Candy Cane Cookies are a festive treat that bring holiday cheer right to your kitchen! These cookies are delightfully soft with a subtle peppermint flavor and a sweet swirl of red and white that looks just like a classic candy cane. They’re simple to make but feel special, making them perfect for the season.
I love baking these around Christmas because the peppermint scent fills the whole house and makes everything feel cozy and bright. A little tip I have is to gently swirl the red and white dough together without overmixing to keep that pretty striped look, which always impresses everyone who sees them.
These cookies are great for sharing with friends and family, or just enjoying with a cup of hot cocoa. I often pack a few in festive boxes to give as gifts, and they always bring smiles. Candy Cane Cookies remind me of happy holiday times and the joy of baking something sweet for the people you care about.
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies and gives them structure. You can swap half with whole wheat flour for a nuttier flavor, but keep the texture in mind—it may make cookies a bit denser.
Butter: Use unsalted and softened butter for a creamy dough. If you need a dairy-free version, try using vegan butter sticks—they work well for baking with similar texture.
Peppermint extract: This gives that classic candy cane flavor. If you can’t find peppermint extract, a few drops of pure vanilla extract will keep cookies tasty but without the minty punch.
Red food coloring: This creates the iconic candy cane swirl. You can use natural alternatives like beet juice powder if you prefer to avoid artificial color. Just remember the color might be softer.
Crushed peppermint candies: Adds crunch and extra festive flair. If you don’t have candy canes handy, crushed pink peppermints or even sprinkles can work as a fun topping.
How Do You Create the Perfect Candy Cane Swirl Without Losing Shape?
The candy cane swirl is the signature look, but twisting dough can be tricky. Here’s how to keep it neat and easy:
- After dividing and coloring the dough, gently roll each portion into equal-sized ropes.
- Place the red and white ropes side by side carefully, so they don’t get squished unevenly.
- Use light hands to twist them together—too much pressure can flatten the ropes and blur the stripes.
- Once twisted, shape into a candy cane by gently bending one end. If the dough feels sticky or warm, chill it for 10-15 minutes before shaping.
- Chilling the shaped cookies before baking helps them hold their shape and prevents spreading.
Following these tips helps keep your cookies looking just like candy canes—bright, fun, and ready to impress!
Equipment You’ll Need
- Mixing bowls – I use these for mixing the dough and ingredients; they’re sturdy and easy to clean.
- Electric hand mixer or stand mixer – makes beating the butter and sugar much quicker and smoother.
- Measuring cups and spoons – keep the ingredients accurate for perfect cookies.
- Rubber spatula – helps scrape down the sides of bowls and mix everything evenly.
- Parchment paper – lines your baking sheets so cookies don’t stick and makes cleanup easier.
- Cookie sheet – for baking your cookies evenly.
- Wire cooling rack – allows air to circulate around baked cookies so they cool evenly without getting soggy.
- Kitchen knife or dough scraper – useful for cutting and shaping the dough ropes.
Flavor Variations & Add-Ins
- Dark chocolate chunks – add a few for a chocolate-mint twist that’s extra indulgent.
- Chocolate drizzle – melt some chocolate and drizzle over cooled cookies for a pretty finish.
- Different extracts – swap peppermint with vanilla, almond, or spearmint to change the flavor profile.
- Colored sugar crystals – sprinkle on top instead of crushed candies for a vibrant, crunchy coating.
How to Make Candy Cane Cookies?
Ingredients You’ll Need:
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
For Color and Topping:
- Red food coloring
- Crushed peppermint candies or candy canes for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 15-20 minutes to chill the shaped cookies, and 10-12 minutes baking time. Overall, plan for about 45 minutes from start to finish including cooling.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This makes sure everything is evenly combined. Set the bowl aside for now.
2. Cream Butter and Sugar:
In a large bowl, use a hand or stand mixer to beat the softened butter and sugar together until the mixture is creamy and fluffy. This usually takes a few minutes and is key to soft cookies.
3. Add Egg and Flavors:
Mix in the egg, vanilla extract, and peppermint extract with the butter-sugar mixture until everything is well combined and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, stirring until a soft dough forms. Be careful not to overmix—just combine until you don’t see flour.
5. Separate and Color Dough:
Divide the dough evenly into two bowls. Leave one part plain (this will be the white dough). Add red food coloring to the other bowl and mix well until you achieve a bright, even red color.
6. Roll and Twist the Dough:
Roll each dough portion into long ropes, about ½ inch in diameter. Place one red rope and one white rope side by side and gently twist them together to create the classic candy cane stripe pattern.
7. Shape the Cookies:
Bend one end of the twisted dough to form a candy cane shape. Place each shaped cookie on a baking sheet lined with parchment paper.
8. Add Toppings and Chill:
Lightly press crushed peppermint candies over the surface of the shaped cookies. Then, chill the cookies in the refrigerator for 15-20 minutes to help them hold their shape during baking.
9. Bake:
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges just begin to turn a light golden color.
10. Cool:
Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This helps them firm up perfectly before serving.
Now your peppermint-flavored Candy Cane Cookies are ready to enjoy or share. Happy baking!
Can I Use Frozen Dough for Candy Cane Cookies?
Yes! You can prepare the dough ahead and freeze it. Thaw the dough overnight in the fridge before rolling, twisting, and shaping to ensure it’s pliable and easy to work with.
How Should I Store Candy Cane Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze baked cookies in a sealed bag for up to 3 months.
Can I Substitute Peppermint Extract with Something Else?
Absolutely! If you don’t have peppermint extract, vanilla extract will work well for a milder flavor, or try almond extract for a different twist. Just reduce the amount slightly as almond extract can be strong.
What’s the Best Way to Keep the Red and White Dough from Blending?
Roll the dough ropes separately and handle them gently when twisting together. Avoid over-kneading or pressing too hard to maintain clear stripes. Chilling the shaped cookies before baking also helps keep the pattern sharp.