Candy Cane Cookies are a festive treat that bring holiday cheer with every bite! These cookies are soft or crunchy—depending on how you bake them—and they’re bursting with the sweet, minty flavor of crushed candy canes. The swirls of red and white make them look like little pieces of Christmas magic, perfect for decorating any plate or gift box.
I love making these cookies because they’re so easy to customize. I usually add a little white chocolate drizzle on top or mix in some mini chocolate chips to make them even yummier. There’s something about biting into a cookie that tastes like peppermint candy and fresh vanilla that instantly lifts my spirits during the chilly winter days.
These cookies are great for sharing with friends and family, especially around the holidays. I like to pack them up in clear bags tied with red ribbons as little gifts. They always get compliments and often disappear before the night is over! Whether you nibble on them by the fireplace or wrap them up for a neighbor, Candy Cane Cookies never fail to bring a smile.
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the salt level. If you only have salted butter, just reduce or skip the added salt. Softened butter creams better with sugar, giving those cookies a nice texture.
Sugar: Granulated sugar gives crisp edges, but you can swap half with brown sugar for extra chewiness and a deeper flavor.
Red Food Coloring: Gel food coloring works great to avoid thinning the dough. If you prefer natural options, beet powder or freeze-dried strawberry powder can give a pale red tint.
Crushed Candy Canes: These add crunch and peppermint flavor. You can swap with peppermint extract inside the dough if you want less crunch, but topping them is part of the festive fun!
How Do You Twist the Dough to Make Perfect Candy Cane Shapes?
The twist is what makes these cookies special and festive. Here’s a simple way to get that candy cane look:
- Roll equal amounts of the red and white dough into ropes about 6-8 inches long. Make them similar thickness so they twist evenly.
- Pinch the ends of the two ropes together.
- Twist them gently but firmly, like twisting two strands of hair. Don’t roll too tight or the colors will blend.
- Bend one end to shape the candy cane hook and place it carefully on the baking sheet.
Doing this step with chilled dough helps prevent sticking or tearing. If the dough feels soft, pop it in the fridge for 10 minutes between rolling and twisting. This makes twisting smoother and the cookie keeps its pretty shape.
Equipment You’ll Need
- Mixing bowls – I use large bowls to mix and divide the dough easily.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar quick and effortless.
- Measuring cups and spoons – helps you measure ingredients accurately for perfect cookies.
- Baking sheets – choose flat, sturdy sheets that won’t warp in the oven.
- Parchment paper – keeps cookies from sticking and makes cleanup easier.
- Rolling pin – helps roll out the dough into even ropes for twisting.
- Cookie scraper or sharp knife – for cutting and dividing the dough if needed.
- Cooling rack – allows the cookies to cool completely without getting soggy.
Flavor Variations & Add-Ins
- Chocolate chips or white chocolate chunks – sprinkle on top or mix in for extra decadence.
- Mint extract – swap some vanilla for mint to boost the peppermint flavor.
- Crushed peppermint candies – add on top after baking for a crunchy, minty touch.
- Chocolate-dipped tips – dip one end in melted chocolate for an elegant look and richer taste.
Candy Cane Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- Red food coloring
- Crushed candy canes or peppermint candies, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes for baking each batch. Plus, give the cookies a few minutes to cool before enjoying. Overall, you’ll spend roughly 30 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies don’t stick and cleanup is easy.
2. Make the Dough:
In a large bowl, beat the softened butter and sugar together with an electric mixer until the mixture is light and fluffy. Add the egg and vanilla extract and blend well. In another bowl, whisk the flour, salt, and baking powder. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
3. Add Color and Shape the Cookies:
Divide the dough equally into two bowls. Leave one plain—that’s your white dough. Add red food coloring to the other bowl and mix until it’s evenly red. Roll small portions of each dough into long ropes about 6–8 inches long. Twist one red and one white rope together to look like a candy cane stripe. Curve one end to make the candy cane hook and place them on your baking sheet.
4. Add Toppings and Bake:
Lightly press crushed candy canes or peppermint bits on top of each twisted cookie for a festive, crunchy finish. Bake the cookies for 10–12 minutes, until the edges look set but the centers remain soft.
5. Cool and Enjoy:
Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Once cooled, these {peppermint-scented treats} are ready to eat or gift!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming to ensure a smooth dough. If your butter is frozen, thaw it in the fridge overnight or at room temperature until soft but not melted.
How Can I Make These Cookies Vegan?
You can substitute the butter with a vegan margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg. The texture might be slightly different but still delicious!
Can I Prepare the Dough Ahead of Time?
Yes! You can make the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the fridge. Let it warm slightly before rolling and twisting.
How Should I Store Leftover Cookies?
Keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months, then thaw before serving.
