Candy Cane Cookies are a festive holiday favorite with their buttery peppermint flavor and signature red-and-white twist. These easy Christmas cookies are fun to shape, perfect for gifting, and guaranteed to brighten any holiday cookie tray.
Candy cane cookies are a nostalgic holiday classic made with a tender dough twisted into festive red-and-white spirals. They bake up soft, buttery, and lightly peppermint-kissed—making them a charming addition to any Christmas cookie tray.
Whether you’re gifting them, baking with kids, or stocking the holiday dessert table, these cookies bring instant cheer for the cutest Christmas dessert. This treat would look so festive served alongside Christmas Tree Brownies at a party.
What's in this post: Candy Cane Cookies
Why We Love This Recipe
- Fun and Festive – The twisted red-and-white shape instantly adds holiday cheer to any cookie plate.
- Kid-Friendly Baking – Easy to shape and perfect for little hands to help with.
- Soft and Buttery – The dough bakes into tender, melt-in-your-mouth cookies with a hint of sweetness.
- Customizable Flavor – Add almond, vanilla, or peppermint extract to suit your holiday flavor preference.
- Perfect for Gifting – They hold their shape beautifully and look impressive packaged in tins or bags.
Ingredients
- Butter – Provides richness and helps the cookies bake up soft and tender.
- Granulated Sugar – Sweetens the dough and helps create a smooth texture.
- Vanilla Extract – Adds warm, classic flavor to balance the peppermint.
- Peppermint Extract – Gives the cookies their signature holiday mint taste.
- All-Purpose Flour – Forms the structure of the dough and keeps it sturdy enough to twist into canes.
- Red Food Coloring – Tints half the dough a festive red for the iconic candy cane look.
- Sparkling Sugar – Adds a pretty, sugary shimmer and a light crunch on top.
Scroll to the bottom of the recipe card and find the complete ingredient list and instructions.
Step By Step Instructions
Step 1. Cream the unsalted butter, sugar, vanilla extract, peppermint extract, baking powder and salt together.
You will need to use a large bowl with an electric mixer on medium speed and the paddle attachment. Then add the egg to the mixing bowl.
Step 2. Lower the mixer speed and gradually add the flour mixture to the wet ingredients. Scrape the side of the bowl of a stand mixer and continue to mix on low speed.
Step 3. Separate the candy cane cookie dough in half. Dye the remaining dough in the bowl red.
Step 4. Cover the dough in plastic wrap. Refrigerate for at least 2-3 hours.
Step 5. Pinch off about 1 inch round pieces of each of the dough.
Step 6. Then place a red rope side by side to a plain rope and twist them together.
Step 7. Put the cookies on a baking sheet lined with parchment paper. Carefully curve the top half of the dough to make the cookies into a candy cane shape. Top with sparkling sugar.
Step 8. Bake the cookies for 8-10 minutes. The edges will brown slightly.
Step 9. Allow the cookies to cool for about 5 minutes on the baking sheet. Then move them to a wire rack to cool completely.
Step 10. Now the cookies are ready to serve.
Pro Tips
- Chill the dough. Refrigerating the dough makes it firmer and easier to roll, twist, and shape without sticking.
- Work in small batches. Keep most of the dough chilled and shape only a few candy canes at a time for cleaner twists.
- Use gentle pressure. When twisting the red and white ropes together, press lightly so the colors stay defined and don’t smear.
- Prevent spreading. Start with cold dough and use parchment paper so the cookies hold their shape while baking.
- Match rope size. Roll both colors into ropes of equal thickness to ensure even baking and neat candy canes.
- Add sugar while warm. Sprinkle sparkling sugar on the cookies right after they come out of the oven so it sticks perfectly.
- Watch the bake time. These cookies bake quickly—remove them once the edges are just set to keep them soft and tender.
Frequently Asked Questions
Store the leftover cookies in an airtight container for up to 1 week. Place a piece of bread in the container with the cookies to keep them soft.
Yes, the cookies freeze well either baked or unbaked.
Unbaked –
If you plan to freeze them unbaked, place the candy cane shaped cookies on a baking sheet. Flash freeze until they are solid.
Then move to a freezer safe bag or container that is airtight. Freeze up to a month. Then bake when ready and add a few minutes to the baking time if frozen.
Baked –
If you are freezing the cookies already baked, let them cool completely. Freeze inside an airtight container up to a month. Allow to thaw in the fridge overnight when ready to use.
More Christmas Cookie Recipes
I am excited for you to try these candy cane cookies. Please come back and leave a star recipe rating and comment!
Candy Cane Cookies
Ingredients
- 1 cup Butter softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 Large Egg
- 2 3/4 cup All Purpose Flour
- Red Gel Food Coloring
- Sparkling Sugar
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Instructions
- Beat together the butter, sugar, vanilla extract, peppermint extract, baking powder and salt together in a large bowl with an electric mixer.
- Add in the egg and mix until well combined.
- Reduce the speed on the mixer down to low and then gradually add in the flour and mix until just combined (no more dry streaks).
- Remove half of the dough from the bowl. Dye the remaining dough in the bowl red.
- Wrap each of the dough in plastic wrap and refrigerate for at least 2-3 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the cookies by pinching off approximately 1 inch round pieces of each of the dough and roll them into an approximately 5 inch long rope.
- Then place a red rope next to a plain rope and get twist them together.
- Place the cookies on a baking sheet and gently curve the top half of the dough to make the cookies into a candy cane shape.
- Continue this process until all the cookies are formed and placed on the baking sheet at least 2 inches apart.
- Sprinkle the sparkling sugar on top of the cookies and gently press them down so that they stick to the cookie dough.
- Bake for 8-10 minutes until the edges of the cookies start to brown slightly.
- Let the cookies rest on the baking sheet for 5 minutes and then move them to a wire rack to cool completely
- Then the cookies are ready to serve and enjoy!
