Candy Cane Cookies are a festive treat that’s just as fun to make as they are to eat! These cookies combine the classic crisp sweetness of sugar cookies with a peppermint twist, thanks to crushed candy canes mixed right into the dough and sprinkled on top. Their cheerful red and white colors make them a perfect holiday snack that brightens up any cookie tray.
I love making these cookies with friends or family because the simple dough is easy to roll and shape, and adding the candy cane pieces feels like a little holiday magic. Plus, the peppermint flavor is just the right amount of refreshing without being too strong. One little tip I’ve found is to press some extra crushed candy canes gently on top right before they go into the oven to get that extra pop of color and crunch.
Serving these cookies with a glass of cold milk or a warm cup of hot cocoa instantly makes the holidays feel cozy and special. I always look forward to sharing them at holiday gatherings or leaving a plate out for Santa—it’s the kind of cookie that gets smiles from kids and adults alike. They’re simple, festive, and just plain fun to enjoy together!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. If you prefer dairy-free, try coconut oil but expect a slight flavor change.
Peppermint Extract: This adds that classic candy cane flavor. If you don’t have it, crushed candy cane pieces in the dough work great too.
Red Food Coloring: This gives the cookie the festive stripes. Natural beet juice powder can be used as a substitute for a natural option.
Red Sanding Sugar: Adds sparkle and crunch. You can also use crushed red candy canes for texture and flavor.
How Can I Get Perfect Candy Cane Shapes and Stripes?
Shaping the cookies takes a bit of patience but is key for that iconic look. Here’s how I do it:
- Roll equal lengths of plain and colored dough into thin ropes.
- Twist them gently but not too tight, so stripes remain visible after baking.
- Curve one end into the candy cane hook before adding sugar.
- Press the red sanding sugar only on the colored dough to keep stripes clear.
- Work quickly so the dough stays soft and easier to shape.
These steps help keep the stripes neat and preserve the shape once baked. It’s fun and looks great on any cookie tray!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming the butter and sugar, which makes mixing easier and less messy.
- Electric mixer or whisk – helps you beat the butter and sugar together until fluffy, saving time and effort.
- Measuring cups and spoons – essential for accurate ingredient amounts for perfect cookies.
- Rounded pasta cutter or knife – to divide and shape the dough into even ropes for the stripes.
- Parchment paper and baking sheet – for baking your cookies without sticking and easy cleanup.
- Cooling rack – to let the cookies cool evenly after baking without sogginess.
Flavor Variations & Add-Ins
- White chocolate chips or chopped peppermint candies – add crunch and extra flavor that pairs nicely with peppermint.
- Chocolate dough – mix cocoa powder into some of the dough for a chocolate peppermint variation.
- Use different extracts like almond or spearmint to switch up the mint flavor.
- Add a drizzle of white chocolate on top after baking for a pretty, sweet finish.
How to Make Candy Cane Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon peppermint extract (optional for extra peppermint flavor)
- Red sanding sugar or coarse red sugar crystals (about ½ cup)
- Red food coloring (a few drops)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus 10-12 minutes to bake each batch. Cooling time adds another 10 minutes or so. Overall, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Mixing Bowl
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies don’t stick. Get a large mixing bowl ready for the dough.
2. Make the Cookie Dough
Cream the softened butter and sugar together in the bowl until the mix is light and fluffy. Beat in the egg, vanilla extract, and peppermint extract if you’re using it. In another bowl, whisk together the flour, baking powder, and salt, then gradually mix these dry ingredients into the wet mixture until you get soft dough.
3. Color and Shape the Dough
Divide the dough into two equal parts. Leave one plain and add a few drops of red food coloring to the other, kneading until the color is even and bright. Roll small portions of each dough into ropes about 5-6 inches long. Gently twist one red and one plain rope together to create those classic candy cane stripes. Then bend one end to shape it like a candy cane.
4. Add Sparkle and Bake
Dip the red stripes into red sanding sugar or sprinkle sugar over them for that glittery look. Place your candy cane-shaped cookies on the prepared sheet, leaving space between each. Bake for 10-12 minutes or until the edges just start to turn golden.
5. Cool and Enjoy
After baking, let your cookies cool on the baking sheet for a few minutes so they set, then move them to a wire rack to cool completely. Store your cookies in an airtight container at room temperature, and enjoy them with a cold glass of milk or hot cocoa!
Can I Use Gel Food Coloring Instead of Liquid?
Yes! Gel food coloring works great and often gives a more vibrant color with less added moisture. Just use a small amount and knead it well into the dough.
How Do I Store Candy Cane Cookies?
Store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies in a sealed container for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. Let it come to room temperature before shaping and baking.
What If I Don’t Have Peppermint Extract?
No worries! You can omit it or add crushed candy canes into the dough or on top for that peppermint flavor instead.
