Candy Cane Cookie Recipe 2025
Enjoy the sweet crunch of a Candy Cane Cookie, a festive treat with aperfect blend of peppermint and buttery goodness.
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.
Notes
Freezing Candy Cane Cookies 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.