This Christmas, I’m baking these adorable candy cane cookies that always bring smiles to everyone’s faces. They’re buttery, soft, and just the right amount of peppermint sweet. Every year, I love twisting the red and white dough together; it feels like a little holiday craft you can eat!

I have made these cookies so many times for my family and friends, and they always disappear fast. I use real butter, pure vanilla, and a touch of peppermint extract to keep the flavor light and fresh. Always chill the dough before shaping it makes the candy canes smooth and easy to twist without breaking.

It’s a great recipe to bake with kids, some Christmas music, and a cup of hot cocoa nearby. The cookies look beautiful on dessert tables, in gift boxes, or hanging from a cookie tree. This simple recipe adds a sweet, festive touch to every Christmas celebration.

Why You’ll Love This Recipe

You’ll love this Candy Cane Cookies recipe because it’s simple, festive, and full of classic Christmas charm. The dough is buttery and soft with a hint of peppermint that feels light and refreshing, not too strong, just perfect. These cookies hold their shape beautifully, so they look just like little candy canes after baking. They’re fun to make with kids or friends, and the red-and-white twist always brings that cozy, holiday magic to your kitchen.

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• Red gel food coloring
• Crushed candy canes or sugar for topping (optional)

Kitchen Equipment You’ll Need

• Mixing bowls – one for dry ingredients and one for the butter mixture.
• Electric mixer or hand whisk – to cream the butter and sugar until fluffy.
• Measuring cups and spoons – for accurate ingredient portions.
• Rubber spatula or wooden spoon – for folding and scraping the dough.
• Plastic wrap – to chill and rest the dough before shaping.
• Baking sheets – for baking multiple cookies at once.
• Parchment paper or silicone mats – to prevent sticking and ensure even baking.
• Cooling rack – to cool the cookies without softening their texture.
• Small bowls – to hold food coloring or crushed candy canes for decoration.

How to make Candy Cane Cookies

1. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add egg, vanilla, and peppermint extract, and mix until combined.
3. Combine and divide: Gradually add dry ingredients into the butter mixture until a soft dough forms. Divide the dough in half — leave one half plain and color the other half with red food gel.
4. Chill the dough: Wrap both dough portions in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and makes shaping easier.
5. Shape the cookies: Roll a small piece of red dough and a small piece of plain dough into ropes (about 6 inches each). Twist them gently together, then bend the top to form a candy cane shape.
6. Bake: Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes or until the edges are set but not brown.
7. Cool and decorate: Let cool on the baking sheet for 5 minutes, then transfer to a rack. While still warm, sprinkle crushed candy canes or sugar on top if desired.

Tips

• Use softened butter – make sure the butter is soft but not melted. This helps the dough come together smoothly and keeps the cookies tender, not greasy.
• Chill the dough – after mixing, chill both colors of dough for at least 30 minutes. It makes the dough easier to shape and prevents the cookies from spreading while baking.
• Use gel food coloring – gel gives a vibrant red without adding extra liquid. Too much liquid coloring can make the dough sticky and hard to twist.
• Roll evenly – try to make the red and white ropes the same thickness and length. This helps your candy canes bake evenly and look neat.
• Twist gently – don’t press too hard when shaping or the dough may crack. A light touch keeps the stripes clean and smooth.
• Watch the bake time – take them out when the edges are just set. Overbaking can make the cookies dry and lose that soft, buttery texture.
• Decorate while warm – sprinkle crushed candy canes or sugar right after baking. The heat helps them stick perfectly and adds a pretty sparkle.

Optional Ingredients You Can Add

• White chocolate chips – melt and drizzle over cooled cookies for a sweet, glossy finish that looks snowy and elegant.
• Crushed peppermint candies – mix a few pieces into the dough for extra crunch and flavor. They melt slightly and give a pretty sparkle.
• Almond extract – swap half of the peppermint extract for almond extract to add warmth and a nutty aroma.
• Red sanding sugar – roll the red ropes in colored sugar before twisting for extra sparkle and a festive crunch.
• Dark chocolate – dip the bottom or one side of each cookie in melted dark chocolate for a rich, decadent contrast.
• Holiday sprinkles – add red, white, and green sprinkles on top while warm for a fun, colorful finish kids will love.

Serving Suggestions

My favorite way to serve Candy Cane Cookies is right after they’ve cooled, when they’re still buttery and soft. Arrange them on a big holiday platter with a sprinkle of crushed candy canes on top. They look beautiful next to a cup of hot chocolate or peppermint mocha — like a cozy Christmas dream.

You can also add them to your holiday cookie boxes or dessert trays for gifting. Their bright red-and-white twist stands out among other cookies, making them the star of any Christmas spread. Wrap them in clear bags with a red ribbon for a simple but charming edible gift.

If you have kids like me, serve them during a movie night or after decorating the Christmas tree. The peppermint flavor and fun shape make them extra special for little hands. These cookies bring warmth, sweetness, and holiday cheer to every bite.

Variations and Substitutions

Chocolate Candy Cane Cookies – add 2 tablespoons of cocoa powder to half the dough. The red and brown twist looks beautiful and tastes rich and chocolatey. Perfect for chocolate lovers.

Vanilla Almond Candy Canes – replace peppermint extract with almond extract for a softer, nutty flavor. It’s a great option for those who prefer mild cookies without mint.

Peppermint Swirl Cookies – instead of shaping candy canes, roll both doughs together and slice into spirals. The swirl pattern is easy to make and looks just as festive.

Gluten-Free Candy Cane Cookies – use a 1:1 gluten-free flour blend instead of all-purpose. The cookies stay buttery and crisp, just like the original recipe.

Chocolate-Dipped Candy Canes – dip cooled cookies halfway into melted white or dark chocolate. Add sprinkles before it sets for a fun and elegant finish.

Sparkling Sugar Candy Canes – roll shaped cookies in red or white sanding sugar before baking. They sparkle beautifully under the Christmas lights and add a light crunch.

Stuffed Candy Cane Cookies – press a small piece of white chocolate or soft peppermint candy inside before twisting. It melts slightly and adds a sweet surprise in the center.

Mini Candy Cane Bites – instead of full-size canes, make short, twisted bites. They bake faster and are perfect for cookie trays or gift tins. Cute, bite-sized, and festive!

How to Store

Once your candy cane cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and buttery for up to 5 days. If you want to keep them longer, place them in a sealed freezer-safe bag or container and freeze for up to 2 months. Just make sure to separate layers with parchment paper to protect their shape and color.

How to Reheat

To enjoy them warm again, let the cookies sit at room temperature for a few minutes if frozen. Then, place them on a baking sheet and warm in a 275°F (135°C) oven for about 4–5 minutes. This brings back that fresh-from-the-oven texture without drying them out. You can also microwave one cookie for 10 seconds if you just want a quick treat.

FAQ

Why did my cookies spread while baking?
This usually happens when the dough wasn’t chilled long enough. Make sure to chill for at least 30 minutes before shaping and again for 10 minutes before baking if your kitchen is warm.

Can I skip the peppermint flavor?
Of course! You can replace it with vanilla or almond extract for a softer, classic sugar cookie taste. The cookies will still look festive and delicious.

What’s the best food coloring to use?
Gel food coloring works best because it gives a bright red color without adding extra liquid. Liquid coloring can make the dough too sticky to shape.

Can I make them gluten-free?
Yes! A 1:1 gluten-free flour blend works great. Just make sure it includes xanthan gum to help the cookies hold their shape.

How do I keep the red and white stripes neat?
Roll the ropes evenly and twist gently without pressing too hard. If the dough feels too soft, chill for a few minutes before shaping again.

Can I decorate them after baking?
Yes! Drizzle melted white or dark chocolate over the cooled cookies, then add crushed candy canes or festive sprinkles. It makes them sparkle even more for Christmas.

Candy Cane Cookies

Recipe by Wasian CookeryCourse: Dessert, CookiesCuisine: AmericanDifficulty: Easy

Servings

25

cookies

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

These Candy Cane Cookies are buttery, soft, and lightly flavored with peppermint for that classic Christmas taste.

Ingredients

• 2 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ¾ cup unsalted butter (softened)

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• ½ teaspoon peppermint extract

• Red gel food coloring

• Crushed candy canes or sugar for topping (optional)

Directions

• Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add egg, vanilla, and peppermint extract, and mix until combined.
• Combine and divide: Gradually add dry ingredients into the butter mixture until a soft dough forms. Divide the dough in half — leave one half plain and color the other half with red food gel.
• Chill the dough: Wrap both dough portions in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and makes shaping easier.
• Shape the cookies: Roll a small piece of red dough and a small piece of plain dough into ropes (about 6 inches each). Twist them gently together, then bend the top to form a candy cane shape.
• Bake: Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes or until the edges are set but not brown.
• Cool and decorate: Let cool on the baking sheet for 5 minutes, then transfer to a rack. While still warm, sprinkle crushed candy canes or sugar on top if desired.