Christmas Candy Cane Cookies {Easy Recipe}
It’s so simple to make these delicious chocolatey Candy Cane Cookies. They make perfect festive treats, and can also be packaged up and given as gifts too!
Servings: 36
Ingredients
- 150 g Unsalted butter
- 75 g Caster sugar
- 75 g Light brown sugar
- 1 Egg
- 200 g Plain flour
- 25 g Cocoa
- 0.5 tsp Bicarbonate of soda
- 0.5 tsp Salt
- 1 tsp Peppermint extract
- 85 g Dark chocolate Cut into small chunks
- 150 g Candy canes Chopped into small pieces
Instructions
- Beat the butter with the sugars, then beat in the eggs, flour, cocoa, bicarb, salt, chocolate chunks, peppermint extract and half of the candy canes (about six) until a stiff dough forms.
- Form the dough equally into balls (you can weigh each one if you're that way inclined - they should be about 40g each).
- Freeze the dough balls for at least 2 hours. This really helps them keep their shape.
- Pre heat your oven to 180℃ fan/200℃/Gas Mark 6.
- Bake on a lined baking tray for 10-15 minutes until they are cooked but still squidgy (the exact time with depend on your oven).
- Allow to cool before storing OR serve slightly warm, either from the oven or by popping in the microwave for 10 seconds each before eating.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Lining the tray: Use baking paper (not greaseproof paper) to line your baking tray. It means you’ll have no sticking problems
Measuring out the cookies: If you want to be really exact, use an ice cream scoop to measure out each dollop of mixture. You can weigh each one if you're that way inclined. They should be about 40g each
Freezing: Make sure you put some time aside for freezing the cookie dough for a while before you bake. This really helps to give them a better shape. To freeze cooked cookies: Wait until they are fully cooled after baking and pop them into a freezer bag or sealed container for up to 3 months. When ready to eat, defrost thoroughly and enjoy
Make dough ahead of time: You can also freeze the dough ahead of time and bake on the day you need to. The dough will keep for around a month
Flour: This needs to be plain flour, or all-purpose flour if you’re outside the UK
Bicarbonate of soda: Make sure yours is in date! It helps to give a little rise to the cookies
Nutrition
Calories: 225kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 158mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 330IU | Calcium: 15mg | Iron: 1.1mg