Candy Cane Cookies are a festive treat that combine the classic taste of peppermint with a soft, buttery cookie. These cookies often have that bright red and white swirled look, just like a real candy cane, which makes them perfect for holiday celebrations or just adding a little cheer to any snack time. The peppermint flavor is refreshing and pairs wonderfully with a tender, melt-in-your-mouth texture.
I love making Candy Cane Cookies because they’re so simple to decorate, and it’s fun to get creative with the swirls or sprinkle crushed peppermint on top for an extra festive touch. Whenever I bake these, the whole kitchen fills with that signature minty aroma that instantly puts me in a holiday mood. Plus, they always come out soft and not too sugary, so they’re a hit with both kids and adults.
One of my favorite ways to serve Candy Cane Cookies is alongside a warm cup of cocoa or tea on a chilly evening. They make a sweet handout at holiday parties, too, and are great for gifting since they look so pretty wrapped up. Whenever I bring them to family gatherings, they tend to disappear in no time, and I’m always asked for the recipe. It’s just a simple cookie that brings a little sparkle to the season!
Key Ingredients & Substitutions
All-purpose flour: This gives the cookie its structure. You can use gluten-free flour mixes if needed, but the texture may be a bit different—likely denser.
Butter: Softened butter creates that tender, rich cookie base. If you prefer dairy-free, try a plant-based butter substitute the same way.
Peppermint extract: This is what makes the cookies taste like candy canes. Pure peppermint extract gives the best flavor, but you can reduce the amount slightly if you want it milder.
Red food coloring: This adds the holiday color. Gel food coloring works best because it’s concentrated and won’t thin your dough.
Crushed peppermint candies: These add texture and extra minty crunch on top. Candy canes or peppermint candies both work great.
How Do You Make the Perfect Candy Cane Shape and Stripe Effect?
Getting those pretty red and white stripes and the candy cane shape can feel tricky but is easier with these steps:
- Roll each dough color into thin, even ropes—try to keep them the same thickness for neat stripes.
- Place one red and one white rope side by side and twist gently but firmly. Too loose, and they’ll separate while baking.
- Bend one end into a hook shape for the candy cane look—do this before baking so the shape holds better.
- Use a light hand sprinkling crushed peppermint candies so they stick but don’t weigh down the cookie.
- If the dough softens too much while shaping, pop it in the fridge for 10 minutes to firm up before baking.
Taking your time with these steps will help you create cookies that look as good as they taste!
Equipment You’ll Need
- Mixing bowls – I use a medium bowl for dry ingredients and a large one for mixing the dough; it’s easier to combine everything evenly.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts, especially for the dry ingredients and flavor extracts.
- Cooking parchment paper – keeps the cookies from sticking and makes cleanup easier.
- Baking sheets – I like to use flat, sturdy sheets so the cookies bake evenly.
- Rolling pin – helps you roll each dough rope to the same thickness for even stripes.
- Pizza cutter or sharp knife – for cutting the dough into ropes or straight edges before twisting.
Flavor Variations & Add-Ins
- Use white chocolate chips instead of crushed peppermint on top for a creamy, sweet crunch.
- Add a splash of vanilla or almond extract for a different but still festive flavor profile.
- Wrap a thin strip of dark or milk chocolate inside the twisted dough for a chocolate-minty treat.
- Mix in a teaspoon of crushed candy canes into the dough for an extra peppermint punch in every bite.
How to Make Candy Cane Cookies
Ingredients You’ll Need:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red food coloring
- Crushed peppermint candies or candy canes for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 12 minutes to bake each batch. Allow extra time for cooling the cookies before serving. All together, you can expect around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Mix Dry Ingredients:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt, then set this mixture aside.
2. Cream Butter and Sugar, Then Add Flavorings:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Beat in the egg, followed by the vanilla and peppermint extracts, mixing well after each addition.
3. Combine Dry and Wet Ingredients to Form Dough:
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix here.
4. Create Red and White Dough Portions:
Divide the dough into two equal parts. Leave one part plain (white). Add red food coloring to the other part, kneading gently until the color is even throughout.
5. Shape Ropes and Twist for Candy Cane Stripes:
Take small portions of each colored dough and roll them into long ropes about 6-7 inches long and ¼ inch thick. Place one red and one white rope side by side and twist gently together to create the classic candy cane stripe pattern.
6. Form Candy Cane Shapes and Add Toppings:
Curve one end of each twisted rope into the shape of a candy cane. Place them on the prepared baking sheets, then sprinkle crushed peppermint candies or candy cane pieces on top for that festive touch.
7. Bake and Cool Your Cookies:
Bake the cookies for 10-12 minutes, or until the edges just begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your soft, peppermint-flavored candy cane cookies — perfect for sharing during the holidays or with friends any time you want a little festive sweetness!
Can I Use Frozen Dough for Candy Cane Cookies?
Yes! You can freeze the dough in airtight containers or wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw it overnight in the fridge and bring it to room temperature before shaping and twisting.
Can I Substitute Peppermint Extract with Something Else?
If you don’t have peppermint extract, you can use vanilla extract alone for a milder flavor, or try adding a few drops of almond extract for a different but delicious twist. Just keep the amount small to avoid overpowering the dough.
How Should I Store Leftover Candy Cane Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 2 months—just thaw them at room temperature before serving.
What Can I Use Instead of Red Food Coloring?
If you prefer natural alternatives, try beet juice or powder for a subtle red hue, but keep in mind it might change the dough’s flavor slightly. Gel food coloring is best for bright, vibrant color without extra moisture.
