Candy Cane Cookies

There’s nothing quite like the magic of Christmas baking. From the scent of cinnamon in the air to the joyful sound of holiday music in the background, baking is one of the best ways to celebrate the season. And what could be more festive than Candy Cane Cookies? These charming cookies combine a soft, tender peppermint-flavored dough with the iconic red-and-white twist of a candy cane, creating a treat that’s as fun to make as it is to eat.

Perfect for gifting, decorating your holiday cookie platter, or sharing with friends and family, Candy Cane Cookies are a delightful holiday tradition that will impress both kids and adults alike.

Why This Recipe Stands Out

Candy Cane Cookies aren’t just pretty—they’re a joy to bake and a treat to eat. Here’s why they deserve a place in your holiday baking lineup:

• Festive and fun: Red-and-white twisted cookies instantly evoke the spirit of Christmas.
• Peppermint flavored: The dough is infused with peppermint extract for that classic holiday taste.
• Soft and tender: The addition of cornstarch makes these cookies tender and easy to twist.
• Customizable decorations: Sprinkles, crushed candy canes, or peppermint crunch add a fun finishing touch.
• Perfect for gifting: Their classic look makes them ideal for holiday cookie exchanges or gift tins.

Ingredients Breakdown

This recipe yields about 60 cookies, making it ideal for large gatherings, parties, or sharing with friends and family.

Dry Ingredients

• 2 3/4 cups (358g) all-purpose flour
• 2 tbsp cornstarch (optional: replace with 1/4 cup flour if unavailable)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 cup (224g) unsalted butter, room temperature
• 1 cup (207g) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp peppermint extract

Optional Additions

• Red gel icing color
• Sprinkles or peppermint crunch for decoration

Pro Tip: Cornstarch in the dough makes the cookies softer and easier to shape, helping the candy cane twist hold its form.

Tools & Equipment Needed

Here’s everything you’ll need to create perfect Candy Cane Cookies:

• Medium-sized mixing bowl
• Large mixing bowl for creaming butter and sugar
• Electric mixer or stand mixer
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Parchment paper or silicone baking mats
• Baking sheets
• Wire cooling racks
• Ruler (optional, for uniform candy cane lengths)

Step-by-Step Instructions

Follow these steps carefully to make beautiful, peppermint-flavored candy cane cookies.

1. Prep Your Dry Ingredients

In a medium-sized bowl, combine flour, cornstarch, baking soda, baking powder, and salt. Set aside. This ensures your dry ingredients are evenly distributed and ready to mix with the wet ingredients.

2. Cream Butter and Sugar

In a large mixing bowl, cream together unsalted butter and granulated sugar on medium speed until light and fluffy. This should take 3–5 minutes. You’ll notice the color lighten—this is a good indicator that it’s ready.

3. Add Egg and Extracts

Mix in the egg, vanilla extract, and peppermint extract until fully incorporated. The peppermint adds that classic holiday flavor that makes these cookies so special.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined. Do not overmix—overmixing can make cookies tough.

5. Divide and Color Dough

Divide the dough in half. Color one half with red gel icing color to achieve that festive red-and-white contrast. Wrap both halves in plastic wrap and chill in the refrigerator for 2–3 hours. Chilling helps the dough firm up and makes it easier to roll into candy cane shapes.

6. Shape the Candy Canes

Once chilled, preheat your oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats. Roll teaspoon-sized balls of dough into 5-inch ropes. Place a red rope and a white rope next to each other and gently twist together. For best results, twist in halves rather than from one end.

7. Form the Candy Cane Hook

Curve the top of the twisted dough to form the classic candy cane shape. This step adds that signature holiday look to your cookies.

8. Decorate (Optional)

Press sprinkles or peppermint crunch onto the front of each cookie for added flair. This step is optional but adds a festive touch.

9. Bake

Bake the cookies for 5–7 minutes, until the edges just start to turn lightly golden. The cookies should remain soft in the center.

10. Cool

Allow cookies to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. Handling them too early may cause breakage, so patience is key.

11. Store

Store cooled cookies in an airtight container. They are best enjoyed within 4–5 days but can also be frozen for about a month.

Tips & Variations

Candy Cane Cookies are versatile and fun to customize. Here are some ideas:

• Sprinkle variations: Use holiday-themed sprinkles, crushed candy canes, or peppermint bark for extra color and crunch.
• Flavor twists: Add a teaspoon of cocoa powder for a chocolate peppermint version.
• Cookie size: Mini candy canes work well for bite-sized treats; larger ropes create statement cookies for platters.
• Make-ahead convenience: Shape cookie dough balls before chilling; pull out individual portions to twist as needed.

Flavor Profile & Pairings

These cookies have a soft, tender texture with a subtle crisp on the edges, balanced with refreshing peppermint flavor. They are light, sweet, and festive, making them a perfect addition to your holiday cookie platter.

Suggested Side Dishes

Pair these peppermint cookies with:

• A cup of hot chocolate for a classic winter combo
• Vanilla or peppermint-flavored ice cream for dessert
• Holiday cookie assortments for gifting or parties

Nutritional Overview (Per Cookie)

Nutrient	Amount
Calories	63 kcal
Protein	0.7 g
Carbohydrates	8 g
Sugar	3.4 g
Fat	3.2 g
Cholesterol	11.2 mg
Sodium	42.2 mg
Fiber	<1 g

Note: Adding extra sprinkles or crushed peppermint will slightly increase sugar content.

Make-Ahead & Meal Prep Tips

• Chill the dough: Chilling the dough for 2–3 hours helps maintain shape during baking and makes rolling easier.
• Pre-portion dough balls: Shape into balls ahead of time to streamline cookie-making on baking day.
• Freezing: Store baked cookies in an airtight container in the freezer for up to a month. Thaw before serving.
• Batch baking: This recipe yields ~60 cookies—perfect for cookie exchanges, gifts, or holiday parties.

FAQs

1. Can I make these cookies without cornstarch?
Yes, replace cornstarch with an additional 1/4 cup of flour. Cornstarch helps keep cookies softer and easier to shape, so it’s recommended if possible.

2. Can I skip the red coloring?
Yes! You’ll still have delicious peppermint cookies, though they won’t have the classic candy cane look.

3. How long do the cookies stay fresh?
Stored in an airtight container, they are best within 4–5 days.

4. Can I freeze the dough instead of baked cookies?
Absolutely. Shape the dough into balls or ropes, freeze, then bake directly from frozen—add a minute or two to baking time.

5. Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

6. Why is chilling the dough important?
Chilling firms the dough, making it easier to twist into candy cane shapes and ensuring the cookies maintain their form during baking.

Cooking Timeline (At a Glance)

Step	Time
Dough prep	15 minutes
Chilling	2–3 hours
Shaping & decorating	30–40 minutes
Baking	5–7 minutes
Cooling	10 minutes
Total Time	~3 hours 40 minutes

Serving Suggestions

• Serve on holiday platters for cookie exchanges or festive gatherings.
• Include in gift tins or jars for a thoughtful homemade gift.
• Stack neatly in a decorative box with tissue paper for a visually appealing presentation.

Recipe Variations

1. Chocolate Peppermint Candy Canes: Add cocoa powder to the dough for chocolate-flavored candy cane cookies.
2. Mini Candy Canes: Shape smaller ropes for bite-sized holiday treats.
3. Sprinkle Variety: Use colored sugar or festive holiday sprinkles for variety.
4. Chocolate-Dipped Candy Canes: Dip cooled cookies in melted chocolate for an extra indulgent treat.

Ingredient Spotlight

Peppermint Extract

Peppermint extract provides the signature holiday flavor. Store in a cool, dark place and use sparingly—too much can be overpowering.

Cornstarch

Cornstarch helps the dough remain soft, pliable, and easy to twist into shapes. It also contributes to a tender texture in the baked cookie.

Pro Baking Tips

• Even twisting: Twist ropes in halves for easier control and uniform candy cane shapes.
• Chilling is crucial: Helps maintain shape and prevents spreading in the oven.
• Use a ruler: Ensures all ropes are the same length for uniform cookies.
• Decorate before baking: Press sprinkles or crushed peppermint before baking for a better hold.

Storage & Freezing Guide

• Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies in a single layer, then transfer to an airtight container for up to 1 month.
• Thawing: Allow cookies to thaw at room temperature for 20 minutes before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	63 kcal
Protein	0.7 g
Carbohydrates	8 g
Sugar	3.4 g
Fat	3.2 g
Fiber	<1 g
Cholesterol	11.2 mg
Sodium	42.2 mg

Dietary Notes: Vegetarian-friendly, nut-free, and easily adapted for gluten-free diets with flour substitution.

Expanded Conclusion

Candy Cane Cookies are more than just a treat—they’re a holiday tradition. Their festive red-and-white twists, soft peppermint flavor, and tender texture make them a standout on any cookie platter. With a bit of patience and attention to detail, these cookies are surprisingly easy to make, and the results are sure to impress your friends and family.

Whether you’re making them for a cookie exchange, gifting, or simply enjoying with a cup of hot cocoa, Candy Cane Cookies bring joy, flavor, and festive cheer to your holiday season. Gather your ingredients, roll up your sleeves, and create a batch of these charming cookies—they’re sure to become a beloved holiday classic.

Print