Candy Cane Cookies

By Lily | Last modified on Dec 22, 2025

Featured in: Desserts

Nothing says holiday spirit quite like the classic crunch and festive look of candy canes—but what if you could enjoy that iconic flavor in a soft, buttery cookie? These Candy Cane Cookies bring a delightful peppermint twist combined with a tender, melt-in-your-mouth texture that’s sure to enchant both young and old at your Christmas gatherings.

Hand-shaped into charming candy cane forms with swirls of red and white dough, these treats not only taste heavenly but also make a beautiful addition to your holiday cookie tray or gift boxes. Get ready to immerse yourself in the nostalgic flavors of the season with every bite.

Why You’ll Love This Recipe

Soft and buttery texture with a delightful peppermint flavor perfect for Christmas.
Visually festive, hand-twisted candy cane shapes for a handmade holiday touch.
Simple ingredients and easy steps make them accessible for bakers of all skill levels.

Ingredients

All-purpose flour: Provides the perfect structure and tenderness for soft, classic cookies with a versatile crumb.
Baking powder: A gentle leavening agent to ensure the cookies rise slightly and remain soft.
Salt: Balances sweetness and enhances the buttery and peppermint flavors in the dough.
Unsalted butter: Softened to room temperature for creamy, rich moisture and a tender crumb.
Granulated sugar: Adds sweetness while helping create a light, airy dough texture.
Large egg: Binds the ingredients together and adds richness for a soft bite.
Vanilla extract: Delivers warm, sweet undertones that complement the peppermint flavor.
Peppermint extract: Provides the classic cool mint flavor essential for the candy cane theme.
Red gel food coloring: Adds vibrant color without altering texture or flavor for the iconic stripe effect.
Crushed candy canes or sugar: Optional festive topping for added crunch and decoration.

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures even distribution of leavening and seasoning for consistent flavor throughout the cookies.
Cream Butter and Sugar: Using a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This process aerates the dough, resulting in a tender, airy cookie texture.
Add Egg and Extracts: Beat in the egg, followed by vanilla and peppermint extracts until fully combined. These ingredients provide moisture, richness, and the signature mint flavor that defines these cookies.
Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredients into the butter mixture, mixing just until a soft dough forms. Avoid overmixing to keep your cookies tender and delicate.
Divide and Color the Dough: Split the dough evenly into two portions. Leave one portion plain and add red gel food coloring to the other half, kneading gently until the color is evenly distributed. This creates the festive red and white stripes reminiscent of candy canes.
Chill the Dough: Wrap both dough portions tightly in plastic wrap and refrigerate for 30 minutes. Chilling firms up the dough, making it easier to handle and shape without sticking or losing form.
Shape the Cookies: Take small pieces of red and plain dough and roll each into 6-inch ropes. Twist a red and white rope together gently, then form the top into the classic candy cane curve. This hand-twisting technique creates the signature look.
Bake to Perfection: Place the shaped cookies on a parchment-lined baking sheet and bake in a preheated 350°F (175°C) oven for 10–12 minutes. Bake until edges are set but not browned to maintain softness and subtle chew.
Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, sprinkle with crushed candy canes or sugar to add festive sparkle and a hint of extra peppermint crunch.

You Must Know

Ensure the butter is softened but not melted for proper creaming to achieve the perfect cookie texture.
Red gel food coloring works best as it doesn’t alter dough consistency or flavor.
Chilling the dough is crucial for shaping and maintaining the candy cane form during baking.

Storage Tips

Store cooled Candy Cane Cookies in an airtight container at room temperature for up to one week. For longer freshness, freeze them wrapped tightly for up to three months; thaw before serving.

Serving Suggestions

These peppermint-infused cookies pair beautifully with hot cocoa or a warm cup of coffee for a cozy holiday treat. They also make charming edible gifts when packed in decorative tins or bags.

Professional Tips

Use gel-based food coloring to maintain dough texture without making it sticky or watery.
If the dough feels too soft after chilling, lightly flour your surface and hands to prevent sticking during shaping.
Twisting too tightly may cause the cookies to separate during baking; a gentle twist maintains the shape best.

FAQs

Can I substitute peppermint extract with another flavor?: Yes, you can substitute with vanilla or almond extract, but peppermint is key for the classic candy cane taste.
How do I prevent cookies from spreading too much?: Make sure the dough is well chilled before shaping and baking, and avoid using melted butter in the creaming step.
Can these cookies be decorated with icing?: Absolutely! Royal icing or a simple glaze enhances both flavor and appearance and keeps with the festive theme.
Is crushed candy cane topping necessary?: It’s optional but adds a delightful peppermint crunch and festive look; you can also use colored sugar instead.
Can I make this dough in advance?: Yes, dough can be prepared and refrigerated up to 24 hours ahead, wrapped tightly to maintain freshness.
How do I keep the red color vibrant after baking?: Use gel food coloring and avoid overbaking; the colors may naturally soften but will remain visually appealing.
What’s the best way to store leftover cookies?: Store in an airtight container at room temperature with layers of parchment paper to prevent sticking.