Candy Cane Cookies

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Candy Cane Cookies are a festive treat that brings joy and flavor to any holiday celebration. Their bright red and white colors look beautiful on any table, and the sweet minty taste is loved by many. These cookies are also fun to make, allowing you to get creative and spend time with family and friends. Baking these cookies can create warm memories that last a lifetime.

how to make Candy Cane Cookies

Ingredients :

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg (room temp)
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 2½ cups all-purpose flour
  • ½ tsp salt
  • Red food coloring (gel preferred)

Directions :

  1. Prep oven: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. Cream butter + sugar: In a bowl, beat the softened butter and powdered sugar together until fluffy, about 3–4 minutes.
  3. Add egg & extracts: Mix in the egg, vanilla extract, and peppermint extract until the mixture is smooth.
  4. Mix dry in: Slowly blend the flour and salt into the wet mixture. The dough should be soft but not sticky.
  5. Divide + dye: Split the dough in half. Color one half with red food coloring to give it a festive look.
  6. Shape: Roll 1 teaspoon of each color of dough into 4-inch ropes. Twist the two colors together and bend them into a candy cane shape.
  7. Bake: Place the cookies on the prepared baking sheets and bake for 8–10 minutes, or until the bottoms are lightly golden. Let them cool for 5 minutes on the baking pan.

how to serve Candy Cane Cookies

Serve your Candy Cane Cookies on a decorative plate during holiday gatherings, or package them as gifts for family and friends. They can also be enjoyed with a cup of hot chocolate or milk. The colorful design makes them a delightful addition to any festive spread.

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 up to a week this way. If you want them to last longer, consider freezing them. Just place them in a freezer-safe container, and they can be kept for up to three months. Thaw them at room temperature before enjoying.

tips to make Candy Cane Cookies

  • Make sure your butter is softened for easier mixing.
  • Use gel food coloring for a brighter red color.
  • Don’t overmix the dough after adding the flour; mix just until combined.
  • Try to keep the ropes of dough even in size for consistent baking.

variation

You can add crushed candy canes to the dough or sprinkle them on top after baking for an extra crunch and flavor. Alternatively, you can use green food coloring for a different holiday theme.

FAQs

Can I use margarine instead of butter?
Yes, but the texture and flavor may be slightly different.

What can I do if my dough is too sticky?
If your dough is too sticky, try adding a little more flour, a tablespoon at a time, until it becomes manageable.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 3 days before shaping and baking the cookies.

Print
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Candy Cane Cookies

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 24 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Festive Candy Cane Cookies decorated in red and white, perfect for holiday celebrations.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg (room temp)
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 2½ cups all-purpose flour
  • ½ tsp salt
  • Red food coloring (gel preferred)

Instructions

  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. In a bowl, beat the softened butter and powdered sugar together until fluffy, about 3–4 minutes.
  3. Mix in the egg, vanilla extract, and peppermint extract until the mixture is smooth.
  4. Slowly blend the flour and salt into the wet mixture. The dough should be soft but not sticky.
  5. Split the dough in half. Color one half with red food coloring.
  6. Roll 1 teaspoon of each color of dough into 4-inch ropes. Twist the two colors together and bend them into a candy cane shape.
  7. Place the cookies on the prepared baking sheets and bake for 8–10 minutes, or until the bottoms are lightly golden. Let them cool for 5 minutes on the baking pan.

Notes

Store cookies in an airtight container for up to a week, or freeze for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 30mg

Keywords: Candy Cane, Holiday Cookies, Festive Treats, Christmas Cookies

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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