Candy Cane Cookies – Festive, Fun, and Sweetly Minty

These candy cane cookies bring holiday cheer with their red-and-white twists and a gentle minty finish. They’re playful to make, pretty on a plate, and a crowd favorite at cookie swaps. The dough is soft and easy to handle, and the shape is simpler than it looks once you get the hang of it.

Whether you’re baking with kids or prepping treats for a party, these cookies feel special without being fussy.

What Makes This Special

These cookies combine a tender butter cookie base with a hint of peppermint, so the flavor is balanced rather than overpowering. The candy cane shape gives you instant holiday vibes, and the dough holds its form well during baking. You can make the dough ahead, color half of it, and twist together in minutes.

They’re classic, nostalgic, and perfect for gifting because they travel well and stay pretty.

What You’ll Need

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract (adjust to taste)
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• Red gel food coloring (gel works best for vivid color without thinning the dough)
• Optional finishing sugar: 2 tablespoons crushed peppermint candies or coarse sanding sugar for sprinkling

Step-by-Step Instructions

1. Cream the butter and sugar. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. This builds air into the dough for a soft, tender cookie.
2. Add egg and extracts. Beat in the egg, vanilla, and peppermint extract until fully combined. Scrape the bowl so everything mixes evenly.
3. Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.

   Add to the butter mixture and mix on low until the dough just comes together.

4. Divide and color. Split the dough in half. Knead red gel food coloring into one half until evenly tinted. Keep the other half plain.

   If the dough is sticky, chill both portions for 20–30 minutes.

5. Prep your station. Heat the oven to 350°F (175°C). Line baking sheets with parchment. Set up a small area for rolling with a light dusting of flour.
6. Roll into ropes. Pinch off a tablespoon of white dough and a tablespoon of red dough.

   Roll each into a rope about 5–6 inches long and roughly the same thickness.

7. Twist and shape. Place the red and white ropes side by side, gently press the ends together, and twist. Curve the top to form a cane hook. Transfer to the prepared baking sheet.
8. Space and sprinkle. Leave about 2 inches between cookies.

   If using sanding sugar or crushed peppermint, sprinkle a little on top for sparkle and texture.

9. Bake. Bake for 8–10 minutes, until the edges look set and the bottoms are just turning light golden. Don’t overbake; these should stay pale for a soft bite.
10. Cool. Let cookies rest on the sheet for 5 minutes, then move to a wire rack to cool completely. They’ll firm up as they cool.

Storage Instructions

• Room temperature: Store in an airtight container for up to 5–6 days.

  Separate layers with parchment to protect the twists.

• Freezer (baked): Freeze cooled cookies in a zip-top bag or container for up to 2 months. Thaw at room temperature uncovered for the best texture.
• Freezer (dough): Shape the twisted canes and freeze on a sheet until firm, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.

Why This is Good for You

These cookies won’t replace a salad, but they have a few perks. Portion control is easy because each cookie is individually sized, and they’re satisfying without being overly rich. Peppermint can feel soothing and refreshing, which keeps the flavor lively.

Most of all, baking together can reduce stress and bring people together—there’s real value in that kind of comfort and connection.

What Not to Do

• Don’t overwork the dough. Overmixing makes cookies tough and causes spreading.
• Don’t use too much peppermint extract. A little goes a long way; too much tastes medicinal.
• Don’t skip chilling if your kitchen is warm. Slightly cool dough holds its shape and twists better.
• Don’t overbake. These should be pale and just set. Dark edges mean dry cookies.
• Don’t use liquid food coloring. It can make the dough sticky and harder to shape. Gel is best.

Alternatives

• Flavor swaps: Replace peppermint with almond or orange extract for a different twist.

  Vanilla-only is simple and lovely.

• Color options: Try green and white, or keep them all white and finish with a dusting of powdered sugar.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill the dough longer and handle gently.
• Dairy-free: Substitute vegan butter sticks (not spread) and check that your food coloring is dairy-free.
• Finishers: Roll the warm cookies lightly in a mix of powdered sugar and crushed candy canes for extra crunch.
• Shape tweaks: Short on time? Make simple spirals or short twists instead of full canes; they bake the same.

FAQ

How do I keep the colors from bleeding together?

Use gel food coloring, keep dough cool, and avoid rolling on a warm counter.

If the dough gets soft, pop it in the fridge for 10 minutes and continue.

Can I make the dough ahead of time?

Yes. Wrap each color tightly and refrigerate for up to 2 days. Let it sit out for 10–15 minutes before rolling so it’s pliable but still cool.

Why are my cookies spreading too much?

The butter may have been too soft or the dough too warm.

Chill shaped cookies on the baking sheet for 10 minutes before baking, and make sure your oven is fully preheated.

Can I skip the peppermint?

Absolutely. Use more vanilla or try almond extract. The cookie base is buttery and delicious on its own.

How thick should I roll the ropes?

Aim for about the thickness of a pencil, 5–6 inches long.

If they’re too thin, they can break; too thick, and they won’t bake evenly.

Do I need to sift the flour?

It’s not required, but whisking the dry ingredients helps prevent lumps and keeps the dough tender. Measure flour by spooning it into the cup and leveling for accuracy.

Can I color the entire dough red?

You can, but you’ll lose the striped look. If you want all red, consider adding a white drizzle or sugar sprinkle for contrast.

How do I package these for gifts?

Use small boxes or tins lined with parchment, and separate layers with more parchment.

Add a small silica packet or a piece of bread to help control moisture.

What if my dough cracks when I twist?

It’s a bit too cold or dry. Warm it in your hands for a few seconds or knead once or twice. Avoid adding extra flour unless the dough is sticky.

Can kids help with this recipe?

Yes, this is a great hands-on project.

Pre-roll small balls for them and let them twist and shape while you handle the oven.

In Conclusion

Candy cane cookies are festive, flavorful, and surprisingly simple. With a soft butter base and a clean peppermint note, they look fancy while staying easy to execute. Make the dough ahead, twist when you’re ready, and bake a batch that brings instant holiday cheer.

Serve them with hot cocoa, tuck them into gift boxes, and enjoy a tradition that’s as fun to make as it is to share.