Candy Cane Cookie

The scent of peppermint always brings me right back to my grandmother’s kitchen during the Christmas season. Every year, without fail, we’d make her classic Candy Cane Cookie recipe, twisting the red and white dough together while festive music played in the background. There’s truly nothing quite like that first bite: a soft, buttery cookie with a crisp, cool peppermint crunch. It’s a cherished tradition, right alongside baking our family’s beautiful Kinder Delight Yule Log Cake, filling the entire house with holiday cheer.

What Makes This Candy Cane Cookie So Special?

This recipe is pure holiday magic. With a prep time of 60 minutes, it’s the perfect festive activity that doesn’t demand your whole day. The quick 24-minute cook time means you get to enjoy these delightful treats almost right away. I absolutely love how simple, honest ingredients like butter, sugar, and peppermint extract come together to create such a visually stunning and delicious Candy Cane Cookie. It’s a simple joy that defines the season for me and my family.

Ingredient Notes for Candy Cane Cookie

I always insist on quality peppermint extract for that authentic flavor. For the vibrant red, gel food coloring is my secret; it creates deep color without thinning the dough, a trick I also use for my Purple Velvet Cake Roll. And don’t forget real crushed candy canes!

Antonio

Classic Peppermint Candy Cane Cookies

These festive and buttery peppermint cookies are twisted into a classic candy cane shape, making them a beautiful and delicious addition to any holiday cookie platter.

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Prep Time 1 hour hr

Cook Time 24 minutes mins

Total Time 1 hour hr 24 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 162

Ingredients Equipment Method Notes

Ingredients

  

For the Cookie Dough

• 1 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 1 large egg room temperature
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 3/4 cups all-purpose flour spooned and leveled
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp red gel food coloring or more, to desired color

For the Topping

• 1/4 cup candy canes finely crushed

Equipment

• Stand mixer or hand mixer
• Mixing Bowls
• Baking Sheets
• Parchment Paper
• Plastic wrap

Method

 

Prepare the Cookie Dough

• In a large bowl using a stand mixer with the paddle attachment or a hand mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
• Beat in the egg, vanilla extract, and peppermint extract until well combined. Scrape down the sides and bottom of the bowl as needed.
• In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
• With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Divide the dough in half (about 400g each). Place one half in a separate bowl. To the dough remaining in the mixer, add the red gel food coloring and mix on low until the color is uniform.
• Form each half of the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30-60 minutes, or until firm enough to handle easily.

Shape and Bake the Cookies

• Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
• For each cookie, take a tablespoon-sized piece (about 15g) from the white dough and a tablespoon-sized piece from the red dough. On a lightly floured surface, roll each piece into a 5-inch rope.
• Place the two ropes side-by-side and gently twist them together. Place the twisted rope onto the prepared baking sheet and carefully curve the top to form a candy cane shape. Repeat with the remaining dough, placing cookies about 2 inches apart.
• Bake one sheet at a time for 9-11 minutes, or until the edges are set and very lightly browned. The centers will still look slightly soft.
• As soon as the cookies come out of the oven, immediately sprinkle them with the crushed candy canes. The residual heat from the cookies will help the candy pieces adhere.
• Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For the best results, don't skip the chilling step; it prevents the cookies from spreading too much and makes the dough easier to handle. Be careful not to overbake, as the bottoms can brown quickly. Store cookies in an airtight container at room temperature for up to 5 days.

How I Make Candy Cane Cookie

Bringing this Candy Cane Cookie dough together is my favorite part. After mixing the simple ingredients, I divide the dough in half and work the red gel coloring into one portion. Then comes the fun: rolling each color into ropes, twisting them gently, and shaping them into little canes. I always feel like one of Santa’s elves during this step. A quick bake in the oven, and they’re ready for their final sprinkle of crushed peppermint candy. It’s a truly rewarding process.

My Secrets for Success with Candy Cane Cookie

• Chill the dough for at least 30 minutes; it makes shaping so much easier.
• Use gel food coloring for a vibrant red that won’t fade when baked.
• Twist the dough ropes gently to keep the stripes defined.

How I Serve and Store This Dish

I love arranging these pretty cookies on a big platter for our annual Christmas party, usually right next to a big thermos of hot cocoa. They’re always the first to disappear! To store any leftovers, I keep them in an airtight container at room temperature. They stay fresh and delicious for up to a week, though the crushed candy cane topping can become slightly sticky over time, which I find just as tasty.

FAQs

Can I make the cookie dough ahead of time?

Absolutely! I often prepare the dough a day or two in advance. Just wrap each color of dough separately in plastic wrap and store it in the refrigerator. This actually makes the Candy Cane Cookie dough even easier to handle when you’re ready to roll and shape it.

Why did my cookies spread too much in the oven?

This usually happens if the dough is too warm before baking. Chilling the shaped cookies on the baking sheet for about 15-20 minutes in the fridge before they go into the oven is my go-to trick. It helps this Candy Cane Cookie hold that perfect cane shape while it bakes.

What’s the best way to crush the candy canes?

My method is simple and mess-free. I place the unwrapped candy canes in a zip-top bag, squeeze out the air, and then gently tap them with a rolling pin or the flat side of a meat mallet. You can go for a fine powder or leave some larger pieces for extra crunch.

Can I use a different flavor instead of peppermint?

Of course! While peppermint is traditional for a Candy Cane Cookie, you could easily swap it with almond or even orange extract for a fun flavor twist. The red and white look will still be beautifully festive, but you’ll have a unique taste that’s all your own.

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your kitchen as it does to mine. It’s a staple of our Christmas celebrations. If you try this Candy Cane Cookie, I’d absolutely love to hear what you think in the comments below!

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