Irresistible Candy Cane Cookies: A Festive Holiday Treat That Will Steal the Show
Candy Cane Cookies are the epitome of holiday magic wrapped in buttery, peppermint-infused sweetness. Picture this: it’s a snowy December evening, your kitchen is filled with the warm glow of twinkling lights, and the enchanting aroma of vanilla and peppermint fills the air.
These delightful striped cookies don’t just taste incredible—they transform your home into a winter wonderland that rivals Santa’s workshop. With their iconic red and white spiral design, these cookies capture the essence of Christmas in every single bite.
Why You’ll Love This Recipe
Last Christmas, my neighbor Sarah knocked on my door with tears in her eyes—not from sadness, but from pure joy. Her seven-year-old daughter had just taken her first bite of these candy cane cookies and declared them “better than actual candy canes!”
That’s the magic these little beauties possess. They’re surprisingly simple to make, requiring no special equipment or professional decorating skills, yet they look like they came straight from a fancy bakery.
What makes this recipe truly special is its perfect balance of flavors and textures. The buttery base melts in your mouth while the peppermint extract provides just the right amount of festive zing without being overwhelming.
Plus, kids absolutely love helping roll the dough into ropes and creating those beautiful twisted shapes—it’s like edible arts and crafts! Explore more festive baking recipes here to complete your holiday dessert spread.
Ingredients List
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup |
| Powdered sugar | 1 cup |
| Large egg (room temperature) | 1 |
| Vanilla extract | 1 tsp |
| Peppermint extract | ½ tsp |
| All-purpose flour | 2½ cups |
| Salt | ½ tsp |
| Red food coloring (gel preferred) | As needed |
The beauty of these candy cane cookies lies in their simplicity—just eight pantry staples create these show-stopping treats. Using gel food coloring instead of liquid ensures vibrant red stripes without affecting the dough’s consistency. Discover more quick & easy holiday recipes here for a complete festive menu that’ll impress your guests.
Step-by-Step Directions
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add wet ingredients: Beat in the egg, vanilla extract, and peppermint extract until well combined.
Mix dry ingredients: In a separate bowl, whisk together flour and salt. Gradually add this to the butter mixture, mixing until just combined.
Divide the dough: Split the dough in half. Leave one portion plain (white) and add red food coloring to the other half, kneading until evenly colored.
Chill the dough: Wrap both portions in plastic wrap and refrigerate for at least 1 hour.
Shape the cookies: Roll small portions of each dough into pencil-thin ropes about 4 inches long. Twist one red and one white rope together, then curve the top to form a candy cane shape.
Bake: Place on lined baking sheets and bake at 375°F for 9-11 minutes until the white portions are just set but not browned.
Cool: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack.
Exact Timing to Make Candy Cane Cookies
- Prep time: 20 minutes
- Chilling time: 1 hour
- Shaping time: 25 minutes
- Baking time: 9-11 minutes per batch
- Total time: 2 hours 5 minutes (including cooling)
This timeline yields approximately 36 beautiful Candy Cane Cookies, perfect for holiday parties or gift-giving.
Nutritional Information
| Nutrient | Per Cookie (36 servings) | % Daily Value |
|---|---|---|
| Calories | 89 | 4% |
| Total Fat | 5.4g | 7% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 13mg | 4% |
| Sodium | 72mg | 3% |
| Total Carbohydrates | 12g | 4% |
| Dietary Fiber | 0.3g | 1% |
| Total Sugars | 5.6g | – |
| Protein | 1.2g | 2% |
| Vitamin A | 54mcg | 6% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
Nutritional data based on USDA Food Database calculations. Values may vary depending on specific ingredient brands and preparation methods used.
Healthier Alternatives
| Original Ingredient | Healthier Alternative | Benefits |
|---|---|---|
| All-purpose flour | Whole wheat pastry flour or almond flour | Higher fiber content and protein; gluten-free option with almond flour |
| Butter | Coconut oil or vegan butter | Lower saturated fat; dairy-free option |
| Powdered sugar | Powdered monk fruit sweetener | Zero calories; doesn’t spike blood sugar levels |
| Regular egg | Flax egg (1 tbsp ground flaxseed + 3 tbsp water) | Vegan-friendly; adds omega-3 fatty acids |
| Red food coloring | Beet powder or natural red coloring | No artificial chemicals; adds antioxidants |
These modifications make Candy Cane Cookies more suitable for various dietary restrictions while maintaining their festive appeal. Explore more quick & easy recipes here for additional healthy meal inspiration that complements your holiday treats.
Serving Suggestions
Holiday Party Presentation: Arrange your Candy Cane Cookies on a festive platter alongside hot chocolate or spiced cider. The red and white colors create a stunning visual display that serves as both dessert and decoration.
Gift Box Collections: Package these cookies in clear cellophane bags tied with ribbon for perfect holiday gifts. They pair beautifully with other homemade treats like fudge or shortbread for a complete cookie assortment.
Interactive Dessert Station: Set up a cookie decorating station where guests can dip their Candy Cane Cookies in melted white chocolate and roll them in crushed peppermint candy for an extra festive touch.
Common Mistakes to Avoid
Over-mixing the dough: Once you add the flour, mix just until combined. Over-mixing develops gluten, making your cookies tough instead of tender and buttery.
Skipping the chilling step: Cold dough is essential for maintaining the cookie shape during baking. Without proper chilling, your beautiful candy cane shapes will spread and lose their definition in the oven.
Rolling ropes too thick: Keep your dough ropes thin—about pencil thickness. Thick ropes create bulky cookies that don’t bake evenly and lose that delicate candy cane appearance.
Storing Tips
Room temperature storage: Store completely cooled Candy Cane Cookies in an airtight container at room temperature for up to one week. Layer them between parchment paper to prevent sticking and maintain their shape.
Freezing for longer storage: These cookies freeze beautifully for up to three months. Wrap them individually in plastic wrap, then place in freezer bags. Thaw at room temperature for 15-20 minutes before serving.
Maintaining freshness: Add a slice of bread to your storage container to keep cookies soft, or include a small packet of silica gel (food-safe) to maintain crispness if you prefer them with a slight crunch.
FAQs
Q: Can I make Candy Cane Cookies ahead of time for holiday parties?
A: Absolutely! You can prepare the dough up to three days in advance and store it wrapped in the refrigerator, or bake the cookies completely and store them for up to a week. This makes them perfect for busy holiday schedules.
Q: Why do my Candy Cane Cookies lose their shape during baking?
A: This usually happens when the dough isn’t cold enough or when the oven temperature is too low. Always chill your shaped cookies for 15 minutes before baking, and ensure your oven is properly preheated to 375°F.
Q: How can I make my Candy Cane Cookies more vibrant in color?
A: Use gel food coloring instead of liquid, as it provides more intense color without thinning the dough. Add the coloring gradually until you achieve your desired shade of red, and knead thoroughly for even distribution.
Q: What’s the best way to get uniform Candy Cane Cookies every time?
A: Use a kitchen scale to portion equal amounts of dough (about 1 tablespoon each), and roll each rope to the same length. This ensures consistent baking times and professional-looking results.
Candy Cane Cookies
- Total Time: 2 hours 5 minutes
- Yield: 36 cookies 1x
Description
These Irresistible Candy Cane Cookies are buttery, peppermint-kissed delights that capture the true spirit of Christmas. Their iconic red and white twists make them the ultimate holiday showstopper. Perfect for recipes for kids, festive cookie swaps, or recipes quick enough to make for last-minute holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Red gel food coloring, as needed
Instructions
- In a large mixing bowl, beat softened butter and powdered sugar together until light and fluffy, about 3–4 minutes using an electric mixer.
- Add the egg, vanilla extract, and peppermint extract, beating until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture and stir until a soft dough forms.
- Divide the dough into two equal portions. Leave one plain (white) and tint the other with red gel food coloring, kneading until evenly colored.
- Wrap both dough portions in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll small pieces of each dough into pencil-thin ropes about 4 inches long. Twist one red and one white rope together, then shape the top into a candy cane curve.
- Place cookies on the prepared sheets and bake for 9–11 minutes, just until the white portions are set but not browned.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
For vibrant stripes, use gel food coloring instead of liquid. Chill the dough well to prevent spreading and help maintain those perfect candy cane shapes. These cookies are great for gift boxes and holiday dessert trays.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: candy cane cookies, christmas cookies, peppermint cookies, cookies, recipes for kids, recipes quick, cake recipes
