Candy Cane Cookies have been a cherished part of my holiday traditions since I was a little girl. I remember the magical scent of peppermint filling my grandmother’s kitchen as she expertly twisted the red and white dough into those iconic shapes. Every year, we’d spend an afternoon making these homemade candy cane cookies, the kitchen buzzing with excitement. The combination of buttery sugar cookie dough and that cool peppermint flavor is just pure festive joy. They look so beautiful, like tiny edible works of art, and the slight crunch from the sugar coating is simply divine. Let’s get baking and create some holiday magic together!
Why You’ll Love This Candy Cane Cookie Recipe
These aren’t just any cookies; they’re a little slice of holiday heaven! Here’s why you’ll be making this holiday candy cane cookie recipe year after year:
- Festive Fun: The classic red and white swirl design instantly brings holiday cheer to any gathering.
- Perfect Texture: Enjoy a delightful balance of chewy centers and slightly crisp edges, making them the best candy cane cookies.
- Simple to Make: Despite their fancy appearance, this easy candy cane cookie recipe is surprisingly straightforward.
- Amazing Flavor: The buttery sugar cookie base with a hint of peppermint is a winning combination for everyone.
- Nostalgic Charm: They evoke wonderful holiday memories and are perfect for sharing with loved ones.
- Versatile: Great for cookie exchanges, decorating parties, or just a cozy afternoon treat.
- Visually Stunning: They look absolutely beautiful on a dessert platter or in a gift tin.
Ingredients for Homemade Candy Cane Cookies
Gathering your ingredients is the first step to creating these beautiful homemade candy cane cookies. This recipe focuses on simple pantry staples to make the process as easy as possible. The combination of softened butter and granulated sugar forms the base for that classic cookie texture we all love. The egg and vanilla extract provide richness and flavor, while the peppermint extract (if you choose to use it!) gives them that signature candy cane kick. We’ll use all-purpose flour for structure and a touch of salt to balance the sweetness. Don’t forget the red gel food coloring for that iconic swirl and extra sugar for rolling!
- 1 cup (226g) unsalted butter, softened – this creates a tender crumb
- 1 cup (200g) granulated sugar – for sweetness and crisp edges
- 1 large egg – binds everything together
- 1 tsp vanilla extract – for warmth and depth of flavor
- ½ tsp peppermint extract (optional) – the key to that classic candy cane taste
- 2 ½ cups (310g) all-purpose flour – the structure of our cookie
- ½ tsp salt – enhances all the flavors
- Red gel food coloring – for vibrant swirls
- Extra granulated sugar (for rolling) – adds a lovely sparkle and crunch
- Optional: Powdered sugar (for dusting) – for an extra touch of sweetness and elegance
How to Make Easy Candy Cane Cookies
Get ready to create some holiday magic with this fun and straightforward candy cane cookie recipe! These steps will guide you through making the most delightful Christmas candy cane cookies.
- Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar. Use a stand mixer or a hand mixer on medium speed until the mixture is light, fluffy, and pale yellow, which usually takes about 2–3 minutes. This aeration is key for a tender cookie.
- Step 3: Crack in the egg and beat until it’s fully incorporated. Add the vanilla extract and, if you’re using it, the peppermint extract. Mix for another 30 seconds until everything is well combined and fragrant.
- Step 4: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients in your mixer, mixing on low speed. Continue mixing only until a soft dough just forms. Be careful not to overmix, as this can make your cookies tough.
- Step 5: Split the dough exactly in half. Leave one half plain white. To the other half, add your red gel food coloring. Gently knead the color into the dough until it’s evenly distributed, creating a beautiful vibrant red.
- Step 6: Wrap both portions of dough tightly in plastic wrap. Refrigerate them for 30–45 minutes. This chilling step is crucial for making the dough easier to handle and shape.
- Step 7: Once chilled, take equal small portions of the red and white dough. Roll each portion into a 6-inch rope, about ¼ inch thick. Gently twist the two colored ropes together. Then, carefully bend the twisted rope into either a classic cane shape or a wreath ring. Place your beautifully formed cookies on the prepared baking sheets.
- Step 8: Lightly roll each shaped cookie in extra granulated sugar or sprinkle sugar generously over the top for that extra sparkle and crunch.
- Step 9: Bake the cookies for 8–10 minutes, or until the edges are just starting to turn a faint golden brown. Keep a close eye on them, as they can go from perfect to overbaked quickly.
- Step 10: Allow the cookies to cool on the baking sheet for about 5 minutes. This brief cooling period lets them set up. Then, carefully transfer them to a wire rack to cool completely. If desired, dust with powdered sugar for an extra touch of sweetness and elegance.
Shaping Your Candy Cane Cookies
Achieving that iconic candy cane look is simpler than you think! Roll equal lengths of red and white dough into thin ropes, then twist them together gently. Once twisted, carefully bend the rope into the distinctive J-shape of a candy cane, or form it into a circular wreath. Ensure the dough is well-chilled for the best shaping results.
Coloring Your Candy Cane Cookie Dough
For the most vibrant red swirls, always opt for gel food coloring. A little goes a long way! Add it to one portion of the dough and knead gently until the color is uniform. Avoid over-kneading, which can cause the colors to bleed together too much. If the dough becomes sticky from the coloring, a short chill in the refrigerator will help. Remember, gel colors provide intense hues without altering the dough’s consistency like liquid dyes can. For more information on food coloring, you can check out this guide.
Pro Tips for the Best Candy Cane Cookies
To ensure your Christmas candy cane cookies turn out perfectly every time, I’ve picked up a few tricks along the way. These tips will help you achieve that beautiful swirl and delicious flavor you’re looking for.
- Always use softened, but not melted, butter for creaming. This creates the ideal texture for these holiday candy cane cookies.
- Don’t overwork the dough once the flour is added. Overmixing develops gluten, leading to tough cookies instead of the desired tender, crumbly texture.
- Chill the dough sufficiently. This is non-negotiable for easy shaping and to prevent your shaped candy cane cookies from spreading too much in the oven.
- For extra sparkle, roll the twisted ropes in granulated sugar before baking. It adds a lovely crunch and visual appeal.
What’s the secret to perfect candy cane cookies?
The secret lies in properly chilling the dough! Cold dough is firm and pliable, making it much easier to roll and twist into those iconic shapes without colors bleeding. It also helps prevent spreading during baking. If you’re looking for other holiday baking inspiration, consider trying these Halloween chocolate chip cookies or Grandma Carter’s Peanut Butter Cookies.
Can I make candy cane cookie dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance. Wrap each color separately in plastic wrap and refrigerate. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes until it’s pliable enough to shape.
How do I avoid common mistakes with candy cane cookies?
Common pitfalls include dough being too warm (leading to spreading and color bleed), or overmixing the dough (resulting in tough cookies). Ensure your dough is well-chilled and handle it gently.
Best Ways to Serve Christmas Candy Cane Cookies
These festive Christmas candy cane cookies are more than just a treat; they’re a centerpiece for any holiday celebration! Their beautiful design makes them perfect for a dessert platter alongside other holiday favorites. Imagine them nestled amongst rich chocolate brownies or delicate shortbread – they add such a cheerful pop of color. For a truly special touch, serve them with a warm mug of hot cocoa or a creamy eggnog. They also make fantastic edible gifts! Package these holiday candy cane cookies in a festive tin or cellophane bag tied with a ribbon for a thoughtful and delicious present that anyone would adore. You might also enjoy our British Scones Recipe or Lemon Zucchini Bread for other delightful treats.
Nutrition Facts for Candy Cane Cookies
These delightful candy cane cookies are a festive treat that brings holiday cheer to any occasion. While they are a wonderful addition to your dessert table, it’s always helpful to know the nutritional breakdown. Here’s an approximate guide per cookie, based on the recipe yields:
- Calories: 145
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Sugar: 9g
- Sodium: 55mg
- Protein: 1g
- Cholesterol: 25mg
Nutritional values are estimates and may vary based on specific ingredients used and exact serving size. For more information on understanding nutrition labels, consult resources like the FDA’s guide.
How to Store and Reheat Candy Cane Cookies
Once your beautiful Christmas candy cane cookies are perfectly baked and cooled, you’ll want to store them properly to keep them fresh and delicious. Make sure they are completely cool before storing. For short-term storage, place them in an airtight container at room temperature. They’ll stay fresh this way for about 3 to 4 days. If you want to enjoy these festive treats for longer, freezing is your best bet. Wrap individual cookies or stacks of cookies tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe container or bag. They can be kept frozen for up to 3 months. For reheating, bring frozen cookies to room temperature for a few hours, or gently warm them in a 250°F (120°C) oven for about 5 minutes to bring back a slight crispness.
Frequently Asked Questions About Candy Cane Cookies
What makes candy cane cookies so popular during the holidays?
These Christmas candy cane cookies are incredibly popular because they perfectly capture the festive spirit of the season. Their iconic red and white swirls evoke the classic candy cane imagery, bringing a sense of nostalgia and holiday cheer. They’re visually stunning, smell wonderfully festive, and taste like a sweet holiday dream, making them a quintessential part of holiday baking traditions for many families.
Can I use liquid food coloring instead of gel for my candy cane cookie dough?
While you can use liquid food coloring, gel coloring is highly recommended for the best results when making homemade candy cane cookies. Liquid dyes add more moisture to the dough, which can make it sticky and harder to handle, potentially affecting the final texture and spread of your cookies. Gel coloring provides intense color payoff without altering the dough’s consistency, ensuring your shaped candy cane cookies hold their form beautifully.
How do I get really defined swirls in my candy cane cookies?
To achieve those crisp, defined swirls in your twisted candy cane cookies, make sure your dough is well-chilled before shaping. Roll the red and white dough ropes evenly and twist them gently but firmly. Avoid overworking the dough, which can cause the colors to blend too much. Sometimes, lightly pressing the twisted rope before shaping can help set the colors and give you sharper lines in your final candy cane sugar cookies.
Are candy cane cookies chewy or crispy?
This candy cane cookie recipe is designed to create cookies that are slightly crispy on the edges with a wonderfully tender, almost chewy center. The amount of flour and sugar, along with the baking time, contributes to this perfect balance. If you prefer them crispier, you can bake them for an extra minute or two, but be careful not to overbake them, as they can become too hard and brittle.
Variations of Candy Cane Cookies You Can Try
While the classic red and white swirl is iconic, there are so many fun ways to put your own spin on these festive treats! You can easily adapt this holiday candy cane cookie recipe to suit different tastes and needs. For a gluten-free version, simply swap out the all-purpose flour for a good quality gluten-free baking blend; the texture of these simple candy cane cookies remains wonderfully tender. If you’re looking for a dairy-free option, use plant-based butter and a milk alternative, and you’ll still achieve delicious results. For a bolder flavor, consider adding a touch more peppermint extract or even a pinch of cinnamon to the white dough for a delightful spicy kick. These variations ensure that everyone can enjoy the magic of homemade candy cane cookies during the holidays! For more baking ideas, check out our Desserts category.
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Sweet Candy Cane Cookies: 1 Magical Holiday Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Candy Cane Cookies are a whimsical treat that combines holiday nostalgia with the buttery softness of a sugar cookie. Shaped into perfect peppermint-inspired twists, they are as delightful to look at as they are to eat. Their red-and-white swirls sparkle with sugar and instantly add festive cheer to any dessert table. Light, crumbly, and delicately sweet, they melt in your mouth while adding a touch of crunch from the sugar coating. Whether you’re baking for a holiday cookie exchange, filling a festive cookie tin, or simply enjoying a cozy winter baking session, these Candy Cane Cookies never disappoint. Their classic peppermint scent, buttery flavor, and show-stopping design make them a standout addition to your holiday baking lineup. And the best part? They are surprisingly simple to make, even with their eye-catching design!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract (optional)
- 2 ½ cups (310g) all-purpose flour
- ½ tsp salt
- Red gel food coloring
- Extra granulated sugar (for rolling)
- Optional: Powdered sugar (for dusting)
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar using a stand mixer or hand mixer on medium speed until the mixture is light, fluffy, and pale, about 2–3 minutes.
- Crack in the egg and beat until well incorporated. Add the vanilla extract and, if using, the peppermint extract. Mix for another 30 seconds to fully combine.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Split the dough into two equal halves. Leave one half plain. Add red gel food coloring to the other half and knead gently until the color is evenly distributed.
- Wrap both dough portions in plastic wrap and refrigerate for 30–45 minutes.
- Take equal portions of red and white dough and roll each into 6-inch ropes about ¼ inch thick. Gently twist them together, then form into either a cane shape or a wreath ring. Place on a baking sheet lined with parchment paper.
- Lightly roll each formed cookie in granulated sugar or sprinkle sugar over the top.
- Preheat your oven to 350°F (175°C). Bake the cookies for 8–10 minutes, or until the edges are just starting to turn golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- Peppermint extract gives these cookies a classic candy cane vibe, but you can leave it out or substitute with almond extract for a different twist.
- Keep dough cool; warm dough is harder to shape. If your kitchen is warm or the dough softens too quickly, refrigerate it again for 10–15 minutes before continuing.
- Use gel food coloring, not liquid. It produces bold color without compromising the dough’s texture.
- Ensure dough is well-chilled before shaping and do not over-handle it to prevent colors bleeding together.
- Natural food coloring can be used, but colors may be less vibrant.
- If using liquid food coloring, go light as it can make the dough sticky. Reduce other moisture slightly and chill the dough longer.
- If cookies spread too much, the dough may be too warm, or you may have overmixed it. Always chill shaped cookies before baking.
- This recipe doubles beautifully. You can freeze half the batch to bake later.
- To ship cookies, wrap each individually, pack snugly in a tin or box with padding, and use a faster shipping method.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Holiday Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg