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.

Candy Cane Cookies – Best Recipe for Holiday Magic

Name: Candy Cane Cookies
Prep time: 3 h 30 min
Cook time: 10 min
Total time: 3 h 40 min
Cuisine: American
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

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

Scale

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

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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