Bring a little Christmas magic to your kitchen with these beautiful Candy Cane Cookies! With their classic red-and-white twisted shape, buttery vanilla flavor, and delicate peppermint aroma, these festive cookies are a holiday favorite that looks just as wonderful as it tastes.
PrintCandy Cane Cookies – Easy Peppermint Cookies
These Candy Cane Cookies are buttery, soft, and flavored with refreshing peppermint. Shaped into festive red-and-white twists, they’re perfect for Christmas baking and holiday cookie exchanges!
Ingredients
For the Cookie Dough
- 1 cup(2sticks) unsalted butter, softened
- 1 cuppowdered sugar
- 1large egg
- 1 teaspoonvanilla extract
- ½ teaspoonpeppermint extract
- 2½ cupsall-purpose flour
- ½ teaspoonsalt
- ½ teaspoonbaking powder
For the Red Dough
- Red gel food coloring
For Decoration
- ¼ cupgranulated sugar
- 2 tablespoonscrushed candy canes (optional)
Instructions
Prepare the Cookie Dough
- In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy.
- Add the egg, vanilla extract, and peppermint extract. Mix until smooth.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Divide and Color the Dough
- Divide the dough evenly into two portions.
- Leave one portion plain and add red gel food coloring to the other.
- Mix the red coloring into the dough until the color is evenly distributed.
- Wrap both portions separately and refrigerate for 30–45 minutes, until firm enough to handle.
Shape the Candy Canes
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Take a small piece of each dough color and roll each into a rope approximately 5 inches long.
- Place the two ropes side by side and gently twist them together.
- Curve one end of each twisted rope to create a candy cane shape.
- Arrange the cookies on the prepared baking sheets, leaving space between them.
Bake the Cookies
- Bake for 9–11 minutes, or until the bottoms are just lightly golden. Avoid browning the tops.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack.
Decorate and Serve
- While the cookies are still slightly warm, sprinkle them lightly with granulated sugar.
- If desired, add a little crushed candy cane for extra peppermint flavor.
- Allow the cookies to cool completely before serving or arranging them on a Christmas cookie platter.
Made with a soft, tender sugar cookie dough, these cookies are shaped into little candy canes by twisting together strips of red and white dough. A touch of peppermint extract gives them that familiar candy cane flavor, while their crisp edges and soft centers make every bite delicious.
Whether you’re baking for Christmas morning, preparing treats for a holiday party, or creating homemade cookie gifts, these Candy Cane Cookies are a fun and festive addition to your seasonal baking collection.
Why You’ll Love This Recipe
- Festive Christmas appearance:The classic red-and-white twisted design makes these cookies instantly recognizable and perfect for holiday celebrations.
- Buttery and tender:The cookie dough creates a soft, delicate texture with lightly crisp edges.
- Delicious peppermint flavor:A little peppermint extract adds a refreshing holiday taste without overpowering the buttery cookie.
- Fun to make:Twisting the two colors of dough into candy cane shapes is a fun activity for the whole family.
- Simple ingredients:You only need basic baking ingredients and a little food coloring to create these beautiful cookies.
- Perfect for gifting:Their cheerful appearance makes them wonderful for Christmas cookie boxes, dessert platters, and homemade gifts.
What Makes Them Special
What makes Candy Cane Cookies so special is their traditional red-and-white twisted appearance. Unlike ordinary sugar cookies, these treats are shaped by combining two different colors of dough to recreate the look of classic Christmas candy canes.
The white dough provides a buttery vanilla base, while the red dough adds a festive pop of color. Peppermint extract brings everything together with a refreshing flavor that instantly reminds you of the holiday season.
The dough is easy to handle once properly chilled, making it possible to roll, twist, and shape each cookie without losing its beautiful design. Once baked, the cookies develop lightly golden edges while keeping their signature red-and-white pattern.
Helpful Tips for the Best Results
- Use room-temperature butter:Softened butter combines more easily with the sugar and creates a smooth cookie dough.
- Measure the flour carefully:Too much flour can make the dough dry and difficult to roll.
- Chill the dough:Refrigerating the dough helps prevent spreading and makes shaping the candy canes easier.
- Use gel food coloring:Red gel coloring gives the dough a vibrant color without adding too much liquid.
- Don’t use too much peppermint extract:Peppermint has a strong flavor, so a small amount is usually enough.
- Keep the dough cool:If the dough becomes too soft while shaping, return it to the refrigerator for a few minutes.
- Roll evenly:Try to make the red and white dough ropes similar in length and thickness for a neat twisted appearance.
- Avoid overbaking:Remove the cookies when the edges are just set and lightly golden. They will continue to firm up as they cool.
When to Serve Candy Cane Cookies
Candy Cane Cookies are perfect for Christmas celebrations, holiday cookie exchanges, winter parties, and festive family gatherings. Their beautiful colors make them stand out on any Christmas dessert table.
They also make wonderful homemade gifts. Arrange them in decorative tins, wrap them in clear treat bags, or include them in a Christmas cookie assortment alongside gingerbread cookies, sugar cookies, and chocolate crinkle cookies.
Serve them with hot chocolate, coffee, tea, or a cold glass of milk for a delicious holiday treat.
Whether you’re continuing a family Christmas baking tradition or trying these cookies for the first time, their buttery texture, refreshing peppermint flavor, and charming candy cane shape make them a recipe worth baking every holiday season.
Ingredients
This recipe makes approximately24–30 Candy Cane Cookies, depending on their size. The buttery vanilla dough is divided into two portions, with one colored red to create the traditional candy cane pattern.
Ingredients
For the Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2½ cups (315 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Red gel food coloring
For the Optional Peppermint Sugar Coating
- ¼ cup (50 g) granulated sugar
- 2 tablespoons crushed peppermint candies or candy canes
Ingredient Notes and Substitutions
Unsalted butter:Softened butter gives the cookies their rich, buttery flavor and tender texture. If using salted butter, reduce the added salt.
Granulated sugar:Adds sweetness and helps create lightly crisp edges while keeping the centers tender.
Egg:Helps bind the ingredients together and gives the dough structure.
Vanilla extract:Adds warmth and balances the refreshing peppermint flavor.
Peppermint extract:Provides the classic candy cane taste. Start with the recommended amount because peppermint extract can be quite strong.
All-purpose flour:Creates the structure needed to roll and twist the dough into candy cane shapes. Measure carefully to avoid making the cookies too dry.
Red gel food coloring:Gel coloring is recommended because it creates a vibrant red color without adding extra liquid to the dough. You can adjust the amount depending on how bright you want the cookies.
Peppermint candies:Crushed candy canes are optional but add extra holiday flavor and a decorative finishing touch.
Equipment You’ll Need
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Plastic wrap
- Baking sheets
- Parchment paper
- Small bowls for dividing and coloring the dough
- Wire cooling rack
- Rolling surface
Before You Begin
- Allow the butter and egg to reach room temperature before mixing.
- Measure the flour carefully to keep the dough soft and easy to shape.
- Divide the dough into two equal portions before adding the red food coloring.
- Use gel food coloring rather than liquid coloring for a more vibrant red.
- Prepare enough
Candy Cane Cookies – Instructions
Prep Time:30 minutes
Chilling Time:1 hour
Cook Time:9–11 minutes
Total Time:Approximately 1 hour 40 minutes
Servings:24–30 cookies
Baking Temperature:350°F (175°C)
Step-by-Step Instructions
Prepare the Cookie Dough
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for about 2–3 minutes, until light and creamy.
Add the egg, vanilla extract, and peppermint extract. Mix until everything is well combined, scraping down the sides of the bowl as needed.
Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing, as this can make the cookies tough.
Divide and Color the Dough
Divide the dough into two equal portions.
Leave one portion plain to create the white candy cane stripes. Add red gel food coloring to the second portion, mixing until the color is evenly distributed.
Start with a small amount of food coloring and add more gradually until you reach your desired shade of red.
Chill the Dough
Wrap each portion of dough separately in plastic wrap and refrigerate for about 1 hour.
Chilling helps firm up the dough, making it easier to roll and shape without becoming sticky or losing its form.
Shape the Candy Cane Cookies
Preheat the oven to350°F (175°C)and line two baking sheets with parchment paper.
Take a small piece of white dough and a similar-sized piece of red dough. Roll each piece into a rope approximately 4–5 inches long.
Place the two ropes side by side and gently twist them together, keeping the colors visible.
Carefully curve one end of each twisted rope to create the classic candy cane shape.
Transfer the cookies to the prepared baking sheets, leaving about 2 inches between them.
Bake Until Lightly Golden
Bake for approximately 9–11 minutes, or until the cookies are set and the edges are just beginning to turn lightly golden.
Avoid overbaking because these cookies should remain pale to preserve their beautiful red-and-white appearance.
Remove the baking sheets from the oven and allow the cookies to cool for about 5 minutes before carefully transferring them to a wire rack.
Add the Peppermint Sugar Coating (Optional)
If you want an extra festive finish, combine the granulated sugar and crushed peppermint candies in a small bowl.
While the cookies are still slightly warm, sprinkle a little of the mixture over them.
Allow the cookies to cool completely before serving or storing.
Serve and Enjoy
Arrange the Candy Cane Cookies on a Christmas serving platter or place them in decorative holiday cookie boxes.
Serve with hot chocolate, coffee, or a glass of milk for a delicious festive treat.
Helpful Tips for Success
- Keep the dough chilled:Cold dough is much easier to roll and twist into neat candy cane shapes.
- Use equal portions:Make sure the red and white ropes are similar in thickness and length for an even design.
- Choose gel food coloring:It creates a vibrant red without changing the dough’s consistency.
- Twist gently:Avoid pulling the dough too tightly, as this can cause the ropes to break.
- Don’t overwork the dough:Excessive handling can make the cookies tough.
- Watch the baking time:Remove the cookies when they are just set and lightly golden around the edges.
- Handle carefully:Candy cane cookies are delicate while warm, so allow them to cool slightly before moving them.
Candy Cane Cookies – Serving, Storage, Variations & FAQs
Serving Suggestions
Candy Cane Cookies are beautiful holiday treats that look wonderful on Christmas dessert tables. Their red-and-white twisted shape makes them especially festive, and their buttery peppermint flavor pairs perfectly with other seasonal desserts.
- Christmas cookie platter:Arrange them alongside gingerbread cookies, snowball cookies, sugar cookies, and chocolate crinkle cookies.
- Hot chocolate pairing:Serve with a warm cup of hot chocolate for a cozy winter treat.
- Holiday gift boxes:Place the cookies in decorative tins or clear treat bags tied with festive ribbons.
- Christmas dessert table:Display them on a white serving plate with crushed peppermint candies for a beautiful presentation.
- Afternoon coffee:Enjoy them with coffee, cappuccino, or peppermint tea.
- Ice cream pairing:Serve alongside vanilla or chocolate ice cream for an easy holiday dessert.
Storage Instructions
Room Temperature:Store completely cooled Candy Cane Cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place away from direct sunlight.
Refrigerator:Refrigeration is not necessary, but you can store the cookies in an airtight container for up to 1 week if your kitchen is particularly warm.
Freezing Baked Cookies:Place completely cooled cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature before serving.
Freezing Cookie Dough:Wrap the red and white dough portions separately in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before shaping.
Make-Ahead Tip:Prepare the cookie dough a day ahead and keep it refrigerated. When you’re ready to bake, let it soften slightly if necessary, then roll, twist, and shape the cookies.
Delicious Variations
- Chocolate Candy Cane Cookies:Add 2 tablespoons of cocoa powder to the red dough for a chocolate peppermint combination.
- Vanilla Candy Cane Cookies:Leave out the peppermint extract and use additional vanilla for a milder flavor.
- Almond Candy Cane Cookies:Replace the peppermint extract with almond extract for a sweet, nutty flavor.
- White Chocolate Candy Cane Cookies:Drizzle cooled cookies with melted white chocolate for an extra festive finish.
- Crushed Peppermint Cookies:Sprinkle crushed candy canes over the cookies before baking for extra peppermint flavor.
- Mini Candy Cane Cookies:Use smaller portions of dough to create bite-sized cookies that are perfect for holiday dessert platters.
- Chocolate-Dipped Candy Cane Cookies:Dip one end of each cooled cookie in melted chocolate and allow it to set.
- Pink Candy Cane Cookies:Use pink gel food coloring instead of red for a softer, playful holiday appearance.
Frequently Asked Questions
Why are my Candy Cane Cookies spreading?
The dough may have become too warm before baking, or the butter may have been too soft. Make sure to chill the dough for at least 1 hour and keep the shaped cookies cool before placing them in the oven.
How do I keep the red and white colors from mixing?
Handle the two dough portions gently and avoid twisting them too tightly. Use separate surfaces or clean your hands between working with the red and white dough.
Can I make Candy Cane Cookies without peppermint extract?
Absolutely! You can replace the peppermint extract with additional vanilla extract for a classic buttery sugar cookie flavor.
What is the best food coloring to use?
Red gel food coloring is the best option because it provides a vibrant color without adding too much liquid to the dough. Liquid coloring may require larger amounts and can make the dough sticky.
Can I prepare the dough ahead of time?
Yes! You can prepare both dough portions up to 24 hours ahead. Wrap them separately and refrigerate until you’re ready to shape and bake the cookies.
Why is my dough cracking when I roll it?
The dough may be too cold or slightly dry. Let it rest at room temperature for a few minutes before rolling. If it still feels dry, gently work it with your hands until it becomes easier to shape.
Can I freeze Candy Cane Cookies?
Yes! Baked cookies can be frozen for up to 2 months in an airtight freezer-safe container. You can also freeze the red and white dough separately and thaw it in the refrigerator before shaping.
How do I know when the cookies are done?
The cookies should look set, with slightly firm edges and pale centers. They usually take 9–11 minutes at 350°F (175°C). Avoid waiting for the tops to turn golden because this can make the cookies too dry.
Can children help make these cookies?
Definitely! Children can help roll the dough ropes, twist the red and white pieces together, and shape the candy canes. It’s a fun Christmas baking activity for the whole family.
Final Thoughts
Candy Cane Cookies are one of those holiday treats that make Christmas baking extra special. Their beautiful red-and-white swirls, buttery texture, and refreshing peppermint flavor create a combination that’s both festive and delicious.
They’re fun to prepare, easy to customize, and perfect for sharing with family and friends. Whether you’re adding them to your Christmas cookie collection, preparing homemade gifts, or baking with children, these cheerful cookies are sure to become a holiday favorite!