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Candy Cane Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/candy-cane-cookies-recipe/