1. Can I Freeze Candy Cane Cookies?

Yes, Candy Cane Cookies freeze well! Once baked and cooled, place them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

2. How Can I Make These Cookies Gluten-Free?

To make gluten-free Candy Cane Cookies , substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture and binding.

3. Can I Use a Different Flavor Instead of Peppermint?

Absolutely! While peppermint extract is traditional, you can experiment with other flavors like almond, vanilla, or even orange extract for a unique twist.

4. What’s the Best Way to Store Candy Cane Cookies?

Once baked, store the cookies in an airtight container at room temperature for up to one week. You can also freeze the unbaked dough for up to 3 months and bake when ready.

5. Can I Make the Dough Ahead of Time?

Yes, you can make the dough up to 3 days ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to bake.

Candy Cane Cookies Recipe

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon milk
1 teaspoon peppermint extract
Red food coloring
Sanding sugar for decoration

Instructions

Mix the dry ingredients: In a large bowl, whisk together 3 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Set this bowl aside for later use.
Prepare the wet ingredients: In another large bowl, use a hand mixer to beat the softened butter and 1 cup of sugar until the mixture is creamy. This step is key, as it helps ensure that your cookies will be perfectly soft and chewy. Once it’s smooth, add 1 large egg, 1 tablespoon of milk, and 1 teaspoon of peppermint extract. Beat until everything is combined.
Combine the wet and dry ingredients: Slowly incorporate the dry mixture into the wet ingredients. Beat until the dough comes together and is fully mixed.
Divide the dough: Now, split the dough into two equal parts. Wrap one part in plastic wrap, forming it into a disk. To the other half, add several drops of red food coloring, and beat it until you achieve a festive red hue. Wrap this dough as well, and refrigerate both disks for at least 2 hours or up to 3 days.
Shape the cookies: After chilling, divide each dough disk into 24 pieces. Roll each piece into a 6-inch long rope. Twist one red rope and one white rope together and bend the top to form a candy cane shape. Place the twisted ropes on a parchment-lined baking sheet and sprinkle with sanding sugar.
Bake to perfection: Preheat your oven to 350°F. Place the cookies in the fridge for another 30 minutes to firm up before baking. Then, bake for 10-12 minutes or until set and the edges are lightly golden. Allow the cookies to cool completely before serving.

Notes

Chilling the dough is essential for keeping the shapes intact while baking. Don’t skip this step—it makes a big difference!
When adding the red food coloring, remember, a little goes a long way. Add it gradually until you reach the desired color.
For a crispier cookie, bake them slightly longer, but be careful not to let them overbake.
If you’re in a rush, you can refrigerate the dough for just 1 hour, but the longer chill time helps enhance flavor and texture.

Author: Ashely
Prep Time: 10 minutes
Cook Time: 2 hours
Category: 24 cookies
Method: Dessert
Cuisine: Baking
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 7g
Sodium: 60mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Keywords: Peppermint cookies, Christmas cookies, Holiday cookie recipes, Twisted candy cane cookies