Candy Cane Cookies have twists of red dough and white dough to make festive Christmas cookies. The peppermint flavor is perfect for the holidays.
Candy Cane Cookie Recipe is one of the cutest Christmas desserts. Cookie dough is weaved together to form the shape of candy canes. This treat would look so festive served alongside Christmas Tree Brownies at a party.
Table of Contents
What are Candy Cane Cookies?
It is a classic recipe that turns plain cookie dough into a fabulous candy cane shaped treat. The red and white dough come together to look like a candy cane that also tastes delicious.
Ingredients:
- Butter
- Granulated Sugar
- Vanilla Extract
- Peppermint Extract
- All Purpose Flour
- Red Food Coloring
- Sparkling Sugar
Scroll to the bottom of the recipe card and find the complete ingredient list and instructions.
How to make Candy Cane Cookies
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.
Tips for Success
- Allow baking sheet to cool when cooking in batches. You don’t want to put the dough on a warm cookie sheet. It will soften the butter and make the cookies spread too much while baking.
- Room temperature dough. If the dough starts to break after you chill it, let it come to room temperature. This will help to form the candy canes.
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
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!