If the smell of peppermint drifting from the oven says home to you, these Candy Cane Cookies will steal your heart. They are tender, buttery, and so fun to twist into cheerful red and white stripes. Perfect for cookie boxes, classroom parties, and cozy nights with cocoa.
Why You’ll Love This Candy Cane Cookies
- Soft and buttery with delicate peppermint flavor, never overpowering
- Easy to shape with kid-friendly steps and make-ahead options
- Festive bakery look using simple pantry ingredients
- Reliable, no-spread dough that holds those pretty stripes
Candy Cane Cookies Ingredients & Substitutions
- 1 cup unsalted butter, room temperature (226 g) — for rich, tender cookies; use plant-based butter sticks for dairy-free
- 3/4 cup powdered sugar (90 g) — melts ultra-smooth; sub 2/3 cup granulated sugar for a slightly crisper edge
- 1 large egg — binds the dough; for egg-free, use 3 tbsp aquafaba or 1 tbsp ground flax + 3 tbsp water
- 1 1/2 tsp pure vanilla extract — rounds the mint; almond extract is a lovely alternate
- 1/2 tsp peppermint extract — adjust to taste; avoid overdoing it
- 2 1/2 cups all-purpose flour (300 g) — weigh for accuracy; use a 1:1 gluten-free baking blend for GF
- 1/2 tsp baking powder — gentle lift so cookies stay neat
- 1/2 tsp fine sea salt — balances sweetness
- Red gel food coloring — gel works best for vivid color without thinning the dough; natural beet powder works too
- Optional garnish: 1/3 cup finely crushed candy canes or sparkling sugar
Step-by-Step Instructions to Make Candy Cane Cookies
Prep the pans and oven
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment. Set out a small plate of flour for dusting hands if needed.
Cream butter and sugar
In a stand mixer with paddle or using a hand mixer, beat butter and powdered sugar on medium until light and fluffy, 2 to 3 minutes. Scrape bowl.
Add egg and extracts
Mix in the egg, vanilla, and peppermint extract until just combined. Do not overmix at this stage.
Combine dry ingredients
Whisk flour, baking powder, and salt. Add to the mixer on low speed until a soft dough forms and no dry spots remain.
Divide and color
Split dough in half. Tint one half red with gel color, kneading until evenly colored. Wrap both doughs and chill 25 to 30 minutes until slightly firm.
Roll ropes
Pinch off 2 level teaspoons of red dough and 2 teaspoons of plain dough. Roll each into 5 to 6 inch ropes. Lightly flour hands if sticky.
Twist and shape
Lay ropes side by side, gently twist together, then curve the top to form a cane. Transfer to the baking sheet, spacing 2 inches apart. If using, sprinkle a little crushed candy cane on top.
Bake to set, not brown
Bake 9 to 11 minutes until edges look set and bottoms are pale golden. They should not brown on top. Cool 5 minutes on the pan, then move to a rack.
Optional finishing touch
For extra sparkle, dust warm cookies with sparkling sugar or a light shower of more crushed candy cane.
Tips for Success
- Chill briefly for cleaner stripes, but do not over-chill or the dough will crack when rolling.
- Weigh flour for consistent texture. Too much flour makes crumbly dough.
- Use gel color. Liquid color can over-soften dough and dull the red.
- Keep ropes even in thickness so cookies bake uniformly.
- Stop at set edges. Overbaking toughens these delicate cookies.
Variations of Candy Cane Cookies
- Chocolate Candy Canes: Swap 2 tbsp flour for 2 tbsp cocoa in the red dough for a chocolate peppermint twist.
- Almond Bakery Style: Replace peppermint with 1 tsp almond extract and sprinkle sliced almonds on top.
- Gluten-Free: Use a quality 1:1 GF flour with xanthan gum. Chill slightly longer for easy shaping.
- Vegan: Plant-based butter sticks and 3 tbsp aquafaba in place of the egg.
- Glazed Peppermint: Drizzle cooled cookies with a thin vanilla glaze and top with candy cane dust.
Serving Suggestions: What to Pair with Candy Cane Cookies
- Hot cocoa with whipped cream and a pinch of crushed peppermint
- Peppermint mochas, cappuccinos, or a vanilla latte
- Vanilla ice cream for a holiday ice cream sandwich
- On a cookie board with shortbread, chocolate crinkles, and snickerdoodles
Storage & Reheating Instructions
- Room Temperature: Store airtight up to 5 days. Layer with parchment to protect the stripes.
- Freeze Baked: Freeze up to 2 months in a rigid container. Thaw at room temperature, lid ajar, to prevent condensation.
- Freeze Dough: Shape canes and freeze on a sheet until firm, then bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Refresh: Warm at 275°F for 4 to 5 minutes to revive texture.
Memories Made Around the Table
Every December, I set out two bowls of dough and let little hands roll ropes while holiday music plays. The wiggly, imperfect canes are always the first to disappear.
FAQs
Why did my cookies spread? Usually warm dough or too much butter. Chill shaped canes 10 minutes and be sure to measure flour accurately.
Can I skip peppermint? Yes. Use vanilla only, or try almond extract for a classic bakery note.
How do I get a bright red without bitterness? Use a high-quality gel color and stop at the shade you like. A tiny touch of cocoa in the red dough deepens color naturally.
My dough is cracking when I roll it. Help? Let it sit at room temperature 5 minutes, then knead gently. Slight warmth makes it supple again.
Can I make the dough ahead? Yes. Refrigerate up to 3 days or freeze up to 2 months. Let it sit until rollable before shaping.
Final Thoughts
These Candy Cane Cookies deliver bakery-beautiful stripes with a tender, buttery bite and just the right peppermint kiss. Bake a batch, share generously, and let the season smell like home.
Candy Cane Cookies
Equipment
- 2 Baking Sheet
- 1 Parchment Paper for lining
- 1 Stand mixer or hand mixer paddle attachment
- 1 Mixing Bowl
- 1 Whisk
- 1 Cooling rack
Ingredients
Cookie Dough
- 1 cup unsalted butter room temperature
- 0.75 cup powdered sugar
- 1 egg large
- 1.5 tsp vanilla extract pure
- 0.5 tsp peppermint extract
- 2.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- red gel food coloring gel works best for vivid color
Optional Garnish
- 0.33 cup finely crushed candy canes or sparkling sugar
Instructions
Prep the pans and oven
- Preheat oven to 350 b0F (175 b0C). Line 2 baking sheets with parchment. Set out a small plate of flour for dusting hands if needed.
Make the dough
- In a stand mixer with paddle or using a hand mixer, beat butter and powdered sugar on medium until light and fluffy, 2 to 3 minutes. Scrape bowl.
- Mix in the egg, vanilla, and peppermint extract until just combined. Do not overmix.
- Whisk flour, baking powder, and salt. Add to the mixer on low speed until a soft dough forms and no dry spots remain.
Divide, color, and chill
- Split dough in half. Tint one half red with gel color, kneading until evenly colored. Wrap both doughs and chill 25 to 30 minutes until slightly firm.
Shape canes
- Pinch off 2 level teaspoons of red dough and 2 teaspoons of plain dough. Roll each into 5 to 6 inch ropes. Lightly flour hands if sticky.
- Lay ropes side by side, gently twist together, then curve the top to form a cane. Transfer to the baking sheet, spacing 2 inches apart. If using, sprinkle a little crushed candy cane on top.
Bake
- Bake 9 to 11 minutes until edges look set and bottoms are pale golden; do not brown on top. Cool 5 minutes on the pan, then move to a rack.
Finish
- For extra sparkle, dust warm cookies with sparkling sugar or a light shower of more crushed candy cane.