If you’re looking for a festive, delicious, and fun treat to make this holiday season, I absolutely love how this Candy Cane Cookie Recipe turns out every single time. These cookies aren’t just cute—they’ve got that perfect balance of buttery sweetness and cool peppermint, plus a pop of red that makes them really festive. Whether you’re baking for family, friends, or just yourself, you’ll find that these candy cane-shaped gems are as satisfying to make as they are to eat!
Why You’ll Love This Recipe
- Festive and Fun Shape: Twisting the red and white dough into candy cane shapes is half the fun and instantly festive.
- Peppermint Flavor: That peppermint extract gives these cookies a refreshing kick without being overpowering.
- Perfect Texture: A tender, buttery base that’s sturdy enough to hold the shapes but melts in your mouth.
- Easy to Customize: You can add crushed candy canes or adjust colors easily to make these your own.
Ingredients You’ll Need
These ingredients come together to create a dough that’s easy to work with and tasty. I always recommend using real peppermint extract for that true candy cane flavor—trust me, it makes all the difference!
- Salted butter: Softened butter makes for a rich, creamy dough that’s easy to shape.
- Powdered sugar: Gives the cookies a smooth sweetness without any grittiness.
- Large egg: Brings the dough together and adds moisture.
- Vanilla extract: Adds a subtle depth and warmth to balance the peppermint.
- Peppermint extract: The star player — use good-quality extract for authentic flavor.
- All-purpose flour: The base of the dough that gives structure but keeps the cookies tender.
- Red food coloring: Gel or liquid works, but I prefer gel for a vibrant shade without adding extra moisture.
- Crushed candy canes (optional): A fun, crunchy topping that amps up the festive vibe.
Variations
I love to tweak this Candy Cane Cookie Recipe now and then to keep things interesting. The best part? You can easily make these gluten-free or even swap peppermint for other extracts if you want a different spin.
- Chocolate Peppermint Cookies: I once mixed in some cocoa powder for a chocolatey twist, and my family went crazy for them.
- Gluten-Free Version: Swapping in a gluten-free flour blend works well—just watch the dough consistency and add a splash of milk if it feels dry.
- No Crushed Candy Canes: If you don’t have crushed candy canes, you can sprinkle with colored sugar or skip toppings altogether—still delicious!
- Mini Candy Canes: For a bite-sized treat, roll smaller ropes and shape mini candy canes; perfect for gift boxes.
How to Make Candy Cane Cookie Recipe
Step 1: Cream the Butter and Sugar
Start by placing softened butter and powdered sugar in a large bowl. I like using my stand mixer with the paddle attachment for this part, beating on medium speed until it’s light and fluffy—about 2 to 3 minutes. This step is crucial because it incorporates air, making your cookies tender and giving them the perfect crumb.
Step 2: Add Flavors and Mix Dry Ingredients
Next, add in the egg, vanilla extract, and peppermint extract—mix well so the flavors meld. Then add the flour, one cup at a time, mixing on a low speed to combine. Be sure to scrape the bowl occasionally to get it all mixed evenly. If you’ve ever struggled with dry patches in cookie dough, this little trick always saves me.
Step 3: Divide and Color the Dough
Remove half of the dough and shape it into a disc, then wrap it up and pop it in the fridge for at least an hour. This is the plain, white dough. Into the remaining dough, add red food coloring. I usually start with about half a teaspoon of gel coloring and add more until I’m happy with the shade. Knead it gently on a clean surface to fully distribute the color, then form a disc and refrigerate it for the same amount of time.
Step 4: Roll, Twist, and Shape
When both dough discs have chilled, unwrap them and pinch off half-tablespoon pieces of white and red dough. Roll each into 5-inch ropes on a clean surface, keeping the colors separate to avoid bleeding. Then place one red and one white rope side by side and twist them together—pinch the ends to seal. Shape each twisted rope into a classic candy cane form and arrange them on parchment-lined baking sheets. If you feel the dough getting sticky, don’t hesitate to chill it again for 10-15 minutes.
Step 5: Bake and Decorate
Bake your cookies at 375°F for about 12 minutes, or until the white dough edges start to turn a light golden. The aroma of peppermint and baked butter will fill your kitchen, which is always the best part! If you’re using crushed candy canes, sprinkle them over the warm cookies as soon as they come out of the oven—they’ll stick perfectly and add a delightful crunch. Let your cookies cool completely on the baking sheets.
Pro Tips for Making Candy Cane Cookie Recipe
- Room Temperature Ingredients: Using room temp butter and egg helps the dough come together smoothly and keeps the texture just right.
- Separate Rolling Areas: Rolling the red and white dough in separate spots keeps colors clean and prevents your hands from turning pink for hours!
- Don’t Skip Chilling: Chilling both dough discs firms them up, making rolling and twisting easier and preventing breakage.
- Watch Your Oven: These cookies bake quickly; keep an eye to avoid over-browning, especially on the white dough.
How to Serve Candy Cane Cookie Recipe
Garnishes
I usually keep it simple and sprinkle crushed candy canes on top for that extra peppermint crunch and festive look. Sometimes I add a quick drizzle of white chocolate for a pretty finish—plus, who can say no to chocolate?
Side Dishes
These cookies pair perfectly with a glass of cold milk, hot cocoa, or a peppermint latte. If you’re serving at a holiday party, they go great alongside other classic treats like fudge or gingerbread.
Creative Ways to Present
I love arranging these cookies in a festive tin or on a pretty platter lined with parchment and some fresh pine sprigs. Wrapping a few in cellophane tied with red ribbon makes a sweet edible gift that always brings smiles.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container layered with parchment paper to keep them from sticking. Left at room temperature, they stay fresh and chewy for up to a week—perfect if you want to bake ahead for a party!
Freezing
I’ve frozen the dough before rolling it out, which works like a charm. Just thaw it in the fridge before shaping. You can also freeze baked cookies—just wrap them tightly and thaw at room temperature for a soft, fresh-baked feel.
Reheating
If you want warm cookies, I gently reheat them in a low oven (about 300°F) for 5 minutes. It refreshes the texture nicely without drying them out. Just don’t microwave, or they risk getting rubbery.
FAQs
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Can I use artificial peppermint flavor instead of peppermint extract?
Technically yes, but I always recommend pure peppermint extract for the freshest, most authentic flavor. Artificial flavors can be harsher or overly sweet, which changes the cookie’s taste balance.
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How do I prevent the red dye from bleeding into the white dough?
Roll the white and red dough in separate areas on your counter, and avoid touching the white dough with colored hands. Chilling the dough before rolling also helps keep colors distinct.
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How long can I store Candy Cane Cookies?
Stored in an airtight container layered with parchment sheets, these cookies last about one week at room temperature. For longer storage, freezing is your best bet.
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Can I make these cookies vegan or dairy-free?
With some ingredient swaps—like vegan butter and a flax egg—you can make a vegan version, but it might alter the texture slightly. Experiment, and let me know how it goes!
Final Thoughts
This Candy Cane Cookie Recipe is one of my all-time favorites to bake during the holidays—it’s as much about the process (rolling, twisting, shaping) as it is about sharing those sweet, minty bites with loved ones. I used to struggle finding a peppermint cookie recipe that wasn’t too soft or too hard, but this one nails it for me every time. Give it a try, and I bet you’ll end up making it a yearly tradition, too!
Print
Candy Cane Cookie Recipe
- Prep Time: 45 mins
- Cook Time: 12 mins
- Total Time: 57 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Candy Cane Cookies are a delightful holiday treat featuring a tender, buttery base infused with peppermint extract and colored with vibrant red and white dough twisted into iconic candy cane shapes. Lightly baked to a golden finish and optionally topped with crushed candy canes, they make a perfect seasonal dessert that’s both fun to make and delicious to eat.
Ingredients
Cookie Dough
- 2 sticks salted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 1/2 tsp. peppermint extract
- 3 cups all-purpose flour
- 1/2 – 1 tsp. red food coloring
Decoration (Optional)
- 3 candy canes, crushed
Instructions
- Make the base batter. Place the softened butter and powdered sugar in a large bowl or stand mixer bowl. Beat with a hand mixer or paddle attachment at medium speed for 2 to 3 minutes until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing well to fully combine. Gradually add the flour, one cup at a time, mixing on low after each addition until fully incorporated. Scrape down the bowl sides and bottom as needed to mix evenly.
- Divide and chill white dough. Remove half the dough and form it into a disc about 1 inch thick. Wrap tightly with plastic wrap and refrigerate for at least 1 hour or overnight to firm up.
- Color and chill red dough. Add the red food coloring to the remaining dough in the bowl. Mix at low speed until the color is evenly distributed, adding more food coloring if necessary to achieve your desired red shade. Remove the red dough, knead it on a clean surface to ensure even coloring, form into a 1-inch disc, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- Prepare for baking. Line two large baking sheets with parchment paper and preheat the oven to 375°F (190°C).
- Shape the candy cane cookies. Unwrap both dough discs. Pinch off 1/2 tablespoon portions of each color dough separately. Roll each piece on a clean surface into a 5-inch long rope—keep red and white dough separate to avoid color mixing. Place one red rope alongside one white rope and twist them together, pinching the ends to seal. Shape each twisted rope into a candy cane form and carefully transfer to the prepared baking sheets. Repeat with all dough pieces. If the dough becomes sticky or difficult to handle, re-wrap and chill for 15 minutes.
- Bake and decorate. Bake the cookies for 12 minutes or until the white dough is lightly golden. Immediately after baking, sprinkle the tops with crushed candy canes if using. Allow the cookies to cool completely on the baking sheets.
- Store. Once cooled, store cookies in an airtight container layered with parchment paper between them, at room temperature for up to one week.
Notes
- Use gel food coloring (1/2 tsp) for more concentrated color or 1 tsp liquid red food coloring.
- If dough gets too sticky, chill it for 15 minutes before continuing to shape cookies.
- For best results, keep red and white dough separate while rolling to prevent color bleed.
- Cookies can be stored in an airtight container for up to one week at room temperature.
- Crushed candy canes on top add extra peppermint crunch but are optional.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
