Candy Cane Cookies Recipe

Introduction

Bright, festive, and full of classic holiday flavor, these Candy Cane Cookies are a delightful treat to make and share. With a soft buttery base and a refreshing peppermint twist, their iconic red-and-white swirl adds charm to any holiday dessert table. Simple to prepare and fun to shape, they’re perfect for creating sweet holiday memories.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• Red gel food coloring, as needed
• ¼ cup granulated sugar (for rolling)

Instructions

1. Step 1: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes with an electric mixer.
2. Step 2: Beat in the egg, then mix in the vanilla and peppermint extracts until combined.
3. Step 3: Gradually add the flour and salt, mixing just until a soft dough forms. Avoid overmixing.
4. Step 4: Divide the dough in half. Leave one half plain and mix red gel food coloring into the other half until fully colored and vibrant.
5. Step 5: Wrap each dough portion separately in plastic wrap and chill for at least 30 minutes to firm up.
6. Step 6: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Step 7: Roll small pieces of red and plain dough (about 1 teaspoon each) into ropes approximately 4 inches long.
8. Step 8: Twist one red and one white rope together, then shape into a candy cane or ring, pinching the ends to seal.
9. Step 9: Roll the shaped cookies lightly in granulated sugar for a festive sparkle, then place on the baking sheet about 2 inches apart.
10. Step 10: Bake for 8–10 minutes, until just set with lightly golden bottoms. Avoid overbaking to keep cookies soft.
11. Step 11: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use gel food coloring for vibrant color without altering dough texture.
• Always chill the dough before shaping; it prevents spreading and makes handling easier.
• Roll dough ropes evenly for a clean, neat twist.
• Handle dough gently and work with small batches to keep it from softening too much.
• For a fun variation, try shaping the dough into circles or braids instead of candy canes.
• Substitute peppermint extract with vanilla or almond extract if needed, though peppermint gives the signature flavor.

Storage

Once completely cooled, store candy cane cookies in an airtight container layered with parchment paper to prevent sticking and breaking. They keep fresh at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe container with parchment layers for up to 2 months. Thaw at room temperature for about 30 minutes before serving. You can also freeze unbaked dough after coloring; thaw in the refrigerator before shaping and baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What if I don’t have peppermint extract?

You can substitute peppermint extract with vanilla or almond extract for a different but still delicious flavor. Keep in mind peppermint is what gives these cookies their classic holiday taste.

Can I make the dough ahead of time?

Absolutely! The dough can be made up to 3 days in advance and kept tightly wrapped in the refrigerator. For longer storage, freeze the dough; thaw in the fridge before shaping and baking as usual.

Candy Cane Cookies Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

Bright, festive, and full of classic holiday flavor, these Candy Cane Cookies are a must-bake treat for the season. With a soft buttery base, a hint of peppermint, and a beautiful red-and-white twist, they make a perfect addition to your Christmas dessert table, cookie exchange, or even a quick holiday snack. This easy recipe is fun to make with kids, freezer-friendly, and sure to impress with its nostalgic charm. Whether you’re after new holiday baking ideas or festive food gifts, these cookies deliver on looks and flavor.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• Red gel food coloring, as needed

For Rolling

• ¼ cup granulated sugar (for rolling)

Instructions

1. Make the Dough: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer. Beat in the egg, then mix in the vanilla and peppermint extracts.
2. Divide and Color the Dough: Gradually add the all-purpose flour and salt, mixing until a soft dough forms. Divide the dough in half. Leave one half plain and add red gel food coloring to the other half. Mix the red dough thoroughly until the color is even and vibrant.
3. Chill the Dough: Wrap both dough portions separately in plastic wrap. Chill in the refrigerator for at least 30 minutes to firm up the dough, making it easier to shape and preventing spreading in the oven.
4. Shape the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Taking about 1 teaspoon each of the red and plain dough, roll each into ropes approximately 4 inches long. Gently twist one red and one white rope together, then shape into a candy cane or ring, pressing the ends to seal. Lightly roll the shaped cookies in granulated sugar for sparkle.
5. Bake: Place the shaped cookies on the prepared baking sheet about 2 inches apart. Bake for 8–10 minutes, or until just set and lightly golden on the bottoms. Avoid overbaking to keep cookies soft and tender.
6. Cool: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up slightly but remain tender on the inside.

Notes

• Gel food coloring is best for rich color without adding extra liquid to the dough.
• Always chill your dough — it makes shaping easier and prevents spreading during baking.
• If shipping, use the ring shape instead of a cane to reduce breakage.
• Do not overmix the dough once flour is added to keep the cookies tender.
• Use only a small amount of red gel food coloring to avoid affecting taste and dough texture.
• Work in small batches while shaping to keep dough from softening too much.
• Watch the baking time carefully to avoid dry and crumbly cookies.
• Give cookies enough space on the baking sheet to prevent them from sticking or blending together.

Keywords: Candy Cane Cookies, Christmas Cookies, Holiday Cookies, Peppermint Cookies, Festive Cookies, Red and White Cookies, Soft Christmas Cookies, Holiday Baking