There's something undeniably festive and cozy about this Candy Cane Cookies Recipe. It's a perfect treat to whip up during the holiday season, especially when you want to bring a little extra cheer to your kitchen. These glossy, peppermint-kissed cookies aren't just pretty to look at, but also beautifully balanced in flavor-making them a joy to bake and share.
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What Sets This Apart
What I love most about this Candy Cane Cookies Recipe is how effortlessly it transforms simple pantry ingredients into something so festive and inviting. The peppermint and vanilla extracts perfectly melt into the buttery dough while the red and white twist mimics the classic candy cane look, creating a cookie that's as delightful to eat as to give as a gift.
- Consistent Results: Using softened butter and mixing just until combined ensures tender, evenly baked cookies every time.
- Rich, Balanced Flavor: The combo of vanilla and peppermint extract creates a signature holiday flavor that's not overpowering.
- Pantry-First Ingredients: Most ingredients you probably already have, including flour and sugar, plus peppermint for that festive kick.
- Weeknight Friendly: Ready in about 30 minutes, which means you don't need hours of prep to impress.
Ingredient Snapshot
To nail this Candy Cane Cookies Recipe, focus on high-quality butter and fresh peppermint extract for the best aroma and flavor. Using crushed candy canes as a topping brightens the crunch and adds a lovely festive touch.
- All-purpose flour: Choose a fresh bag to avoid any stale flavors; this is your cookie's backbone.
- Unsalted butter: Softened to room temperature for easier creaming and smooth dough texture.
- Granulated sugar: Ensures a crisp edge while keeping the center tender, perfect for candy cane cookies.
- Vanilla & peppermint extract: Use pure extracts for the most authentic flavor punch.
- Crushed candy canes: Adds a pop of texture and that iconic peppermint crunch on top.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Candy Cane Cookies Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C). While it warms, whisk together the flour, baking powder, and salt in a bowl. Mixing these dry ingredients first prevents clumps and ensures an even rise. I always sift or whisk them well so the dough comes together smooth without any surprises.
Step 2 - Build Flavor
In a separate bowl, beat the softened butter and granulated sugar until fluffy and pale-this step is key for light, tender cookies. Then add the egg, along with the vanilla and peppermint extracts. Mix until everything is glossy and incorporated. Gradually add your dry flour mix, stirring gently but fully, just until combined. Overmixing here can lead to tougher cookies, so be gentle.
Step 3 - Finish for Best Texture
Divide your dough in half, tint one half with red food coloring until you get a rich hue. Then take small pieces of red and plain dough and roll each into thin ropes. Twist these ropes together and shape them into candy canes right on your parchment-lined baking sheet. Pop them into the oven and bake for 9 to 11 minutes or until they're just set and not browned. This keeps the cookies tender and lets the peppermint flavor shine. Let them cool slightly before sprinkling the crushed candy canes on top to add sparkle and crunch.
Cook's Notes & Tricks
As someone who's made dozens of batches, I've learned little tweaks that make all the difference. The timing is delicate; don't overbake or your candy cane cookies lose their tenderness. Also, twisting the ropes tightly makes shaping easier but don't press too hard or the cookies crack while baking.
- Doneness Cue: Look for a firm edge with a slightly soft center when you gently press.
- Temperature Trick: If your butter is too cold, the dough won't blend well; let it sit out about 30 minutes before starting.
- Make-Ahead Move: You can chill the dough wrapped in plastic for up to 24 hours before rolling; it actually makes shaping easier.
- Avoid This Pitfall: Don't skip lining your baking sheet with parchment to prevent sticking and broken candy canes.
Serve & Enjoy
Finishing Touches
I like to use finely crushed candy canes as a final flourish-they melt just enough when sprinkled on warm cookies, giving a glossy sheen and that signature peppermint crunch that makes this Candy Cane Cookies Recipe special. It's a simple step but the difference you'll notice is worth it.
Pairs Beautifully With
These cookies pair wonderfully with hot cocoa topped with whipped cream or a simple cup of strong black coffee. The warmth of your drink balances the cool peppermint and buttery richness perfectly-like a little celebration in your mouth.
Simple Plating Wins
For casual gatherings, arrange the candy canes on a simple white platter to really let their red and white stripes pop. For parties, try nesting them in a glass jar or tying a few together with festive ribbon-easy and eye-catching, no fancy skills needed.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to a week. You'll find they keep their soft centers and stay crisp at the edges. Avoid the fridge, as it tends to dry cookies out quickly.
Freezing Tips
These cookies freeze quite well. Just freeze the twisted candy cane dough balls on a tray, then transfer to a freezer bag. Thaw overnight in the fridge before baking, and they'll taste just as fresh and delicious.
Reheating Candy Cane Cookies Recipe Without Drying Out
To reheat without drying, pop cookies into a preheated 300°F oven for 5 minutes wrapped loosely in foil, or microwave them with a small cup of water to keep moisture in. An air fryer works great too at low temperature for 3-4 minutes-just keep an eye to avoid burning the peppermint bits.
Frequently Asked Questions
You can, but pure peppermint extract provides a cleaner, more natural flavor. Artificial flavors might taste more medicinal and could overpower the dough.
This usually happens if the dough is too dry or twisted too tightly. Make sure your dough is pliable and avoid over-twisting to prevent cracking.
Yes! Substitute all-purpose flour with a 1-for-1 gluten-free baking flour blend that contains xanthan gum for structure.
Place candy canes in a sealed plastic bag and gently crush them with a rolling pin or heavy pan. Small shards release more flavor and add texture without being too hard.
Final Thoughts
PrintFull Recipe
Candy Cane Cookies Recipe
These festive Candy Cane Cookies are a delightful holiday treat, featuring a tender, buttery texture with a refreshing peppermint flavor and a charming red and white twisted design. Perfect for gifting or sharing at holiday parties, these cookies combine classic sugar cookie dough with crushed candy canes for extra crunch and peppermint goodness.
- 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 Ingredients
- ½ cup crushed candy canes
- Red food coloring (as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture and continue to mix until fully incorporated.
- Combine Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough forms and no dry flour remains.
- Divide and Color Dough: Divide the dough evenly into two portions. Add red food coloring to one half and knead until the color is evenly distributed.
- Form Candy Cane Shapes: Take small pieces from each dough color and roll them into thin ropes. Twist one red and one white rope together and then shape them into the classic candy cane form.
- Arrange on Baking Sheet: Place the shaped candy cane cookies onto a baking sheet lined with parchment paper, spacing them evenly apart to prevent sticking.
- Bake: Bake the cookies for 11 minutes until the edges are set and the cookies maintain their shape.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack. Once cooled, sprinkle the tops with crushed candy canes for extra peppermint flavor and festive appearance.
Notes
- For best results, ensure butter is softened but not melted before creaming with sugar.
- If red food coloring is not available, a natural alternative such as beet juice powder can be used.
- Chilling the dough for 15-20 minutes before shaping can help prevent spreading during baking.
- Use parchment paper or a silicone baking mat to avoid sticking and to promote even baking.
- Store cookies in an airtight container at room temperature for up to one week.
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