Are you dreaming of a white Christmas? Or perhaps just a white, crunchy, and deliciously festive cookie? Then look no further! This candy cane cookie recipe, infused with the delightful warmth of almond extract, is the perfect addition to your holiday baking repertoire. These cookies are surprisingly easy to make, even for beginner bakers, and are guaranteed to impress your family and friends. Get ready to experience the magic of homemade holiday treats!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure almond extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed candy canes (reserve some for garnish)
Instructions:
Step 1: Prep the Candy Canes
Before you begin, crush your candy canes into small pieces. You can do this by placing them in a zip-top bag and crushing them with a rolling pin. Set aside approximately ¼ cup for decorating later.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is easiest with an electric mixer, but you can also do it by hand if you're feeling energetic!
Step 3: Add Eggs and Almond Extract
Beat in the eggs one at a time, then stir in the almond extract. The almond extract complements the candy cane flavor beautifully, adding a subtle nutty warmth.
Step 4: Combine Dry Ingredients
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. Be careful not to overmix.
Step 5: Incorporate Candy Canes
Fold in the crushed candy canes until evenly distributed throughout the cookie dough.
Step 6: Bake the Cookies
Preheat your oven to 375°F (190°C). Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving some space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
Step 7: Cool and Decorate
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, you can decorate them with the reserved crushed candy canes.
Cooking Tips for the Perfect Candy Cane Cookies:
- Softened Butter is Key: Make sure your butter is truly softened; this will help create a smooth and creamy cookie dough.
- Don't Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
- Cooling is Crucial: Allow the cookies to cool completely before decorating to prevent the candy cane garnish from melting.
- Baking Time Variations: Oven temperatures can vary, so keep an eye on your cookies and adjust baking time as needed.
Variations:
- Chocolate Candy Cane Cookies: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a delicious chocolate twist.
- Peppermint Extract: For a more intense peppermint flavor, substitute part of the almond extract with peppermint extract.
- White Chocolate Drizzle: Melt some white chocolate and drizzle it over the cooled cookies for an extra touch of elegance.
Nutritional Information (per cookie, approximate):
- Calories: Approximately 150-180
- Fat: Approximately 8-10g
- Sugar: Approximately 15-20g
These delicious candy cane cookies with almond extract are the perfect homemade treat for holiday gatherings, gift-giving, or simply enjoying a sweet moment by yourself. Happy baking!