Candy Cane Cookie
Candy Cane Cookies are a holiday favorite with their festive red and white swirls and refreshing peppermint flavor. These soft cookies have crisp edges and are perfect for Christmas gatherings. The dough combines butter, sugar, flour, and peppermint and vanilla extracts, creating a delicious balance of flavors.
To make them, prepare two doughs—one plain and one dyed red. Shape each into small ropes and gently twist them together into a classic candy cane shape. Baking them just right ensures a soft yet slightly crunchy texture. Avoid letting the dough dry out by shaping one cookie at a time.
These cookies are great for sharing, whether you’re making them for a party, gifting them to friends, or setting out a plate for Santa. Unlike traditional candy canes, they have a buttery, melt-in-your-mouth taste without being overly sweet.
Pair Candy Cane Cookies with hot cocoa or coffee for a cozy holiday treat. Their festive look makes them a centerpiece on any dessert table. If you love seasonal baking, try gingerbread cookies, lace cookies, or peppermint bark for more holiday flavors. These cookies are always a hit and won’t last long!
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Ingredients for Candy Cane Cookie
Cookie Dough:
- 2 sticks (227g) unsalted butter, softened
- 1 cup (200g) sugar
- 1 ½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 2 ¾ cups (385g) all-purpose flour
- 1 teaspoon liquid red food coloring
For Decoration:
- 1 egg white
- 2 tablespoons sparkling sugar
Step-by-Step Instructions for Candy Cane Cookie
Prepare the Dough:
In a stand mixer, beat butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until a smooth paste forms. Scrape the sides of the bowl and mix in the egg until fully incorporated. Add the flour and mix until no dry streaks remain.
Add Color to the Dough:
Divide the dough in half. Remove one portion and set aside. Add red food coloring to the remaining dough and mix on low speed until the color is evenly blended.
Chill for Best Results:
Shape each dough portion into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
Preheat the Oven:
When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Shape the Candy Cane Cookies:
Take the chilled dough from the fridge. If too firm, let it sit for a few minutes until it’s easy to handle. Pinch off a 1-inch ball of white dough and roll it into a 5-inch rope. Repeat with the red dough. Place the ropes side by side and gently twist them together. Curve the top to create a candy cane shape. Arrange cookies on the baking sheet, leaving about 2 inches of space between them.
Add a Sparkling Finish:
Whisk the egg white with 1 tablespoon of water until foamy. Brush each cookie lightly with the egg wash and sprinkle with sparkling sugar for a festive touch.
Bake to Perfection:
Bake for 8 to 10 minutes or until the edges turn slightly golden. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips for Perfect Candy Cane Cookie
Use Room Temperature Ingredients:
Butter and eggs blend more smoothly when at room temperature. If you forget to take the egg out in advance, place it in a bowl of warm water for a few minutes to speed up the process.
Choose Quality Ingredients for Best Flavor:
Opt for pure vanilla extract instead of artificial flavoring to enhance the cookies’ rich taste. Also, check that your baking powder is fresh to ensure proper rising.
Measure Flour Correctly to Avoid Dense Cookies:
Too much flour can make the cookies heavy. Use a kitchen scale for accuracy. If measuring by cup, fluff the flour with a spoon, scoop it into the measuring cup, and level it off with a knife.
Keep Dough Covered to Prevent Drying:
Avoid leaving the dough exposed for too long before rolling. Keep it wrapped in plastic to retain moisture. Chilled dough is easier to handle and less likely to crack when shaping.
Shape and Twist One Candy Cane Cookie at a Time:
Don’t roll out all the white and red dough at once. Work on one cookie at a time to prevent the dough from drying out before twisting.
Chill Dough if It Starts Cracking:
If the dough begins to crack while rolling, place it back in the fridge for 15 minutes. Chilling helps firm it up, making it easier to shape without breaking.
Freezing Candy Cane Cookie for Later
Freezing Unbaked Cookies:
Shape the cookies as usual and place them close together on a parchment-lined or silicone baking sheet. Freeze until firm, then transfer to an airtight container or a freezer-safe zip-top bag. When ready to bake, no need to thaw—simply bake straight from frozen, adding an extra minute or two to the baking time.
Freezing Baked Cookies:
Let the cookies cool completely before wrapping them in foil. Place them in a freezer-safe zip-top bag or airtight container to prevent freezer burn and absorb unwanted odors. They stay fresh for up to a month. When ready to eat, let them thaw at room temperature before serving.
Alternative Toppings for Candy Cane Cookies
If you don’t have crushed candy canes, try sprinkling sanding sugar or turbine sugar for a subtle crunch. You can also drizzle melted white chocolate or dip the cookie edges in chocolate for extra sweetness.
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Candy Cane Cookie Recipe 2025
Ingredients
Cookie Dough:
- 2 sticks 227g unsalted butter, softened
- 1 cup 200g sugar
- 1 ½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 2 ¾ cups 385g all-purpose flour
- 1 teaspoon liquid red food coloring
For Decoration:
- 1 egg white
- 2 tablespoons sparkling sugar
Instructions
Prepare the Dough:
- In a stand mixer, beat butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until a smooth paste forms. Scrape the sides of the bowl and mix in the egg until fully incorporated. Add the flour and mix until no dry streaks remain.
Add Color to the Dough:
- Divide the dough in half. Remove one portion and set aside. Add red food coloring to the remaining dough and mix on low speed until the color is evenly blended.
Chill for Best Results:
- Shape each dough portion into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
Preheat the Oven:
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Shape the Candy Cane Cookies:
- Take the chilled dough from the fridge. If too firm, let it sit for a few minutes until it’s easy to handle. Pinch off a 1-inch ball of white dough and roll it into a 5-inch rope. Repeat with the red dough. Place the ropes side by side and gently twist them together. Curve the top to create a candy cane shape. Arrange cookies on the baking sheet, leaving about 2 inches of space between them.
Add a Sparkling Finish:
- Whisk the egg white with 1 tablespoon of water until foamy. Brush each cookie lightly with the egg wash and sprinkle with sparkling sugar for a festive touch.
Bake to Perfection:
- Bake for 8 to 10 minutes or until the edges turn slightly golden. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.