If you’re dreaming of the perfect holiday treat that captures the magic of the season, this Candy Cane Cookies Recipe is your new best friend. These festive cookies bring together the refreshing zing of peppermint and the tender, buttery sweetness of a classic sugar cookie, swirled into a striking red and white twist that looks as delightful as it tastes. Whether you’re baking for a cozy night in or to impress guests at a holiday party, these Candy Cane Cookies are irresistibly delicious and almost too cute to eat—almost!
Ingredients You’ll Need
These ingredients are straightforward but crucial to crafting the perfect Candy Cane Cookies. Each one plays a special role, whether it’s adding flavor, tenderness, or that iconic red hue that makes these cookies pop on any dessert table.
- Unsalted butter (2 sticks, 8 ounces): Using room temperature butter helps create that soft, fluffy dough texture we all love in cookies.
- Powdered sugar (1 cup): It blends smoothly into the butter, giving the cookies a sweet yet tender crumb that’s not gritty.
- Large egg (1): Eggs bind the dough while boosting richness and helping it rise just right.
- Vanilla extract (1 teaspoon): Adds a warm, comforting depth that balances the peppermint’s brightness.
- Peppermint extract (1 teaspoon) or almond extract (1/2 teaspoon): Peppermint is the star here, delivering that nostalgic candy cane flavor, while almond offers a lovely twist if you prefer something different.
- All-purpose flour (3 cups): The structure of the cookie comes from flour, giving it that perfect chew.
- Kosher salt (1 teaspoon): Just a pinch enhances all the sweet and minty flavors beautifully.
- Red liquid food coloring (1/2 teaspoon plus more if needed): This brings the festive red that makes these cookies memorable and fun to look at.
How to Make Candy Cane Cookies Recipe
Step 1: Make the Dough Base
Begin by beating your room temperature butter and powdered sugar together until the mixture resembles a fluffy, frosting-like consistency. This step is key to light, tender cookies. Once that’s perfect, add in your egg, vanilla, and peppermint extract, mixing thoroughly to infuse the dough with holiday flavors. Then, lower your mixer speed and gradually add flour and kosher salt just until the dough comes together, avoiding overmixing.
Step 2: Separate and Color Your Dough
Split the dough in half; this is going to be your classic white portion and your vibrant red. Add red food coloring to one half, kneading it in until you’re happy with the brightness. Don’t be shy to add a bit more color if it’s not quite festive enough—after all, the vibrant red is what makes this recipe so eye-catching.
Step 3: Chill for Perfect Texture
Shape both dough halves into discs and wrap them up in plastic. Refrigerate for at least one hour, or even up to three days if you want to prep early. This chilling is vital as it firms up the dough, making it much easier to roll and shape without sticking or tearing.
Step 4: Prep Your Oven and Baking Sheets
Set your oven racks to divide it into thirds and heat the oven to 375°F. This ensures even baking. Line two baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze.
Step 5: Shape the Candy Canes
Unwrap your dough, then pinch off equal portions from each color—2 tablespoons for large cookies or 1 tablespoon for smaller treats. Roll these into ropes about six inches for large or four inches for small, pairing one red and one white rope together and gently twisting to create that classic candy cane stripe. If the dough softens too much or cracks, just pop it back in the fridge for a quick chill before continuing.
Step 6: Form the Candy Cane Shape
Transfer your twisted ropes to the baking sheets. Carefully bend the top of each rope to form the candy cane’s hooked shape, leaving enough room between cookies for gentle spreading. Chill them on the sheets in the fridge for 15 minutes—this final chill helps keep that perfect shape during baking.
Step 7: Bake to Perfection
Bake the cookies until the edges and tips start to turn just golden—10 to 12 minutes for large, 8 minutes for small cookies. After baking, let them cool on the sheets for 10 minutes, then move them to wire racks to cool completely. This gradual cooling keeps them tender yet crisp.
How to Serve Candy Cane Cookies Recipe
Garnishes
Adding a light dusting of powdered sugar or a drizzle of white chocolate enhances the festive flair of your Candy Cane Cookies. For an extra special touch, try sprinkling crushed peppermint candies on top immediately after baking for a crunchy texture and even more peppermint punch.
Side Dishes
These cookies pair wonderfully with a steaming cup of hot cocoa or peppermint-spiked coffee. They also complement decadent desserts like chocolate fondue or a rich vanilla ice cream, making your holiday dessert spread even more irresistible.
Creative Ways to Present
Present your Candy Cane Cookies Recipe on a rustic wooden board with sprigs of fresh pine or holly for that festive vibe. Tie a few twisted cookies together with red and white twine for charming gift bundles, or arrange them in a glass jar lined with holiday ribbons for a sweet surprise gift.
Make Ahead and Storage
Storing Leftovers
Store your baked Candy Cane Cookies in an airtight container at room temperature for up to one week. Keeping them airtight helps preserve their freshness and peppermint flavor so you can enjoy them just as much day after day.
Freezing
If you want to prepare these cookies well in advance, the dough freezes beautifully. Wrap both dough discs tightly in plastic wrap and place them in a freezer bag for up to three months. When you’re ready to bake, thaw overnight in the fridge before shaping and baking as usual.
Reheating
Though these cookies are best enjoyed fresh, you can warm them up briefly in a 300°F oven for 5 minutes to soften slightly and revive their inviting aroma. Avoid microwaving, which tends to make them too soft or chewy.
FAQs
Can I use almond extract instead of peppermint?
Absolutely! While peppermint extract gives that classic candy cane flavor, almond extract offers a lovely, nutty twist that’s equally delicious if you prefer something different or want to change things up.
What if I don’t have red food coloring?
You can substitute with red gel food coloring for a more concentrated color or use natural dyes like beet juice, but the color may not be as vibrant. The key is to knead the color well for an even, bright red dough.
How thick should the dough ropes be?
Roll the dough ropes about 1/2-inch thick. This ensures your cookies have the right balance of softness and crunch and hold their candy cane shape nicely during baking.
Can I make smaller or larger candy cane cookies?
Yes! For smaller cookies, use 1-tablespoon portions rolled into 4-inch ropes, and for larger ones, 2 tablespoons rolled into 6-inch ropes. Adjust baking time accordingly to avoid over- or under-baking.
How do I keep the candy cane shape from spreading too much?
The secret is chilling the shaped cookies on the baking sheet for 15 minutes before baking. This helps the dough hold its twisted shape and prevents the cookies from flattening out while baking.
Final Thoughts
There’s something truly special about making Candy Cane Cookies Recipe that just sparks joy and fills your kitchen with holiday magic. They’re simple yet stunning, sweet but refreshing, and undeniably festive. You’re not just baking cookies—you’re creating memories and smiles with every twist and swirl. So go ahead, gather your ingredients, and enjoy making these charming candy canes your new holiday tradition!
Print
Candy Cane Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Candy Cane Cookies are festive, buttery, and perfectly twisted treats ideal for the holiday season. Featuring a delightful peppermint flavor and a charming red and white swirl pattern, these cookies are as fun to make as they are to eat. With a tender texture and a hint of vanilla, they’re sure to be a seasonal favorite.
Ingredients
Dough
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract (or 1/2 teaspoon almond extract)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon red liquid food coloring, plus more as needed
Instructions
- Make the Base Dough: Beat 2 sticks of room temperature unsalted butter and 1 cup powdered sugar together in a stand mixer with the paddle attachment on medium speed until the mixture is fluffy and frosting-like. Scrape down the sides of the bowl to ensure even mixing. Then, beat in 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract. Scrape down the sides again to combine all ingredients thoroughly. With the mixer on low speed, gradually add 3 cups all-purpose flour and 1 teaspoon kosher salt, mixing just until no visible flour remains.
- Divide and Color the Dough: Use a stiff spatula to mix dough by hand a few times to work in any leftover flour. Remove half of the dough from the bowl and set aside. Add 1/2 teaspoon red liquid food coloring to the remaining dough in the bowl. Incorporate the color evenly using a spatula, kneading by hand or with the mixer on low speed. Add more food coloring as needed until the dough is a bright, vibrant red.
- Chill the Dough: Pat both the red and white dough into 1-inch thick discs and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days, to make the dough easier to roll and shape.
- Prepare to Bake: When ready to bake, position two oven racks to divide the oven into thirds and preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies: Unwrap both dough portions. For large cookies, pinch off 2-tablespoon portions of both red and white dough. Roll each into a thick rope about 6 inches long. Pinch a red and white rope together at one end, then gently twist them to combine. Repeat for all dough portions. If dough becomes difficult to handle or starts breaking, chill in the fridge for 15 minutes before continuing. For smaller cookies, pinch 1-tablespoon portions and roll into 4-inch ropes before twisting.
- Form Candy Cane Shapes: Place the twisted ropes onto the prepared baking sheets. Gently curve the top of each rope to create the classic candy cane hook shape, leaving a little space between cookies. Refrigerate the trays for 15 minutes to firm the dough, helping cookies maintain shape during baking.
- Bake the Cookies: Bake in the preheated oven until the bottom edges and tips just begin to turn golden brown—approximately 10 to 12 minutes for large cookies and about 8 minutes for small cookies. Remove from the oven and allow to cool for 10 minutes on the baking sheets, then transfer to wire racks to cool completely before serving.
Notes
- If the dough becomes too sticky or difficult to handle, chill it longer before shaping.
- The peppermint extract can be substituted with almond extract for a different but delicious flavor twist.
- Ensure not to overbake; cookies should just begin to brown to keep them tender.
- Use a stand mixer with a paddle attachment or a strong hand mixer for best results.
- For vibrant red dough, liquid food coloring works best; gel food coloring may alter dough consistency.
