Candy Cane Cookies are a nostalgic holiday classic that brings festive cheer to any dessert table. With their signature red-and-white twist, peppermint aroma, and tender sugar-cookie texture, these cookies feel like Christmas in every bite. Whether you’re baking for a cookie exchange, a family tradition, or simply to fill the house with cozy holiday vibes, these whimsical treats never fail to impress.
Why You’ll Love This Recipe
- Classic holiday flavor – Peppermint extract gives these cookies the unmistakable taste of Christmas.
- Fun and festive – The twisted candy cane shape adds charm and visual appeal.
- Kid-friendly activity – Shaping the dough is easy and enjoyable for little helpers.
- Perfect for gifting – They store well and look stunning in cookie tins and boxes.
- Simple pantry ingredients – No complicated steps or specialty items required.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
To make these cheerful Candy Cane Cookies, you’ll need:
- All-purpose flour – forms the base of the soft, tender dough.
- Baking powder – gives a slight lift.
- Kosher salt – balances sweetness.
- Unsalted butter – softened for easy creaming.
- Granulated sugar – adds sweetness and helps the dough hold shape.
- Egg – binds the dough.
- Peppermint extract – for that classic candy cane flavor.
- Red food coloring – for the festive red half of the dough.
That’s it—simple, accessible ingredients that turn into the most delightful holiday cookie.
Let’s Get Started
1. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light, fluffy, and pale in color. This step creates the perfect cookie texture.
3. Add the egg and peppermint
Beat in the egg and peppermint extract until fully combined, scraping down the sides of the bowl as needed.
4. Add the dry ingredients
Slowly mix the dry ingredients into the butter mixture on low speed until a soft dough forms.
5. Divide and color the dough
Divide the dough in half. Leave one portion plain.
Add red food coloring to the second portion and mix until evenly tinted.
6. Shape the candy canes
Roll a small piece of plain dough into a rope about 4–5 inches long.
Repeat with the red dough.
Gently twist the two ropes together and curve the top to form a candy cane shape.
Place on a parchment-lined baking sheet.
7. Bake
Bake at 350°F (177°C) for 9–12 minutes, or until the edges are set but not brown.
Cool on the baking sheet for a few minutes before transferring to a wire rack.
8. Serve and enjoy
Once cooled, your cookies are ready to share, package, or enjoy with a warm mug of cocoa.
Servings and Pairing
These cookies make about 24 candy canes, depending on size.
Serve them with:
- Hot chocolate topped with whipped cream
- Peppermint tea
- Warm spiced cider
- Eggnog or holiday coffee
Candy Cane Cookies also pair beautifully with other holiday favorites like sugar cookies, gingerbread, or peppermint bark.
Variations
- Almond candy canes – Swap peppermint extract for almond extract for a nutty twist.
- Sparkle canes – Sprinkle with sanding sugar before baking.
- Chocolate peppermint – Add a tablespoon of cocoa powder to the red dough for a dual-flavor effect.
- Gluten-free – Use a 1:1 gluten-free baking flour.
- Extra peppermint – Stir crushed candy canes into the dough for extra texture.
Storage Tips
- Store at room temperature in an airtight container for 5–7 days.
- Freeze baked cookies for up to 2 months — layer them between sheets of parchment.
- Freeze unbaked dough logs for easy shaping and baking later.
- Keep away from strong-smelling foods, as peppermint absorbs odors easily.
FAQs
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days or frozen for up to 2 months.
Can I substitute peppermint extract?
If you prefer, use vanilla, almond, or leave the cookies plain.
Why did my candy canes spread too much?
The butter may have been too soft. Chill shaped cookies for 10 minutes before baking.
Can I use gel food coloring?
Absolutely — gel gives vibrant color without thinning the dough.
Can kids help with these?
Yes! Rolling and twisting the dough is a great family-friendly activity.
Final Thoughts
Candy Cane Cookies bring both beauty and tradition to your holiday baking. Their festive swirl, peppermint aroma, and charming presentation make them a seasonal must-bake. Whether you’re filling cookie tins, preparing for a holiday party, or creating joyful memories in the kitchen, this recipe delivers every time.
Print
Candy Cane Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery, and full of peppermint flavor, these Candy Cane Cookies are a festive holiday classic. Twisted red-and-white dough creates the signature candy cane shape, perfect for gifting.
Ingredients
For the Cookies:
- 2 3/4 cups (330 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 1/2 teaspoons peppermint extract
- 5 drops (or more) red food coloring
Instructions
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and peppermint extract; mix until combined.
Gradually add the dry mixture to the butter mixture, mixing on low until a soft dough forms.
Split the dough in half. Leave one half plain and mix red food coloring into the other until evenly colored.
Roll a small piece of plain dough into a rope about 4–5 inches long.
Roll a matching rope from the red dough.
Twist the two ropes together and curve the top to form a candy cane shape.
Place shaped cookies onto a baking sheet lined with parchment.
Bake at 350°F (177°C) for 9–12 minutes, or until the edges look set (not browned).
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy immediately or store for gifting, cookie platters, or snacking.
Notes
- Chill dough for 10–15 minutes if it becomes too soft to handle.
- Gel food coloring gives deeper color without altering texture.
- For stronger flavor, add an extra 1/4 teaspoon peppermint extract.
- Sprinkle with sanding sugar before baking for sparkle.
- Ensure ropes are even in length so cookies bake uniformly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
