candy recipe for christmas easy

The Best candy recipe for christmas easy

Easy Christmas Candy Cookies

4.7 from 584 votes

A festive twist on classic sugar cookies, these chewy treats are perfect for holiday gatherings. The rich tomato sauce glaze adds a subtle, seasonal flavor without overpowering the sweetness.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp salt

For the Glaze

• 1 cup powdered sugar
• 2 tbsp tomato sauce
• 1 tbsp milk
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

👨‍🍳Directions

1. 1
   Preheat oven to 350°F. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing well.
2. 2
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined. Roll out dough to about 1/4-inch thickness.
3. 3
   Cut out cookie shapes using cookie cutters. Place cookies 2 inches apart on a baking sheet lined with parchment paper.
4. 4
   Bake for 10–12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
5. 5
   While cookies cool, whisk together the powdered sugar, tomato sauce, milk, garlic powder, and red pepper flakes (if using). Dip the cooled cookies into the glaze, letting excess drip off.

🔧Equipment

• Mixing bowls
• Rolling pin
• Baking sheets
• Parchment paper
• Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 14💛Saturated Fat: 8❤️Cholesterol: 25🧂Sodium: 120🌾Total Carbs: 18🥦Dietary Fiber: 1🍬Sugars: 12🥩Protein: 7

📝Notes

• For extra shine, brush the glaze over the cookies after dipping.
• Store cookies in an airtight container at room temperature for up to 5 days.

❓ Frequently Asked Questions About Christmas Candy Cookies

1. What is the best way to keep my homemade candy from melting in the hot summer months?

Store homemade candy in an airtight container in a cool, dry place. If you live in a very warm climate, consider wrapping individual pieces in parchment paper before placing them in a sealed container to slow down moisture absorption.

2. Can I make this candy without a candy thermometer?

Yes! You can use a candy thermometer, but for a simpler approach, use the “ball drop test.” Drop a small ball of dough into boiling water—it should double in size when it reaches the candy stage. Alternatively, use a candy thermometer with a range of 235°F to 245°F for classic hard candy.

3. How long does homemade candy last before it becomes soft or sticky?

Homemade candy typically lasts about 3 to 6 months if stored properly. Once opened, keep it in an airtight container in a cool, dry place to prevent softening. For longer storage, consider adding a bit of citric acid or lemon juice to the recipe to help preserve freshness.

4. Is it safe to eat this candy if I have a nut allergy?

This recipe does not include nuts, but always double-check the ingredients to ensure no cross-contamination occurred during preparation. If you’re highly sensitive, consider making the candy in a nut-free kitchen to avoid any risks.

5. Why did my candy turn out too hard or too soft?

Hard candy can be too hard if the sugar wasn’t heated long enough or if water was added too late. Too soft? It may have been removed from the heat too soon or had too much water. For next time, aim for the exact temperature range (235°F–245°F) and adjust water gradually.