Candy Cane Cookies are a festive, delightful treat perfect for the holiday season. Swirled with cheerful red and white stripes and flavored with peppermint and vanilla, these cookies taste as good as they look. Soft yet sturdy enough to hold their shape during baking, they’re ideal for sharing, gifting, or decorating cookie platters.
You will love the classic combination of mint and sweet sugar cookie along with the fun, iconic shape. Making your own candy cane cookies adds a special touch to holiday celebrations with vibrant color and delicious flavor.
Ingredients
- 2 sticks (227g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 2 ¾ cup (385g) all-purpose flour
- 1 teaspoon liquid red food coloring
To Finish
- 1 egg white
- 2 tablespoons sparkling sugar
How to Create Your Candy Cane Cookies
Step 1: Make the Dough
In the bowl of a stand mixer, beat together butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until it forms a creamy paste that clings to the bowl sides. Scrape down the bowl and mix in the beaten egg until fully incorporated.
Gradually add the flour and beat just until no dry streaks remain.
Step 2: Color the Dough
Divide the dough in half. Add red food coloring to one half and mix gently on low to evenly distribute the color.
Step 3: Chill the Dough
Shape each dough half into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight to firm up.
Step 4: Shape the Cookies
When dough is chilled but still pliable, pinch off 1-inch pieces from each dough color. Roll each piece into a 5-inch rope. Place ropes side by side and gently twist together. Transfer to lined baking sheets, shaping each rope into a candy cane curve.
Step 5: Add Sparkle
Beat an egg white with a tablespoon of water into a foamy wash. Brush the egg white wash over the top of each cookie and sprinkle generously with sparkling sugar.
Step 6: Bake
Bake cookies in a preheated oven at 350°F (180°C) for 8 to 10 minutes, or until edges start to brown lightly. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
My Best Tips for These Cookies
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Use high-quality peppermint extract for authentic flavor.
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Chill dough thoroughly to make shaping easier.
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Handle the colored dough gently to maintain vibrant stripes.
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Don’t overbake cookies should be slightly soft upon removal.
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Use sparkling sugar for festive crunch and shimmer.
Delicious Variations to Try
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Add a pinch of cinnamon or nutmeg for warmth.
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Dip cookie ends in melted chocolate for extra decadence.
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Use gel food coloring for richer, more vibrant hues.
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Try peppermint extract combined with almond or vanilla for complex flavor.
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Decorate with edible glitter or colored sugar crystals.
Frequently Asked Questions
Can I use natural coloring instead of food coloring?
Natural alternatives like beet juice powder can work but may change flavor or vibrancy.
How long do the cookies keep?
Stored airtight at room temperature, they last about 1 week.
Can these doughs be frozen?
Yes, dough disks freeze well. Thaw overnight in fridge before shaping.
Can I double the recipe?
Absolutely, double all ingredients but chill dough in batches for ease.
Are these cookies gluten-free?
Use gluten-free flour blends suitable for cookies.
Can I make these without peppermint extract?
Yes, substitute with more vanilla or almond extract if preferred.
Print
Candy Cane
- Total Time: 215
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Festive red and white peppermint‑swirled cookies with soft sugar-cookie texture and refreshing peppermint flavor, perfect for holiday gifting and decoration.
Ingredients
2 sticks (227 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 1/2 tsp peppermint extract
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp kosher salt
1 large egg
2 3/4 cups (385 g) all-purpose flour
1 tsp liquid red food coloring
To Finish
1 egg white
2 tbsp sparkling sugar
Instructions
Make dough: Beat butter, sugar, peppermint and vanilla extracts, baking powder, and salt until creamy. Mix in egg. Gradually add flour to form dough.
Color & chill: Divide dough, tint one half with red food coloring. Shape into disks, wrap, chill minimum 3 hours.
Shape cookies: Roll 1-inch pieces into 5-inch ropes; twist red and white ropes; curve one end to form candy cane shape. Place on parchment-lined sheets.
Add sparkle: Brush with egg white wash, sprinkle sparkling sugar.
Bake: Bake at 350°F (180°C) for 8-10 minutes until edges are golden. Cool 10 minutes on pan, transfer to racks.
Notes
Chill dough thoroughly.
Handle dough gently for clean color separation.
Use quality peppermint extract.
Avoid overbaking for a soft center.
Sparkling sugar adds festive crunch.
- Prep Time: 25
- Cook Time: 10
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 155
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Carbohydrates: 18 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: candy cane cookies, peppermint sugar cookies, christmas cookie recipe, red and white swirl cookies, festive holiday cookies
