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Candy Cane Cookie coated in red and white sugar, piled on a plate in warm sunlight.

Candy Cane Cookie

Festive red-and-white twisted Candy Cane Cookie that look beautifully decorated without icing. Crisp edges, tender centers, and the perfect Christmas aroma—kid-friendly to shape and holiday-party ready.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Candy Cane Cookie, Candy cane cookie cookie run kingdom, Candy Cane Cookie Cutter, Candy cane Cookie Run, Candy cane Cookies chocolate, Crushed candy cane cookies, Crushed candy cane cookies recipe
Prep Time: 25 minutes
Cook Time: 9 minutes
Chilling Time: 1 hour
Total Time: 1 hour 34 minutes
Servings: 24 Cookies
Calories: 140kcal
Cost: $9

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cookie (~28 g) | Calories: 140kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 180IU | Calcium: 10mg | Iron: 0.6mg