Nothing says Christmas like the sweet, minty aroma of candy cane cookies baking in the oven. My grandma started this tradition when I was little, and now I make them every year with my own kids – our kitchen turns into a flour-dusted winter wonderland! These twisted peppermint treats aren’t just adorable; they’ve got that perfect buttery crunch with just the right kiss of holiday flavor. Whether we’re leaving them out for Santa or packing them in festive tins for neighbors, these cookies always disappear faster than wrapping paper on Christmas morning. Trust me, once you try this recipe, it’ll become your family’s new favorite holiday baking project too!
Why You’ll Love These Candy Cane Cookies
These cookies aren’t just delicious—they’re downright magical. Here’s why they’ve become a must-bake in our house every December:
- So easy even Santa could make them: With simple ingredients and no fancy equipment, these come together faster than you can say “ho ho ho!”
- Instant holiday cheer: That peppermint-kissed dough twisted into candy cane shapes? Pure Christmas magic on a baking sheet.
- Kid-approved fun: My littles love rolling and twisting the dough—messy fingers and giggles guaranteed!
- Gifting goldmine: Stack them in cellophane bags with ribbon, and boom—you’ve got the most adorable homemade present.
- That nostalgic flavor: One bite takes me right back to childhood Christmases every single time.
Ingredients for Candy Cane Cookies
Here’s everything you’ll need to make these festive treats (and yes, that softened butter is non-negotiable – trust me, I’ve learned the hard way!). The ingredient list is blessedly simple, but each one plays a special role:
- 1 cup unsalted butter, softened: Take it out about an hour before baking – it should dent easily when you press it
- 1 cup powdered sugar: The secret to that melt-in-your-mouth texture
- 1 egg: Room temperature works best here
- 1 tsp vanilla extract: The flavor foundation
- 2 1/2 cups all-purpose flour: Spooned and leveled, please!
- 1/2 tsp salt: Balances all that sweetness
- 1/2 tsp peppermint extract: Just enough holiday zing without being toothpaste-y
- Red food coloring: Gel works better than liquid for vibrant stripes
See? Nothing fancy – just real ingredients that come together beautifully. Now let’s make some cookie magic!
How to Make Candy Cane Cookies
Okay, let’s get our hands floury! These cookies come together in three simple phases – mixing, shaping, and baking. I promise it’s easier than untangling Christmas lights!
Preparing the Dough
First, grab that softened butter (seriously, if it’s still cold, you’ll regret it) and cream it with the powdered sugar until it’s light and fluffy. I use my stand mixer, but a good old wooden spoon works too – just channel some holiday arm strength!
Crack in that egg and splash of vanilla, mixing until everything looks smooth. Now slowly add your flour and salt – I do this in three batches to avoid a flour explosion (learned that lesson the messy way!). The dough should pull away from the bowl when it’s ready.
Here’s the fun part: divide your dough in half. Add peppermint extract to one half (careful – it’s strong stuff!) and knead in red food coloring to the other until you get that perfect candy cane hue. Pro tip: wear gloves unless you want Santa-red hands!
Shaping and Baking
Now for the magic! Pinch off tablespoon-sized pieces of each dough and roll them into 4-inch ropes. Lay a red and white rope side by side, then gently twist them together – don’t press too hard or the colors will blend.
Curve the top to form the candy cane hook (this is where kids LOVE to help). Space them about 2 inches apart on your baking sheet – they don’t spread much, but they need breathing room.
Pop them in your preheated 375°F oven for 8-10 minutes. You want them just barely golden on the bottoms – overbaking kills that perfect tender texture. Let them cool for 2 minutes on the sheet before transferring to a rack. Warning: resisting sneaking one straight from the oven is nearly impossible!
Tips for Perfect Candy Cane Cookies
After years of making these (and a few colorful disasters!), here are my can’t-live-without tips:
- Chill that dough! If your dough gets too sticky, pop it in the fridge for 20 minutes. Cold dough holds its shape better when twisting.
- Color carefully: Add food coloring gradually – you can always add more, but you can’t take it out once mixed in!
- Watch the clock:
These cookies go from perfect to overdone fast. Pull them when they just barely start browning at the edges. - Keep sizes consistent: Use a cookie scoop or tablespoon measure so all your candy canes bake evenly.
- Glove up: Trust me, red food coloring stains don’t make festive manicures!
Follow these, and you’ll have picture-perfect peppermint twists every time!
Ingredient Substitutions & Variations
Don’t stress if you’re missing something – we’ve all been there mid-baking! Here are my favorite swaps and twists:
- Gluten-free? Swap in your favorite 1:1 gluten-free flour blend – the texture stays perfect!
- Natural color: Beet powder makes a gorgeous red hue (start with 1 tsp and adjust).
- Extra festive: Drizzle cooled cookies with melted white chocolate and crushed candy canes.
- Mint-averse? Skip the extract and add 1 tsp cinnamon for cozy spice canes instead.
The fun part about these cookies? They’re practically begging for your personal touch!
Storing and Freezing Candy Cane Cookies
These cookies disappear fast in our house, but if you somehow have leftovers (miracle!), here’s how to keep them fresh. Stack them in an airtight container with parchment between layers – they’ll stay crisp for up to 5 days at room temperature. For longer storage, freeze unbaked dough ropes or fully cooled cookies in freezer bags for 2 months. Just thaw dough overnight in the fridge before shaping, or pop frozen cookies straight into your mouth (I won’t tell!).
Candy Cane Cookies Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on these sweet treats (because we all like to know what we’re nibbling!). Keep in mind these numbers can vary depending on your exact ingredients, but per cookie you’re looking at about 120 calories, 6g fat, and 14g carbs. Not bad for a little holiday indulgence, right? Just don’t ask me how many I usually eat in one sitting!
FAQs About Candy Cane Cookies
Over the years, I’ve gotten all sorts of questions about these holiday favorites – here are the ones that pop up most often in my kitchen (and my tried-and-true answers!):
Can I skip the peppermint extract? Absolutely! The cookies will still taste delicious with just vanilla. Try almond extract for a different twist, or leave it plain and dip half in chocolate after baking.
Why do my candy canes crack when shaping? Usually means the dough is too cold. Let it warm up slightly at room temp – it should feel like playdough. If it’s cracking while baking, try reducing oven temp by 25°F.
Can I make these ahead? You bet! The dough keeps beautifully in the fridge for 3 days (wrap tight in plastic) or freeze shaped-but-unbaked canes for up to 2 months. Just add 1-2 minutes to bake time if cooking from frozen.
Help! My colors bled together! Happens to the best of us. Next time, chill the dough ropes for 10 minutes before twisting, and handle them as little as possible when shaping.
Share Your Holiday Creations
I’d love to see your candy cane cookie masterpieces! Snap a photo of your twisted treats and tag me – nothing makes me happier than seeing families baking together. Happy holidays and happy baking!
Print
55 Magical Candy Cane Cookies That Will Wow Your Holiday Guests
- Total Time: 30 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious holiday cookies shaped like candy canes with a peppermint flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp peppermint extract
- Red food coloring
Instructions
- Preheat oven to 375°F.
- Cream butter and powdered sugar together.
- Add egg and vanilla extract, mix well.
- Stir in flour and salt until dough forms.
- Divide dough in half.
- Add peppermint extract to one half.
- Add red food coloring to the other half.
- Roll small pieces of each dough into ropes.
- Twist ropes together and shape into candy canes.
- Bake for 8-10 minutes.
Notes
- Chill dough for easier handling.
- Store in an airtight container.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: holiday cookies, peppermint, candy cane cookies, Christmas baking