If you've ever wanted to fill your kitchen with the inviting aroma of peppermint and bake a festive treat that looks just as delightful as it tastes, this Candy Cane Cookies Recipe is perfect for you. It’s a fun, seasonal delight that's just right for holiday gatherings or cozy winter afternoons. I love how these cookies bring a little sparkle to the table with their twisty red and white shape and that nostalgic peppermint crunch you can’t resist!
Jump to:
Why You’ll Love This
This Candy Cane Cookies Recipe is a festive showstopper that delivers both on taste and presentation. It’s incredibly fun to make, inviting you to work with your hands as you twist dough ropes into charming candy cane shapes, which always feels special and satisfying.
- Reliable Texture, Great Flavor: The dough yields crisp edges with a tender center, highlighted by the perfect peppermint sweetness.
- Crisp–Golden Finish: Baking these cookies to a light golden tone ensures they’re delightfully crisp without getting dry.
- Pantry-Friendly Ingredients: You likely have everything you need on hand, which makes this recipe stress-free and approachable.
- Weeknight Easy, Weekend Worthy: Quick to prepare and bake, these cookies are perfect whether you want a treat tonight or to impress guests.
Ingredient Snapshot
For this Candy Cane Cookies Recipe, choosing fresh ingredients really makes a difference. Soft butter and pure peppermint extract brighten the flavor, while crushed candy canes add that iconic crunch and sparkle on top.
- All-purpose flour: Opt for a good-quality unbleached flour to achieve a tender crumb.
- Unsalted butter: Use softened butter for easy mixing and the creamiest dough.
- Peppermint extract: Pick a pure or natural extract for a clean, fresh peppermint flavor that’s not overpowering.
- Crushed candy canes: Freshly crushed pieces provide subtle color and a delightful 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 — Set Up & Season
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This keeps the dry elements evenly distributed, so your cookies rise just right and have balanced flavor. I always measure my flour carefully—too much can make the cookies dry, and too little will affect their shape.
Step 2 — Sear, Toast, or Mix
In a separate large bowl, beat the softened butter and sugar until it becomes light and fluffy—it usually takes about 3-4 minutes with an electric mixer. This step is key to that perfect cookie texture you’ll love. Next, add the egg, vanilla extract, and peppermint extract, mixing well until smooth. Gradually incorporate the flour mixture, stirring just until combined. Overmixing can make your cookies tougher, so listen to your dough and stop as soon as it forms.
Step 3 — Finish for Best Texture
Divide the dough into two equal parts. Add a few drops of red food coloring to one half and knead gently until the color is evenly distributed. Then, roll out small pieces of the white and red dough into thin ropes about 6 inches long. Twist one rope of each color together gently but firmly, shaping them into candy cane curves. Place the cookies on your prepared sheet with some space for spreading. Bake for 9 to 11 minutes until the edges are set but the centers still look slightly soft—this keeps them crisp yet tender. Once out of the oven, sprinkle the tops with crushed candy canes for that unmistakable festive crunch. Cool them on a rack before you dig in; they smell amazing while they cool, I always have a hard time waiting!
Smart Little Tips
These little touches have really helped me nail this Candy Cane Cookies Recipe every time. Once you try them, you’ll find the process smoother and the results even better.
- Doneness Cue: Look for slightly golden edges and a mostly set center to avoid overbaking.
- Temperature Trick: Soften your butter at room temperature but avoid melting for perfect creaming.
- Make-Ahead Move: You can chill the shaped cookies for 15 minutes before baking to help them keep their shape.
- Avoid This Pitfall: Don’t over-twist the dough ropes or they can break and lose that beautiful candy cane look.
Serving Ideas
Finishing Touches
Sprinkling crushed candy canes on top right after baking adds a festive zing and delightful crunch that complements the soft peppermint cookie beneath. A light dusting of powdered sugar can also add a snowy look perfect for holiday plates—plus it tastes lovely with peppermint.
Pair It With
I like to enjoy these Candy Cane Cookies with a warm cup of hot cocoa or a fresh peppermint tea. Their crisp texture pairs wonderfully with creamy drinks, balancing sweetness and refreshing minty notes for a cozy treat.
Easy Plating Upgrades
Try arranging your candy cane cookies standing upright in a festive jar or placing them around a holiday platter with red and green sprigs for color contrast. A simple touch like a small bow around a cookie stack adds charm when gifting or serving at parties.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep your leftover candy cane cookies in an airtight container at room temperature for up to 5 days. Their crisp edges stay delightful while the centers maintain a tender bite. If you live in a humid area, popping them in the fridge can help, but bring them back to room temp before serving for best flavor.
Freezing Tips
These cookies freeze beautifully when wrapped tightly in plastic and stored in a freezer-safe container or bag. Thaw overnight in the fridge, then bring to room temperature before enjoying. This way, you can make a batch ahead and have festive treats ready whenever the mood strikes.
Reheating Candy Cane Cookies Recipe Without Drying Out
To warm your candy cane cookies without drying them, pop them in a low-temperature oven (about 300°F) for 3-4 minutes or briefly microwave (about 10 seconds) with a cup of water nearby to keep moisture in the air. If you have an air fryer, 2-3 minutes at 320°F works great for a toasty finish without crisping them too much.
Frequently Asked Questions
You can try candy cane flavoring, but peppermint extract usually gives the cleanest, most natural mint taste that pairs best with these cookies.
Make sure not to over-soften your butter, and chill the shaped dough briefly before baking to help maintain their shape.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend, but watch baking time closely as it may vary slightly.
Pop candy canes in a sealed plastic bag and use a rolling pin or the bottom of a pan to gently crush them — this keeps bits contained and still nicely crushed.
Final Thoughts
PrintPrint Recipe
Candy Cane Cookies Recipe
Delight in the festive cheer with these classic Candy Cane Cookies. Soft, buttery sugar cookies infused with peppermint extract and beautifully twisted with red and white dough, then topped with crushed candy canes for an extra holiday crunch. Perfect for holiday parties or gifting.
- 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 (about a few drops to tint 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 bowl, combine 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Stir well to evenly distribute the leavening and salt.
- Cream butter and sugar: In a separate large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar together until the mixture becomes light and fluffy, about 3-5 minutes.
- Add egg and extracts: Add 1 egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract to the butter mixture and mix thoroughly until combined.
- Combine dry and wet ingredients: Gradually add the flour mixture into the wet ingredients, mixing until a smooth dough forms.
- Divide and color dough: Divide the dough evenly into two portions. Add red food coloring to one half and knead it in until the dough is uniformly red.
- Shape candy cane ropes: Take small pieces from each colored dough and roll into ropes roughly 6 inches long. Twist one red and one white rope together gently to form a candy cane pattern.
- Form candy canes: Shape each twisted rope into a classic candy cane curve and place on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake cookies: Bake in the preheated oven for 11 minutes or until the cookies are set but still soft to the touch.
- Cool and decorate: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. While slightly warm, sprinkle crushed candy canes (½ cup) over the tops to add festive crunch and flavor.
Notes
- For a stronger peppermint flavor, you can increase the peppermint extract to 1 ½ teaspoons.
- If you prefer a more intense red color, add food coloring gradually until the desired shade is reached.
- Use crushed candy canes immediately after baking while cookies are warm for better adhesion.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- To make the shaping easier, chill the dough slightly before rolling it into ropes.
Leave a Reply