Every December, my kitchen smells like butter and peppermint, and suddenly, it feels like Christmas morning all over again. These Christmas Candy Cane Cookies aren’t just treats — they’re memories in every swirl. With their red and white twist and cool mint flavor, they’re festive, fun, and easy enough for the kids to help make.
Table of Contents
Ingredients for Christmas Candy Cane Cookies
You’ll need simple, pantry staples for this classic holiday cookie:
- 1 cup real butter
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red food coloring gel (never liquid)
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons granulated sugar (for topping)
Always use red gel food coloring for bold color without thinning the dough.
Equipment You’ll Need
Grab these basic tools before you start:
- Large and small mixing bowls
- Hand mixer
- Baking sheet
- Cooling rack
- Plastic wrap
- Measuring cups and spoons
- Optional: a ruler for measuring dough ropes
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large bowl, beat butter, both sugars, vanilla, peppermint extract, and the egg on low speed. Then, add flour, baking powder, and salt. Mix just until it comes together into a soft dough.
Step 2: Divide & Color
Split the dough into two equal halves. Tint one half red with food coloring gel, mixing until even.
Step 3: Chill the Dough
Wrap both doughs tightly in plastic wrap. Chill for 3–4 hours. Chilling makes the dough firm enough to shape. If it softens as you work, pop it back in the fridge.
Step 4: Shape the Candy Cane Cookies
Preheat the oven to 350°F (177°C). Roll a teaspoon of each dough color into separate 5-inch ropes. Twist one red and one white together, pressing the ends to seal. Curve the top to form a candy cane shape.
Step 5: Bake & Add Peppermint Topping
Place cookies on an ungreased baking sheet. Bake for 8–10 minutes, just until the edges start to brown.
While they’re still hot, sprinkle them with a mix of crushed peppermint candies and sugar. Then transfer to a wire rack to cool.
Expert Tips for Perfect Candy Cane Cookies
- Chill the dough — it keeps the shape crisp.
- Work quickly so the dough stays cool.
- Always use butter, not margarine.
- Crush peppermint candies finely for better texture.
- Sprinkle topping while cookies are hot, so it sticks beautifully.
You can also pair your Candy Cane Cookies with a classic Christmas Crock Pot Candy recipe for a full festive spread. Or, if you love peppermint, Gingerbread Crinkle Cookies make a cozy companion on your cookie tray.
Christmas Candy Cane Cookies Recipe Card
Print
Christmas Candy Cane Cookies | Simple, Festive & Delicious
- Total Time: 280
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Christmas Candy Cane Cookies glow with peppermint and buttery sweetness. The red and white twist looks joyful, tastes nostalgic, and bakes up tender. Kids can help twist the ropes, and everyone smiles when the tray comes out of the oven.
Ingredients
1 cup real butter
1 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Red food coloring gel
2 tablespoons finely crushed peppermint candies
2 tablespoons granulated sugar
Instructions
1. In a large bowl, beat butter, granulated sugar, powdered sugar, vanilla, peppermint extract, and egg on low just until combined.
2. Stir in flour, baking powder, and salt until a soft dough forms.
3. Divide dough into two equal parts.
4. Tint one half with red gel food coloring until your desired color is reached.
5. Wrap each portion in plastic wrap and chill 3 to 4 hours.
6. Preheat oven to 350°F (177°C).
7. In a small bowl, mix crushed peppermint candies and 2 tablespoons sugar. Set aside.
8. Roll 1 level teaspoon of each dough color into separate 5 inch ropes.
9. Twist one red and one white rope together and press ends to seal.
10. Curve the top to form a candy cane and place on an ungreased baking sheet.
11. Bake 8 to 10 minutes until lightly browned at the edges.
12. Immediately sprinkle hot cookies with the peppermint sugar mixture.
13. Transfer cookies to a wire rack and cool completely.
Notes
Do not skip chilling. It helps the cookies keep their shape.
If dough warms while shaping, re-chill for 10 to 15 minutes.
Sprinkle the peppermint sugar while cookies are hot so it sticks well.
Use red gel food coloring only, not liquid, to protect dough texture.
Recipe adapted from the original Betty Crocker Candy Cane Cookies.
- Prep Time: 30
- Cook Time: 10
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Sodium: 55
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 1
- Cholesterol: 20
More Such Recipes
Make your cookie platter extra festive with these Gingerbread Crinkle Cookies.
For a bright and refreshing touch, try the Cranberry Orange Snowball Cookies.
Add a showstopper to your dessert table with this Pavlova Christmas Tree.
FAQ: Christmas Candy Cane Cookies
How do I store Christmas Candy Cane Cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in layers with parchment paper between each layer. They stay fresh for up to 2 months.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months. When ready to bake, let the dough soften slightly before shaping.
Why is gel food coloring better than liquid?
Gel coloring gives rich, vibrant hues without changing the dough texture. Liquid coloring can make the dough sticky and difficult to shape.
Conclusion
These Christmas Candy Cane Cookies bring color, sweetness, and nostalgia to every holiday tray. They’re buttery, minty, and melt-in-your-mouth soft — perfect for gifting or sharing after dinner by the tree.
Bake a batch, wrap them up with a bow, and share a little homemade joy. And if you want more festive inspiration, check out my holiday recipes on Pinterest and Facebook.