Candy Cane Cookie Recipe

If you’re searching for a festive treat that’s both charming and utterly delicious, you’ve got to try this Candy Cane Cookie Recipe. I absolutely love how these cookies turn out – they’re beautifully swirled with red and white dough, perfect for holiday parties or cozy nights at home. Trust me, once you make these, your family and friends will be begging for the recipe, and you’ll find that they’re surprisingly straightforward to bake, even if you’re not a seasoned cookie pro.

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Ingredients You’ll Need

The magic of this Candy Cane Cookie Recipe comes from balancing buttery, sweet dough with the cool zing of peppermint. Each ingredient plays a key role: the butter adds richness, powdered sugar keeps the dough tender, and peppermint extract seals the holiday deal. Let’s talk about a few must-haves before you start.

• Salted Butter: Make sure it’s softened to room temperature to create that light, fluffy dough texture.
• Powdered Sugar: This keeps your cookies tender and smooth without any graininess.
• Large Egg: At room temperature for better mixing and shaping.
• Vanilla Extract: Just a touch to round out the flavor.
• Peppermint Extract: The star of the show – choose a high-quality extract for a fresh minty taste.
• All-Purpose Flour: Helps create that sturdy but soft cookie base.
• Red Food Coloring: You can use gel or liquid – I find gel is more vibrant and easier to control.
• Crushed Candy Canes (Optional): I love sprinkling these on top for an extra crunch and peppermint boost.

Variations

One thing I love about this Candy Cane Cookie Recipe is how easy it is to make your own. Whether you want to dial up the peppermint, create a gluten-free version, or add a fun twist, there’s room to play! Here’s how I like to switch things up.

• Double Peppermint: When I’m craving more mint, I add an extra 1/2 teaspoon of peppermint extract – just be careful not to overpower the dough.
• Chocolate Swirl: Sometimes I replace half the white dough with cocoa powder for a chocolate-peppermint combo that my family goes crazy for.
• Gluten-Free: I’ve swapped the flour for a 1:1 gluten-free blend with excellent results—just keep an eye on texture when rolling.
• Sprinkles or Colored Sugar: Add these on top after baking for a colorful, festive crunch.

How to Make Candy Cane Cookie Recipe

Step 1: Cream Butter and Sugar

Start by placing the softened butter and powdered sugar in a large bowl. Using a hand mixer or stand mixer with a paddle attachment, beat on medium speed for about 2 to 3 minutes until the mixture is light and fluffy. This step is key for that melt-in-your-mouth texture, so don’t rush it!

Step 2: Add Egg and Flavors

Next, add the egg along with vanilla and peppermint extracts to the bowl. Mix everything well. The peppermint extract is what really brings the holiday spirit here — I always double-check that I’m using a quality one because it makes all the difference!

Step 3: Slowly Incorporate Flour

Add all-purpose flour one cup at a time, mixing on low speed after each addition until fully combined. Remember to scrape the bowl occasionally so no flour hides at the bottom. The dough should start to come together but stay soft enough to roll later.

Step 4: Divide and Color the Dough

Remove half the dough and shape it into a disc about an inch thick. Wrap it tightly with plastic wrap and refrigerate for at least an hour. To the remaining dough, add red food coloring bit by bit and mix until you reach your desired bright red. Knead it gently, shape into a disc, and chill alongside the white dough.

Step 5: Roll and Twist the Cookie Ropes

Once chilled, unwrap the dough. Pinch off 1/2-tablespoon pieces from each color and roll each into a 5-inch rope. I like to roll all white dough in one area and all red dough in another to keep colors vibrant and prevent mixing. Place ropes side by side, twist them together, and pinch the ends to seal. Shape into classic candy cane forms and transfer carefully to parchment-lined sheets.

Step 6: Bake and Finish

Bake the cookies for 12 minutes at 375°F, or until the white dough is just starting to turn golden. If you’re adding crushed candy canes on top, sprinkle them over the cookies immediately after they come out of the oven for that melty, crunchy finish. Allow cookies to cool completely on the baking sheets before storing.

How to Serve Candy Cane Cookie Recipe

Garnishes

I usually sprinkle some finely crushed candy canes right after baking — it adds a beautiful sparkle and an extra peppermint crunch. Sometimes I drizzle a thin ribbon of white chocolate over them for a festive touch that’s also delicious. Simple powdered sugar sifted on top works great if you want a snowy look too.

Side Dishes

These cookies pair wonderfully with a warm mug of hot cocoa or peppermint-spiked coffee. During the holidays, I love setting them next to a cheese plate or alongside spiced cider — the sweet and salty contrasts are so comforting.

Creative Ways to Present

For gift-giving, I like to stack these candy cane cookies in a pretty tin, layering parchment paper between each. For holiday parties, arrange them in a wreath shape on a platter with fresh rosemary sprigs and cranberries for a show-stopping centerpiece that’s both edible and beautiful.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature between sheets of parchment paper to keep them from sticking. They stay perfectly fresh and tender for up to one week – though honestly, they rarely last that long in my house!

Freezing

If you want to prep ahead, the dough freezes beautifully. Just wrap each dough disc tightly in plastic wrap and place in a freezer bag. When ready to bake, thaw it overnight in the fridge, then proceed as usual. Baked cookies can also be frozen in an airtight container for up to 3 months – just bring them to room temp before serving.

Reheating

To warm leftover cookies, pop them in a preheated oven at 300°F for about 5 minutes until just soft and fragrant. Avoid microwaving if possible—it tends to make them too chewy or rubbery.

FAQs

Final Thoughts

This Candy Cane Cookie Recipe has become a holiday staple in my kitchen. I love that it combines classic flavors with a playful look, and it’s always such a joy to share these with loved ones. If you’re looking for a cookie that’s festive, flavorful, and a little creative, this one’s a winner every time. So go ahead, roll up those sleeves and start twisting – I promise you’ll have so much fun, and your taste buds will thank you!

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