Nothing says holiday magic quite like a batch of Candy Cane Cookies Recipe. This classic festive treat is perfect for cozy afternoons baking with family or gifting to friends. The peppermint flavor paired with the crisp, buttery cookie makes these cookies a joyful celebration of the season's spirit.
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Why This Recipe Works
This Candy Cane Cookies Recipe captures the essence of the holidays with a tender crunch and refreshing peppermint hit. Its straightforward technique allows even novice bakers to create perfectly shaped, festive cookies that look charming and taste sublime.
- Consistent Texture: The combination of softened butter and precise baking time ensures cookies are tender inside with a slight crisp edge.
- Deep, Balanced Flavor: Using both vanilla and peppermint extracts gives subtle warmth that complements the candy cane crunch on top.
- Simple Ingredients: Most pantry staples come together without fuss, making it easy to bake anytime holiday cheer calls.
- Fast Prep, Big Payoff: The dough assembles quickly, and the playful rope-twisting shapes add fun with minimal extra effort.
Ingredient Game Plan
Choosing quality ingredients is the easiest way to guarantee your Candy Cane Cookies Recipe turns out wonderfully. I always rely on fresh, unsalted butter and pure extracts so the flavors pop just right.
- All-purpose flour: Make sure it's spooned and leveled for accurate measurement to keep the dough from getting too dry.
- Unsalted butter: Use softened, not melted, for that perfect texture and rich flavor.
- Peppermint extract: Use a pure or high-quality extract to avoid overpowering synthetic taste.
- Crushed candy canes: Freshly crushed for maximum crunch and festive color dusting.
- Red food coloring: Gel-based is best to add vibrant color without thinning the dough.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Candy Cane Cookies Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C) so it's ready as soon as the cookies are shaped. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening evenly and prevents clumps. You want the dry ingredients to be fluffy and combined-this little step saves you from dense cookies later.
Step 2 - Build Flavor
In a separate large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy - this usually takes about 3-5 minutes. This whipping step is key for tender, light cookies. Then add in the egg, vanilla extract, and peppermint extract, mixing until fully incorporated and silky smooth. Finally, gradually add the flour mixture and stir until everything just comes together. Overmixing here can toughen the dough, so stop as soon as incorporated.
Step 3 - Finish for Best Texture
Divide the dough evenly and tint one half with red food coloring, kneading gently until the color is fully blended. Then tear off small pieces from each color and roll them into thin ropes about the same size. Twist these ropes together like a candy cane and curve the top to form a hook shape. Place your candy canes on a parchment-lined baking sheet and bake for 9-11 minutes. You'll know they're done when the edges set but the centers still feel slightly soft-that's where the magic of chewy meets crisp. After cooling, sprinkle with crushed candy canes for a festive crunch and toasty aroma.
Pro Moves I Swear By
I love that this Candy Cane Cookies Recipe is approachable but still yields impressive results. I've found a few tweaks that make all the difference in texture and flavor every time.
- Doneness Cue: Look for golden edges with slightly soft centers before cooling-the cookies firm up without losing chewiness.
- Temperature Trick: Let butter soften at room temperature but keep your kitchen cool so dough doesn't get greasy or sticky.
- Make-Ahead Move: The dough can rest overnight in the fridge, which develops flavor and makes rolling easier the next day.
- Skip This Pitfall: Avoid adding too much red food coloring or it can bleed and tint the white dough.
Serve It Up
Finishing Touches
I like finishing these cookies with a light sprinkle of crushed candy canes right after baking. It adds a beautiful shimmer and an extra burst of peppermint crunch. Plus, the red and white contrast pops so nicely, making them irresistible on any holiday platter.
Great Pairings
These cookies pair wonderfully with a hot cup of cocoa or peppermint-infused tea to echo the flavors. If you want to mix textures, try serving with a scoop of vanilla ice cream or a small dollop of whipped cream for a creamy counterpoint to the crisp cookie edges.
Easy Plating Wins
For casual entertaining or just a cozy night in, arrange your candy cane cookies on a festive plate with some greenery sprigs or pine cones. They also look delightful stacked in a clear jar wrapped with a seasonal ribbon if you're gifting. Simple, elegant, and festive.
Make-Ahead & Storage
Storing Leftovers
Store leftover candy cane cookies in an airtight container at room temperature for up to a week. Keeping them sealed preserves their crunch while allowing the peppermint aroma to linger nicely. Avoid the fridge unless your kitchen is very warm, as this can make cookies soft and chewy in an unintended way.
Freezer Notes
You can freeze these finished cookies for up to 3 months. Lay them flat between sheets of parchment paper in a sealed container or freezer bag. When ready to enjoy, thaw at room temperature to maintain texture. Dough can also be frozen unbaked-shape your candy canes, freeze on trays, then transfer to bags for a quick bake anytime holiday craving hits.
Reheating Candy Cane Cookies Recipe Without Drying Out
To warm gently and keep these cookies soft around the edges, I recommend a quick 10-15 second zap in the microwave on low power or a 3-4 minute reheating in a 300°F oven. If using an air fryer, 2-3 minutes at low heat works beautifully. Adding a tiny pat of butter on top before warming adds moisture and enhances the silky finish.
Frequently Asked Questions
You can, but gel food coloring is best because it adds vibrant color without altering the dough's consistency. Liquid coloring might make it too soft or sticky.
Make sure the butter is softened, not melted. Also, chilling the shaped dough for 15-30 minutes before baking helps keep the shape crisp while baking.
Yes! Vanilla or almond extract are good swaps, but the distinctive peppermint notes really make this recipe special for the holidays.
Place candy canes in a sealed plastic bag and gently tap with a rolling pin or the bottom of a heavy pan until you reach the desired chunk size.
Final Thoughts
Making this Candy Cane Cookies Recipe is a joyful way to bring the holidays into your kitchen. The simple steps, rewarding taste, and festive presentation make it a treat I love baking year after year. I hope you enjoy the process as much as the delicious results!
PrintComplete Recipe
Candy Cane Cookies Recipe
These festive Candy Cane Cookies are a delightful holiday treat featuring a sweet peppermint flavor and a charming red-and-white twisted design. Made from a soft buttery dough infused with vanilla and peppermint extracts, the cookies are shaped like classic candy canes and topped with crushed candy canes for an extra burst of minty sweetness.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Additional
- ½ cup crushed candy canes
- Red food coloring (enough to color half the dough)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt, stirring them thoroughly to distribute evenly.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take a few minutes.
- Add Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture, mixing well until fully incorporated and smooth.
- Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined with no streaks of flour remaining.
- Divide and Color Dough: Divide the cookie dough into two equal portions. Add red food coloring to one half and knead gently until the dough is uniformly colored.
- Shape Candy Cane Ropes: Take small pieces from each colored dough and roll them into long ropes of similar thickness.
- Twist and Form Candy Canes: Twist together one red and one white rope, then bend the twisted rope into a candy cane shape by curling one end.
- Prepare Baking Sheet: Arrange the shaped candy cane cookies on a baking sheet lined with parchment paper to prevent sticking.
- Bake Cookies: Bake in the preheated oven for 11 minutes or until the cookies are set and edges are firm but not browned.
- Cool and Garnish: Allow the cookies to cool completely on a wire rack, then sprinkle the tops with crushed candy canes to add a crunchy, festive finish.
Notes
- Use room temperature butter for easier mixing and better texture.
- If you prefer a more intense peppermint flavor, add an extra ½ teaspoon of peppermint extract to the dough.
- You can substitute crushed candy canes with finely chopped peppermint candies or candy cane sprinkles.
- Store cookies in an airtight container to keep them fresh for up to one week.
- If the dough is too soft for shaping, chill it in the refrigerator for 15-20 minutes before rolling into ropes.
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