If you’re on the hunt for a festive treat that’s as charming as it is delicious, you’ve got to try this Candy Cane Cookies Recipe. I absolutely love how these cookies come out — you get the perfect balance of peppermint and buttery sweetness that just melts in your mouth. Plus, they look adorable with those classic red and white twists, making them the highlight of any holiday cookie platter. Stick with me ’cause I’m about to walk you through everything you need to nail these festive bites every time.

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Why You’ll Love This Recipe

Classic Holiday Flavor: Peppermint and vanilla combine to bring that perfect candy cane taste you crave this time of year.
Fun and Festive Shape: Twisted candy cane form makes them almost too cute to eat — but believe me, you’ll want to!
Simple Ingredients: You probably have everything you need in your pantry already, making this an easy last-minute grab-and-bake.
Kid-Friendly and Shareable: Both the kids and adults in my house get crazy for these, and they make perfect gifts or party snacks.

Ingredients You’ll Need

These ingredients work beautifully together to create a dough that’s easy to shape, holds its form while baking, and tastes fantastic — especially with the peppermint punch. I always make sure to use softened butter and fresh extracts for the best flavor.

Unsalted butter: Softened to room temperature for easy creaming; unsalted lets you control salt content better.
Confectioners’ sugar: Adds a delicate sweetness and helps the dough stay tender.
Egg: Binds everything together and keeps the cookies tender.
Peppermint extract: The star flavor — use pure extract if you can for the best taste.
Vanilla extract: Balances the peppermint with a warm note.
Salt: Just a touch to enhance all the flavors.
All-purpose flour: The base of the dough that gives structure.
Red food coloring: For that iconic candy cane look; gel food coloring works best for vivid color without thinning dough.
Granulated sugar (optional): Sprinkled on top for a little sparkle and crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how customizable this Candy Cane Cookies Recipe is! Whether you’re feeling extra festive or catering to different tastes, it’s easy to switch things up. Play around with add-ins, extracts, or even swap colors to make these your own.

Chocolate Peppermint Twist: I once swapped half the flour for cocoa powder and added peppermint chips — my family went nuts for the rich twist!
Vanilla Only Version: If peppermint isn’t your thing, just double the vanilla and skip the peppermint extract.
Gluten-Free Option: Use a 1:1 gluten-free flour blend — just be sure to chill the dough a bit longer to help it hold shape when baking.
Color Swaps: Try red and green for a different holiday vibe or even pastel colors for a winter birthday!

How to Make Candy Cane Cookies Recipe

Step 1: Cream Butter and Sugar

Start by creaming your softened butter and confectioners’ sugar together. Use a stand mixer fitted with the paddle attachment or a hand mixer on medium speed for about 2 minutes. You want the mixture to become light and fluffy — this is key to getting that tender and airy texture. Don’t rush this step; it makes a huge difference.

Step 2: Add Egg and Extracts

Next, add the small egg, peppermint extract, and vanilla extract to the bowl. Beat everything together until fully incorporated. The peppermint aroma at this point is already making me excited for these cookies!

Step 3: Mix in Flour and Salt

Gradually add the all-purpose flour and salt, mixing on low speed just until you don’t see any dry spots. The dough should be thick but still pliable. Be careful not to overmix here — otherwise, your cookies might turn out tough.

Step 4: Divide and Color the Dough

Time for the fun part! Use your hands to form the dough into a ball and divide it evenly in half. Shape one half into a disc and wrap it tightly in plastic wrap. Add red food coloring to the other half — I prefer gel coloring for a rich tint — and knead it gently until the color is fully blended. Shape this half into a disc and wrap it as well.

Step 5: Chill the Dough

Pop both dough discs into the fridge for at least 2 hours, or even overnight if you can plan ahead. Cooling solidifies the dough, making it easier to roll out and shape, plus it helps your cookies hold their pretty candy cane curves.

Step 6: Shape and Twist Your Cookies

Preheat your oven to 375°F and line a baking sheet with a silicone mat for easy cleanup. Take small tablespoons of each dough (white and red), roll them out into 4-inch strips, and place one strip of each color side by side. Gently twist them together — this is what gives you that classic candy cane stripe look. Then curve one end to create the candy cane hook, and transfer to your baking sheet.

Step 7: Bake and Finish

Bake for 7 to 9 minutes until the edges just start setting but the centers remain soft. Right out of the oven, sprinkle some granulated sugar over the tops for a little sparkle and crunch. Let the cookies cool on the sheet for 5 minutes to firm up before moving them to a wire rack to cool completely.

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Pro Tips for Making Candy Cane Cookies Recipe

Use Gel Food Coloring: Liquid food coloring can make the dough sticky, but gel coloring gives vibrant red stripes without changing the texture.
Don’t Skip Chilling: Chilling helps the dough firm up so the cookies keep their shape during baking — it’s a game changer for your candy canes!
Twist Gently: When twisting the red and white dough strips, do it slowly to prevent tearing or blending the colors too much.
Watch Your Bake Time: Baking just until edges set keeps the centers soft and tender — overbaking dries these delightful cookies right out.

How to Serve Candy Cane Cookies Recipe

Garnishes

I often sprinkle a little coarse granulated sugar or sanding sugar on top before baking to add that festive sparkle and subtle crunch. Sometimes I’ll dust a tiny bit of edible glitter for parties — it really elevates the presentation without altering flavor.

Side Dishes

These cookies pair beautifully with a warm mug of hot cocoa or peppermint-spiked coffee. I love serving them alongside a cheese board or toasted nuts during holiday gatherings — the sweet and minty cookies balance savory bites perfectly.

Creative Ways to Present

For gift-giving or holiday parties, I like arranging the candy cane cookies in a clear jar tied with a festive ribbon. Another cute idea is to skewer a couple on a wooden stick and wrap them in cellophane as edible ornaments — guests always get a kick out of that!

Make Ahead and Storage

Storing Leftovers

I keep my leftover candy cane cookies in an airtight container or a cookie tin at room temperature, and they stay fresh up to a week. If you want them to last a bit longer, storing them in the fridge will extend their freshness to about 10 days.

Freezing

These cookies freeze beautifully! I layer them between sheets of parchment paper in an airtight container and freeze for up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature for a couple of hours — they taste just as fresh.

Reheating

If you want to warm them up, pop the cookies in a 300°F oven for about 5 minutes. This refreshes their soft texture and brings back that just-baked feel. I usually avoid microwaving as it can make them chewy or rubbery.

FAQs

Can I use peppermint oil instead of extract in the Candy Cane Cookies Recipe?

You can use peppermint oil, but it’s much more concentrated than extract, so start with just a tiny drop and adjust to taste. Too much can make the cookies taste overpowering or bitter.
Why do you chill the dough in this Candy Cane Cookies Recipe?

Chilling the dough firms it up, which makes it easier to handle and shape into those twisted candy cane forms. It also prevents the cookies from spreading too much during baking, helping them keep their festive shape.
Can I make these cookies without food coloring?

Absolutely! The peppermint flavor is the star here. You’ll just have all-white cookies instead of the classic red-and-white twist, but they’ll still taste amazing.
How do I prevent my candy cane cookies from becoming too hard?

Bake just until the edges set and don’t overbake. Cooling them on the baking sheet before transferring also helps maintain a softer texture. Using confectioners’ sugar instead of granulated sugar in the dough also keeps them tender.

Final Thoughts

This Candy Cane Cookies Recipe holds a special place in my holiday baking lineup — not just because they look so festive but because every bite reminds me of cozy family moments around the kitchen. I highly recommend giving this recipe a try; it’s approachable, fun, and guaranteed to bring smiles. Whether you’re baking for gifts, parties, or just to enjoy with your favorite warm drink, these cookies will become your go-to peppermint treat season after season.