These candy cane cookies are buttery, tender, and gently peppermint-scented. They look festive with red swirls and sprinkles, and they offer a light crisp on the edges with a soft center. They smell like holiday baking — sweet sugar, warm butter, and cool peppermint — and they make a beautiful tray for gifting or a holiday dessert table.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Servings: About 24 cookies
- Difficulty Level: Easy
Nutrition Information
(Approximate per cookie — values will vary by size and exact ingredients)
- Calories per serving: 140 kcal
- Protein: 2 g
- Carbohydrates: 15 g
- Fat: 8 g
- Fiber: 0.5 g
- Sugar: 6 g
- Sodium: 100 mg
Why Make This Candy Cane Cookies
These cookies are simple to make and deliver a classic holiday flavor. The peppermint extract gives a cool, bright note that pairs perfectly with the rich, buttery dough. The red swirl makes them festive and fun to shape into small candy cane forms. They are great for cookie swaps, gift boxes, after-dinner treats, or baking with kids. The dough is easy to roll and shape, and the cookies keep their crisp edges and soft centers after baking.
How to Make Candy Cane Cookies
Follow a few clear steps: prepare ingredients, mix the dough, shape the candy canes, bake until lightly golden, then cool and finish with sprinkles. Work on a lightly floured surface and keep dough cool if it gets too soft while shaping.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- Red food coloring (a few drops) — optional
- Red and green sprinkles or crushed candy canes for garnish
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure ingredients and let the butter soften to room temperature so it creams easily.
Step 2: Mixing
In a large bowl, cream together the softened butter and powdered sugar until smooth and light. Beat in the egg, then add the vanilla extract and peppermint extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the butter mixture and mix until a soft dough forms. Divide the dough in half. Add a few drops of red food coloring to one half and knead gently until evenly colored.
Step 3: Baking
Roll both doughs into long ropes about 6 inches long and about 1/2 inch thick. Lay one red rope and one plain rope side by side, then twist them together to create the candy-cane stripe effect. Shape each twist into a candy cane form and place on the prepared baking sheet. Sprinkle with red and green sprinkles or gently press crushed candy canes onto the top. Bake for 10–12 minutes, or until the edges are just lightly golden. Avoid overbaking to keep centers tender.
Step 4: Finishing
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will firm up as they cool. Store or serve once fully cooled.
How to Serve Candy Cane Cookies
Serve these cookies at room temperature. They pair well with hot cocoa, peppermint tea, or coffee. Arrange them on a festive platter for holiday parties, or wrap a few in cellophane with ribbon for gifts. For a party dessert table, stack them next to brownies and ginger snaps for a varied cookie plate.
How to Store Candy Cane Cookies
- At room temperature: Place cookies in an airtight container layered between sheets of parchment paper. They will stay fresh for up to 5 days.
- Refrigerated: Store in an airtight container for up to 10 days. Bring to room temperature before serving for best texture.
- Freezing: Freeze cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature.
Expert Tips for Perfect Candy Cane Cookies
- Use room-temperature butter for easy creaming. If the butter is too cold the dough will be lumpy; if too warm the dough will be sticky.
- Chill briefly if the dough becomes soft while shaping. A 10–15 minute chill in the fridge firms it up and makes twisting easier.
- Don’t overwork the dough — handle it just enough to combine ingredients and color one half.
- For brighter color, use gel food coloring instead of liquid; it won’t thin the dough.
- To prevent candy cane pieces from falling off, press sprinkles or crushed candy canes lightly into the dough before baking.
- If you prefer a stronger peppermint flavor, add up to 3/4 teaspoon peppermint extract, but add carefully — peppermint can become overpowering.
Delicious Variations
- Chocolate Peppermint: Add 1/4 cup unsweetened cocoa powder to one half of the dough for a chocolate stripe.
- Chocolate-Dipped Tips: Dip the curved ends in melted dark chocolate and chill until set.
- Almond Peppermint: Substitute 1/2 teaspoon almond extract for the vanilla for a nutty twist.
- Mini Candy Canes: Roll thinner ropes and make bite-size candies for trays and gift tins.
- Sugar-Free Option: Use a sugar substitute suitable for baking in place of powdered sugar and test texture adjustments.
Frequently Asked Questions
Q: Can I use salted butter?
A: Yes. If you use salted butter, omit the 1/4 teaspoon of added salt or reduce it. Salted butter will add a bit more savory balance, but keep an eye on total salt.
Q: How do I stop the dough from cracking when twisting?
A: Work the dough until smooth but do not over-knead. If cracks appear, press gently with your finger or a small amount of water to seal, or chill the dough for 10 minutes to make it more pliable.
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough, wrap it tightly, and refrigerate for up to 48 hours. Bring it to cool room temperature or chill slightly if it becomes too soft before shaping. You can also freeze the dough for up to 3 months; thaw overnight in the fridge before using.
Q: My cookies spread too much. What went wrong?
A: Spread can come from too-soft butter or over-creaming. Chill the shaped cookies for 10–15 minutes before baking to reduce spread. Also make sure your flour measurement is accurate — spoon flour into the cup and level it, or weigh it.
Q: Can I skip the food coloring and still have festive cookies?
A: Absolutely. You can twist two plain ropes for a subtle look and add red and green sprinkles to the tops. Crushed candy canes also add color and crunch without dye.
Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free baking flour blend and add a binder like 1/2 teaspoon xanthan gum if your blend doesn’t already include it. Texture may vary slightly.
Q: How do I keep crushed candy canes from turning soggy?
A: Press the crushed pieces lightly into the dough before baking. Once baked and cooled, the candy will stay crisp. Store the cookies in a dry container away from humidity.
Conclusion
These Candy Cane Cookies are a simple, festive treat that taste like the holidays — buttery, sweet, and minty, with a pretty red swirl. They come together quickly, store well, and make lovely gifts or party treats. For another tested version and extra inspiration, see this detailed Candy Cane Cookies Recipe: Candy Cane Cookies Recipe. Happy baking — enjoy the smell of peppermint and sugar in your kitchen!
Print
Candy Cane Cookies
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery and tender candy cane cookies with festive red swirls and a gentle peppermint flavor, perfect for holiday gifting or dessert tables.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- Red food coloring (a few drops) — optional
- Red and green sprinkles or crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until smooth. Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this dry mixture into the butter mixture until a soft dough forms.
- Divide the dough in half. Add a few drops of red food coloring to one half and knead until evenly colored.
- Roll both doughs into long ropes about 6 inches long and 1/2 inch thick. Twist them together to create a candy cane shape and place them on the prepared baking sheet. Sprinkle with red and green sprinkles or press crushed candy canes on top.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
For a stronger peppermint flavor, you can add up to 3/4 teaspoon of peppermint extract. Store cookies in an airtight container to keep them fresh.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
