If you’re searching for a festive treat that combines a buttery, tender bite with a bright burst of peppermint, you’ve got to try this Candy Cane Cookies Recipe. I absolutely love how these cookies look just like tiny candy canes, but taste even better — soft, flavorful, and perfectly sweetened. When I first tried making this recipe at home, I was blown away by how easily the dough shapes into those adorable spirals and hooks, and how the peppermint shines through without being overpowering. Stick with me here, because once you master this Candy Cane Cookies Recipe, you’ll have a holiday classic on repeat that your friends and family will rave about.
Why You’ll Love This Recipe
- Striking Appearance: The red-and-white spiral candy cane shape makes these cookies festive and fun.
- Perfect Peppermint Flavor: Balanced peppermint extract adds just the right festive zing without overwhelming.
- Tender & Buttery Texture: The mix of butter and cream cheese creates melt-in-your-mouth softness you’ll crave.
- Great for Gifting & Parties: Beautiful presentation makes them ideal for holiday cookie exchanges and gifts.
Ingredients You’ll Need
The magic of this Candy Cane Cookies Recipe comes from a few simple but quality ingredients. Each plays a role in tender texture or bright peppermint flavor, and the red gel food coloring helps make that signature candy cane look pop. When picking your ingredients, go for good-quality butter and real peppermint extract to get the best results.
- Unsalted Butter: Using unsalted butter lets you control the salt balance perfectly for this sweet dough.
- Cream Cheese: Adds richness and tenderness, making these cookies delightfully soft and not dry.
- Granulated Sugar: Sweetens the dough without adding grit; it blends smoothly.
- Egg Yolk: Adds moisture and helps bind the dough with added richness.
- Peppermint Extract: The star flavor here—make sure it’s pure for authentic bright peppermint taste.
- Salt: Just a pinch to enhance flavor and balance the sweetness.
- All-Purpose Flour: Provides structure; using the right amount is key for tender but not crumbly cookies.
- Red Gel Food Coloring: Gel coloring is best for vibrant color without thinning your dough.
Variations
I love experimenting with this Candy Cane Cookies Recipe, especially when it comes to the peppermint flavor and presentation. Don’t be afraid to play with it a bit—your personal touch makes it extra special every time.
- Chocolate Peppermint: I once swirled in some cocoa powder with the flour for a chocolate-peppermint twist that my family couldn’t get enough of.
- Gluten-Free Version: You can substitute all-purpose flour with a gluten-free blend, just watch the dough’s consistency so it’s not too stiff or crumbly.
- Mini Candy Canes: Instead of 5-inch cookies, try cutting smaller strips to make bite-sized candies—perfect for kids and nibbling!
- Natural Coloring: If you’re sensitive to food coloring, beet juice powder makes a lovely natural red tint, though expect a subtler color.
How to Make Candy Cane Cookies Recipe
Step 1: Cream the Butter and Cream Cheese
Start by beating room temperature unsalted butter in your stand mixer fitted with the paddle attachment. It only takes about 30 seconds for the butter to become creamy and smooth. Then add in cream cheese and mix until fully combined. This step is so important because it builds the tender base for your cookies—smooth butter and cream cheese mean soft and luscious cookies, every time.
Step 2: Mix in Sugar, Egg Yolk, Peppermint, and Salt
Next up, add the sugar, and mix on medium speed just long enough to incorporate it well. Then mix in the egg yolk, peppermint extract, and salt—your kitchen will start smelling festive already! Make sure your peppermint extract is good quality; it really makes a difference in flavor depth.
Step 3: Add Flour Slowly for Perfect Dough Texture
With the mixer on low, slowly add the flour until the dough just comes together. Overmixing here can make the cookies tough, so stop as soon as you see no streaks of flour. Your dough should look soft and manageable—like play dough! If it feels sticky, a brief chill in the fridge helps.
Step 4: Divide, Color, and Roll Out the Dough
Divide the dough in half—ideally about 18 ounces per half if you use a kitchen scale. Keep one half plain, and knead red gel food coloring into the other until you get that vibrant candy cane red. Roll each dough half between parchment sheets into long rectangles, about ¼” thick, 5 inches wide, and 18 inches long. If the dough’s soft and tricky, chill it for 10 minutes until easier to handle. The parchment makes rolling out less sticky and less fuss.
Step 5: Layer, Chill, and Cut Strips
Stack the red dough rectangle on top of the white one, then gently roll with a rolling pin to meld them into a two-toned rectangle about ½” thick. Wrap it in plastic wrap and refrigerate until firm, about 45 minutes. When firm, slice thin ½” wide strips along the long side. Rolling each strip between your hands until the edges round out makes it easier to twist them without cracking.
Step 6: Shape into Candy Canes and Bake
Twist each strip gently to create that classic spiral pattern and curve one end into the candy cane hook. Place on parchment-lined baking sheets. If your dough gets stiff or cracks while shaping, a quick chill in the fridge will rescue it. During oven preheat, I put a tray in the freezer to chill the cookies briefly before baking—they hold their shape better that way.
Bake at 350°F (175°C) for 12 to 14 minutes. The cookies won’t color much but will puff slightly and lose their shine. Let them cool completely on the sheet before moving, so they don’t break. Then, your beautiful candy cane cookies are ready to eat or gift!
Pro Tips for Making Candy Cane Cookies Recipe
- Chill Dough When Needed: If your dough is sticky or soft, a brief chill really helps avoid tearing while shaping.
- Use Gel Food Coloring: Gel colors give rich, vibrant hues without changing dough consistency like liquid dyes do.
- Freezing the Tray: I always pop the cookie trays in the freezer before baking for a few minutes—this helps maintain the cookie shape!
- Cut Even Strips: Use a sharp knife and steady pressure to get uniform strips that twist evenly and bake consistently.
How to Serve Candy Cane Cookies Recipe
Garnishes
I usually keep these pretty classic, but sometimes I dust them with a little powdered sugar or sprinkle edible glitter when I’m making them for holiday parties — it adds a pretty frosted effect without hiding the candy cane pattern.
Side Dishes
These cookies go perfectly alongside a cup of hot cocoa or a creamy peppermint mocha. I also love serving them with plain whipped cream on the side for an extra indulgence that’s not too sweet.
Creative Ways to Present
If you want to wow at a cookie exchange, I like arranging these Candy Cane Cookies Recipe treats upright in a cute mug or small bucket filled with crushed peppermint candies. Wrapping them in cellophane tied with a red ribbon makes for a festive gift that looks as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store these cookies in an airtight container at room temperature, usually layered between parchment sheets to prevent sticking. They keep fresh for up to one week, perfect for enjoying through the holiday season.
Freezing
This dough freezes beautifully if you want to prep ahead. Shape the dough rectangles, wrap tightly, and freeze. Before cutting and baking, thaw overnight in the fridge. Baked cookies also freeze well for up to three months and defrost quickly at room temp.
Reheating
If you want to warm these cookies after storage, a few seconds in the microwave (about 10-15 seconds) brings out the buttery softness without drying them out. Avoid reheating too long or they’ll get chewy instead of tender.
FAQs
-
Can I use artificial peppermint flavor instead of extract?
Artificial peppermint flavor tends to be less natural tasting and can make the cookies taste harsh or overly sweet. I recommend using pure peppermint extract for the best, fresh, and balanced peppermint flavor in your Candy Cane Cookies Recipe.
-
What if my dough is too sticky to shape?
A sticky dough means it’s a bit too warm. Simply wrap the dough halves in plastic and chill them for 10-20 minutes in the fridge. This firms up the dough, making it way easier to roll, cut, and shape without tearing.
-
How do I get the perfect candy cane swirl?
Roll each color separately into similar-sized rectangles and then stack. After chilling briefly, gently roll the combined rectangle with a rolling pin to meld layers before cutting strips. Twisting each strip between your hands evens out thickness and creates that classic spiral look, which is key before forming the hook.
-
Can I make these cookies without cream cheese?
Cream cheese adds wonderful tenderness and slightly tangy richness that balances the peppermint. Without it, cookies might be drier or less soft. If you must omit it, consider adding 1-2 tablespoons of sour cream or yogurt as a substitute, but the texture won’t be quite the same.
-
How long do Candy Cane Cookies keep fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and tender for up to one week. For longer storage, freezing baked cookies for up to 3 months works great—you’ll want to thaw them gently for best texture.
Final Thoughts
This Candy Cane Cookies Recipe has become one of my go-to treats every winter because it’s both impressive and totally doable. The combination of peppermint with that tender, buttery dough always brings smiles at holiday gatherings. Plus, shaping the cookie dough is such a fun way to bring a little festive magic into your kitchen. If you’re looking for a cookie that delivers flavor, charm, and tradition in one bite, give this recipe a try—you’re going to love it as much as my family does!
Print
Candy Cane Cookies Recipe
- Prep Time: 46 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Candy Cane Cookies are a festive holiday treat featuring a delightful peppermint flavor and a beautiful red-and-white spiral design. Soft and buttery with a subtle cream cheese tang, these cookies are as fun to make as they are to eat. Perfect for Christmas celebrations, they combine a tender crumb with a crisp shape that holds the iconic candy cane twist.
Ingredients
Cookie Dough
- 8 oz unsalted butter (1 cup), room temperature
- 4 oz cream cheese (1/2 cup), room temperature
- 10 oz granulated sugar (1.33 cups)
- 1 large egg yolk
- 2 tsp peppermint extract
- 1/2 tsp salt
- 16 oz all-purpose flour (3.5 cups)
- Red gel food coloring (Americolor Super Red recommended)
Instructions
- Prepare the butter and cream cheese mixture: Place the unsalted butter in the bowl of a stand mixer fitted with the paddle attachment, and beat for about 30 seconds until creamy. Add the cream cheese and mix until fully combined.
- Add sugar and combine: Add the granulated sugar to the mixture and mix on medium speed for 30 seconds to incorporate it evenly.
- Add egg yolk, peppermint, and salt: Mix in the egg yolk, peppermint extract, and salt until everything comes together smoothly.
- Incorporate flour: With the mixer running on low speed, gradually add the all-purpose flour in a steady stream. Mix just until the dough forms and is combined; avoid overmixing.
- Divide and color dough: Divide the dough equally into two halves (about 18 ounces each). Leave one half plain and add red gel food coloring to the second half, mixing just until the color is evenly absorbed and the dough is uniformly red.
- Roll dough into rectangles: Roll each dough half between two sheets of parchment paper into a long rectangle approximately ¼ inch thick, 5 inches wide, and 18 inches long. If the dough feels too soft, refrigerate briefly until easier to handle.
- Chill and combine rectangles: Refrigerate the dough rectangles for 10 minutes. Stack the red dough rectangle on top of the white one, then gently roll over them with a rolling pin to meld the two colors, forming a two-toned rectangle about ½ inch thick.
- Firm up dough: Wrap the stacked dough in plastic wrap and refrigerate until firm, about 45 minutes.
- Slice and shape cookies: Using a sharp knife, cut thin strips about ½ inch wide from the dough rectangle. Roll each strip to round out edges, then gently twist to create a red-and-white spiral. Curve one end to form the candy cane shape and place on a baking sheet lined with parchment paper. Repeat for all strips, making about 36 cookies.
- Chill cookies before baking: Preheat the oven to 350°F (175°C). Place one baking sheet with cookies in the freezer while the oven heats to keep them chilled but not frozen.
- Bake cookies: Bake for 12-14 minutes. Cookies will puff slightly, lose raw shine, and develop a light golden bottom but will retain their pale color.
- Cool and store: Let cookies cool completely on the baking sheet before removing. Store in an airtight container at room temperature for up to one week or freeze for up to three months.
Notes
- If the dough becomes too soft or tears while twisting, refrigerate briefly to firm it up.
- Use gel food coloring rather than liquid to prevent dough consistency issues.
- Rolling the dough between parchment paper makes handling the soft dough easier and prevents sticking.
- For best peppermint flavor, ensure the extract is fresh and high quality.
- These cookies can be made ahead and frozen before or after baking for convenience.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
