Introduction
Imagine the warm, heady scent of butter and peppermint drifting from the oven, a soft crackle as the candy cane topping gives way under your teeth, and the first bite revealing a tender, slightly crumbly cookie with a cool peppermint finish. These Candy Cane Cookies are the kind of holiday-baked magic that turns an ordinary kitchen into a memory factory — laughter over flour-dusted counters, tiny hands helping to roll and twist, and the cozy quiet of sipping cocoa while cookies cool on a rack. They’re festive without fuss: simple dough, a playful red-and-white twist, and bright pops of crushed peppermint on top.
Perfect for holiday cookie exchanges, classroom parties, gifting in cellophane bags, or a cozy morning with coffee, these cookies bring a nostalgic, seasonal joy. If you like experimenting with other cookie ideas, try pairing these with something rich and chocolatey like a gourmet brownie for contrast — see this gourmet brownie cookies idea for inspiration.
Dish Snapshot
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes per batch
- Total Time: ~30 minutes (depending on batches)
- Servings: about 24 cookies (small to medium-sized candy cane shapes)
- Difficulty Level: Easy — great for bakers of all skill levels and terrific with kids
Nutrition Highlights
Nutrition below is an estimate per cookie (1 of 24). Estimates were calculated using ingredient nutrient values from USDA FoodData Central and typical food composition references; use them as a guideline. For general dietary guidance, reputable sources such as the USDA and Mayo Clinic recommend balancing treats within an overall nutrient-dense pattern.
Estimated nutrition per cookie (approximate):
- Calories: 150 kcal
- Protein: 1.6 g
- Carbohydrates: 17 g
- Sugars: ~10 g
- Fiber: ~0.5 g
- Fat: 8 g
- Saturated fat: ~5 g
- Sodium: ~60 mg
Notes: These values are approximate and based on the full recipe divided into 24 cookies. Variations in ingredient brands, exact candy cane amount, and actual cookie size will change totals. For precise tracking, refer to USDA FoodData Central entries for each ingredient or use a nutrition calculator with your specific brands.
Why You’ll Love It
- Festive flavor profile: The bright, cooling peppermint pairs beautifully with a buttery shortbread-like base for a cookie that feels seasonal without being overpoweringly sweet.
- Nostalgia and memory-making: These cookies are ideal for family baking sessions — the twisting step is fun for kids and adults alike, and the finished shapes make delightful holiday presents.
- Simple, approachable method: No chilling required unless your dough is warm — the recipe uses straightforward mixing and shaping, so you can have fresh cookies fast.
- Eye-catching presentation: The red-and-white twist and crushed candy cane topping make them perfect for cookie plates, bake sales, and Instagram-ready displays.
Step-by-Step Instructions
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon red food coloring
- Crushed candy canes for topping (about 1/2 cup), plus extra for pressing on top
Optional ingredients & substitutions
- Vegan: Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min).
- Gluten-free: Substitute 1:1 gluten-free flour blend; add 1/4–1/2 teaspoon xanthan gum if your blend lacks it.
- Natural color: Use beet powder or strawberry powder in place of red food coloring.
- Extra flavor: Add 1–2 tablespoons cocoa powder to one half of the dough for a chocolate peppermint twist.
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2–3 minutes with a hand mixer).
- Beat in the egg, peppermint extract, and vanilla extract until well combined.
- Gradually add the all-purpose flour and salt, mixing until the dough just comes together. Avoid overmixing to keep cookies tender.
- Divide the dough into two equal portions. Leave one portion plain. Add the red food coloring to the second portion and knead (or mix) until evenly colored — add a tiny bit more color if needed for a vivid red.
- Pinch off small pieces from each dough portion and roll them into ropes about 4–5 inches long and roughly the thickness of a pencil.
- Twist one white rope and one red rope together to form a candy cane-like curve; gently shape into a hook. Press the ends so they adhere. Repeat until dough is used.
- Place shaped cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake for 8–10 minutes, or until the edges are just lightly golden. Centers should remain fairly pale — overbaking will make them dry.
- Remove from oven, let cool for 1–2 minutes on the baking sheet, then transfer to a cooling rack. While slightly warm, sprinkle and press crushed candy canes onto each cookie so they adhere. Let cool completely before storing or packing. Enjoy your festive treat!
Practical tips
- If dough feels too soft to shape, chill for 10–15 minutes.
- Use a light touch when rolling ropes to keep them even; uneven thickness leads to uneven baking.
- Avoid overbaking — look for pale centers and lightly tinted edges.
- If working with children, pre-roll ropes and show how to twist gently so dough doesn’t tear.
Best Pairings
- Classic: Serve warm or at room temperature with a cup of hot cocoa for full holiday indulgence.
- Coffee & Tea: The peppermint notes are excellent with a strong black coffee or a robust English breakfast tea.
- For variety: Pair a platter of these with rich chocolate treats — they provide a bright, minty contrast to dense chocolate cookies or brownies. For inspiration on complementary chocolate cookies, see this gourmet brownie cookies variations.
- Gift idea: Wrap a dozen in parchment and tie with ribbon; include a small packet of crushed candy canes for extra sparkle.
Keeping it Fresh
- Room temperature: Store in an airtight container at room temperature for 3–4 days. Place parchment layers between cookies to preserve toppings.
- Refrigeration: You can refrigerate for up to 1 week, but refrigeration may slightly dry cookies; bring to room temperature before serving.
- Freezer: Freeze unbaked shaped dough (flash-freeze on a tray, then transfer to a freezer bag) for up to 3 months. Baked cookies freeze well for up to 3 months in an airtight container separated by parchment. Thaw at room temperature.
Chef’s Advice
- Use room-temperature butter for proper creaming; this traps air for a lighter texture.
- Cream butter and sugar until pale and slightly fluffy — this creates a tender crumb.
- Keep ropes uniform in thickness for even baking; use a ruler if you want perfectly consistent shapes.
- If the red dough colors your hands, wear gloves or use a small silicone spatula.
- Press crushed candy canes on while cookies are still slightly warm so they adhere without melting the sugar too much.
Creative Twists
- Chocolate Peppermint: Add 1–2 tablespoons unsweetened cocoa powder to the red or dark half of dough for a chocolate-mint twist. You can also dip half the cooled cookie in melted dark or white chocolate.
- Vegan & Allergy-Friendly: Swap in vegan butter and a flax or chia egg to make dairy- and egg-free candy cane cookies. Use a certified gluten-free flour blend to make them both vegan and gluten-free.
- Sandwich Cookies: Make pairs of smaller candy cane cookies and sandwich with peppermint buttercream or chocolate ganache for a prettier presentation.
- Mini Cookie Bites: Roll into smaller ropes and shape mini candy canes to serve as bite-sized treats for platters and parties.
Recipe Q&A
Q: Can I make the dough ahead of time?
A: Yes — dough can be wrapped tightly and refrigerated for up to 48 hours. Bring to room temperature before shaping. You can also freeze shaped unbaked cookies for up to 3 months and bake from frozen (add a minute or two to baking time).
Q: My cookies spread too much. What went wrong?
A: Over-creaming or using overly soft butter can cause excess spread. Make sure you measure flour accurately and chill the dough briefly if needed. Also avoid overbaking.
Q: Can I use liquid food coloring instead of gel?
A: Liquid coloring works, but use sparingly — too much liquid can change dough consistency. Gel or powdered color is preferred for vibrant hue without thinning the dough.
Q: How can I make them less sweet or more healthful?
A: Reduce the powdered sugar slightly, but be cautious — powdered sugar contributes both sweetness and structure. Using part whole-wheat pastry flour can add fiber, though texture will change.
Conclusion
These Candy Cane Cookies are a festive, approachable treat that balances buttery tenderness with bright peppermint sparkle — perfect for holiday tables, gifts, or a joyful afternoon bake. If you want additional inspiration or a different but complementary cookie idea, explore this classic Candy Cane Cookies Recipe or try a nostalgic family-style variation at Christmas Candy Cane Cookies Recipe – Home Cooking Memories. Share your batches, photos, and any delightful twists in the comments — I’d love to see how your kitchen brightens up this season.
Print
Candy Cane Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Festive Candy Cane Cookies featuring a buttery base and a cool peppermint twist, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon red food coloring
- Crushed candy canes for topping (about 1/2 cup), plus extra for pressing on top
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg, peppermint extract, and vanilla extract until well combined.
- Gradually add all-purpose flour and salt, mixing until the dough just comes together.
- Divide the dough into two equal portions and add red food coloring to one portion, kneading until evenly colored.
- Roll pieces from each portion into ropes about 4–5 inches long and twist together to form candy cane shapes.
- Place shaped cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake for 8–10 minutes, until edges are lightly golden and centers are pale.
- Remove from oven, let cool slightly, then sprinkle with crushed candy canes while warm.
- Let cool completely before storing or packing.
Notes
These cookies can be stored in an airtight container at room temperature for 3–4 days or refrigerated for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.6g
- Cholesterol: 30mg
