why make this recipe
Candy Cane Cookies are a bright, festive treat that combine classic sugar-cookie comfort with a peppermint punch. They’re perfect for holiday cookie trays, gifting, or a seasonal baking project with kids. If you like quick, crowd-pleasing cookies that look as joyful as they taste, this recipe delivers.
introduction
These cookies pair a tender, buttery base with peppermint flavor and crushed candy cane topping for a crunchy, minty finish. The colored dough ropes twisted into cane shapes make them a fun, decorative cookie without requiring advanced decorating skills. If you enjoy simple, satisfying cookies, try this 3-Ingredient melt-in-your-mouth butter cookies for an alternative easy bake.
how to make Candy Cane Cookies
Making Candy Cane Cookies is mostly straightforward: prepare a lightly flavored sugar-dough, divide and tint it, then shape into small twisted canes. The shaping is forgiving — uniform size helps even baking, and adding crushed candy cane while warm gives an attractive, crunchy topping. Follow the Ingredients and Directions below for step-by-step details.
Ingredients :
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- Red and green food coloring
- Crushed candy canes for topping
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, peppermint extract, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Divide the dough in half. Tint one half with red food coloring and the other half with green food coloring.
- Roll small pieces of each colored dough into ropes and twist them together to form a cane shape.
- Place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until lightly golden.
- Remove from the oven and sprinkle with crushed candy canes while still warm.
- Allow to cool and enjoy your festive treat!
how to serve Candy Cane Cookies
Serve them on a holiday cookie platter with other seasonal cookies, alongside hot cocoa or coffee. They make charming edible gifts — package a few in cellophane with a ribbon, or layer them in a tin with parchment for sharing. Because of their peppermint flavor, they’re especially good with warm, creamy drinks that balance the mint.
how to store Candy Cane Cookies
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. Place a sheet of parchment between layers to protect the candy topping. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 2 months; thaw at room temperature before serving.
tips to make Candy Cane Cookies
- Chill the dough briefly if it becomes too soft to handle; slightly firmer dough is easier to roll into ropes.
- Keep rope pieces the same thickness to ensure even baking.
- Use gel food coloring for bright hues without adding extra liquid to the dough.
- Crush candy canes finely for a uniform topping — larger shards can be reserved for garnish on hot drinks.
- For cleaner twists, roll ropes on a lightly floured surface and press the end of the cane gently to seal.
variation (if any)
- Chocolate-peppermint: Add 1/4 cup cocoa powder to half the dough to create a chocolate stripe in place of one color.
- Mini-cane bites: Instead of full canes, make short twisted segments for bite-sized treats.
- Sugar-free option: Substitute sugar with a granulated sugar substitute suitable for baking and use sugar-free candy canes as topping, adjusting baking as needed.
FAQ
Q: Can I skip the food coloring?
A: Yes — the cookies will still taste the same; skip coloring for a simple peppermint cookie.
Q: Can I use a different shaped cookie cutter?
A: Absolutely. The dough is versatile and works for cutouts or rolled logs.
Q: Will the crushed candy cane melt on the cookie?
A: Sprinkling while warm encourages adherence; the cane will soften slightly but remains crunchy once cooled.
Conclusion
For a classic recipe and additional tips on Candy Cane Cookies, see this full Candy Cane Cookies Recipe.
Candy Cane Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, peppermint extract, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Divide the dough in half. Tint one half with red food coloring and the other half with green food coloring.
- Roll small pieces of each colored dough into ropes and twist them together to form a cane shape.
- Place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until lightly golden.
- Remove from the oven and sprinkle with crushed candy canes while still warm.
- Allow to cool and enjoy your festive treat!
