These cookies are not only adorable but also delicious. Their soft, buttery texture paired with a hint of peppermint makes them a hit with both kids and adults. They’re great for holiday baking with family, and the shaping process is a fun hands-on activity. Plus, they store well, making them perfect for gift-giving or prepping ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter powdered sugar granulated sugar egg vanilla extract peppermint extract all-purpose flour salt red food coloring
Directions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, powdered sugar, and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, and peppermint extract.
Gradually mix in the flour and salt until the dough is fully combined.
Divide the dough in half. Add red food coloring to one half and knead until evenly colored, leaving the other half plain.
Take a small piece from each dough (about 1 teaspoon of each), roll into ropes, and twist together to form a candy cane shape. Curve the top to mimic a real candy cane.
Place cookies on prepared baking sheets, spacing them 2 inches apart.
Bake for 8–10 minutes, or until the edges are just set but not browned.
Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
Servings and timing
This recipe makes about 24 cookies. Prep time: 30 minutes Bake time: 10 minutes Total time: 40 minutes
Variations
Chocolate Peppermint: Add a tablespoon of cocoa powder to one half of the dough for a chocolate twist.
Sprinkle Topping: Lightly sprinkle sugar or crushed peppermint candies on top before baking for extra crunch and decoration.
Flavor Swaps: Use almond extract instead of peppermint for a different but delicious taste.
Colorful Options: Use green food coloring instead of red for a fun twist or alternate red and green batches.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to one week. To freeze, place cookies in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container. They’ll keep well for up to 2 months. Thaw at room temperature before serving. No reheating is needed, but you can warm them slightly if preferred.
FAQs
Why did my cookies lose their shape?
Overhandling the dough or placing it on a hot baking sheet can cause spreading. Chill shaped cookies before baking if needed.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before shaping and baking.
Can I use gel food coloring?
Yes, gel food coloring works well and usually requires less to achieve a vibrant red.
How do I make the cookies more pepperminty?
Add an extra ¼ teaspoon of peppermint extract for a stronger flavor, but be cautious—too much can become overpowering.
Can kids help with this recipe?
Absolutely! Rolling and twisting the dough is a fun and easy task for kids to help with during the holidays.
Can I make these cookies without food coloring?
Yes, but they won’t have the traditional red-and-white candy cane look. The taste will still be great.
Why are my cookies dry?
Overbaking is the most common cause of dryness. Take them out as soon as the edges are set.
Can I add crushed candy canes to the dough?
Yes, but do so sparingly to avoid melting issues. Fold them in after the dough is mixed.
Do I need to chill the dough?
It’s not required, but chilling can help the cookies hold their shape better while baking.
What’s the best way to shape the cookies evenly?
Use a measuring spoon to portion dough, roll ropes of equal length and thickness, and twist gently to avoid breakage.
Conclusion
Candy Cane Cookies are the perfect addition to your holiday baking list. With their festive look, peppermint flavor, and soft texture, they capture the magic of the season in every bite. Whether you’re making them for a cookie swap, a party, or simply to enjoy with a cup of hot cocoa, these cookies are sure to become a yearly favorite.
Candy Cane Cookies are festive, buttery holiday treats with swirls of red and white dough flavored with vanilla and peppermint. Shaped like classic candy canes, these cookies are perfect for Christmas parties, cookie exchanges, or holiday gifting.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Red food coloring
Instructions
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, powdered sugar, and granulated sugar until light and fluffy.
Beat in egg, vanilla extract, and peppermint extract.
Gradually mix in flour and salt until dough is fully combined.
Divide dough in half. Add red food coloring to one half and knead until evenly colored, leaving the other half plain.
Take 1 teaspoon of each dough, roll into ropes, and twist together to form a candy cane shape. Curve the top to resemble a cane.
Place cookies on prepared baking sheets, spacing them 2 inches apart.
Bake for 8–10 minutes, until edges are set but not browned.
Let cookies cool on baking sheet for a few minutes before transferring to wire racks.
Notes
Add cocoa powder to half the dough for a chocolate-peppermint variation.Sprinkle sugar or crushed peppermint candies on top before baking for extra decoration.Swap peppermint extract with almond extract for a flavor twist.Use green food coloring instead of red or alternate colors for variety.Substitute a gluten-free flour blend to make the recipe gluten-free.
