Candy Cane Cookies are a festive treat that combines the sweet, buttery goodness of classic cookies with the cool, minty crunch of candy cane pieces. These cookies have a delightful soft texture with a hint of peppermint that makes them perfect for the holiday season. The bright red and white swirls from the crushed candy canes add a cheerful splash of color to every bite.
I love making these cookies when the weather turns chilly because the peppermint flavor feels so refreshing and comforting at the same time. Crushing the candy canes yourself is a fun step – it fills the kitchen with that nostalgic holiday peppermint smell that instantly lifts your mood. My favorite tip is to press a few whole candy cane pieces on top right before baking for an extra pop of crunch and color.
These cookies are wonderful served with a glass of cold milk or a warm cup of cocoa. They also make great homemade gifts because they look so pretty wrapped up in a festive box or jar. Whenever I bring candy cane cookies to a get-together, everyone asks for the recipe – they’re that crowd-pleasing! Baking and sharing them is sure to bring a little sparkle to your holiday celebrations.
Key Ingredients & Substitutions
Flour: All-purpose flour gives these cookies a soft yet sturdy texture. You can swap with gluten-free flour if needed, just check it works for baking.
Butter: Unsalted butter is best here for control over saltiness and rich flavor. Softened butter creams better, making the dough lighter.
Sugar: Granulated sugar adds sweetness and helps create a slight crisp edge. If you prefer less sweet cookies, reduce sugar by 2-3 tablespoons.
Red Food Coloring: Gel colors work better since they add vivid color without extra liquid. You can skip food coloring if you want, but it won’t have that classic candy cane look.
Crushed Candy Canes: These give the peppermint flavor and crunchy texture. If candy canes aren’t handy, peppermint extract plus crushed peppermint candies are good alternatives.
How Do You Shape Perfect Candy Cane Cookies?
The twisting step can be a bit tricky but is key to getting that candy cane look.
- Roll each dough portion into ropes of even thickness, about 5-6 inches long.
- Lay one white rope and one red rope side by side and gently twist them together using your fingers. Try not to squish the dough too much.
- Curve one end into a hook shape to mimic a candy cane.
- Place carefully on your baking sheet to keep the shape intact.
Cooling the dough slightly before shaping can help if it feels sticky. Practicing this will make the process quicker and your candy canes neater!
Equipment You’ll Need
- Mixing bowls – I use these to whisk dry ingredients and mix the dough easily.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – key for accuracy, especially with baking powder and vanilla.
- Rolling pin – helps roll the dough into even ropes for twisting.
- Baking sheets – choose flat ones with parchment paper for easy removal.
- Parchment paper – prevents sticking and helps with clean-up.
- Cooling rack – for the cookies to cool evenly without getting soggy.
- Crush tool or plastic bag and rolling pin – for crushing candy canes into fine pieces.
Flavor Variations & Add-Ins
- Use white chocolate chips instead of crushed candy canes for a sweeter, creamy twist.
- Mix in chopped peppermint candies or chocolate chips for extra texture and flavor.
- Add a touch of peppermint extract to the dough if you want a stronger mint flavor.
- Try different colored food dyes (like green or blue) to make fun, themed versions.
How to Make Candy Cane Cookies
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Red food coloring (gel or liquid)
- 1/2 cup crushed candy canes or peppermint candies
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and shaping, plus 10-12 minutes to bake. Allow cooling time on a wire rack for about 10 minutes before storing. Overall, plan for around 40 minutes to complete this festive treat.
Step-by-Step Instructions:
1. Prepare Your Workspace and Ingredients:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until well combined. Gradually add the flour mixture, mixing just until combined.
3. Color and Shape the Dough:
Divide the dough into two equal portions. Leave one plain (white) and add red food coloring to the other portion, mixing until the color is even. Take about 1 tablespoon from each dough color and roll them into ropes about 5-6 inches long. Twist one white and one red rope gently together to form a candy cane shape. Curve one end to make the hook.
4. Bake and Finish:
Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart. Sprinkle crushed candy canes on top, pressing lightly to help them stick. Bake for 10-12 minutes until the edges are set but the cookies are still soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container and enjoy!
Can I Use Frozen Butter for the Dough?
It’s best to use softened butter for this recipe to help cream the sugar properly and achieve a light texture. If using frozen butter, thaw it completely in the fridge and then let it soften at room temperature before mixing.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, divide and color it, then wrap both portions tightly in plastic wrap and refrigerate for up to 2 days. When ready, shape and bake as directed.
How Should I Store Leftover Candy Cane Cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the cookies in a sealed container for up to 3 months; just thaw at room temperature before serving.
Can I Substitute Crushed Candy Canes with Peppermint Extract?
Yes! If you don’t have crushed candy canes, add 1/2 to 1 teaspoon peppermint extract to the dough for the flavor and skip the candy pieces. You can also sprinkle crushed peppermint candies on top before baking for crunch.