December in our kitchen means flour everywhere, Christmas music on repeat, and liam standing on his step stool ready to twist cookie dough into candy cane shapes. This candy cane cookie recipe started when we needed something special for his preschool party three years ago - something that screamed "Christmas" without requiring fancy decorating skills I didn't have. The moment I pulled that first batch from the oven with their perfect red and white stripes, liam's eyes went wide.
Why You'll Love This Candy Cane Cookie
These Christmas Candy Cane Cookie have completely changed how we approach holiday baking. Instead of making six different cookie varieties like I used to, we focus on perfecting these beauties because they're impressive enough to stand alone on any cookie platter. The twisted candy cane shape makes them look like you spent hours decorating, but the actual hands-on time is less than most sugar cookies once you get the hang of twisting the dough. liam loves the play-dough aspect of rolling and twisting, and I love how the peppermint extract fills our kitchen with that unmistakable Christmas smell.
Jump to:
- Why You'll Love This Candy Cane Cookie
- Ingredients For Candy Cane Cookie
- How To Make Candy Cane Cookie Step By Step
- Smart Swaps for Candy Cane Cookie
- Candy Cane Cookie Variations
- Equipment For Candy Cane Cookie
- Storage Tips
- Top Tip
- Why This Candy Cane Cookie Works
- FAQ
- Your Christmas Cookie Tradition Starts Here!
- Related
- Pairing
- Candy Cane Cookie
Ingredients For Candy Cane Cookie
The Base Dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
For Coloring & Shaping:
- Red gel food coloring
- Extra flour for rolling
- Parchment paper
Optional Finishing:
- ½ cup crushed candy canes
- 2 tablespoons granulated sugar
- White chocolate for drizzling
How To Make Candy Cane Cookie Step By Step
Step 1: Make the Base Dough
Cream your softened butter and sugar together until light and fluffy - this takes about 3 minutes with a mixer and creates the tender texture these cookies are known for. Beat in your egg, peppermint extract, and vanilla until completely combined. In a separate bowl, whisk together your flour, baking powder, and salt, then gradually mix the dry ingredients into the wet until just combined. Don't overmix or your cookies will be tough instead of tender. This base dough should feel soft but not sticky - if it sticks to your hands, you'll struggle with the shaping later.
Step 2: Divide and Color the Dough
Split your dough exactly in half - use a kitchen scale if you want perfectly even candy canes, or just eyeball it for rustic charm. Leave one half plain white and add red gel food coloring to the other half, starting with just a tiny amount and kneading it through until you get that classic candy cane red. Add more color gradually if needed - it's easier to add than to fix overly bright dough. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling step is crucial for shaped cookie dough - cold dough holds its shape and doesn't spread too much in the oven.
Step 3: Roll and Cut the Ropes
Working with one color at a time on a lightly floured surface, roll your chilled dough into a rectangle about ¼ inch thick. Use a sharp knife or pizza cutter to slice the dough into strips about ½ inch wide and 4 inches long. You'll need one red strip and one white strip for each candy cane, so try to get equal numbers of each color. If your dough gets too soft while you're working, pop it back in the fridge for 10 minutes - soft dough makes muddy swirls instead of distinct stripes.
Step 4: Twist and Shape Your Candy Canes
Here's where the fun begins and liam takes over in our kitchen. Take one red rope and one white rope, lay them side by side, and gently press the tops together. Twist the two colors around each other by rolling them in opposite directions - not too tight or they'll break, not too loose or the stripes won't show. Once twisted, carefully shape into a candy cane curve, with the hook at the top and the straight part at the bottom. Place on parchment-lined baking sheets about 2 inches apart. The twisting gets easier after your first few cookies, so don't stress if the first ones look wonky.
Step 5: Bake and Finish
Bake at 375°F for 9-11 minutes - watch them carefully because these Christmas tree cookie doughs bake faster than you think. The edges should just barely start to turn golden, but the centers will still look slightly underdone. They'll firm up as they cool, so resist the urge to overbake or you'll have hard candy canes instead of cookies. Let them cool on the baking sheet for 5 minutes before moving to a cooling rack. While still slightly warm, you can press crushed candy canes onto the surface if you want extra peppermint punch and sparkle.
Smart Swaps for Candy Cane Cookie
Peppermint Alternatives:
- Peppermint extract → Spearmint extract (milder)
- Traditional mint → Wintergreen extract (stronger)
- Extract → Fresh mint simple syrup (natural)
- Standard → Candy cane syrup (intense)
Flour Options:
- All-purpose → Gluten-free 1:1 blend
- White flour → Half whole wheat pastry
- Regular → Almond flour (reduce to 2 cups)
- Standard → Oat flour blend
Butter Substitutes:
- Unsalted butter → Salted (omit added salt)
- Dairy → Vegan butter sticks
- Regular → Coconut oil (chilled firm)
- Traditional → Margarine (not spread)
Coloring Choices:
- Red gel → Natural beet powder
- Artificial → Freeze-dried raspberry powder
- Food coloring → Red velvet cocoa
- Standard → Skip color for all-white cookies
Candy Cane Cookie Variations
Double Chocolate Mint
- Replace ½ cup flour with cocoa in both doughs
- Add mini chocolate chips to white dough
- Keep peppermint flavoring
- Drizzle with white chocolate after baking
Sugar Cookie Sparkle
- Roll twisted ropes in coarse sugar before shaping
- Skip the crushed candy topping
- Add extra vanilla to dough
- Creates elegant sparkly version
Triple Twist Spectacular
- Make three colors: red, white, green
- Twist all three together carefully
- Adjust proportions for equal amounts
- Perfect for Christmas party platters
Stuffed Candy Cane Surprise
- Roll dough slightly thicker
- Press small chocolate pieces inside before twisting
- Seal edges well
- Bake 2 minutes longer
Dipped and Decorated
- Bake cookies plain
- Dip cooled cookies halfway in melted chocolate
- Sprinkle with crushed peppermint
- Let chocolate set completely before storing
Equipment For Candy Cane Cookie
- Stand or hand mixer
- Rolling pin
- Sharp knife or pizza cutter
- Parchment paper
- Baking sheets (light-colored)
- Cooling racks
Storage Tips
Based on years of holiday Candy Cane Cookie baking:
Best Fresh
- Candy Cane Cookie stay crisp for 10 days in airtight container
- Keep plain cookies separate from crushed candy-topped ones
- Store at room temperature, never refrigerate
- Slight peppermint smell means they're still fresh
Make Ahead Strategy
- Prepare both doughs up to 3 days ahead
- Keep wrapped separately in fridge
- Roll and shape dough, freeze on sheets before baking
- Bake frozen cookies, add 2 minutes to time
Freezing Guidelines
- Unbaked shaped cookies freeze for 2 months
- Baked cookies freeze for 3 months in airtight container
- Layer with parchment between cookies
- Thaw at room temperature 30 minutes before serving
Gift Packaging:
- Wait until completely cool before packaging
- Use cellophane bags tied with ribbon
- Add crushed candy canes to bag for extra flair
- Include "made with love" tag with date
Top Tip
- Keep Your Dough Cold Temperature control makes or breaks these Candy Cane Cookie. If your dough feels even slightly soft while you're working, stop and refrigerate it for 10 minutes. Warm dough creates muddy swirls where the colors blend together instead of staying distinct. Work in batches, keeping one color in the fridge while you roll out the other. Your kitchen temperature matters too - on hot summer days when liam wants to make these, we work on a chilled marble slab to keep everything firm.
- Master the Rope Thickness Consistent rope thickness is the secret to professional-looking results. Roll each strip to about the thickness of a pencil - any thinner and they'll break during twisting, any thicker and they won't bake evenly. Use a ruler when cutting your dough strips if you want uniform cookies, or embrace slight variations for homemade charm. The key is making both the red and white ropes the same thickness so they twist together smoothly. Practice with a few test ropes before committing to a whole batch.
- Don't Overbake These Beauties These peppermint cookies continue cooking on the hot baking sheet after you remove them from the oven, so pull them out when they look slightly underdone. The edges should barely show color while the centers still look soft and pale. Set a timer for 9 minutes and check them - you can always add another minute, but you can't undo burnt cookies. They'll firm up perfectly as they cool, developing that ideal crisp edge with a tender center that makes everyone reach for seconds.
Why This Candy Cane Cookie Works
This candy cane cookie recipe has transformed our December from stressful to magical. Instead of spending hours decorating sugar cookies with icing that never quite sets right, we twist dough for 20 minutes and end up with cookies that look professionally decorated. The striped pattern happens naturally through the twisting process, which means even liam's slightly wonky attempts still look festive and intentional. No piping bags, no food coloring disasters on the counter, no waiting for royal icing to dry - just beautiful cookies that taste as good as they look.
What makes these peppermint cookies truly special is how they solve the texture problem most holiday cookies have. Sugar cookies can be too crisp, gingerbread too hard, frosted cookies too sweet. These hit that perfect middle ground with crisp edges that snap satisfyingly and tender centers that practically melt on your tongue. The peppermint flavor isn't overpowering like some store-bought candy cane treats - it's subtle enough that even people who claim they don't like mint always reach for seconds. Plus, the dough is incredibly forgiving. If a candy cane breaks while you're shaping it, just squish it back together and re-twist. The swirled pattern hides all mistakes, making this the most beginner-friendly "fancy" cookie I've ever taught.
FAQ
What is the secret to making the best cookies?
The secret lies in proper butter temperature and not overmixing your dough. Softened butter (not melted) creates the perfect texture, while mixing just until combined prevents tough, dense cookies. For these candy cane cookies, chilling the shaped dough before baking ensures those beautiful stripes stay distinct instead of bleeding together.
What is the most popular candy cane flavour?
Classic peppermint remains the most popular candy cane flavor worldwide, loved for its cool, refreshing taste that pairs perfectly with chocolate and vanilla. This candy cane cookie recipe uses pure peppermint extract to capture that traditional flavor, though variations with wintergreen or spearmint are gaining popularity among those who find peppermint too intense.
What is the most famous Christmas cookie?
While sugar cookies and gingerbread compete for the title, candy cane cookies have become iconic Christmas treats because of their distinctive striped appearance and holiday-specific flavor. Their visual appeal makes them Instagram-worthy, while their peppermint taste creates that instant Christmas nostalgia that keeps families making them year after year.
What is the secret to a perfect sugar cookie?
Perfect sugar cookies need three things: proper dough hydration, adequate chilling time, and correct baking temperature. The dough should be soft but not sticky, chilled at least 1 hour before rolling, and baked at 375°F until just barely golden. These candy cane cookies follow the same principles as sugar cookies with added peppermint.
Your Christmas Cookie Tradition Starts Here!
Now you have all the secrets to create perfect candy cane cookies - from the proper dough consistency to Mrs. Henderson's stacking technique. These festive cookies prove that the most memorable holiday treats combine visual appeal with irresistible flavor.
Looking for more Christmas baking? Need energy during the holiday rush? Our The Best Energy Bites Recipe keeps you fueled through marathon baking sessions. Want a show-stopping dessert with minimal effort? Our Easy Oreo Dump Cake Recipe delivers chocolate heaven in just 5 minutes of prep. Craving more holiday magic? Our Easy No Bake Eggnog Pie Recipe brings festive flavor without turning on the oven!
Share your Candy Cane Cookie creations! Tag @EmilyAndliamKitchen and #ChristmasCookies. We love seeing your holiday baking!
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Pairing
These are my favorite dishes to serve with Candy Cane Cookie
Candy Cane Cookie
Equipment
- 1 Stand mixer or hand mixer (For creaming butter and sugar)
- 1 Rolling pin (For flattening dough)
- 1 Sharp knife or pizza cutter (Cutting dough strips)
- 2-3 Baking sheets (Light-colored recommended)
- As needed Parchment paper (Prevents over-browning)
- 1 Cooling rack (For cooling cookies)
Ingredients
Base Dough
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter - softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
Coloring & Shaping
- red gel food coloring - adjust to desired shade
- extra flour - for rolling
Optional Finishing
- Amount Unit Name Notes
- ½ cup crushed candy canes
- 2 tablespoon granulated sugar
- white chocolate - for drizzling
Instructions
- Cream butter and sugar for 3 minutes until light and fluffy. Add egg, peppermint extract, and vanilla. Whisk dry ingredients separately, then mix in just until combined. Dough should be soft but not sticky.
- Split dough in half. Leave one half white; color the other red with gel coloring. Wrap and chill both portions at least 1 hour.
- Roll each chilled dough into a ¼-inch-thick rectangle. Slice into ½-inch-wide, 4-inch-long strips. Keep dough cold as needed.
- Pair one red and one white strip. Press tops together and twist gently. Form a candy cane shape and place on lined baking sheets.
- Bake at 375°F for 9-11 minutes until edges are just barely golden. Cool 5 minutes on the sheet, then transfer to a rack. Press crushed candy on top if desired.
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