There’s something magical about baking simple candy cane cookies during the holidays. The buttery vanilla dough, the soft hint of peppermint, and those cheerful red-and-white twists make every batch feel like Christmas. These cookies look impressive, but they’re surprisingly simple to make, perfect for cookie exchanges, holiday trays, or a fun baking day with the kids.
Pair a few of these cookies with a mug of homemade hot chocolate mix or gift them with a tin of Christmas crack (saltine toffee bark) for the ultimate homemade treat.
Why You’ll Love This Recipe
- A classic holiday tradition: There’s something so nostalgic about twisting red and white dough into little candy canes. It’s the kind of recipe that instantly feels like Christmas, the smell of butter and peppermint filling your kitchen, a favorite playlist in the background, and maybe a little powdered sugar on your apron.
- Simple ingredients, big impact: Just butter, sugar, flour, and a touch of peppermint extract, no fancy ingredients or tools needed. These are pantry staples turned into something beautiful and festive.
- Perfect balance of flavor: The buttery dough paired with cool peppermint is light and refreshing, not overpowering. The vanilla adds warmth and richness, making every bite taste like the holidays.
- Soft, melt-in-your-mouth texture: Using powdered sugar instead of granulated sugar gives these cookies a delicate, shortbread-like texture. They hold their shape while baking but stay soft and tender on the inside.
- Fun for all ages: Kids love rolling the dough and creating the candy cane twists, and adults will appreciate how elegant they look once baked. It’s the perfect family baking activity for cozy afternoons or Christmas Eve traditions.
- Freezer-friendly: You can make the dough ahead and chill or freeze it until you’re ready to bake, ideal for busy holiday weeks.
- Great for gifting: Stack a few in a cellophane bag, tie with ribbon, and tuck into stockings, cookie boxes, or neighbor gift baskets. They hold up well and look so cheerful among other cookies.
- Foolproof results: Even if your twists aren’t perfect, they’ll still bake up beautifully. The red-and-white pattern hides little imperfections and gives every cookie a charming, handmade look.
Ingredients
Variations & Substitutions
- Almond candy cane cookies: Swap the peppermint extract for almond extract for a sweet, nutty twist. This version is perfect if you prefer a softer, buttery flavor instead of mint.
- Chocolate peppermint candy canes: Replace ¼ cup of the flour with cocoa powder in the red dough to create chocolate-and-white candy cane cookies. The cocoa balances beautifully with the peppermint.
- Classic vanilla candy canes: Leave out the peppermint extract altogether for a simple vanilla butter cookie, perfect for those who want something mild but still festive.
- Sprinkled or sugared tops: For extra sparkle, sprinkle coarse sanding sugar or crushed candy canes on the cookies right before baking. It gives a pretty shimmer and a light crunch.
- Iced candy cane cookies: Once cooled, drizzle with a thin glaze made of powdered sugar, milk, and peppermint extract. It adds a glossy finish and an extra pop of flavor.
- Gluten-free version: Substitute the flour with a 1:1 gluten-free baking blend that includes xanthan gum. The texture stays soft and buttery.
- Natural food coloring: If you prefer to avoid artificial dye, use a natural food coloring made from beet powder or a red gel derived from fruit extracts. It won’t be quite as bright but still gives a festive hue.
- Color twist: Try using green food coloring for a peppermint stick look or alternate red and green for a more playful Christmas pattern.
Recipe Tips
Use room temperature butter: Soft butter blends evenly with powdered sugar, creating a light, fluffy dough that bakes into soft, tender cookies. If it’s too cold, the dough will be stiff; if it’s too warm, the cookies may spread.
Measure your flour carefully: Spoon and level the flour instead of scooping straight from the bag. Too much flour will make the dough dry and crumbly, which makes it difficult to roll and twist smoothly.
Mix only until combined: Once the flour is added, avoid overmixing. Stop as soon as you no longer see streaks of flour. Overmixing develops gluten, which can lead to tough cookies instead of soft, buttery ones.
Chill the dough thoroughly: Don’t skip this step. Chilling firms the butter, making the dough easier to handle and helping the cookies hold their shape in the oven. You can chill for at least one hour, but overnight is even better for defined twists.
Work with small portions: Keep half of the dough in the fridge while shaping the other half. This keeps the colors vibrant and prevents the dough from getting too soft. If it starts to feel sticky or warm, pop it back into the fridge for 10–15 minutes.
Roll evenly: For neat, uniform candy canes, roll both the red and white dough ropes to about the same length and thickness, roughly 6 inches long and pencil-thin. This ensures even baking and pretty twists.
Twist gently: When combining the red and white ropes, press lightly. Too much pressure will blend the colors or cause the dough to break. A gentle twist gives you a clean, defined swirl.
Chill again before baking: After shaping, refrigerate the candy canes for about 15 minutes before they go into the oven. This quick chill helps them hold their candy cane shape and prevents spreading.
Bake just until the edges turn golden: Candy cane cookies should stay pale with light golden edges. Overbaking will dry them out. Start checking at 8 minutes and remove them once the bottoms are slightly golden.
Instructions
- Cream the butter and sugar: Beat 1 cup unsalted butter and 1 cup powdered sugar with the paddle attachment on medium speed until light, fluffy, and frosting-like. Scrape down the sides of the bowl.
- Add wet ingredients: Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract. Scrape down the bowl again to ensure everything mixes evenly.
- Add dry ingredients: With the mixer on low, add 3 cups all-purpose flour and 1 teaspoon sea salt. Mix just until no visible flour remains. Use a spatula to fold in any dry bits from the bottom of the bowl.
- Divide and color: Split the dough in half. Remove one half and set aside. Add red food coloring to the remaining dough in the mixer bowl. Mix on low until evenly colored and bright red.
- Chill the dough: Pat both doughs into 1-inch-thick discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This step helps the dough firm up for easy rolling and shaping.
- Preheat and prepare: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the cookies: Unwrap the doughs. Pinch off 1-inch pieces of each color (about 2 tablespoons). Roll each piece into a 6-inch rope. Pinch one red and one white rope together at the top and twist gently. Curve the top to form a candy cane shape.
- Rechill before baking: Place shaped cookies on baking sheets and refrigerate for 15 minutes. Chilling again helps them hold their shape.
- Bake: Bake for 10 minutes, until the edges are just starting to turn golden. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Freezing & Storage
- To store baked cookies: Once your cookies have completely cooled, layer them between sheets of parchment paper in an airtight container. Keep them at room temperature for up to 5 days or in the fridge for up to 10 days. The parchment prevents the red and white colors from bleeding together.
- To freeze baked cookies: Place cooled cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Then transfer them to a freezer-safe bag or airtight container, with parchment between each layer. They’ll keep for up to 2 months. To serve, let them thaw at room temperature for 15–20 minutes, no need to reheat.
- To freeze unbaked dough: After shaping the candy canes, place them on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer bag or container, separating layers with parchment. Bake directly from frozen, adding 1–2 extra minutes to the bake time. This is a great make-ahead option for busy holiday weeks.
- For gifting or make-ahead trays: Candy Cane Cookies hold their texture beautifully, so you can bake them a day or two ahead of time for cookie boxes, holiday platters, or neighbor gifts. Just keep them sealed tightly and store them in a cool place, they’ll stay soft and fresh.
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Similar Recipes
Simple Candy Cane Cookies
Equipment
- Stand mixer or hand mixer
- Rubber spatula
- Plastic wrap
- Baking sheets
- Wire racks
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- 1 teaspoon sea salt
- Red food coloring
Instructions
- Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add wet ingredients: Beat in the egg, vanilla extract, and peppermint extract until smooth, scraping down the bowl as needed.
- Add dry ingredients: With the mixer on low, add flour and sea salt. Mix just until no visible flour remains. Use a spatula to fold in any remaining dry bits by hand.
- Divide and color the dough: Split the dough in half. Remove one half and set aside. Add red food coloring to the remaining dough in the mixer and mix on low until evenly colored and vibrant.
- Preheat the oven: Preheat to 375°F (190°C). Line baking sheets with parchment paper.
- Shape the cookies: Unwrap both doughs. Pinch off 1-inch pieces from each color and roll into 6-inch ropes. Press one red and one white rope together at the top and twist gently to create a candy cane pattern. Curve the top to form the hook shape.
- Rechill before baking: Place shaped cookies on baking sheets and refrigerate for 15 minutes before baking.
- Bake: Bake for 10–12 minutes, until the edges are just beginning to turn golden. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling is key: It keeps the dough easy to handle and helps the cookies hold their shape.
- Use gel food coloring: It gives a bright, vibrant color without changing the dough texture.
- Work in small batches: Keep half the dough in the fridge while shaping the rest.
- Don’t overbake: The cookies should stay pale with light golden edges.
- Storage: Keep in an airtight container for up to 5 days or freeze for up to 2 months.
