Candy Cane Cookies are a classic holiday treat that brings both charm and nostalgia to the dessert table. Shaped like miniature candy canes with a swirl of red and white dough, these cookies are not only visually stunning but also packed with buttery flavor and a subtle hint of peppermint. They’re perfect for cookie swaps, Christmas parties, or as a thoughtful homemade gift. The dough is simple to make, with a tender, melt-in-your-mouth texture that comes from a classic butter cookie base. A touch of peppermint extract adds the signature holiday flavor, while the festive design makes them a standout on any dessert platter. Whether you’re baking with kids or prepping for a holiday celebration, these cookies add a whimsical and cheerful touch to your baking lineup.
Why You’ll Love It
Candy Cane Cookies are festive, fun to make, and incredibly delicious. The red and white twist gives them a magical holiday look, while the delicate peppermint flavor keeps them from being overly sweet. They’re perfect for gifting, snacking, or decorating your holiday dessert table with something truly special.
Cooking Time
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 ½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Red food coloring (gel preferred)
- Optional: crushed candy canes for garnish
Instructions
1. Make the Dough
In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Add in the egg, peppermint extract, and vanilla extract. Mix until well combined.
2. Divide and Color the Dough
In a separate bowl, whisk together flour and salt, then gradually add to the wet mixture. Once a soft dough forms, divide it into two equal parts. Leave one part plain and add red food coloring to the other. Mix until the red dough is evenly colored. Wrap both portions in plastic wrap and chill for 30 minutes.
3. Shape the Candy Canes
Preheat the oven to 350°F (175°C). Take a small piece (about 1 teaspoon) of each dough color. Roll each piece into a rope about 4 inches long. Twist one red and one white rope together and curve the top to form a candy cane shape. Place on a parchment-lined baking sheet.
4. Bake and Cool
Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Do not overbake. Allow to cool on the pan for a few minutes before transferring to a wire rack. Optional: Sprinkle crushed candy canes on top while warm.
Variations
- Flavor Twist: Swap peppermint extract for almond or vanilla for a different flavor profile.
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Dipped Delight: Dip half of each cookie in melted white chocolate.
- Add Sparkle: Sprinkle with sanding sugar before baking for a glittery finish.
- Mini Versions: Make smaller candy canes for bite-sized treats.
Equipment You’ll Need
- Mixing bowls
- Electric hand or stand mixer
- Measuring cups and spoons
- Plastic wrap
- Baking sheet
- Parchment paper
- Cooling rack
Nutritional Information (Per Cookie)
- Calories: ~110
- Fat: 6g
- Carbohydrates: 12g
- Protein: 1g
- Sugar: 5g
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer Friendly: Freeze baked cookies in layers separated by parchment paper for up to 2 months.
- Make Ahead: Dough can be made and chilled up to 2 days in advance.
My Cooking Experience
With over 4 years in the kitchen, I’ve made these cookies every holiday season without fail. They’ve become a tradition in my family, and I always enjoy crafting each candy cane by hand. The combination of the buttery dough and hint of peppermint never gets old, and they’re always the most complimented cookie on the dessert table.
Conclusion
Candy Cane Cookies are the ultimate holiday treat—visually stunning, simple to make, and full of nostalgic flavor. Whether you’re baking for loved ones, holiday parties, or just to enjoy with a warm drink by the fire, these cookies are a festive favorite that never goes out of style. Once you make them from scratch, they’ll become a cherished part of your seasonal baking tradition.
Candy Cane Cookies
Ingredients
Method
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Add in the egg, peppermint extract, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour and salt, then gradually add to the wet mixture. Once a soft dough forms, divide it into two equal parts. Leave one part plain and add red food coloring to the other. Mix until the red dough is evenly colored. Wrap both portions in plastic wrap and chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Take a small piece (about 1 teaspoon) of each dough color. Roll each piece into a rope about 4 inches long. Twist one red and one white rope together and curve the top to form a candy cane shape. Place on a parchment-lined baking sheet.
- Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Do not overbake. Allow to cool on the pan for a few minutes before transferring to a wire rack. Optional: Sprinkle crushed candy canes on top while warm.
Notes
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer Friendly: Freeze baked cookies in layers separated by parchment paper for up to 2 months.
- Make Ahead: Dough can be made and chilled up to 2 days in advance.
