I love making these candy cane cookies during the holidays because they instantly make my kitchen feel festive and warm. The red and white swirls, combined with a light peppermint flavor, create a classic Christmas cookie that looks just as good as it tastes. These cookies are buttery, slightly crisp on the outside, and soft on the inside, making them perfect for gifting or enjoying with a cup of tea.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, fun, and always impressive. The dough is easy to work with, the shaping feels creative rather than complicated, and the peppermint flavor is balanced instead of overpowering. I also like that these cookies don’t require fancy tools, yet they look like something from a bakery.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon baking powder
1/4 teaspoon salt
3 cups all-purpose flour
Red food coloring, as needed
1 egg white, lightly beaten (for brushing)
2 tablespoons granulated or sparkling sugar (for topping)
Directions
I start by creaming the softened butter and sugar together in a large bowl until the mixture is light and fluffy. I then add the egg, vanilla extract, and peppermint extract, mixing until everything is well combined.
Next, I mix in the baking powder and salt, followed by the flour, adding it gradually until a soft dough forms. I divide the dough into two equal portions, leaving one plain and tinting the other with red food coloring. I wrap both portions and chill them for about 15 to 20 minutes so they are easier to handle.
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. I roll small pieces of each dough into thin ropes, twist one red and one plain rope together, and gently curve them into a candy cane shape. I place them on the prepared baking sheets, brush lightly with egg white, and sprinkle with sugar.
I bake the cookies for 9 to 11 minutes, just until the edges are set. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings And Timing
This recipe makes about 24 cookies. I usually spend around 20 minutes preparing the dough, 20 minutes chilling it, and about 10 minutes baking each batch. From start to finish, I can have these cookies ready in under an hour.
Variations
When I want to change things up, I swap the red food coloring for green or another festive color. Sometimes I add finely crushed peppermint candy on top for extra crunch. If I want a milder flavor, I reduce the peppermint extract slightly and let the vanilla shine more.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for up to 7 days. If I want to keep them longer, I freeze the baked cookies or the shaped, unbaked dough for up to 3 months. I bake frozen dough straight from the freezer, adding a couple of extra minutes to the baking time.
FAQs
Can I make the dough ahead of time?
I often prepare the dough a day in advance and keep it wrapped in the refrigerator until I’m ready to shape and bake.
Why did my cookies spread too much?
When this happens, I’ve usually skipped chilling the dough long enough. A colder dough helps the cookies keep their shape.
Can I make these cookies without food coloring?
I sometimes leave the dough plain for a simple, classic sugar cookie look. They still taste great without the color.
How do I keep the red and white colors from blending?
I handle the dough gently and avoid over-twisting the ropes so the colors stay defined.
Can I double the recipe?
I double this recipe often during the holidays, and it works perfectly as long as I mix the dough thoroughly.
Conclusion
These candy cane cookies are one of my favorite holiday traditions. I enjoy the process just as much as the result, from shaping the dough to sharing the finished cookies with family and friends. They’re festive, flavorful, and always bring a little extra holiday cheer to my table.
Festive candy cane cookies with red and white swirls and a light peppermint flavor. Buttery, slightly crisp outside and soft inside, these holiday cookies are perfect for gifting or sharing.
Total Time:50 minutes (includes chilling)
Yield:24 cookies
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon baking powder
1/4 teaspoon salt
3 cups all-purpose flour
Red food coloring, as needed
1 egg white, lightly beaten (for brushing)
2 tablespoons granulated or sparkling sugar (for topping)
Instructions
Cream the softened butter and sugar together until light and fluffy.
Add the egg, vanilla extract, and peppermint extract; mix until well combined.
Stir in baking powder and salt. Gradually mix in the flour until a soft dough forms.
Divide dough in half. Leave one half plain and tint the other with red food coloring.
Wrap both dough portions and chill for 15–20 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll small pieces of each dough into ropes. Twist one red and one plain rope together and shape into candy canes.
Place on prepared baking sheets. Brush with egg white and sprinkle with sugar.
Bake for 9–11 minutes until edges are set. Cool on baking sheet for a few minutes, then transfer to wire rack.
Notes
Use green food coloring or other festive colors as a variation.
Top with crushed peppermint candy for extra crunch.
Reduce peppermint extract for a milder flavor.
Chill dough well to maintain shape during baking.
Freeze shaped dough or baked cookies for up to 3 months.
