Soft, buttery, and beautifully striped, these Candy Cane Cookies are the essence of holiday baking. Their delicate red and white swirl makes them look like tiny peppermint canes, while their flavor is rich, tender, and lightly sweet. With a melt-in-your-mouth texture and a sprinkle of festive sugar on top, these cookies are perfect for Christmas cookie trays, gift boxes, or cozy evenings by the fire.
This easy healthy recipe is designed for bakers of all levels, combining the nostalgic look of classic peppermint candy with the simplicity of a traditional butter cookie. The dough is smooth, easy to shape, and holds its color beautifully, giving you cookies that taste as good as they look.
Time Breakdown
Prep Time: 25 minutes
Chill Time: 20 minutes
Bake Time: 10 minutes
Total Time: 55 minutes
Servings: About 36 cookies
Ingredients List
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 ½ tsp pure vanilla extract
1 tsp peppermint extract
2 ½ cups (315 g) all-purpose flour
½ tsp baking powder
¼ tsp salt
Red gel food coloring
Red sanding sugar or crushed peppermint candy for topping
Kitchen Tools You’ll Need
This recipe keeps holiday baking simple with just a few kitchen essentials.
Mixing bowls
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper
Cooling rack
Step-by-Step Beginner-Friendly Instructions
- Cream the butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy, about 2 minutes.
- Add wet ingredients: Beat in the egg, vanilla extract, and peppermint extract until smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture until a soft dough forms.
- Divide and color: Split the dough into two equal portions. Tint one half with red food coloring, leaving the other half plain.
- Chill the dough: Wrap both portions in plastic wrap and refrigerate for about 20 minutes for easier handling.
- Shape the cookies: Roll small pieces of red and white dough into ropes. Twist them together and shape into half-moon or cane forms, pressing gently to secure.
- Add sparkle: Sprinkle with red sanding sugar or crushed peppermint candy for a festive touch.
- Bake: Place cookies on parchment-lined baking sheets and bake at 375°F (190°C) for 8–10 minutes, until set but not browned.
- Cool: Let cookies rest on the sheet for 2 minutes, then transfer to a cooling rack.
Pro Tips
Storage: Keep cookies in an airtight container for up to 1 week to maintain their soft, buttery texture.
Freezer option: Freeze shaped dough on baking sheets, then store in freezer bags for up to 1 month. Bake straight from frozen when ready.
Flavor idea: For extra peppermint flavor, mix finely crushed candy canes into the dough before shaping.
Serving suggestion: Arrange on a white holiday platter or package in festive tins for a beautiful edible gift.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | ~100 | 1 g | 11 g | 5 g | 0 g | 5 g |
Conclusion
These Candy Cane Cookies are a stunning and delicious way to celebrate the holiday season. With their festive red-and-white swirls, buttery flavor, and gentle peppermint aroma, they capture the warmth and joy of Christmas baking. Whether you’re sharing them as gifts, adding them to a cookie platter, or enjoying them fresh from the oven, these cookies are a cheerful reminder that the sweetest holiday memories often come from the kitchen.
Candy Cane Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1.5 tsp pure vanilla extract
- 1 tsp peppermint extract
- 2.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- Red gel food coloring
- Red sanding sugar or crushed peppermint candy for topping
Instructions
Preparation
- In a large bowl, beat softened butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until smooth and well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture until a soft dough forms.
- Split the dough into two equal portions. Tint one half with red food coloring, leaving the other half plain.
- Wrap both portions in plastic wrap and refrigerate for about 20 minutes for easier handling.
Shaping
- Roll small pieces of red and white dough into ropes. Twist them together and shape into half-moon or cane forms, pressing gently to secure.
- Sprinkle with red sanding sugar or crushed peppermint candy for a festive touch.
Baking
- Place cookies on parchment-lined baking sheets and bake at 375°F (190°C) for 8–10 minutes, until set but not browned.
- Let cookies rest on the sheet for 2 minutes, then transfer to a cooling rack.