Candy Cane Cookies
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Bring the magic of the season to your kitchen with these yummy Candy Cane Cookies. Packed with peppermint flavor and a beautiful red and white twist, they’re sure to be a hit at any holiday event.
I absolutely love making these candy cane cookies with my family every holiday season. The sweet peppermint aroma fills our home, and the red and white swirls add such a festive touch. It’s a fun and easy recipe that brings everyone together in the kitchen.
I hope you enjoy baking these cookies as much as we do! I’d love to hear how they turn out for you.
Before You Start
- Measure Accurately: Make sure to measure your flour and sugar correctly. Using the right amounts ensures your cookies turn out just right.
- Soften the Butter: Softened butter mixes better with the sugar, giving your cookies a smooth texture. If your butter is too hard, let it sit at room temperature for a bit before you start.
- Chill the Dough: Don’t skip the chilling step! Refrigerating the dough for at least 30 minutes helps the cookies keep their shape when baking.
- Even Color Mixing: When adding the red food coloring, add a few drops at a time and knead until the color is evenly spread.
- Watch the Baking Time: Keep an eye on your cookies while they bake. They should be just lightly golden around the edges. Taking them out too early keeps them soft and chewy.
Ingredients You’ll Need
- All-Purpose Flour: Simple all purpose flour is all you need.
- Egg: To bind the ingredients together and add moisture. Egg replacers or flax eggs can be used for a vegan alternative.
- Icing Sugar – Icing sugar is the same as powdered sugar or confectioners’ sugar. The reason powdered sugar is used is because you’ll get a softer texture in your cookie, a delicate melt-in-your-mouth cookie.
- Peppermint Extract: Gives the distinct minty flavor that’s crucial for this recipe.
- Salt: Enhances the flavors of the other ingredients. If you only have salted butter, you might skip the added salt.
- Unsalted Butter: If needed, you can use salted butter and adjust the added salt.
- Vanilla Extract: Adds a warm, sweet flavor that complements the peppermint.
- Red Food Coloring: Creates the festive red swirl. You can use natural food colorings like beet juice for a more natural option.
- Granulated Sugar (Optional): Adds a sweet, sparkly finish to the cookies.
Start by placing 1 cup of softened unsalted butter and 1 cup of powdered sugar into a large mixing bowl. Beat them together until the mixture becomes light and fluffy, which should take about 2-3 minutes.
Next, add 1 large egg, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract to the bowl. Continue beating until everything is well combined and smooth. Gradually add 2 ½ cups of all-purpose flour and ¼ teaspoon of salt to the mixture. Mix until the dough comes together and there are no lumps.
Divide the dough into two equal portions. Keep one portion plain, as it will remain white. To the second portion of dough, add a few drops of red food coloring. Knead the dough until the color is evenly distributed, creating a vibrant red hue.
Wrap both portions of dough in plastic wrap and place them in the refrigerator for about 30 minutes, or until they are firm.
Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
Take about a tablespoon of each dough (white and red) and roll them into 4-5 inch ropes. Gently twist the red and white ropes together and curve the top to form a candy cane shape. Place the shaped cookies on the prepared baking sheets.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just lightly golden. Keep a close eye on them to avoid overbaking. While the cookies are still warm, sprinkle them with granulated sugar for a sparkly finish. Then, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough up to the chilling step and refrigerate it overnight.
How should I store leftover candy cane cookies?
Store your cookies in an airtight container at room temperature for up to a week. To keep the swirls looking beautiful and prevent sticking, layer the cookies with parchment paper between each layer.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough! After shaping the cookies, place them on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. When you’re ready to bake, simply pop them straight from the freezer into the oven, adding a couple of extra minutes to the baking time.
Can I use natural food coloring instead of red food coloring?
Yes, you can use natural alternatives like beet juice or cranberry juice to achieve the red color. Keep in mind that natural colorings might give a slightly different shade and could add a subtle flavor to the cookies.
More Delicious Cookie Recipes
- Peppermint Bark Cookies
- Thumbprint Cookies
- Chocolate Sugar Cookies
- Rugelach Recipe
- Coconut Macaroons
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Candy Cane Cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- red food coloring (a couple drops)
- granulated sugar (for sprinkling, optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and peppermint extract. Beat until well combined. Gradually add the flour and salt, mixing until the dough comes together.
- Divide the dough into two equal portions. Leave one portion plain. Add a few drops of red food coloring to the second portion of dough and knead until the color is evenly distributed.
- Wrap both portions of dough in plastic wrap and refrigerate for about 30 minutes, or until firm.
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Take about a tablespoon of each dough (white and red) and roll them into 4-5 inch ropes. Gently twist the red and white dough ropes together and curve the top to form a candy cane shape. Place the shaped cookies on the prepared baking sheets.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just lightly golden. Be careful not to overbake, as these cookies are meant to be tender and soft. While the cookies are still warm, sprinkle them with granulated sugar for a sparkly finish.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Customize the Flavor: Try adding a touch of almond extract instead of peppermint for a unique flavor.
- Decorate Creatively: Top your cookies with colored sprinkles or mini candy canes for extra festive fun.
- Storage Tip: These cookies stay fresh longer if stored in an airtight container with a slice of bread to keep them soft.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
