Candy Cane Cookies Recipe

If you’re looking for a treat that perfectly captures the festive spirit and fills your kitchen with that lovely peppermint aroma, you’re going to adore this Candy Cane Cookies Recipe. It’s one of those recipes I turn to every holiday season because it’s as fun to make as it is to eat. These cookies have that delightful swirl of red and white peppermint dough twisted into classic candy cane shapes, and trust me, your family and friends won’t be able to stop snacking on them. Stick around—I’ll walk you through every step so you nail this recipe even if you’ve never shaped a candy cane before!

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Ingredients You’ll Need

I love that this Candy Cane Cookies Recipe relies on straightforward ingredients you likely have in your pantry already, plus some peppermint extract for that classic holiday vibe. Make sure to pick a good-quality peppermint extract because it really shines through in the final cookie.

• Unsalted butter: Room temperature for smooth creaming and better dough texture.
• Granulated sugar: Adds sweetness and helps with a slight crisp edge on the cookies.
• Peppermint extract: The star of the show—fresh and strong flavors work best to punch up the taste without bitterness.
• Vanilla extract: Balances the peppermint and deepens the flavor complexity.
• Baking powder: Helps the cookies hold their shape while giving a slight lift.
• Kosher salt: Enhances all the flavors and keeps the sweetness in check.
• Egg: Binds everything together and adds moisture.
• All-purpose flour: Forms the sturdy yet tender base for the dough.
• Liquid red food coloring: The secret to that iconic candy cane red swirl—use a good gel or liquid for vibrant color.
• Egg white: For brushing on the cookies to add sparkle and help the sugar stick.
• Sparkling sugar: Gives a pretty, festive finish with a bit of crunch.

Variations

While I love this Candy Cane Cookies Recipe as is, I’ve played around with variations to suit different moods or dietary needs. Feel free to make it your own—creative kitchens are the happiest!

• Chocolate Peppermint Twist: Adding 2 tablespoons of cocoa powder to half the dough creates a chocolate version that pairs wonderfully with peppermint, making these cookies extra indulgent.
• Gluten-Free Version: Try using a gluten-free flour blend instead of all-purpose flour; just keep an eye on the dough’s texture as it might need a touch more moisture.
• Natural Coloring: If you want to avoid artificial food coloring, beet juice or powdered freeze-dried strawberries can give a lovely red hue, though the color might be more subtle.
• Vegan Swap: Use vegan butter and a flax egg replacement to make these peppermint cookies vegan-friendly without sacrificing taste.

How to Make Candy Cane Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by combining the room temperature unsalted butter, granulated sugar, peppermint extract, vanilla extract, baking powder, and kosher salt in your stand mixer bowl. Beat these until the mixture becomes a smooth, cohesive paste that clings to the sides—this usually takes about 3 to 4 minutes on medium speed. Scrape down the bowl to make sure everything is evenly mixed, then add in the egg and beat until it’s completely absorbed. This step builds the foundation for the perfect cookie texture, so don’t rush it!

Step 2: Mix in the Flour and Separate the Dough

Next, add the all-purpose flour gradually and beat on low until just combined—you want to avoid overmixing because that can make the cookies tough. The dough might seem a little crumbly at first but press it together to check the consistency. Once mixed, divide the dough in half. Carefully add the red food coloring to one half and mix gently on low speed until the color is even. The other half stays white. This two-tone dough is what makes the candy canes so festive!

Step 3: Chill the Dough

Pat each half of the dough into a flat disk, wrap them tightly with plastic wrap, and pop them into the fridge. I like to chill mine for at least 3 hours or overnight if I’m prepping ahead. This step firms up the dough, making it easier to roll and twist later without sticking to your hands or work surface. Trust me, chilling is not optional—don’t skip it!

Step 4: Shape the Candy Cane Cookies

When you’re ready to bake, line a baking sheet with parchment paper or a silicone mat. Take the chilled dough straight from the fridge—it should be firm but pliable. If it’s too hard, leave it to soften for just a few minutes; too soft and it will be tricky to shape. Pinch off a 1-inch piece of the white dough and roll it into a 5-inch-long rope. Do the same with a red dough piece, making sure both ropes are the same length. Lay them side by side and twist gently but steadily until they form that classic candy cane spiral. Then curve the top to create the hook shape and place the cookie on the sheet. Keep spacing about 2 inches apart to allow for a bit of spreading.

Step 5: Add the Finishing Touches and Bake

Beat the egg white with 1 tablespoon of water until foamy, then brush it lightly over each cookie. This wash lets the sparkling sugar stick and adds a pretty shine once baked. Sprinkle the sparkling sugar generously, then slide the tray into your preheated oven. Bake at 350°F (175°C) for about 8 to 10 minutes, or until you see the edges just turning golden. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack—this helps them set without breaking. I love how they keep their crisp edges but feel tender inside.

How to Serve Candy Cane Cookies Recipe

Garnishes

I love to keep it simple with these cookies—just a sprinkle of sparkling sugar on top. Sometimes, I add a tiny drizzle of white chocolate or dark chocolate to amp up the decadence, especially if making them for a party. A pinch of crushed candy canes on the top after brushing the egg wash also makes for delightful extra crunch and peppermint punch.

Side Dishes

These cookies are fantastic with a hot cup of cocoa or peppermint tea, which really complements the minty flavor. I also like serving them alongside a cheese platter during holiday gatherings—the sweetness balances salty cheeses and nuts so nicely.

Creative Ways to Present

For gift-giving, I arrange the cookies in clear cello bags tied with red and white baker’s twine—that color combo plays perfectly with the candy cane theme. Another fun idea is stacking them in a jar layered with crushed candy canes for a festive presentation that doubles as decor. If you’re hosting a cookie exchange, putting them on a peppermint-striped platter always gets oohs and aahs!

Make Ahead and Storage

Storing Leftovers

I store leftover candy cane cookies in an airtight container at room temperature. They keep wonderfully for up to two weeks—still crisp on edges and soft inside. If your house is humid, adding a small piece of parchment or a slice of bread helps absorb moisture so cookies stay fresh longer.

Freezing

Freezing these cookies works great if you want to prep in advance. I usually freeze the shaped, unbaked dough after chilling, wrapped tightly in plastic and then in a freezer bag. When ready, just thaw overnight in the fridge and bake as usual. You can also freeze baked cookies in airtight containers between sheets of parchment paper to keep them from sticking together.

Reheating

When you want a fresh-baked taste from stored cookies, pop them in a 300°F oven for 3 to 5 minutes—this refreshes the crisp edges and warms the peppermint flavor beautifully. Avoid microwaving, as that can make them soft and chewy rather than crisp.

FAQs

Final Thoughts

I absolutely love how this Candy Cane Cookies Recipe brings a bit of holiday magic into the kitchen with its peppermint aroma and charming shapes. When I first tried making these, I was amazed at how simple techniques like chilling and twisting the dough could create something so beautiful and delicious. My family goes crazy for these cookies every season, and I’m confident you’ll enjoy making and sharing them just as much. Give it a try—it’s the kind of recipe that becomes part of your festive traditions!

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