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Candy Cane Cookies
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Candy Cane Cookies

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.
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Prep Time 25 minutes
Cook Time 30 minutes
10 minutes
Total Time 1 hour 5 minutes
Servings: 24
Course: Dessert
Calories: 110
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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 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.