Candy Cane Cookies are bright, festive treats that are as fun to look at as they are to eat! With their classic red and white swirls, these cookies bring a bit of holiday cheer to any cookie tray. They have a crisp outside and just the right amount of sweetness, making them perfect for snacking or gifting.
I love making Candy Cane Cookies because the twisting of the dough always feels like a little holiday craft project. It’s satisfying to see those neat stripes come together, and the smell of peppermint baking fills the whole kitchen with a cozy, cheerful vibe. Plus, these cookies are a great way to use up any leftover candy canes—you just crush them up and sprinkle them on top for extra minty crunch.
One of my favorite ways to enjoy these cookies is alongside a warm cup of cocoa or a glass of milk, especially when it’s chilly outside. They’re simple yet special, and every year, they bring me back to sweet memories of decorating the tree and wrapping gifts with family. These cookies really help make the holidays feel homey and fun!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. Softened butter helps the dough cream smoothly with sugar, giving your cookies a tender texture. If you need dairy-free, try vegan butter or coconut oil.
Peppermint Extract: This adds the classic mint flavor that makes these cookies feel like candy canes. If you don’t have peppermint extract, you can use a bit of crushed peppermint candies or even mint chocolate chips.
Red Food Coloring: It creates the bright red stripes. If you prefer natural options, you can try beet juice powder or freeze-dried strawberry powder, though the color might be less vibrant.
Cocoa Powder: Adds the chocolate stripe and balances the sweetness with a slight bitterness. Use unsweetened cocoa for the best flavor. For a milder taste, Dutch-processed cocoa works well too.
Crushed Candy Canes: These add crunch and extra peppermint flavor on top. You can substitute with crushed peppermint candies or skip them if you want a smoother cookie.
How Do You Get Perfect Candy Cane Twists Without Cracking?
Shaping the dough into neat candy cane twists can be tricky. Here’s how to keep it smooth and avoid cracks:
- Chill the dough well — cold dough is less sticky and easier to roll.
- Roll each color dough into ropes of the same thickness for an even twist.
- Gently pinch the ends of the three ropes before twisting to hold them together.
- Twist slowly and evenly, don’t stretch the dough too much.
- Curve the top carefully to form the cane’s hook shape, supporting it well on the baking sheet.
Taking your time in these steps makes a big difference in how pretty the final cookies look.
Equipment You’ll Need
- Mixing bowls – for whisking and mixing the dough easily.
- Electric mixer or hand whisk – helps cream the butter and sugar smoothly, saving time.
- Measuring cups and spoons – for accurate ingredient portions.
- Rubber spatula – to scrape the sides of bowls and mix thoroughly.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes baking cleanup easier.
- Rolling pin – to roll out dough into long ropes for twisting.
- Cookie sheet – for baking the shaped cookies evenly.
- Cooling rack – to cool cookies without them getting soggy on the bottom.
- Crushing tool or plastic bag and rolling pin – to crush candy canes for topping.
Flavor Variations & Add-Ins
- Chocolate drizzle – melt some chocolate and drizzle over cooled cookies for extra sweetness.
- Mint chocolate chips – add into the dough for bursts of minty chocolate flavor.
- White chocolate chunks – fold into dough for a creamier, more decadent cookie.
- Extra spices – a dash of cinnamon or nutmeg can give a warm holiday twist.
How to Make Candy Cane Cookies?
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Red food coloring
- 2 tablespoons unsweetened cocoa powder (for the chocolate stripe)
- Crushed candy canes, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes for baking. Don’t forget to chill your dough for about 30 minutes before shaping — it makes the process easier and helps the cookies hold their shape. Overall, plan for around 1 hour from start to finish including chilling and cooling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside for now.
2. Cream Butter and Sugar:
Using an electric mixer, beat the softened butter and sugar in a large bowl until the mixture looks light and fluffy—this usually takes about 2 to 3 minutes.
3. Add Egg and Flavors:
Beat in the egg, vanilla extract, and peppermint extract until everything is well mixed. This creates a deliciously fragrant base for your cookies.
4. Combine Dry and Wet Ingredients:
Slowly add your flour mixture to the wet ingredients, mixing just until everything comes together into a dough. Be careful not to overmix.
5. Divide and Color the Dough:
Split the dough evenly into three parts. Leave one plain (white). Add red food coloring a few drops at a time to the second portion until it’s bright red. Mix the cocoa powder into the third portion to make chocolate dough.
6. Chill the Dough:
Wrap each dough portion in plastic wrap and chill them for about 30 minutes. Chilling makes the dough easier to handle and helps prevent cracking.
7. Shape the Cookies:
Lightly flour your workspace. Roll each dough portion into long, even ropes of the same length and thickness. Place the three ropes side by side, pinch one end together, then gently twist them to create your candy cane stripes. Curve the top part to make a hook shape.
8. Add Candy Cane Crunch:
Place each shaped cookie onto a parchment-lined baking sheet. While the dough is still soft, sprinkle crushed candy canes on top so they stick and add extra minty crunch.
9. Bake:
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges just start to turn golden brown.
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container and enjoy with a cozy cup of milk or hot chocolate!
Can I Use Frozen Dough for Candy Cane Cookies?
Yes! You can freeze the dough portions tightly wrapped for up to 1 month. Thaw them in the fridge overnight before rolling and shaping to keep the best texture.
What Can I Substitute for Red Food Coloring?
If you prefer natural alternatives, try beet juice powder or freeze-dried strawberry powder. The color may be softer, but the cookies will still look festive and yummy.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months.
Can I Skip the Chocolate Stripe?
Absolutely! If you don’t want the chocolate flavor, simply make two dough portions—one white and one red—and twist them together. The cookies will still look festive and taste delicious.