Candy Cane Cookies Recipe

If you’ve been hunting for a festive treat to impress friends and family this holiday season, you’re in for a real treat. This Candy Cane Cookies Recipe is exactly what you need: buttery, soft, and beautifully striped cookies that look just like little candy canes. I absolutely love how these turn out every time — with that perfect peppermint kick and a texture that’s just heavenly. Stick with me, and I’ll walk you through everything so your batch comes out amazing.

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Ingredients You’ll Need

Getting these ingredients just right is key to making your Candy Cane Cookies perfect — they work together to create a tender yet sturdy dough with that festive peppermint pop.

• Unsalted Butter: Use room temperature butter for easier mixing and a smooth dough.
• Cream Cheese: Adds delicious richness and tenderness – don’t skip it!
• Granulated Sugar: Provides sweetness and helps crisp the edges just right.
• Egg Yolk: Helps bind everything together and contributes to a soft texture.
• Peppermint Extract: Use pure extract to get that authentic candy cane flavor.
• Salt: A pinch enhances the flavors and balances the sweetness.
• All-Purpose Flour: The foundation of your cookie dough for structure.
• Red Gel Food Coloring: Gel colors work best for vibrant, saturated red without changing dough consistency.

Variations

I like to keep things pretty classic with this Candy Cane Cookies Recipe, but it’s fun to mix it up a bit depending on your vibe or dietary preferences. Feel free to tweak it to make it your own!

• Chocolate Peppermint: Once, I swapped out half the flour for cocoa powder — the combo of chocolate and peppermint was a hit at our holiday party!
• Gluten-Free: Use a 1:1 gluten-free baking flour blend if you want to make these safe for gluten-sensitive friends. Just be sure to test dough consistency and add a splash of milk if needed.
• Vegan Version: I haven’t tried it myself, but you could substitute vegan butter and cream cheese alternatives, plus a flax or chia egg, to create a plant-based twist!
• Extra Crunchy: For a slight crunchier cookie, chill the shaped cookies longer before baking or bake a minute or two extra, but watch carefully so they don’t brown.

How to Make Candy Cane Cookies Recipe

Step 1: Cream the Butter and Cream Cheese

Start by placing the butter in your stand mixer bowl, then beat it for about 30 seconds until it’s creamy and smooth. Next, add the cream cheese and mix until fully combined — this little step is what gives the cookies that rich, melt-in-your-mouth softness. It was a game changer for me when I first tried cream cheese in cookie dough!

Step 2: Add Sugar and Flavors

Sprinkle in the granulated sugar and mix on medium speed for another 30 seconds. Then add the egg yolk, peppermint extract, and salt. Mixing these well will give you the perfect base flavor. Just don’t skip the peppermint — it’s the charm of this candy cane cookies recipe!

Step 3: Work in the Flour

Keep your mixer on low and add the flour gradually in a steady stream. Mix just until the dough comes together; you want it unified but not totally overworked. Overmixing can make cookies tough, and trust me, that’s the last thing you want here.

Step 4: Divide and Color the Dough

Now divide your dough in half — if you have a kitchen scale, each half should weigh about 18 ounces. Keep one half as-is for the white part of your candy cane and mix red gel food coloring into the other half. I find Americolor Super Red gives the brightest, most festive color without affecting texture. Mix just until the color is incorporated.

Step 5: Roll Out and Chill Both Doughs

Roll each dough portion out between two sheets of parchment paper to about ¼ inch thick, 5 inches wide, and 18 inches long. It might be a bit soft, but that parchment trick really helps! If the dough’s stubborn, pop it in the fridge for a few minutes to firm up.

Step 6: Stack and Join the Dough

Chill both dough rectangles for about 10 minutes, then stack the red dough on top of the white. Use a rolling pin to gently press and meld them together into one two-toned rectangle about ½ inch thick. Wrap it up with plastic wrap and refrigerate until firm, roughly 45 minutes.

Step 7: Shape Your Candy Cane Cookies

Using a sharp knife, cut across the short side into ½-inch-wide strips that are 5 inches long. Roll each strip in your hands to round the edges, then twist gently to form the red and white spiral pattern. Curve one end to form that classic candy cane hook, and place the cookies on parchment-lined baking sheets. If the dough feels too soft or tears, refrigerate it briefly; a little chill makes shaping so much easier.

Step 8: Freeze Before Baking

Preheat your oven to 350°F (175°C). While it warms, pop one of the cookie sheets into the freezer so the cookies chill but don’t freeze solid. Baking cold dough helps these keep their shape and prevents spreading.

Step 9: Bake Until Slightly Golden

Bake the cookies for 12–14 minutes. Don’t expect a big color change; they’ll puff up a bit and lose their raw shine. When you see lightly golden bottoms and firm edges, they’re ready. Let them cool completely on the baking sheet before moving them – I learned the hard way that they’re fragile when warm.

How to Serve Candy Cane Cookies Recipe

Garnishes

I usually keep these cookies simple, but sometimes I’ll dust a touch of powdered sugar for that snowy look or add a sprinkle of crushed peppermint candy on top right before baking for some extra sparkle and crunch. It gives a playful flair and extra peppermint punch.

Side Dishes

These cookies pair beautifully with a cozy cup of hot cocoa, peppermint mocha, or even a milky coffee. For holiday gatherings, I love serving them alongside chocolate-dipped strawberries or a festive cheese board — they add the perfect touch of sweetness.

Creative Ways to Present

One favorite presentation trick: arrange a plate with a circle of candy cane cookies standing upright around a glass mug filled with hot chocolate topped with whipped cream. It looks charming and festive and makes a lovely holiday centerpiece. I’ve also packaged them in clear cellophane bags tied with red ribbon as cute homemade gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover Candy Cane Cookies in an airtight container at room temperature — they stay wonderfully soft for about a week. If you’re planning to keep them longer, I recommend freezing rather than risking them drying out.

Freezing

I’ve had great success freezing these cookies in a sealed container layered with parchment paper to prevent sticking. When I’m ready to enjoy, I just thaw them at room temperature. They keep their texture and flavor beautifully without any fuss.

Reheating

If you want to freshen them up, I pop a couple of cookies in a warm (not hot) oven for 3-4 minutes. It softens them slightly and brings out that fresh-baked aroma, making them taste like they just came out of the oven.

FAQs

Final Thoughts

This Candy Cane Cookies Recipe has truly become a holiday staple in my kitchen. They’re fun to make, look incredibly festive, and best of all, taste like a peppermint dream. I remember the first time I served them to friends—they couldn’t stop raving about how pretty and tasty they were. I encourage you to try making these this season; I’m confident you’ll love the process and the delicious results as much as I do!

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