Candy Cane Cookies are a fun and festive treat that mix the sweet crunch of candy canes with the soft, buttery goodness of classic cookies. They’re usually made by swirling peppermint-flavored dough or adding crushed candy canes right on top, which gives them that cheerful red and white look and a delightful minty bite. These cookies are perfect for the holidays, bringing a bit of sparkle and a fresh peppermint twist to your cookie jar.
I love making these cookies around Christmas time because they’re not only tasty but also a joy to bake. Crushing the candy canes and sprinkling them over the dough feels like a little holiday magic in the kitchen. Plus, the smell of peppermint filling the air while they bake makes the whole house feel cozy and bright. I always catch myself sneaking a cookie or two before the family even gets a chance to try them!
One of my favorite ways to enjoy Candy Cane Cookies is with a warm cup of hot chocolate or tea. Those minty crumbs just melt perfectly on your tongue alongside a warm drink. They also make great homemade gifts if you want to spread some holiday cheer — just pack them up in a cute jar or box and watch people smile when they open it. It’s a simple recipe that never fails to bring a bit of cheer and sweetness to the season.
Key Ingredients & Substitutions
Flour: All-purpose flour gives the right texture for these cookies. You can swap in a gluten-free blend if needed, but check the package for baking tips.
Butter: Use unsalted and softened butter for smooth dough. If you want a dairy-free option, try vegan butter, but the taste might change slightly.
Cocoa Powder: This makes the chocolate dough. Unsweetened cocoa powder is best, but Dutch-processed can work too, just note it can change the cookie’s acidity slightly.
Red Food Coloring: Gel food coloring works great here to avoid making the dough too wet. If you prefer natural options, beet juice powder can add a red tint but may affect flavor.
Crushed Candy Canes: This is the signature peppermint crunch. If you don’t have candy canes, crushed peppermint candies or peppermint bark pieces work well.
How Can I Twist the Dough Into Perfect Candy Cane Shapes?
Twisting the three dough colors together can be tricky, but here are some tips:
- Roll even ropes about the same length and thickness to make the twist smooth.
- Start with them side by side and twist gently but firmly so they hold together.
- Press the ends to seal, so your candy cane shape won’t fall apart during baking.
- Curve the top to make the hook shape before baking.
- If the dough feels too soft or sticky, chill it for 10-15 minutes to make rolling and twisting easier.
Taking your time here will help you get the classic candy cane look that’s fun and festive!
Equipment You’ll Need
- Mixing bowls – I use a couple of bowls for dividing and mixing different dough colors easily.
- Whisk – helpful for mixing dry ingredients smoothly.
- Electric mixer or hand whisk – makes creaming butter and sugar quick and easy.
- Measuring cups and spoons – essential for accurate ingredient portions.
- Rolling pin – helps roll out dough evenly for twisting.
- Cookie sheet – for baking your shaped cookies; lined with parchment paper for easy removal.
- Rubber spatula – great for scraping dough from bowls.
- Cooling rack – to cool cookies properly without them getting soggy.
- Food processor or plastic bag – for crushing candy canes into small pieces.
Flavor Variations & Add-Ins
- Mint chocolate chips – sprinkle or press into cookies before baking for extra minty-chocolate flavor.
- White chocolate drizzle – melt white chocolate and drizzle over cooled cookies for a pretty look and extra sweetness.
- Colored sugar or sprinkles – use instead of crushed candy canes for a different festive touch.
- Different extracts – add a drop of peppermint or almond extract to boost flavor variations.
How to Make Candy Cane Cookies
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring
- ½ cup crushed candy canes or peppermint candies
- Additional granulated sugar for rolling cookies
Time Needed
This recipe takes about 20 minutes for preparation and 10-12 minutes for baking. Allow extra time to let the cookies cool before serving or storing.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter with ¾ cup of sugar until the mixture is light and fluffy. Then, add the egg and vanilla extract, mixing until everything is fully combined.
3. Make the Dough:
Slowly add the dry flour mixture into the butter mixture, stirring gently just until the dough forms. Avoid overmixing to keep your cookies tender.
4. Separate and Color the Dough:
Divide the dough into three equal parts. Leave one part plain for the white dough. Add cocoa powder to the second part and mix well for the chocolate dough. For the third part, add a few drops of red food coloring and mix until the color is even.
5. Shape the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Roll equal amounts of each dough into thin ropes about 6 inches long. Carefully twist the three colored ropes together to form a candy cane shape. Press the ends gently to seal, and bend the top to form the classic hook.
6. Add Sugar and Candy Cane Crunch:
Lightly roll the twisted dough in granulated sugar, then sprinkle with crushed candy canes for a cheerful sparkle.
7. Bake and Cool:
Place the cookies spaced about 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are just set and the cookies feel firm to the touch. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. Store and Enjoy:
Once cooled, keep your Candy Cane Cookies fresh in an airtight container for up to one week. Share and enjoy with your favorite holiday drinks!
Can I Use Frozen Dough for Candy Cane Cookies?
Yes! If you make the dough ahead and freeze it, thaw it in the fridge overnight before shaping and baking. This helps keep the dough firm and easier to twist into the candy cane shapes.
What Can I Substitute for Red Food Coloring?
You can use natural options like beet juice powder for a red tint, but it may slightly affect the flavor and texture. Gel food coloring works best for vibrant color without adding moisture.
How Should I Store Leftover Candy Cane Cookies?
Store them in an airtight container at room temperature for up to one week. To keep them crunchy, avoid sealing them with fresh produce or in humid areas.
Can I Make These Cookies Without the Chocolate Portion?
Absolutely! You can simply twist together the white and red dough ropes for a classic candy cane look with fewer colors. Just adjust the dough quantity accordingly.