Julia Koch
Do you love festive treats that are as pretty as they are delicious? Candy Cane Cookies bring the magic of the holidays right to your kitchen, combining buttery vanilla-almond flavor with a playful twist of red and white. These cookies are more than just sweets—they’re edible holiday cheer, shaped like everyone’s favorite peppermint icon.
Perfect for cookie swaps, gift boxes, or cozy nights by the fire, these whimsical treats are surprisingly easy to make with a few basic ingredients. Their tender texture and nostalgic flavor make them a hit with both kids and adults. Plus, they make a beautiful addition to any holiday dessert spread.
Preparation Phase & Tools to Use
Before you dive into baking Candy Cane Cookies, get your prep game strong. Having the right tools not only simplifies the process but also ensures consistency and ease when shaping these charming cookies.
Rolling Pin: Essential for evenly flattening your dough logs, which makes the twisting process smooth and symmetrical.
Mixing Bowls: You’ll need two—one for the plain dough and another for the red-colored portion. Clear glass bowls make it easier to see when your dough is evenly mixed.
Hand Mixer or Stand Mixer: Creaming butter and sugar thoroughly is key to a soft, tender cookie. A mixer saves time and effort.
Baking Sheets & Parchment Paper: Keeps cookies from sticking and allows for easy transfer. Parchment also helps avoid over-browning on the bottoms.
Cooling Rack: Once baked, transferring your cookies to a wire rack ensures they cool evenly and maintain their shape.
Optional: Small Paintbrush or Pastry Brush for dusting crushed peppermint on top.
Ingredients for the Candy Cane Cookies
Unsalted Butter – The base of the cookie dough, giving it a rich, creamy flavor and tender crumb.
Granulated Sugar – Adds sweetness and helps with the structure and lightness of the cookies.
Egg – Binds the ingredients together and contributes to the cookie’s soft texture.
Almond Extract & Vanilla Extract – This flavor duo adds a nostalgic, candy-like aroma perfect for holiday cookies.
All-Purpose Flour – The backbone of the dough that holds everything together.
Salt – Balances the sweetness and enhances the overall flavor.
Red Gel Food Coloring – Gives half the dough that iconic candy cane red swirl without watering down the texture.
Optional: Crushed Peppermint Candy – For a sparkling finish and added crunch on top.
How To Make the Candy Cane Cookies
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy. This creates the base for a soft and tender cookie.
Step 2: Add Wet Ingredients
Mix in the egg, vanilla extract, and almond extract. Make sure everything is fully incorporated before moving on.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add the dry mixture to the wet ingredients, mixing just until a dough forms.
Step 4: Divide and Color the Dough
Split the dough evenly into two portions. Leave one plain and color the other with red gel food coloring. Mix gently until the color is uniform.
Step 5: Chill the Dough
Wrap both doughs separately in plastic wrap and chill for at least 30 minutes. This makes them easier to shape without sticking.
Step 6: Shape the Candy Canes
Take a small piece of each dough, roll them into ropes, then twist together and form into candy cane shapes. Place them on parchment-lined baking sheets.
Step 7: Bake and Cool
Bake at 350°F (175°C) for 8–10 minutes, just until the edges are set. Let them rest on the sheet briefly, then move to a cooling rack.
Step 8: Optional Peppermint Dusting
While still warm, lightly sprinkle with crushed peppermint candy for sparkle and a festive crunch.
Serving and Storing Candy Cane Cookies
Candy Cane Cookies shine on a holiday dessert platter, nestled among other seasonal favorites or wrapped up as edible gifts. Pair them with hot cocoa, mulled cider, or your favorite festive coffee blend.
For storage, keep the cookies in an airtight container at room temperature for up to a week. If you’ve added crushed peppermint, layer parchment between cookies to prevent sticking. They also freeze beautifully—store in a freezer-safe container for up to a month, separating layers with wax paper.
Frequently Asked Questions
How do I keep the dough from sticking?
Chill the dough well and lightly flour your work surface and hands. This makes shaping easier and cleaner.
Can I use liquid food coloring instead of gel?
Gel is best because it won’t alter the dough’s consistency. If you only have liquid, reduce the amount and use it sparingly.
Why are my cookies spreading too much?
This could be due to warm dough or too much butter. Make sure your dough is chilled and that measurements are precise.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure it includes xanthan gum for best results.
Do these cookies taste like peppermint?
Not by default—the flavor is almond and vanilla. If you want a minty twist, swap almond extract for peppermint extract.
How can I add sparkle to these cookies?
Brush them with a little water or egg white before baking and sprinkle with sanding sugar or crushed peppermint.
Want More Holiday Dessert Ideas?
You might also like the Cheesecake Deviled Strawberries for a fun fruity twist, or the Moist Apple Crumble Coffee Cake for something cozy with spice.
For bite-sized elegance, check out the Mini Cinnamon Roll Cheesecakes or go the creamy route with my No-Bake Banana Pudding Cheesecake. And if you love traditional flavor pairings, the Indulgent 6-Minute Caramel is a must-try.
Pin and Tell Me How Yours Turned Out
You can save this to your dessert boards for next time. Just click the Pin button.
If you make it, I’d love to hear how it turned out. Did you go classic or add a twist? Maybe you added crushed candy canes or changed up the flavoring? Leave a comment below. I’m always curious how others bake it.
And for more holiday magic, follow along on Pinterest @LadyPlate. I post festive and seasonal favorites all December long!
Candy Cane Cookies
- Total Time: 55 minutes
- Yield: About 30 cookies
- Diet: Vegetarian
Description
Candy Cane Cookies are festive holiday treats twisted into the shape of the classic candy cane, with a buttery vanilla-almond flavor and a striking red-and-white swirl. These cookies are soft, tender, and perfect for gift boxes, cookie swaps, or holiday dessert trays.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ½ cups all-purpose flour
½ teaspoon salt
Red gel food coloring
Crushed peppermint candies (optional)
Instructions
1. In a large mixing bowl, cream the butter and sugar until light and fluffy.
2. Add the egg, vanilla extract, and almond extract. Mix until fully combined.
3. In another bowl, whisk together the flour and salt. Gradually add this to the wet mixture.
4. Divide the dough in half. Leave one half plain, and add red food coloring to the other. Mix until evenly colored.
5. Wrap each dough separately and chill for 30 minutes.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll a teaspoon of each dough into ropes, twist them together, and shape into candy cane curves.
8. Place on baking sheets and bake for 8–10 minutes, until just set.
9. Let cool for 2 minutes on the sheet, then transfer to a wire rack.
10. While warm, optionally sprinkle with crushed peppermint candy.
Notes
Chill the dough before shaping to prevent sticking and spreading.
Use gel food coloring for vibrant color without altering dough texture.
For extra holiday sparkle, dust with crushed peppermint while warm.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
