Every Christmas season, I can’t resist baking a batch of Candy Cane Cookies — soft, buttery twists of red and white dough that look as cheerful as they taste. These cookies are melt-in-your-mouth tender, with a hint of peppermint that makes them taste just like the holidays. They’re whimsical, colorful, and guaranteed to disappear fast, whether you’re leaving them for Santa or bringing them to a cookie swap.
The first time I made them, my daughter insisted on shaping them herself. Her candy canes were crooked, mine weren’t much better, but the smell of vanilla and peppermint baking together made the whole kitchen feel like Christmas morning. Now, uneven candy canes are part of our tradition — and somehow, they always taste even better that way.
If you love classic Christmas treats like my Christmas Pinwheel Cookies or Buttery Pecan Snowball Cookies, these candy canes will steal your heart.
Candy Cane Cookies
Ingredients
Equipment
Method
- In a bowl, whisk together flour and salt. In another bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, and peppermint extract, then mix in dry ingredients to form dough.
- Split the dough in half. Leave one half plain and tint the other red with gel coloring. Chill both doughs for 15–20 minutes.
- Roll a teaspoon of each dough into 4-inch ropes. Twist one red and one white together and curve the top to form a cane shape. Place on baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes until set but not browned. Cool 5 minutes on sheet before transferring to a wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story Behind Candy Cane Cookies
A Sweet Holiday Tradition
Every December, my family’s kitchen turns into a cookie workshop — flour everywhere, Christmas music playing, and cookie sheets stacked high. These Candy Cane Cookies have been part of that tradition since my kids were little. They’re simple enough for beginners but impressive enough to wow at parties.
If you love recipes that double as edible crafts, check out my Christmas Crunch Snack Mix. It’s another fun, hands-on holiday favorite that brings out your inner kid.
Why You’ll Love These Cookies
They’re buttery, tender, and perfectly pepperminty — soft sugar cookies shaped like candy canes with a swirl of color and joy. They’re also incredibly versatile: you can make them pink and white, red and green, or even swirl them with chocolate dough for a twist.
Ingredients for Candy Cane Cookies
- 2½ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red gel food coloring
- 2 tablespoons sugar (for sprinkling, optional)
How to Make Candy Cane Cookies
Step 1: Prepare the Dough
In a medium bowl, whisk together flour and salt. In a separate large bowl, beat butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract; mix until smooth. Gradually add the dry ingredients and mix until combined.
Step 2: Divide and Color
Divide the dough in half. Leave one half plain and color the other half red with gel food coloring. Chill both doughs for 15–20 minutes for easier shaping.
Step 3: Shape the Candy Canes
Roll a teaspoon of red dough into a rope about 4 inches long. Do the same with a teaspoon of plain dough. Twist the two ropes together gently, then curve the top to form a candy cane shape. Place on a parchment-lined baking sheet.
Step 4: Bake
Bake at 350°F (175°C) for 8–10 minutes or until set but not browned. Let cool on the sheet for 5 minutes before transferring to a wire rack.
If you like hands-on cookies like this, try my Cherry Blossom Cookies next — they’re just as pretty and every bit as delicious.
Tips for Perfect Candy Cane Cookies
Keep the Dough Cool
Warm dough can break or lose its shape. If it gets too soft while shaping, pop it back in the fridge for a few minutes.
Roll Evenly
Even thickness means even baking. Try rolling both doughs side by side so your ropes are the same length.
Add Sparkle
For a little extra magic, sprinkle sugar or crushed peppermint candies on top right before baking.
If you like small tricks that make a big difference, check out my Sweet Potato Bowl Recipes. It’s full of kitchen hacks that make everyday cooking feel special.
How to Store and Gift
Storage
Store your cookies in an airtight tin for up to 5 days at room temperature. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months.
Gifting Ideas
Layer them in glass jars with red ribbon, or line a holiday tin with parchment and fill it with a mix of Chocolate Pecan Turtle Clusters and these candy cane cookies. It’s a gift that smells as good as it tastes.
Fun Flavor Variations
- Chocolate Candy Cane Cookies: Replace ¼ cup flour in the red dough with cocoa powder for a chocolate twist.
- Sugar-Dusted Canes: Sprinkle sparkling sugar over the cookies before baking for shimmer.
- Mint Chocolate Canes: Dip half of each baked cookie into melted dark chocolate and let set.
- Almond Candy Canes: Swap peppermint extract for almond extract and add a few sliced almonds on top.
For another easy, crowd-pleasing cookie, try my Almond Joy Cookies. They’re rich, chocolatey, and just as festive.
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes! Wrap it tightly in plastic wrap and refrigerate for up to 2 days before shaping.
2. Can I freeze shaped cookies before baking?
Absolutely. Freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
3. My dough cracks when twisting — why?
It’s likely too cold. Let it soften at room temperature for 5 minutes, then try again.
4. Can I skip the peppermint flavor?
Of course! Use vanilla or almond extract if you prefer a milder taste.
Conclusion
Candy Cane Cookies are everything we love about Christmas — bright, sweet, and full of joy. They’re simple enough for family baking days but special enough to share as gifts. Every twist tells a story of holiday fun, laughter, and love baked right in.
Serve them with a mug of cocoa or a slice of Christmas Bread, and your kitchen will smell like the season itself. These cookies aren’t just treats — they’re edible Christmas spirit, ready to share.