If you’ve ever wanted to bake something festive that tastes as delightful as it looks, then you’re in for a treat with this Candy Cane Cookies Recipe. These peppermint-infused, red and white twirled beauties not only capture the holiday spirit perfectly but also have this melt-in-your-mouth magic that keeps everyone coming back for more. Stick with me, and I’ll walk you through all the little tricks I’ve discovered so that your batch turns out just as amazing as mine does every year!
Why You’ll Love This Recipe
- Perfect Holiday Vibes: The classic red and white colors combined with peppermint flavor instantly scream festive cheer.
- Easy to Shape: The dough is firm but workable right out of the fridge—no sticky mess or extra flour needed.
- Family Favorite: These cookies always get requests for more, making them an instant tradition in my house.
- Lasts Well: Kept in a sealed container, these cookies stay fresh and tasty for up to two weeks.
Ingredients You’ll Need
The beauty of this Candy Cane Cookies Recipe lies in its simple, classic ingredients that work together to bring out rich peppermint flavor with a tender, buttery bite. Trust me, once you see these ingredients lined up, you’ll realize you probably have most of them in your pantry already.
- Unsalted butter: Room temperature butter helps create a soft, rich dough perfect for shaping those candy cane twists.
- Granulated sugar: Adds just the right amount of sweetness and a slight crunch to the cookies.
- Peppermint extract: The star flavor that makes these cookies unmistakably festive and refreshing.
- Vanilla extract: Balances the peppermint with warm undertones for a well-rounded flavor.
- Baking powder: Helps the cookies puff up just enough while keeping them tender.
- Kosher salt: Enhances all the flavors without overpowering the peppermint.
- Large egg: Provides structure and moisture to the dough.
- All-purpose flour: The foundation for a sturdy yet tender cookie base.
- Liquid red food coloring: This brings the iconic candy cane red right into the dough—choose a quality gel or liquid for the best results.
- Egg white: Used for the egg wash to give your cookies a beautiful gloss and help the sugar stick.
- Sparkling sugar: Adds a festive sparkle and extra sweetness on top.
Variations
While I adore the classic look and flavor of peppermint candy canes, I’ve played around with some fun tweaks to make this Candy Cane Cookies Recipe your own. Feel free to experiment, because that’s part of the joy of baking!
- Chocolate Peppermint: Add a tablespoon of cocoa powder to the white dough for a chocolaty twist—my family went nuts over this one!
- Gluten-Free Version: Swap in a 1-to-1 gluten-free flour blend; just be sure to chill the dough thoroughly for best shaping.
- Mini Candy Canes: Roll the dough into smaller ropes for bite-sized cookies perfect for gift tins and kids’ hands.
- Natural Coloring: Use beet juice powder instead of red food coloring for a natural alternative without sacrificing vibrancy.
How to Make Candy Cane Cookies Recipe
Step 1: Cream the Butter and Flavorings
Start by placing your room-temperature butter, sugar, peppermint extract, vanilla extract, baking powder, and salt into the bowl of a stand mixer. Beat everything together until the mixture turns into a soft paste and clings to the sides of the bowl. I always scrape down the bowl at this point to avoid missing any hidden bits of butter or sugar. Then, add the egg and beat again until it’s fully absorbed—this ensures a smooth, luxurious dough.
Step 2: Incorporate the Flour
Now, add the flour gradually, mixing on low speed just until you see no streaks of flour left. Overmixing here can make the cookies tough, so patience is key. At this stage, your dough will look like a classic soft cookie dough – buttery and fragrant with peppermint.
Step 3: Split and Color the Dough
Divide the dough in half and remove one portion. To the remaining dough in the bowl, carefully add the red food coloring. I like to start with just half the teaspoon and mix to judge the color before adding more. Mix on low speed to swirl the color evenly throughout without toughening the dough.
Step 4: Chill the Dough
Form each dough half into a disk, wrap them tightly in plastic wrap, and refrigerate for at least 3 hours or preferably overnight. I discovered this chilling step is critical because it firms up the dough, making it so much easier to roll and twist without losing shape.
Step 5: Shape Your Candy Canes
Line a baking sheet with parchment paper or a silicone mat. When your dough is chilled and firm but still pliable, pinch off about a 1-inch piece from the white dough and roll it into a 5-inch rope. Do the same for a piece of red dough, making sure both ropes are about the same length. Place them side by side and twist them gently together for that classic candy cane swirl. Then, curve the top to form the hook shape. Repeat until your baking sheet is filled, spacing cookies about 2 inches apart.
Step 6: Egg White Wash and Sugar Sprinkle
Beat the egg white with 1 tablespoon of water until foamy and brush it lightly over each cookie—this step makes the cookies shine beautifully in the oven. Then, sprinkle sparkling sugar on top to give them that festive twinkle. It’s a small touch that really makes them pop!
Step 7: Bake and Cool
Bake your candy cane cookies in a preheated oven for 8 to 10 minutes, until the edges just begin to turn golden but the centers still look soft. I usually check mines around the 8-minute mark to prevent over-baking—remember, they continue to firm as they cool. Let them sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Then, try not to eat them all at once!
Pro Tips for Making Candy Cane Cookies Recipe
- Don’t Skip the Chill: Chilling the dough is key to keeping the ropes firm enough to twist and shape cleanly.
- Less is More with Food Coloring: Start with a small amount of red food coloring and add more gradually to avoid uneven color or sticky dough.
- Use a Light Touch When Twisting: Too much pressure can make the ropes lose their shape, so twist gently and confidently.
- Watch Your Bake Time: Take cookies out when edges are barely golden to keep them tender and yummy.
How to Serve Candy Cane Cookies Recipe
Garnishes
I like to keep it simple with sparkling sugar sprinkled over the egg white wash for a festive shimmer. But I’ve also tried crushing candy canes and lightly pressing the bits on top right before baking—adds a lovely crunch and extra peppermint kick. A few drizzles of white chocolate can also elevate these cookies for special occasions.
Side Dishes
These candy cane cookies pair perfectly with a warm cup of cocoa or a peppermint latte. For a holiday gathering, I love serving them alongside a cheese board or a platter of fruit—balances the sweetness nicely.
Creative Ways to Present
For holiday parties, I arrange these cookies standing up in a tall glass jar or stacked artfully on a festive platter with ribbons. They also make darling edible gifts when wrapped individually in clear cellophane tied with a red or green ribbon. Kids love helping me make these little bundles!
Make Ahead and Storage
Storing Leftovers
I store leftover candy cane cookies in an airtight container at room temperature, keeping them fresh and chewy for up to two weeks. I recommend placing a piece of parchment paper between layers to prevent sticking.
Freezing
These cookies freeze beautifully—both baked and unbaked dough. I like to freeze the dough ropes on a tray first, then transfer them to a freezer bag. When ready, bake straight from frozen, adding a minute or two to the baking time. Baked cookies also freeze well; just thaw at room temperature.
Reheating
If you prefer warm cookies, pop them in a preheated oven at 300°F for about 5 minutes. This softens them up without drying them out. Avoid microwaving, as that can make them rubbery.
FAQs
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Can I use regular food coloring instead of liquid?
Yes, gel or paste food coloring works even better because it’s more concentrated and won’t thin out your dough. If you only have regular liquid food coloring, just use less to avoid overly soft dough, and mix well for even color.
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Can I make these cookies without peppermint extract?
Absolutely! You can skip it or substitute with vanilla extract, almond extract, or orange extract for different flavors. Just keep in mind that peppermint is what gives these their iconic candy cane taste.
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How do I prevent the red dough from bleeding into the white dough?
Keeping your dough chilled and firm is essential. Also, try not to overhandle or compress the twisted ropes to maintain clean, distinct stripes.
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Why do my cookies sometimes turn out too hard?
Overbaking is usually the culprit. The edges should just start to brown before pulling them out of the oven. Also, avoid overmixing the dough once you add flour to keep the texture tender.
Final Thoughts
I honestly can’t recommend this Candy Cane Cookies Recipe enough – it’s become my go-to holiday cookie for a reason. The balance of peppermint and butter, combined with that iconic candy cane swirl, brings so much joy both in the baking and the tasting. Whether you’re making these for your family, friends, or as festive gifts, I promise they’ll make your season a little sweeter. So roll up your sleeves, gather your ingredients, and embrace these delicious traditions with me. Happy baking!
Print
Candy Cane Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Candy Cane Cookies are festive peppermint-flavored cookies featuring a beautiful red and white twisted candy cane shape. These buttery, soft cookies are perfect for the holiday season, combining peppermint and vanilla extracts with a crisp, sugary egg white glaze for a deliciously eye-catching treat.
Ingredients
Dough Ingredients
- 1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 3/4 cups (385 g) all-purpose flour
- 1 teaspoon liquid red food coloring
Egg Wash and Topping
- 1 egg white
- 2 tablespoons sparkling sugar
Instructions
- Make the Dough: Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and kosher salt in the bowl of a stand mixer. Beat the ingredients until a smooth paste forms that clings to the side of the bowl. Scrape down the bowl and beat in the large egg until fully absorbed. Add the flour and beat on low speed until just combined, with no dry streaks of flour remaining.
- Divide and Color Dough: Remove half of the dough and set aside. Add the red food coloring to the remaining dough in the mixer bowl and mix on low speed until the color is evenly distributed, turning the dough a vibrant red.
- Chill the Dough: Shape each half of the dough into disks, wrap tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. The dough should be firm but pliable after chilling.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape the Candy Canes: Working with chilled dough, pinch off a 1-inch piece of the white dough and roll it into a 5-inch rope. Repeat with a piece of the red dough, making sure both ropes are the same length. Place the ropes side by side and twist them together gently. Transfer the twisted rope to the prepared baking sheet and curve the top to form a candy cane shape. Repeat with remaining dough, spacing each cookie about 2 inches apart.
- Make Egg Wash and Sprinkle Sugar: In a small bowl, beat the egg white with 1 tablespoon of water until foamy. Brush the egg white wash over the top of each shaped cookie. Sprinkle sparkling sugar evenly on top.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes or until the edges are just barely browned.
- Cool and Store: Let the baked cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Store in a sealed container at room temperature for up to one to two weeks.
Notes
- Peppermint-flavored red and white dough creates a flavorful and visually striking holiday cookie.
- Let the dough chill thoroughly to ensure it is firm enough to shape easily.
- Do not let the dough warm too much when shaping, as it will become too soft to work with.
- Cookies keep well in an airtight container at room temperature for one to two weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 111 kcal
- Sugar: 6 g
- Sodium: 36 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 24 mg
