Candy Cane Cookies have always been my favorite part of the holiday season. I distinctly remember being a kid, watching my mom’s hands expertly twist the red and white dough, the sweet peppermint aroma filling our kitchen. Making these classic Christmas candy cane cookies brings back all those warm, fuzzy feelings. If you’ve ever wondered how to make candy cane cookies that look as amazing as they taste, you’re in the right place! Let’s get baking!
Why You’ll Love This Candy Cane Cookie Recipe
These festive treats are an absolute delight for so many reasons:
- Incredible peppermint flavor that screams holidays
- Surprisingly quick prep time for a beautiful cookie
- A classic, recognizable holiday look
- Budget-friendly ingredients make them accessible
- Perfectly family-friendly for baking with kids
- You’ll have an easy candy cane cookie recipe to rely on year after year
- The delightful swirls are always a crowd-pleaser
- This easy candy cane cookie recipe delivers big on taste and festive cheer
Ingredients for Homemade Candy Cane Cookies
Gathering the right candy cane cookie ingredients is the first step to baking these festive delights. You’ll need:
- 1 cup (226g) unsalted butter, softened – This is key for a rich, tender cookie base.
- 1 cup (200g) granulated sugar – For sweetness and structure.
- 1 large egg – Binds everything together.
- 1 1/2 tsp vanilla extract – Enhances the overall flavor profile.
- 1 tsp peppermint extract – This gives our cookies that signature candy cane flavor!
- 2 1/2 cups (315g) all-purpose flour – The foundation of our cookie dough.
- 1/2 tsp salt – Balances the sweetness and boosts flavor.
- Red food coloring (gel preferred) – For that classic red swirl. Gel gives a more vibrant color without making the dough too wet.
- Optional: 1/2 cup crushed peppermint candies (for garnish) – Adds an extra crunch and peppermint kick.
How to Make Candy Cane Cookies
Creating these festive beauties is easier than you might think! Follow these simple steps and you’ll have a batch of delicious candy cane cookies ready in no time.
- Step 1: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2–3 minutes. This creaming step is crucial for a tender cookie.
- Step 2: Beat in the egg, vanilla extract, and peppermint extract until well combined. Make sure to scrape down the sides of the bowl as you go.
- Step 3: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the candy cane cookie dough.
- Step 4: Divide the dough in half. Leave one half plain and add red food coloring to the other half, mixing until you achieve a vibrant red color. Wrap each portion of dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This makes the dough easier to handle.
- Step 5: Once chilled, take out both doughs. Scoop about 1 tablespoon of each color and roll them into 5-inch ropes. Gently twist the two ropes together.
- Step 6: Carefully curve the top of the twisted ropes into a classic candy cane shape. Arrange the formed candy cane shaped cookies on baking sheets lined with parchment paper, leaving about 2 inches between them.
- Step 7: Bake in a preheated oven at 375°F (190°C) for 8–10 minutes. You’re looking for the edges to be set but not browned. They should still appear pale.
- Step 8: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you’re using crushed peppermint candies, sprinkle them on top while the cookies are still warm.
Pro Tips for the Best Candy Cane Cookies
Want your homemade candy cane cookies to be absolutely perfect? I’ve picked up a few tricks over the years that really make a difference:
- For the most vibrant red swirls in your candy cane cookies, always opt for gel food coloring. It gives you intense color without adding extra liquid, which could make your dough too sticky.
- Keep your candy cane cookie dough chilled! If it starts to soften while you’re working, pop it back in the fridge for 10-15 minutes. This makes it much easier to shape those perfect twists.
- Don’t be tempted to overbake these festive treats. They should look pale when you take them out of the oven; they’ll continue to set as they cool. Overbaking can lead to a dry cookie and dull the classic candy cane look.
What’s the secret to perfect Candy Cane Cookies?
The real secret to a truly stunning batch of candy cane cookies is using gel food coloring for that vibrant red. It ensures the color is deep and rich without making the dough too wet, which is key for that beautiful swirl effect in the best candy cane cookie recipe.
Can I make Candy Cane Cookies ahead of time?
Absolutely! You can prepare the candy cane cookie dough up to two days in advance and store it, well-wrapped, in the refrigerator. This makes assembly even quicker on baking day. Just let it sit at room temperature for a few minutes if it gets too firm.
How do I avoid common mistakes with Candy Cane Cookies?
The biggest mistake is overbaking, which makes them dry and brown. Watch them closely and remove them when they just look set. Also, ensure your dough is well-chilled before shaping; warm dough is sticky and hard to twist neatly into candy cane shapes.
Best Ways to Serve Festive Candy Cane Cookies
These delightful creations are more than just a cookie; they’re a little piece of holiday magic! I love arranging these festive candy cane cookies on a beautiful holiday platter alongside other classic Christmas treats. They look absolutely stunning next to gingerbread or shortbread. For an extra cozy touch, serve them warm with a steaming mug of hot chocolate – the peppermint flavor pairs perfectly! They also make wonderful edible gifts. Wrap them up in cellophane bags tied with a festive ribbon, and you’ve got a thoughtful, homemade present that anyone would adore. These holiday candy cane cookies truly capture the spirit of the season.
Nutrition Facts for Candy Cane Cookies
When you’re enjoying these sweet, swirled treats, it’s helpful to know what you’re getting. Here’s a general breakdown per cookie:
- Calories: 140
- Fat: 7g
- Saturated Fat: 4.5g
- Protein: 1.5g
- Carbohydrates: 18g
- Fiber: 0.5g
- Sugar: 11g
- Sodium: 65mg
Nutritional values are estimates and can vary based on exact ingredient measurements and any additions like crushed candies.
How to Store and Reheat Candy Cane Cookies
Proper candy cane cookie storage is key to keeping these festive treats fresh and delicious. Once your beautiful candy cane shaped cookies have cooled completely on a wire rack – and I mean *completely* cool, otherwise condensation can make them soggy – you’ll want to store them in an airtight container. This prevents them from drying out or picking up any unwanted odors from your fridge or freezer.
For short-term enjoyment, they’ll stay wonderfully crisp at room temperature for about 3-4 days when stored in an airtight container. If you need to keep them longer, the freezer is your best friend! Wrap them well in plastic wrap, then place them in a freezer-safe bag or container. They can last for up to 3 months in the freezer. To reheat, simply bring them back to room temperature for about 15-20 minutes before enjoying. This method ensures your classic candy cane cookies are perfect whenever that holiday craving strikes!
Frequently Asked Questions About Classic Candy Cane Cookies
Can I use regular food coloring instead of gel for my Candy Cane Cookies?
While you can use regular liquid food coloring, I strongly recommend using gel coloring for your classic candy cane cookies. Gel coloring provides a much more vibrant and concentrated hue without adding excess moisture to the dough. Too much liquid can make the dough sticky and harder to shape, potentially affecting the final look of your old-fashioned candy cane cookies.
How do I get those perfect, clean swirls in my Candy Cane Cookies?
Achieving those beautiful swirls comes down to a few things. First, make sure your dough is well-chilled; this keeps the ropes firm and easier to twist without smearing. When twisting, try to keep the ropes relatively even in thickness. Gently twist them together, then carefully curve them into the candy cane shape. Don’t over-twist, as this can muddy the colors.
Can I add other flavors to my Candy Cane Cookies?
Absolutely! While the peppermint flavor is classic, feel free to experiment with candy cane cookie variations. You could try adding a touch of almond extract along with the peppermint for a different flavor profile, or even dip the cooled cookies in melted white chocolate for an extra sweet treat. Some people even add a bit of cinnamon for a warm spice note, though that veers away from the traditional peppermint.
Why are my Candy Cane Cookies spreading too much?
Cookie spread is often due to the dough being too warm or having too much sugar or butter. Ensure your butter is softened but not melted, and that you’ve chilled the dough sufficiently before shaping. Also, make sure you’re not overmixing the dough once the flour is added, as this can develop gluten and lead to spread. Keeping them on a cool baking sheet also helps.
Variations of Candy Cane Cookies You Can Try
While the classic red and white swirl is iconic, there are so many fun candy cane cookie variations to explore! These twists add new flavors and textures, making your holiday baking even more exciting. I love trying new things each year to keep things fresh.
- Gluten-Free Candy Cane Cookies: Swap the all-purpose flour for a good quality gluten-free all-purpose flour blend. You might need to adjust the chilling time slightly, as gluten-free doughs can sometimes be a bit softer.
- Chocolate Peppermint Candy Cane Cookies: Add 1/4 cup of unsweetened cocoa powder to the plain dough half and a little extra red food coloring to the other if needed to maintain vibrancy. The chocolate and peppermint combo is divine!
- White Chocolate Drizzled Candy Cane Cookies: After the cookies have cooled, melt some white chocolate chips and drizzle them over the tops. You can even add a few extra crushed candy canes on top of the white chocolate for extra sparkle and flavor.
- Almond Extract Twist: For a slightly different flavor profile, reduce the peppermint extract to 1/2 teaspoon and add 1/2 teaspoon of almond extract to the dough. It’s a subtle change that adds a lovely depth.
Easy Candy Cane Cookies: 10 Festive Twists
- Total Time: 1 hour 5 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Classic, colorful, and full of holiday cheer! These Candy Cane Cookies feature a buttery base, peppermint flavor, and red-and-white swirls for a truly festive look. Whether you’re baking with kids or prepping for a Christmas cookie exchange, these twisted treats bring magic to every bite.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 tsp salt
- Red food coloring (gel preferred)
- Optional: 1/2 cup crushed peppermint candies (for garnish)
Instructions
- Beat butter and sugar until light and fluffy (2–3 minutes).
- Mix in egg, vanilla, and peppermint extract.
- Whisk flour and salt in a separate bowl, then combine with wet ingredients just until a dough forms.
- Split dough in half. Leave one half plain and tint the other with red food coloring. Wrap each in plastic and chill 30 minutes.
- Roll 1 tsp of each color into 5-inch ropes. Twist together and curve top into a candy cane shape.
- Arrange on parchment-lined sheets and bake at 375°F (190°C) for 8–10 minutes until set but not browned.
- Let cool slightly, then sprinkle with crushed peppermint if using.
Notes
- Use gel food coloring for vibrant color without altering texture.
- Keep dough chilled between batches to prevent softening.
- Don’t overbake—cookies should remain pale to preserve the candy cane look.
- Perfect for gifting, cookie trays, or family baking days!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cookie
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