introduction

These Candy Cane Cookies are simple and fun. They taste like peppermint and look like little candy canes. They are good for holiday parties or as a gift. Try them with a hot drink. You can also try other cookie ideas like almond flour cookies for a different texture.

why make this recipe

This recipe is easy and uses common ingredients. It makes a festive cookie that looks nice on a plate. The peppermint flavor and red striping make them feel special for holidays. The dough is not hard to roll and shape.

how to make Candy Cane Cookies

This section explains steps simply. Work clean and keep dough cool for easy shaping. Follow the ingredient amounts below and then make the shapes as shown in directions.

Ingredients :

1 cup unsalted butter, softened, 1 cup granulated sugar, 1 egg, 1 teaspoon peppermint extract, 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, Red food coloring (optional), Powdered sugar for dusting

Directions :

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and peppermint extract.
In a separate bowl, mix together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
Divide the dough in half; tint one half with red food coloring if desired.

On a lightly floured surface, roll small pieces of each dough into strips, about 6 inches long. Twist the red and white strips together to form a cane shape.
Place on a greased baking sheet and bake for 8-10 minutes or until lightly golden.
Allow to cool slightly before dusting with powdered sugar.

how to serve Candy Cane Cookies

Serve warm or at room temperature. Dust with powdered sugar for a pretty look. Place them on a small plate or in a box for gifts. They go well with hot chocolate or coffee. You can also serve them with other cookies like best ever chocolate chip cookies for a mixed tray.

how to store Candy Cane Cookies

Let cookies cool completely. Store in an airtight container at room temperature for up to 5 days. Put a sheet of parchment between layers to keep them from sticking. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature before serving.

tips to make Candy Cane Cookies

Keep butter soft but not melted for best texture.
Chill dough slightly if it gets too soft when shaping.
Use a small amount of red color so the stripe stays bright but not bleeding.

Roll strips evenly to make a neat twist.
Watch baking time; do not overbake to keep cookies tender.

variation (if any)

Make mini candy canes for bite-size treats.
Use green food coloring instead of red for a different look.
Add a touch of white chocolate drizzle after baking for extra sweetness.

Replace peppermint extract with vanilla for plain twisted cookies.

FAQs

Q: Can I use salted butter?
A: Yes. If you use salted butter, reduce or skip the added salt.

Q: Can I make the dough ahead?
A: Yes. Wrap the dough and chill for up to 2 days before shaping.

Q: Will the red color bleed?
A: Use gel color for less bleeding. Add color slowly until you get the shade you want.

Q: Can I bake larger shapes?
A: Yes, but increase bake time by a few minutes and watch for light golden edges.

Conclusion

For more ideas and a similar method, see the full Candy Cane Cookies Recipe. If you want another step-by-step version with photos and tips, check the Christmas Candy Cane Cookies Recipe – Home Cooking Memories.

Candy Cane Cookies

These festive Candy Cane Cookies are easy to make, taste like peppermint, and are perfect for holiday gatherings or as a gift.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 24 cookies

Course: Dessert, Snacks

Cuisine: American, Holiday

Calories: 100

Ingredients Method Notes

Ingredients

For the cookie dough

1 cup unsalted butter, softened Keep butter soft but not melted for best texture.

1 cup granulated sugar
1 piece egg
1 teaspoon peppermint extract Can be substituted with vanilla for plain cookies.
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt Skip if using salted butter.
as needed drops red food coloring (optional) Use gel color for less bleeding.
as needed for dusting powdered sugar

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg and peppermint extract.
In a separate bowl, mix together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.

Divide the dough in half; tint one half with red food coloring if desired.
On a lightly floured surface, roll small pieces of each dough into strips, about 6 inches long. Twist the red and white strips together to form a cane shape.
Place on a greased baking sheet and bake for 8-10 minutes or until lightly golden.

Allow to cool slightly before dusting with powdered sugar.

Notes

Store in an airtight container at room temperature for up to 5 days. Refrigerate for longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature before serving.