There’s something magical about holiday baking. The scent of peppermint in the air, soft music playing in the background, and a cozy kitchen filled with warmth. Among all the festive cookies I’ve made over the years, nothing brings me more joy than baking Candy Cane Cookies. With their cheerful red and white swirls and crisp peppermint flavor, these cookies have become a treasured part of my December traditions. They’re simple to make, absolutely adorable, and loved by everyone from toddlers to grandparents.
In this post, I’m sharing my favorite 5-step recipe for making Candy Cane Cookies, along with tips, creative ideas, and a story from my own kitchen. Whether you’re baking for a holiday party, assembling a cookie box, or just looking for something fun to do on a snowy afternoon, these cookies are a perfect choice.
Table of Contents
Candy Cane Cookies
Equipment
- Mixing Bowl
- electric mixer
- Parchment Paper
- Baking sheet
- cooling rack
- Plastic wrap
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 2.5 cups all-purpose flour
- as needed red food coloring
Instructions
- Start by creaming the butter and powdered sugar together in a large mixing bowl. Use an electric mixer on medium speed until the mixture becomes light and fluffy, about 2 minutes. Add in the vanilla and peppermint extract and mix again for 30 seconds.
- With the mixer on low, gradually add flour about ½ cup at a time until a soft dough forms. Divide the dough in half, placing one half in a separate bowl.
- Add red food coloring to one dough half and knead until evenly colored. Flatten both doughs into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
- Remove dough from fridge and let soften for 5 minutes. Roll 1 tsp of white dough and 1 tsp of red dough into 4-inch ropes. Twist together and form a cane shape. Place on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Bake for 8–10 minutes until edges are lightly golden. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Notes
Nutrition
Why Candy Cane Cookies Are a Must-Have Holiday Classic
Childhood Memories in Every Bite
The first time I made Candy Cane Cookies, I was six years old. I remember standing on a wooden stool beside my grandmother’s flour-dusted counter, trying to roll the dough into ropes that never came out straight. My hands were covered in butter and food coloring, but I was thrilled. That holiday season, I must have made dozens with her. They were a little crooked and uneven, but she displayed them proudly on a glass platter as if they were bakery-perfect.
Now, I bake these cookies every year with my own family. We laugh at the odd-shaped canes, sneak bits of dough, and fill the house with that same sweet peppermint aroma. These cookies have become more than a dessert—they’re a tradition, a memory, and a way to share joy through baking.
Why These Cookies Are Always a Hit
Candy Cane Cookies aren’t just pretty to look at. They deliver on taste, texture, and holiday spirit. The mix of vanilla and peppermint gives them a cool, refreshing flavor. The buttery dough makes them soft in the center and lightly crisp at the edges. Their shape is instantly recognizable and adds charm to any holiday table.
What makes them even more special is that they’re surprisingly easy to make. You don’t need fancy tools or rare ingredients. With just a few simple steps, you can create a batch that looks as good as it tastes. And they store well, which means you can prepare them ahead of time for gift baskets, cookie exchanges, or festive trays.
5-Step Recipe for Candy Cane Cookies
This 5-step method is the one I use every holiday season. It’s been tested, tweaked, and made with love. Follow these steps and you’ll have a tray full of festive, peppermint-perfect cookies in no time.
Ingredients List
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1 cup (softened) |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | ½ teaspoon |
| All-purpose flour | 2½ cups |
| Red food coloring | As needed |
You’ll also need a mixing bowl, electric mixer, parchment paper, baking sheet, and cooling rack.
Step 1: Cream Butter and Sugar
Start by creaming the butter and powdered sugar together in a large mixing bowl. Use an electric mixer on medium speed until the mixture becomes light and fluffy. This usually takes about two minutes. Once it’s smooth, add in the vanilla extract and peppermint extract, and mix again for 30 seconds. This combination gives the cookies their signature holiday flavor.
Step 2: Add Flour and Divide Dough
With the mixer on low speed, slowly add the flour to the butter mixture, about ½ cup at a time. Keep mixing until a soft dough forms. Once all the flour is incorporated, divide the dough into two equal parts. Place one half in a separate bowl. You’ll leave one portion plain (white) and color the other red.
Step 3: Add Color and Chill
Add red food coloring to one of the dough halves and mix until you achieve a deep candy cane red. You can knead it by hand to distribute the color evenly. Once the dough is colored, shape both portions into flat disks, wrap them in plastic wrap, and refrigerate for 30 minutes. Chilling the dough makes it easier to shape later and helps prevent the cookies from spreading too much during baking.
Step 4: Shape the Cookies
After the dough has chilled, remove it from the fridge and let it rest for five minutes to soften slightly. Take a teaspoon of white dough and a teaspoon of red dough. Roll each into a rope about 4 inches long. Twist the two ropes together, then gently curve the top to form the shape of a candy cane. Place the shaped cookies on a parchment-lined baking sheet, spacing them about an inch apart.
Step 5: Bake and Cool
Preheat your oven to 375°F (190°C). Bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. Don’t overbake—they should still be soft in the center. Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The result? A beautiful batch of red and white swirled cookies with just the right amount of peppermint flair.
Tips for Perfect Candy Cane Cookies
- Always chill the dough. This step prevents the cookies from becoming too soft and spreading during baking.
- Use gel food coloring instead of liquid. It gives a stronger color without changing the dough texture.
- Don’t worry if your candy canes aren’t perfectly shaped. Imperfections add character and charm.
- Keep the cookie size consistent so they bake evenly.
- You can make the dough a day ahead and keep it chilled until ready to shape.
Fun Variations to Try
Candy Cane Cookies are fun on their own, but you can switch them up with a few creative twists.
1. Chocolate-Dipped Canes
Once the cookies have cooled, dip the bottom half in melted white or dark chocolate. Let them set on wax paper for an extra festive touch.
2. Sprinkle Magic
Before baking, roll each shaped cookie in coarse sugar or holiday sprinkles for added sparkle.
3. Mini Canes
Instead of using full teaspoons of dough, use half-teaspoon portions and create mini candy canes. These are perfect for party platters or topping cupcakes.
4. No Food Coloring Option
If you prefer to avoid food dye, simply make plain vanilla peppermint cookies. They’ll still taste amazing and look elegant with a dusting of powdered sugar.
5. Gluten-Free Version
Use a gluten-free baking blend in place of all-purpose flour. Make sure your butter and flavorings are also certified gluten-free if you’re baking for someone with sensitivities.
Storage and Freezing Tips
Candy Cane Cookies store well at room temperature for up to five days in an airtight container. To keep them fresh longer, add a slice of white bread to the container—it helps maintain softness. If you’re planning ahead, you can freeze the shaped, unbaked cookies. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
You can also freeze the baked cookies. Just let them cool completely first. When you’re ready to serve, bring them to room temperature or warm them slightly in the oven for a fresh-baked feel.
Serving Suggestions
These cookies shine on any holiday dessert table. Arrange them on a platter with other seasonal treats like sugar cookies, thumbprint cookies, or gingerbread men. They also make beautiful edible gifts. Stack a few in a clear cellophane bag, tie with red ribbon, and add a festive tag. You can even include the recipe for a personal touch.
Candy Cane Cookies pair wonderfully with hot chocolate, peppermint tea, or a cold glass of milk. They’re perfect for cozy family nights, holiday movie marathons, or as a treat left out for Santa on Christmas Eve.
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes. You can prepare the dough up to 48 hours in advance. Keep it tightly wrapped and chilled until you’re ready to shape and bake.
2. How do I keep the cookies from breaking when shaping?
If the dough cracks while shaping, let it sit at room temperature for 5–10 minutes. It may be too cold. Gently roll again and press any cracks closed with your fingers.
3. What’s the best way to crush candy canes for topping?
Place them in a plastic bag and crush them with a rolling pin. Don’t crush too finely or they’ll melt into the dough. Slightly chunky pieces work best for sprinkling.
4. Can I double the recipe?
Absolutely. You can double or triple the recipe with no issues. Just make sure to chill the dough in smaller portions so it’s easier to manage.
Conclusion
Candy Cane Cookies are more than just a treat—they’re a tradition wrapped in sweetness, color, and joy. With just a few ingredients and a little time, you can create something beautiful and delicious that brings people together. Whether you’re baking solo or with family, these cookies offer a fun, festive way to celebrate the season.
From my kitchen to yours, I hope this recipe fills your home with the same warmth and happiness it has brought to mine for years. Happy baking!
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