Candy Cane Cookies are festive, cheerful treats packed with the classic peppermint flavor we all love. These cookies usually have a soft, buttery base with bits of crushed candy canes mixed right in, giving each bite a cool, minty crunch that’s perfect for the holiday season.
I love making these cookies because they’re so easy to whip up and the house instantly smells like Christmas. A little tip I have is to gently press extra crushed candy canes on top before baking—that way you get a pretty, sparkly finish and even more peppermint goodness in every bite. Plus, the red and white colors make them look extra fun and inviting.
For me, Candy Cane Cookies are a tradition that brings everyone around with warm cups of cocoa and plenty of laughter. They’re perfect to share with friends or to leave out for Santa. I always find that these cookies bring a little bit of holiday magic no matter how many times I make them.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in the recipe. Make sure it’s softened to room temperature for easy mixing. You can swap for a plant-based butter if you want a dairy-free version.
Granulated Sugar: This helps give the cookies a slight crunch on the outside. If you prefer a less sweet cookie, try reducing the sugar slightly or using coconut sugar for a subtle caramel note.
Peppermint Extract: This ingredient brings that classic candy cane flavor. It’s stronger than peppermint oil, so use it carefully. No extract? A teaspoon of crushed peppermint candies will add flavor too.
Red Food Coloring: This creates the festive red stripe. Gel food coloring works best as it doesn’t change the dough’s texture. You can skip it if you prefer plain cookies with crushed candy cane bits for color.
Crushed Candy Canes: Adds crunch and festive sparkle. You can substitute crushed peppermint candies or use cinnamon candies for a twist.
How Do You Make Perfect Candy Cane Shapes Without Them Cracking?
Rolling and twisting dough can be tricky if the dough is too dry or cold. Here’s how to make the shapes easy and smooth:
- Make sure your dough is soft but not sticky. If it’s too crumbly, add a teaspoon of milk to help it bind.
- Lightly flour your surface and hands to keep the dough from sticking.
- Roll each dough portion evenly into long ropes of the same thickness (about ½ inch).
- Gently press the two ropes side by side and twist slowly to avoid breaking.
- Form the hook shape by bending the top carefully; don’t force it if the dough resists. Chill the shaped cookies in the fridge for 10 minutes to firm them up before baking.
These steps help keep your Candy Cane Cookies smooth and looking festive without cracks or breaks.
Equipment You’ll Need
- Mixing bowls – I like using a medium bowl for dry ingredients and a large one for creaming butter and sugar; it keeps things simple and organized.
- Measuring cups and spoons – helpful for getting the perfect amount of each ingredient without guesswork.
- Rubber spatula – great for mixing and scraping down the sides, ensuring everything gets well combined.
- Cookie sheet – use a flat, sturdy pan like a silicone baking mat or parchment paper for easy cleanup and even baking.
- Rolling pin – makes it easier to roll the dough into even ropes, so your cookies look uniform.
- Knife or dough scraper – useful for cutting and twisting the dough ropes without sticking.
- Cooling rack – to let the cookies cool completely and stay crispy without getting soggy.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some into the dough for a chocolaty twist that pairs nicely with peppermint.
- Different extracts – swap peppermint for almond or vanilla for a softer, different flavor profile.
- Crushed peppermint candies – substitute crushed candies for the traditional candy canes for varying textures and colors.
- White chocolate drizzle – melt some white chocolate and drizzle over cooled cookies for an added touch of sweetness and presentation.
Candy Cane Cookies
Ingredients You’ll Need:
For The Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red food coloring
- ¼ cup crushed candy canes or peppermint candies
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 to 12 minutes to bake. Add a few extra minutes for cooling, so plan for about 30 minutes in total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Setup:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps keep the dry ingredients evenly combined.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter with ¾ cup of the sugar until the mixture is light and fluffy—this usually takes a few minutes.
4. Add Wet Flavors:
Beat in the egg, vanilla extract, and peppermint extract until everything is well combined.
5. Combine Dry and Wet Ingredients:
Gradually add your dry ingredients to the wet mixture, stirring gently until a smooth dough forms.
6. Color the Dough:
Divide the dough into two equal parts. Leave one part as is, and add red food coloring to the other half. Mix until the color is evenly spread.
7. Shape the Cookies:
Lightly flour your workspace, then roll each dough portion into long ropes about ½ inch thick. Place one red rope and one white rope side by side, press gently together, and twist them to form that classic candy cane look. Curve the top to form the hook shape.
8. Add Candy Cane Pieces:
Sprinkle crushed candy canes over the shaped cookies and press them in lightly so they stick.
9. Bake the Cookies:
Place the candy cane cookies on your baking sheet, leaving about an inch between each one. Bake for 10 to 12 minutes until the edges look set but the cookies are still soft.
10. Cool and Enjoy:
Remove the cookies from the oven and transfer them to a wire rack to cool completely. Then enjoy your festive, peppermint-packed treats!
Can I Use Frozen Dough for Candy Cane Cookies?
Yes, you can! Just thaw the dough in the fridge overnight before shaping to make it easier to handle and less likely to crack while twisting.
What Can I Substitute for Red Food Coloring?
You can use natural alternatives like beet juice or powdered freeze-dried strawberries for color, but the shade will be less vibrant. Gel food coloring works best for bright red hues without affecting the dough texture.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies in a sealed container for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! Prepare the dough and store it tightly wrapped in the refrigerator for up to 2 days. When ready, let it soften a bit before rolling and shaping.