Candy Cane Cookies Recipe

If you’re longing to add a sprinkle of magic and whimsy to your holiday treats, Candy Cane Cookies are your perfect companion. These delightful cookies capture the festive spirit with their iconic red-and-white swirls, offering a tender crumb infused with refreshing peppermint and a touch of vanilla warmth. Whether you’re gifting them, sharing at a party, or sneaking one after hours by the twinkling tree, Candy Cane Cookies bring a joyous crunch and cheerful charm that’s simply irresistible.

Ingredients You’ll Need

Crafting these sweet little swirls is delightfully straightforward, requiring familiar pantry staples that each play an essential role in building the cookie’s texture, flavor, and festive color. From the creamy butter that guarantees richness to the peppermint extract that delivers that classic holiday punch, every ingredient has its moment to shine.

• 1 cup unsalted butter, softened: The star of the show! Unsalted lets you control the saltiness perfectly. Pro tip: If you only have salted butter, skip the added salt later.
• 1 cup powdered sugar: Lighter than granulated sugar for that melt-in-your-mouth texture. Sift it if you’re feeling fancy!
• 1 large egg: Your binding agent. Room temperature works best—no one likes chilly dough.
• 1 tsp vanilla extract: The cozy hug of baking. Swap with almond extract for a nutty twist.
• ½ tsp peppermint extract: Not optional for these cookies! Want more kick? Add an extra ¼ tsp. For kids, dial it back.
• 2 ½ cups all-purpose flour: Spoon and level it—don’t pack the flour! Gluten-free? Use a 1:1 GF blend.
• ½ tsp salt: Balances the sweetness. Sea salt flakes on top? Chef’s kiss.
• Red food coloring: Gel works best for vibrant hues. Natural alternative: beet powder mixed with 1 tsp water.

How to Make Candy Cane Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper because this makes transferring cookies a breeze and keeps cleanup joyful, not dreadful. Don’t have parchment? A light spray of butter works, but parchment is definitely the hero here.

Step 2: Cream Butter and Sugar

In a mixer or with sheer determination and a sturdy spoon, cream the softened butter and powdered sugar together for 3 to 4 minutes until the mixture is fluffy and pale. This step is so important because it builds air into the dough, making the cookies tender and light. Remember to scrape the bowl halfway through to mix everything evenly.

Step 3: Add Egg and Extracts

Crack the egg into a separate bowl to avoid any shell surprises and mix it into your fluffy butter and sugar combo along with vanilla and peppermint extracts. Stir just until everything is combined—overmixing can lead to tough cookies, which is the opposite of what we want!

Step 4: Incorporate Flour and Salt

Gradually add the all-purpose flour and salt while mixing on low speed to keep flour from flying everywhere. The dough should come together, feeling soft but not sticky. If your dough feels too dry, add a splash (about 1 teaspoon) of milk. If it’s too sticky, sprinkle 1 tablespoon of flour at a time until just right.

Step 5: Color and Shape the Dough

Divide the dough in half. Wearing gloves to avoid red-stained hands, dye one half with 5 to 8 drops of red gel food coloring, adding slowly until you reach that signature candy cane color. Then, roll teaspoons of red and vanilla dough each into 4-inch ropes. Gently twist one red and one white rope together before curving them into classic candy cane shapes. If the dough feels too soft to handle, chilling it for 10 minutes does wonders.

Step 6: Bake to Perfection

Place your Twisted candy cane shapes on the prepared baking sheets and bake for 8 to 10 minutes. Watch closely—when the bottoms turn just a light golden color, they’re ready! Overbaking leads to crunchy, less cheerful canes, so pull them out early and let them cool for about 5 minutes on the tray before moving them to a rack.

How to Serve Candy Cane Cookies

Garnishes

Once your Candy Cane Cookies have cooled, a sprinkle of powdered sugar can add a magical wintery touch, making them look like they’ve just arrived from the North Pole. For a special treat, dip half of each cookie in melted white chocolate and sprinkle crushed candy canes on top for that festive crunch and eye-catching finish.

Side Dishes

These cookies pair wonderfully with steaming mugs of hot cocoa, especially when you add a splash of peppermint schnapps for adults or fluffy marshmallow snowmen for the kiddos. They also make delightful accompaniments to holiday coffee or spiced cider, offering a sweet contrast to warm, aromatic drinks.

Creative Ways to Present

Presentation is half the fun with Candy Cane Cookies! Stack a handful in a clear mason jar tied with a festive ribbon, and you have an instant edible gift that feels heartfelt and homemade. Alternatively, arrange them on a vintage holiday platter or dust them lightly with powdered sugar to evoke cozy nostalgia. These ideas will have guests oohing and aahing before they even take a bite.

Make Ahead and Storage

Storing Leftovers

After your Candy Cane Cookies are baked and fully cooled, store them in an airtight container at room temperature. They will keep their beautiful texture and flavors for up to a week, perfect for enjoying throughout the holiday season.

Freezing

If you want to prepare ahead for holiday baking madness, freeze unbaked dough ropes wrapped tightly in plastic wrap for up to 3 months. When ready, thaw slightly, shape into candy canes, and bake as usual. Alternatively, baked cookies can also be frozen in airtight containers for several weeks to enjoy later.

Reheating

Reheat your Candy Cane Cookies gently in a 300°F oven for 5 to 7 minutes if you want to enjoy them warm and soft. This also helps refresh the peppermint aroma and crunchy edges, bringing the cookie back to life without drying it out.

FAQs

Can I use regular granulated sugar instead of powdered sugar?

While granulated sugar can be used, powdered sugar creates that signature delicate, melt-in-your-mouth texture. If you use granulated sugar, your cookies may turn out denser and less tender.

What if I don’t have peppermint extract? Can I substitute it?

If peppermint extract isn’t on hand, you can try using a mix of vanilla and a few drops of mint essential oil labeled safe for consumption. However, for the classic Candy Cane Cookies flavor, peppermint extract is best.

My dough is too sticky to shape. What can I do?

Simply add flour tablespoon by tablespoon until the dough is soft but easy to handle. If it’s too soft, chilling the dough for 10 to 15 minutes can make shaping much easier.

Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free flour blend and add ¼ teaspoon of xanthan gum to mimic the texture of gluten. This keeps the tender, crumbly quality intact.

How long can I store baked Candy Cane Cookies?

Stored properly in an airtight container at room temperature, these cookies stay fresh and delicious for up to one week. Beyond that, texture may deteriorate, so freezing extra batches is a smart move!

Final Thoughts

There’s something truly magical about making and sharing Candy Cane Cookies. They’re festive, delicious, and filled with the joyful spirit of the holidays. Whether you’re a seasoned baker or whipping these up for the first time, these cookies bring smiles, warmth, and a dash of peppermint cheer to every bite. So grab your ingredients and get twisting—your holiday cookie jar just found its new best friend!

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