Nothing says “holiday spirit” quite like a batch of homemade Candy Cane Cookies. These charming peppermint-scented treats twist together vibrant red and white dough into the shape of traditional candy canes — festive, nostalgic, and irresistibly delicious. Perfect for cookie swaps, decorating trays, or a cozy baking afternoon with kids, these cookies are easier to make than they look. With their eye-catching swirls and signature flavor, Candy Cane Cookies will quickly become a staple in your holiday baking tradition.
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Why These Candy Cane Cookies Are the Ultimate Holiday Treat
Candy Cane Cookies are more than just a pretty addition to your holiday spread — they’re a smart, family-friendly recipe that checks every seasonal box. The dough comes together in one bowl, can be made ahead of time, and is freezer-friendly both before and after baking. Thanks to the refreshing hint of peppermint extract and a light sprinkle of sparkling sugar, these cookies taste as festive as they look. Plus, shaping the canes offers a fun, hands-on kitchen project that kids and adults will love.
Festive Ingredients for Holiday Joy
- Unsalted Butter: Provides richness and helps the dough maintain its shape during baking
- Granulated Sugar: Adds sweetness and contributes to the cookie’s crisp edges
- Peppermint Extract: Brings that unmistakable holiday flavor
- Vanilla Extract: Balances the peppermint with warmth
- Baking Powder: Gives a slight lift for a soft, tender bite
- Kosher Salt: Enhances all the other flavors
- Large Egg: Binds the dough and adds structure
- All-Purpose Flour: The base of the dough, offering ideal texture and structure
- Liquid Red Food Coloring: For that classic red swirl — festive and vibrant
- Egg White: Used for brushing the cookies before topping
- Sparkling Sugar: Adds shimmer and subtle crunch to the finished cookies
Ingredient Swaps and Substitutions
- Butter Substitute: Use vegan butter or margarine for a dairy-free version
- Flour Alternatives: Try 1:1 gluten-free flour blends to accommodate gluten intolerance
- Natural Coloring: Opt for beet powder or natural red food coloring if avoiding artificial dyes
- Sugar Options: Coconut sugar can replace white sugar for a deeper flavor, though color and texture may vary
- Extract Variation: Swap peppermint for almond extract for a nutty twist while keeping the festive aroma
Step-by-Step Guide to Make Candy Cane Cookies
- Make the Dough: In a stand mixer, combine butter, sugar, peppermint and vanilla extracts, baking powder, and salt. Beat until creamy. Add the egg and mix until absorbed, then gradually add flour and mix until no dry streaks remain.
- Color the Dough: Divide the dough in half. Add red food coloring to one half and mix until evenly tinted.
- Chill the Dough: Flatten each dough half into a disk, wrap in plastic, and chill in the fridge for at least 3 hours or overnight.
- Preheat and Prep: When ready to bake, preheat your oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- Shape the Cookies: Roll 1-inch pieces of each dough color into ropes, about 5 inches long. Twist one red and one white rope together and curve the top to form a candy cane shape. Place on prepared baking sheets.
- Add Sparkle: Beat an egg white with 1 tablespoon of water until foamy. Brush over each cookie and sprinkle with sparkling sugar.
- Bake: Bake for 8–10 minutes, or until edges just begin to brown. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Cool the Sheets: Always let baking sheets cool before starting a new batch to avoid spreading from residual heat.
Expert Tips for Perfect Candy Cane Cookies
- Don’t Overwork the Dough: Over-mixing can cause the cookies to be tough. Mix until just combined.
- Chill Time is Crucial: Skipping the chill can result in soft, hard-to-shape dough. Cold dough makes cleaner twists.
- Work in Batches: Keep half the dough in the fridge while shaping the first batch to maintain firmness.
- Spacing Matters: Place shaped cookies 2 inches apart to allow for minimal spreading.
- Freezer-Friendly: You can freeze the shaped, unbaked cookies on a tray, then transfer to a zip-top bag. Bake straight from frozen — just add a minute or two to the baking time.
Pairing Suggestions and Creative Twists
- Dip in Chocolate: Once cooled, dip half the candy cane cookie in white or dark chocolate for added indulgence
- Drizzle with Icing: A simple powdered sugar glaze enhances both appearance and flavor
- Holiday Cookie Tray Addition: Serve alongside gingerbread cookies, snowballs, and thumbprint cookies for a festive display
- Serve with Hot Cocoa: The peppermint flavor complements cocoa beautifully
- Spicy Version: Add a pinch of cayenne or cinnamon to the red dough for a unique kick
Making Ahead, Storing, and Freezing
Candy Cane Cookies are incredibly versatile when it comes to storage and make-ahead planning.
- Refrigerate Dough: Wrap tightly and refrigerate for up to 3 days
- Freeze Before Baking: Shape the cookies, freeze on a tray, then transfer to an airtight bag. Bake directly from frozen with a few extra minutes of oven time
- Freeze After Baking: Cool cookies completely, wrap well, and freeze for up to 2 months
- Store at Room Temperature: Keep cookies in an airtight container for 1–2 weeks
Celebrate the Holidays with Candy Cane Cookies
These Candy Cane Cookies are more than just a festive treat — they’re a beloved holiday tradition in the making. Whether you’re baking with family, preparing for a cookie exchange, or simply craving a nostalgic peppermint treat, this recipe delivers on all fronts: flavor, appearance, and ease. With their striking colors, peppermint aroma, and sparkling finish, these cookies are a joyful way to celebrate the season — and a delicious one too.
Conclusion
Candy Cane Cookies are a joyful combination of holiday flair and nostalgic flavor, making them a standout on any dessert table. Their eye-catching red-and-white twist, delicate peppermint aroma, and sparkling sugar topping make them a festive favorite for all ages. Whether you’re hosting a cookie exchange, building a holiday cookie tray, or simply enjoying a cozy day of baking with family, this recipe promises memorable results with every batch. Add them to your seasonal baking lineup and enjoy the perfect blend of tradition and taste.
Frequently Asked Questions
How do I keep the candy cane shape from spreading while baking?
To maintain the classic candy cane shape, it’s essential to chill the dough before shaping and again after forming the cookies. Cold dough holds its form better in the oven. Also, make sure your oven is fully preheated to 350°F before baking.
Can I make these Candy Cane Cookies ahead of time?
Absolutely! These cookies are ideal for make-ahead holiday baking. The dough can be refrigerated for up to 3 days or frozen (shaped or unshaped) for up to a month. You can also bake and freeze the cookies for up to two months and thaw them at room temperature when ready to serve.
Can I make these cookies without food coloring?
Yes, if you’d prefer a natural version, you can skip the red food coloring or substitute it with natural alternatives like beet powder. While the color won’t be as vibrant, the cookies will still have that signature peppermint flavor and festive charm.
More Relevant Recipes
- Halloween Chocolate Chip Cookies: These festive cookies bring a spooky twist to classic chocolate chip cookies, making them a fun and flavorful addition to your holiday dessert tray. Their soft texture and customizable mix-ins pair perfectly with the seasonal spirit of Candy Cane Cookies.
- Pumpkin Snickerdoodle Cookies: A delightful combination of pumpkin spice and cinnamon sugar, these cookies offer a soft and chewy texture that echoes the cozy flavors of the holiday season, much like the nostalgic appeal of Candy Cane Cookies.
- Apple Crisp Cookies: With warm spices and an oat topping, these cookies channel classic fall dessert vibes. Their rich flavor and comforting aroma make them a perfect complement to peppermint-infused treats like Candy Cane Cookies.
Candy Cane Cookies
- Total Time: 3 hours 40 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Candy Cane Cookies are festive holiday treats made with red and white peppermint-flavored dough twisted into cane shapes. These cookies are fun to make, perfect for baking with kids, and ideal for holiday cookie trays. Their refreshing peppermint flavor and sparkling sugar finish make them a nostalgic and joyful seasonal favorite.
Ingredients
- 2 sticks (227g) unsalted butter: provides richness and structure
- 1 cup (200g) granulated sugar: adds sweetness and texture
- 1 1/2 teaspoons peppermint extract: adds festive mint flavor
- 1 teaspoon vanilla extract: balances the mint with warmth
- 1 teaspoon baking powder: provides lightness and lift
- 1/2 teaspoon kosher salt: enhances all other flavors
- 1 large egg: binds the dough and adds moisture
- 2 3/4 cups (385g) all-purpose flour: gives structure to the cookie
- 1 teaspoon red liquid food coloring: creates the signature red swirl
- 1 egg white: used for brushing the cookie tops
- 2 tablespoons sparkling sugar: adds shine and texture
Instructions
- In a stand mixer, beat butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until creamy and smooth.
- Scrape down the bowl and beat in the egg until fully incorporated.
- Add the flour and mix just until combined with no dry streaks remaining.
- Divide the dough in half. Leave one half plain and mix red food coloring into the other until evenly tinted.
- Shape each dough half into a disk, wrap in plastic, and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
- Roll 1-inch balls of each dough into 5-inch ropes. Twist one red and one white rope together, then curve the top to form a candy cane shape.
- Place cookies 2 inches apart on the baking sheet.
- In a small bowl, whisk egg white with 1 tablespoon of water until foamy. Brush each cookie and sprinkle with sparkling sugar.
- Bake for 8–10 minutes until edges are just golden. Let cool on the sheet for 10 minutes, then transfer to a wire rack.
Notes
- Chill the shaped cookies before baking to prevent spreading.
- Use natural red coloring alternatives like beet powder if preferred.
- Freeze shaped cookies on a tray before storing in a bag for easy bake-ahead prep.
- Let baking sheets cool between batches to prevent misshaped cookies.
- Prep Time: 3 hours 30 minutes (including chilling time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 111
- Sugar: 6g
- Sodium: 36mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 24mg