Candy Cane Cookies

ByMadison Rae
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Candy cane cookies are a festive treat that brings holiday cheer to any gathering. Their beautiful red and white stripes mimic the classic candy canes we all adore, making them visually appealing as well as delicious. They’re perfect for cookie exchanges, holiday parties, or simply enjoying at home with family. Plus, the combination of peppermint and vanilla creates a delightful flavor that captures the spirit of the season.

how to make Candy Cane Cookies

Ingredients :

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Red food coloring (optional)

Directions :

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the peppermint extract, vanilla extract, and eggs until well combined.
  4. In another bowl, whisk together the flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, mixing until just blended.
  5. Divide the dough in half. Tint one half with red food coloring to create a red dough.
  6. On a floured surface, take a small piece of each dough (about 1 inch each), roll them into ropes, and twist together to form a candy cane shape.
  7. Place on a baking sheet lined with parchment paper.
  8. Bake for 8-10 minutes or until the edges are just lightly golden.
  9. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

how to serve Candy Cane Cookies

You can serve candy cane cookies on a beautiful platter, perhaps alongside a glass of milk or hot cocoa. They also make lovely decorations when arranged in a festive box or jar. Sharing them with friends and family is sure to spread holiday cheer!

how to store Candy Cane Cookies

To keep your candy cane cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze the cookies. Just make sure to layer them with parchment paper, and they will stay good for up to three months.

tips to make Candy Cane Cookies

  • If you want your cookies to have a stronger peppermint flavor, feel free to increase the amount of peppermint extract slightly.
  • Be sure to chill your dough for about 30 minutes before shaping if it feels too soft to handle.
  • Using a non-stick baking sheet or parchment paper will make clean-up easier and help prevent sticking.

variation

You can add crushed candy canes on top of these cookies for an extra festive touch! This adds crunch and enhances the peppermint flavor. Also, you could use different colors of food coloring for a fun twist on the classic red and white look.

FAQs

1. Can I make these cookies ahead of time?
Yes, you can prepare the dough a few days in advance, wrap it tightly in plastic wrap, and store it in the refrigerator until you’re ready to bake.

2. What if I don’t have peppermint extract?
If you don’t have peppermint extract, you can substitute it with mint extract for a slightly different flavor.

3. Can I use store-bought cookie dough?
Yes, if you prefer, you can use store-bought dough and add food coloring to make them look like candy canes. Just shape them accordingly!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Candy Cane Cookies

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Festive candy cane cookies with a delightful peppermint and vanilla flavor, perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Red food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the peppermint extract, vanilla extract, and eggs until well combined.
  4. Whisk together the flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, mixing until just blended.
  5. Divide the dough in half; tint one half with red food coloring.
  6. On a floured surface, take a small piece of each dough (about 1 inch each), roll them into ropes, and twist together to form a candy cane shape.
  7. Place on a baking sheet lined with parchment paper.
  8. Bake for 8-10 minutes or until the edges are lightly golden.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a stronger peppermint flavor, increase the peppermint extract. Chill the dough for 30 minutes if it feels too soft to handle.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 6g
  • Sodium: 40mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 30mg

Keywords: candy cane cookies, holiday cookies, festive treats

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

MORE RECIPES

chocolate cadbury egg cookies

Chocolate Cadbury Egg Cookies: The Ultimate Easter Treat

ByElsa
SPREAD LOVE

SPREAD LOVENothing says spring baking like a batch of Chocolate Cadbury Egg Cookies. These festive, colorful, and irresistibly chewy cookies are packed with chunks of mini chocolate eggs—perfect for Easter gatherings or simply treating yourself. Whether you’re a seasoned baker or a weekend kitchen warrior, this guide will walk you through everything you need to…

Cute snowmen truffles decorated for the holidays, perfect no-bake treats.

These cute snowmen truffles are the perfect ‘no-baking’ project this holiday season!

ByCole Matthews
SPREAD LOVE

SPREAD LOVEwhy make this recipe These cute snowmen truffles are a fun and easy treat to make during the holiday season. They require no baking, which means you can whip them up quickly. These truffles are not only adorable but also delicious, making them perfect for parties or as gifts. Plus, kids and adults alike…