaspoons Chai Spice
- 3 teaspoons Espresso Coffee Grounds
- 1 ½ cups All Purpose Flour
- 1 ½ cup Cake Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cornstarch
- ½ cup Candy Cane Baking Chips
Instructions
- Cream Butter and SugarIn the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes.
- Add Eggs and VanillaAdd eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.
- Combine the Dry IngredientsIn a large bowl add the flours, chai spice, espresso granules, baking soda, cornstarch, and salt. Whisk to combine.
- Combine Both MixturesAdd the dry ingredients to the butter mixture. Mix to combine.
- Make Cookie Dough BallsUse a large cookie scoop and scoop 4.5 oz dough balls. Roll the dough together to form a ball. Roll the dough balls into the candy cane baking chips. Place the balls on a parchment lined baking sheet.
- Bake and Cool CompletelyBake for 12-14 minutes or until the cookies are lightly browned. Remove from the oven and set to the side to let cookies cool.
Notes
Nutrition
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