Festive Candy Cane Cookies Recipe with Peppermint Crunch

Sweet and festive, these candy cane cookies dance with peppermint magic on your holiday baking adventures.

Crisp winter mornings spark joy when you mix delicate vanilla dough with vibrant red-and-white swirls.

Delightful crunch meets creamy smoothness in each carefully crafted bite.

Generations of bakers have treasured this nostalgic treat that sparkles with seasonal cheer.

Simple ingredients blend into extraordinary cookies that melt in your mouth.

Holiday gatherings come alive with these charming, striped delights that bring smiles to everyone around the table.

Discover the delicious charm of this classic Christmas cookie that promises sweet memories.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Calories: 150 kcal

Servings: 23

Candy Cane Cookies Ingredient List

• Butter: Creamy foundation that adds rich flavor and helps create a tender texture, choose high-quality unsalted butter for best results.
• Sugar: Sweetens and helps create crisp edges, select fine granulated sugar for smooth blending.
• Egg: Binds ingredients and provides structure, use fresh room-temperature eggs for optimal mixing.
• Vanilla Extract: Enhances overall flavor profile, opt for pure vanilla extract over imitation.
• Peppermint Extract: Delivers signature candy cane flavor, choose high-quality extract for intense taste.

• All-Purpose Flour: Creates cookie structure, sift to prevent lumps and ensure smooth dough.
• Baking Powder: Helps cookies rise and become light, check freshness for best results.
• Salt: Balances sweetness and enhances flavors, use fine table salt for even distribution.

• Red Gel Food Coloring: Provides festive red color, choose gel over liquid for vibrant, consistent hue.
• Granulated Sugar: Adds sparkly finish, select fine sugar for even coating.
• Peppermint Candies: Provides crunchy, minty garnish, crush into small uniform pieces for best presentation.

Tools For Candy Cane Cookies

• stand mixer or hand mixer: Perfect for creaming butter and sugar until light and fluffy.
• large mixing bowl: Essential for combining wet and dry ingredients smoothly.
• whisk: Great for mixing dry ingredients and ensuring even distribution.
• baking sheets: Needed to bake and shape your candy cane cookies.
• parchment paper: Prevents cookies from sticking and makes cleanup easier.
• wire cooling rack: Allows cookies to cool evenly without getting soggy.
• plastic wrap: Used to chill and store dough portions.
• rolling surface: Clean countertop or cutting board for shaping dough ropes.
• small bowls: Helpful for separating and coloring dough.

How To Shape Candy Cane Cookies

• Dough Preparation

Create a soft, silky mixture by blending creamy butter with sweet sugar until the texture becomes light and airy. Introduce egg and fragrant extracts, mixing thoroughly. In a separate container, combine flour with leavening agents and a hint of salt. Gently fold dry ingredients into the wet mixture until a smooth dough emerges. Separate the dough into two portions, leaving one natural and transforming the other with vibrant red color by kneading gently. Wrap each section and let them chill in the refrigerator for a cool-down period.

• Playful Shaping

Heat the oven to a toasty warmth and line baking surfaces with protective paper. Roll small portions of red and plain dough into delicate rope-like strands. Carefully intertwine the two colors, twisting them together and curving the top to mimic the classic holiday cane shape. Arrange these whimsical treats on the prepared baking surface.

• Baking Magic

Slide the cookie sheet into the heated oven, allowing the treats to bake until their edges turn just slightly golden. After removing, let them rest briefly before transferring to a cooling rack. For an extra touch of festivity, consider sprinkling a dusting of crushed peppermint over the warm cookies.

Tips For Baking Candy Cane Cookies

• Perfect Texture Tricks: Use room temperature butter for smoother creaming and easier dough handling. Chill dough thoroughly to prevent spreading and maintain crisp candy cane shapes during baking.
• Peppermint Power Boost: Enhance mint flavor by using high-quality peppermint extract or adding extra crushed candy cane pieces into the dough for more intense peppermint crunch.
• Gluten-Free Transformation: Swap all-purpose flour with a gluten-free blend, ensuring 1:1 replacement ratio. Add xanthan gum for better cookie structure and preventing crumbling.
• Vegan Cookie Option: Replace butter with coconut oil or vegan margarine, use a flax egg instead of regular egg, and select plant-based food coloring for a completely dairy-free and egg-free version that maintains the classic candy cane look.
• Make-Ahead Magic: Prepare cookie dough up to three days in advance and store in refrigerator. Unbaked shaped cookies can be frozen for up to one month, allowing you to bake fresh batches whenever holiday cravings strike.

How To Serve Candy Cane Cookies

• Holiday Cookie Platter Magic: Arrange candy cane cookies on a festive red and white plate, creating a beautiful seasonal display that sparkles with holiday cheer.
• Peppermint Cocoa Companion: Serve these cookies alongside rich hot chocolate topped with whipped cream, letting the cookie's minty flavor complement the warm drink perfectly.
• Gifting Delight Package: Wrap a few cookies in clear cellophane with a festive ribbon, making charming homemade gifts for neighbors, teachers, or holiday party hosts.
• Dessert Table Centerpiece: Create a stunning cookie tower by stacking cookies in a pyramid shape, dusted with extra crushed peppermint for a dazzling holiday presentation.

Storage Help For Candy Cane Cookies

• Smart Storage Strategies: Keep cookies in an airtight container at room temperature, separating layers with parchment paper to prevent sticking and maintain crispness.
• Freezing Fresh Batches: Wrap unbaked cookie dough logs tightly in plastic wrap, then aluminum foil, storing in the freezer for up to 3 months. Thaw overnight in the refrigerator before slicing and baking.
• Shelf Life Secrets: Enjoy freshly baked cookies within 5-7 days when stored properly in a sealed container at room temperature. Crisp edges and delightful texture remain best during the first 3 days.
• Make-Ahead Magic: Prepare dough up to 2 days in advance, keeping wrapped in the refrigerator. Allow dough to soften slightly at room temperature for 10-15 minutes before shaping and baking to ensure easy handling and consistent cookie shape.

Festive Candy Cane Cookies Recipe

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4.8 from 23 reviews

• Total Time: 1 hour 10 minutes
• Yield: 23 1x

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Description

Classic candy cane cookies bring festive cheer to holiday baking with their peppermint-swirled design and delightful crunch. Crisp buttery shortbread cookies striped in red and white will delight guests at winter gatherings.

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Ingredients

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• 1 cup (225 g / 8 oz) unsalted butter, softened
• 1 cup (200 g / 7 oz) granulated sugar
• 2 ¾ cups (345 g / 12 oz) all-purpose flour
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ½ tsp baking powder
• ¼ tsp salt
• Red gel food coloring
• ¼ cup (50 g / 1.75 oz) granulated sugar
• 1 tsp crushed peppermint candies

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Instructions

1. Prepare Dough Base: Cream butter and sugar until fluffy, then blend in egg, vanilla, and peppermint extracts to create a silky liquid foundation.
2. Combine Dry Ingredients: Sift flour, baking powder, and salt, then gently fold into wet mixture until a smooth, cohesive dough forms.
3. Color Separation: Divide dough into two equal portions, introducing vibrant red gel food coloring to one half, ensuring even distribution.
4. Chill Dough: Wrap both dough sections in plastic and refrigerate for 30 minutes to solidify consistency and enhance flavor melding.
5. Preheat and Prepare: Set oven to 375F (190C) and line baking sheets with parchment paper for optimal cookie development.
6. Shape Cookies: Roll out red and plain dough into slender 4-5 inch ropes, then artfully twist and curve them together to create classic candy cane shapes.
7. Bake and Cool: Transfer cookies to prepared sheets and bake for 8-10 minutes until edges firm slightly. Rest briefly on baking sheet before transferring to cooling rack.
8. Finish and Garnish: Optionally dust warm cookies with a sparkling blend of granulated sugar and crushed peppermint candies for festive flair.

Notes

• Maintain Butter Temperature: Ensure butter is softened, not melted, for optimal cookie texture and smooth mixing.
• Color Blending Technique: Add food coloring gradually and knead gently to prevent dough from becoming tough or streaky.
• Chill Dough Thoroughly: Refrigerate dough for exactly 30 minutes to prevent spreading and help maintain intricate candy cane shape during baking.
• Rope Rolling Pro Tip: Roll dough ropes on a lightly floured surface to prevent sticking and achieve consistent thickness for perfect cookie formation.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 23
• Calories: 150
• Sugar: 9 g
• Sodium: 30 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 20 mg