Candy Cane Cookies are a fun and festive treat that bring together the classic flavors of peppermint and buttery sugar cookie in a bite-sized, colorful twist. These cookies usually have a pretty swirl of red and white dough, making them look just like the candy canes you hang on your tree. They’re crisp on the edges but soft enough inside, with a refreshing hint of mint that feels perfect for the holiday season.
I always love making these cookies because they’re not just tasty—they’re also a joy to bake and decorate. Rolling out the two dough colors and twisting them together feels a little like a fun craft project in the kitchen, and it’s a great way to get kids or friends involved. Plus, I find that the peppermint aroma fills the whole house with that cozy, wintry vibe that makes baking all the more special.
When I serve Candy Cane Cookies, I like to pair them with a warm cup of cocoa or a glass of cold milk. They’re great for sharing at holiday parties or giving as little homemade gifts wrapped in colorful bags. Whether you’re enjoying them around the fireplace or leaving some out for Santa, these cookies always bring a smile and a hint of festive cheer.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. If you want a dairy-free option, try vegan butter or coconut oil, though the flavor will change slightly.
Peppermint Extract: This adds the classic candy cane flavor. If you can’t find it, a few drops of peppermint oil works too but use less as it’s strong. You can also skip it for a simple vanilla sugar cookie.
Red Gel Food Coloring: Gel colors give vibrant color without thinning the dough. You can use liquid food coloring but add just a few drops to avoid changing dough consistency.
Crushed Peppermint Candies: These add crunch and extra festive touch. If you prefer, you can use red and white sprinkles or colored sugar instead for a milder way to decorate.
How Do You Get the Perfect Candy Cane Shape and Stripes?
Getting the red and white stripes and curve just right can be tricky. Here’s how to do it:
- Roll equal-sized ropes of red and plain dough to keep stripes even.
- Gently twist the ropes together without squishing them to keep clear stripes.
- Shape into a candy cane by bending one end into a hook, don’t stretch the dough too thin or it may crack.
- Work quickly if the dough feels too soft; you can chill it briefly to firm up before shaping.
Brushing the shaped cookies with water or egg white before adding crushed candies helps the topping stick well. Bake until edges are just golden to keep the cookies tender yet firm enough to hold their shape.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugar, making mixing easier.
- Electric hand or stand mixer – helps beat the ingredients smoothly and saves effort.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Plastic wrap – for chilling the dough if it gets too soft while working.
- Parchment paper and baking sheets – prevent sticking and make baking cleanup quick.
- Rolling pin – helps create even ropes of dough for easy twisting and shaping.
- Sharp knife or pizza cutter – to cut and evenly portion the dough ropes.
Flavor Variations & Add-Ins
- Swap peppermint extract for almond or vanilla extract for a different flavor profile.
- Add mini chocolate chips or white chocolate chips into the dough for a sweet surprise.
- Use colored sugar sprinkles instead of crushed peppermint for a fun, sparkly look.
- Try dipping the tips of baked cookies in melted chocolate and adding sprinkles for extra festivity.
How to Make Candy Cane Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon peppermint extract
- Red gel food coloring
- ½ cup crushed peppermint candies (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes to bake each batch. Allow extra time for cooling before serving, about 10 minutes. Overall, you can expect roughly 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the egg, vanilla extract, and peppermint extract, beating until well combined.
2. Mixing Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, stirring until a soft dough forms.
3. Coloring and Shaping:
Divide the dough into two equal parts. Leave one part plain, and knead red gel food coloring into the other until the color is even. Roll out small pieces (about 1 tablespoon each) of both doughs into ropes about 6 to 7 inches long. Gently twist one red and one plain rope together to create the candy cane stripes. Curve one end of the twisted rope to form a candy cane shape.
4. Baking and Finishing Touches:
Place your candy cane-shaped cookies on the prepared baking sheet, spacing them out. Lightly brush the tops with a bit of water or egg white, then sprinkle crushed peppermint candies over them for a festive look. Bake for 9 to 12 minutes, until the edges turn lightly golden. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
5. Storing and Enjoying:
Keep your candy cane cookies fresh by storing them in an airtight container for up to a week. These peppermint-flavored treats are perfect for holiday parties, gift-giving, or snacking with a warm drink anytime!
Can I Use Regular Food Coloring Instead of Gel?
Yes, you can use liquid food coloring, but add it sparingly. Too much liquid can make the dough sticky, so start with a few drops and knead in gradually until you get the desired red shade.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. Let it soften slightly before rolling and shaping the cookies.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to one week. You can also freeze the baked cookies in a sealed container for longer storage — just thaw at room temperature before enjoying.
What Can I Substitute for Peppermint Extract?
If you don’t have peppermint extract, vanilla extract works well, or try almond extract for a different but delicious flavor twist. For a strong mint flavor, use peppermint oil but in smaller amounts since it’s more concentrated.