About these Candy Cane Cookies
These candy cane cookies are bright, minty, and simple to make. They look like little striped canes and taste like a soft sugar cookie with peppermint. They are perfect for holiday trays, classroom treats, or a quick bake with kids. For more holiday cookie ideas, try this easy holiday cookie ideas page for inspiration.
Why You’ll Want to Bake Them
- They use common pantry ingredients and one egg.
- The peppermint flavor and crushed candy canes make them festive.
- You can make twists and shapes easily — they hold their look after baking.
- They are great for giving as gifts or sharing at parties.
Step-by-step: Making Candy Cane Cookies
This is an easy process. You cream butter and sugar, add flavor, mix in flour, color halves of the dough, roll ropes, twist, and bake. If you want extra guidance on rolling and shaping cookies, see these cookie shaping tips for similar techniques.
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon peppermint extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- Red and green food coloring (you can use only red for classic look)
- Crushed candy canes for topping
Simple Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until fluffy.
- Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture and mix until combined.
- Divide the dough in half. Color one half with red food coloring and leave the other half white.
- Take a small piece of each colored dough and roll them into long ropes (about 6 inches long). Twist the red and white ropes together to form a candy cane shape.
- Place on a baking sheet lined with parchment paper and bake for 9–11 minutes or until lightly golden.
- Remove from oven and sprinkle with crushed candy canes while still warm. Let cool before serving.
How to Serve These Cookies
Arrange them on a platter or layer them in a cookie tin with parchment paper. They look nice standing in a jar or tied with ribbon for gifts. For more ideas and seasonal cookie recipes, check out more cookie recipes.
How to Keep Them Fresh
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
- If you add crushed candy canes on top, add an extra layer of parchment between cookies to avoid sticking.
Helpful Tips for Best Results
- Soften butter but do not melt it for the best texture.
- Roll ropes evenly so the twists look neat and bake uniformly.
- If dough cracks when twisting, chill for 10–15 minutes to firm it up.
- Use gel food coloring for brighter colors without adding extra liquid.
Easy Variations
- Use red and green for a traditional holiday look, or red and white only.
- Dip one end in melted white or dark chocolate for a fancy finish.
- Add a few drops of almond extract with peppermint for a different flavor note.
- Make small round cookies by flattening the twisted ropes and slicing.
Nutrition Facts
Approximate per cookie (makes about 24 cookies):
- Calories: 110 kcal
- Fat: 6.5 g
- Carbohydrates: 13 g
- Protein: 1 g
Note: These are rough estimates and will vary with cookie size and exact ingredients.
Family-Friendly Serving Ideas
- Pair a plate of these with hot cocoa and a movie night.
- Let kids decorate the tops with extra crushed candy canes or sprinkles.
- Pack a few in lunch boxes as a special holiday treat.
What Goes Well With Candy Cane Cookies
- Hot chocolate or strong coffee balances the sweetness.
- A simple vanilla or peppermint iced milk makes a festive drink pairing.
- Serve with other cookies and small candies for a holiday cookie swap.
Common Questions
Q: Can I skip the peppermint extract?
A: Yes. You can use only vanilla for a milder flavor, but the peppermint is what makes them taste like candy canes.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough up to 48 hours before shaping, or freeze for longer storage. Thaw in the fridge before using.
Q: Why did my cookies spread too much?
A: Likely the butter was too soft or the dough too warm. Chill the shaped cookies on the tray for 10 minutes before baking.
Q: Can I use food coloring other than red and green?
A: Absolutely. Use any colors you like to match a theme or holiday.
Q: How do I prevent candy cane pieces from melting into the cookie?
A: Sprinkle the crushed candy canes on immediately after removing from the oven while the surface is still soft. This helps them stick without fully melting.
Conclusion
If you want other candy cane cookie recipes, see the classic Candy Cane Cookies Recipe. For a different take and extra tips, try this Christmas Candy Cane Cookies Recipe – Home Cooking Memories. For an adapted family-style version, check My Candy Cane Cookies (Adapted from the Betty Crocker Recipe).
Candy Cane Cookies
Ingredients
For the Cookies
- 1 cup butter, softened Soften but do not melt for best texture.
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon peppermint extract Can be omitted for a milder flavor.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- Red and green food coloring Use gel food coloring for brighter colors.
- to taste crushed candy canes for topping Add immediately after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until fluffy.
- Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the wet ingredients until combined.
- Divide the dough in half. Color one half with red food coloring and leave the other half white.
- Take a small piece of each colored dough and roll them into long ropes (about 6 inches long). Twist the red and white ropes together to form a candy cane shape.
- Place the shaped cookies on a baking sheet lined with parchment paper and bake for 9–11 minutes or until lightly golden.
- Remove from oven and sprinkle with crushed candy canes while still warm. Let cool before serving.
