Candy Cane Cookies Recipe

If you’re on the hunt for a festive treat that’s as fun to make as it is to eat, you’re going to adore this Candy Cane Cookies Recipe. I absolutely love how these cookies capture that classic peppermint flavor and the iconic red-and-white swirl—perfect for holiday baking sessions or cozy afternoons. They’re not just cute; they have this delightful crispness with a hint of minty goodness that will have your family and friends coming back for more. Stick around, because I’m going to share all my tips and tricks so your candy cane cookies come out picture-perfect every single time!

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Ingredients You’ll Need

This recipe uses simple, classic ingredients you likely already have in your pantry. The combination of all-purpose flour and cornstarch helps achieve that tender yet sturdy texture that holds the unique twisted candy cane shape beautifully.

• All-purpose flour: Provides structure and stability to the cookies—make sure it’s fresh for the best results.
• Cornstarch: Helps keep the cookies tender and soft, giving them that melt-in-your-mouth feel.
• Baking soda & baking powder: Both leaveners ensure the right rise and lightness without spreading too much.
• Salt: Balances the sweetness and enhances all the flavors.
• Unsalted butter: Using room temperature butter creamed with sugar gives you that luscious cookie consistency.
• Granulated sugar: Sweetens and helps create those slightly crispy edges that I love.
• Egg: Adds moisture and helps bind everything together smoothly.
• Vanilla extract: Brings warm, rich flavor depth to the dough.
• Peppermint extract: The star of this recipe that delivers that unmistakable candy cane taste—don’t skip it!
• Red gel icing color: Easy to incorporate for vibrant, festive hues without altering the dough texture.
• Sprinkles or peppermint crunch: Totally optional, but I love them for adding a little sparkle and extra crunch on top.

Variations

While this Candy Cane Cookies Recipe is classic as is, I encourage you to play around with it. I’ve tried a few fun twists that add a fresh spin to these minty delights, so don’t be afraid to make it your own!

• Chocolate Peppermint: I like adding mini chocolate chips into the dough—it’s a game-changer for chocolate and mint lovers.
• Gluten-Free: Swap the all-purpose flour with a quality gluten-free blend plus some extra cornstarch for similar texture and shape.
• Natural Coloring: If you prefer to avoid gel colors, crushed freeze-dried raspberries can give a subtle, natural tint and a slight berry twist.
• Spiced Peppermint: Adding a pinch of cinnamon or ground ginger gives a warm holiday spice that pairs beautifully with the peppermint.

How to Make Candy Cane Cookies Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the all-purpose flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. I like doing this first—it makes sure everything is evenly distributed, which really helps the cookies bake perfectly.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the room temperature unsalted butter and granulated sugar on medium speed until the mixture turns pale and fluffy—you’ll notice it getting lighter in color. This step is crucial because it traps air, giving your cookies that lovely light texture.

Step 3: Add the Flavorings

Beat in the egg, vanilla extract, and peppermint extract until everything is well combined. At this point, your kitchen is going to smell amazing—one of my favorite moments!

Step 4: Combine Wet and Dry

Gradually mix the dry ingredient mixture into the wet ingredients, but be gentle—just combine everything until you see no streaks of flour. Overmixing can make the cookies tough, so this is where patience pays off.

Step 5: Color the Dough

Split the dough into two equal portions. Add a few drops of red gel icing color to one half and mix gently until the color is evenly distributed. The white dough remains untouched. This vibrant contrast is what gives your cookies that signature candy cane look!

Step 6: Chill and Prep

Wrap and refrigerate both dough portions for 2 to 3 hours. I discovered that chilling the dough makes it much easier to handle when you’re rolling out and twisting the ropes, plus it helps maintain the shape during baking. If you want to get ahead, you can even roll teaspoon-sized balls before chilling—they’ll be ready to form as soon as you take them out.

Step 7: Form Candy Canes

Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats. Take a teaspoonful of each dough and roll them into 5-inch ropes—using a ruler helps keep size consistent. Place the red and white ropes side by side and twist gently, starting from the middle going outward in each direction rather than twisting just from one end. Then form the top hook of the candy cane by curving one end. This step is where your cookies really come to life!

Step 8: Add Toppings and Bake

If you want, press some peppermint crunch or sprinkles on the front of each twisted candy cane before baking. Bake for 5 to 7 minutes—watch closely! The cookies should look set and just starting to turn golden at the edges. Overbaking can make them brittle, so timing is key.

Step 9: Cool Carefully

Let the cookies cool on the baking sheet for about 10 minutes to firm up before transferring them to a wire rack. I’ve learned the hard way that handling them too soon can cause breakage, so patience here really pays off.

How to Serve Candy Cane Cookies Recipe

Garnishes

I love adding a sprinkle of crushed peppermint candies on top for extra crunch and sparkle. Sometimes, a light dusting of powdered sugar gives them a snowy holiday feel that really delights guests at a party or while sharing over cocoa.

Side Dishes

These cookies pair beautifully with a warm cup of hot chocolate, peppermint tea, or even a glass of cold milk if you’re looking for that classic combo. They also make a cute addition to a dessert platter along with gingerbread and sugar cookies.

Creative Ways to Present

For gifting or holiday parties, I arrange the candy cane cookies in a circular pattern on a festive platter to mimic a wreath—it’s an instant conversation starter! Wrapping individual cookies in cellophane tied with red ribbon is a charming way to share these with friends and neighbors, too.

Make Ahead and Storage

Storing Leftovers

I store any leftover Candy Cane Cookies in an airtight container at room temperature. They stay fresh and crisp for about 4 to 5 days, but honestly, they rarely last that long in my house!

Freezing

One thing I’ve learned is that both the dough and the baked cookies freeze well. For the dough, I shape the ropes and twist the candy canes, then freeze them on a tray before transferring to a zip-top bag—this way I can pop them in the oven directly from frozen, adding a minute or two to the bake time.

Reheating

To freshen up leftover cookies, I pop them in a 300°F (150°C) oven for 3-4 minutes. This revives the crisp edges and brings back that just-baked warmth without drying them out.

FAQs

Final Thoughts

When I first tried making Candy Cane Cookies, I was a bit intimidated by the twisting, but once I got the hang of it, it quickly became a favorite holiday tradition at our house. I love how they bring that nostalgic peppermint flavor to the table wrapped up in such a charming, playful shape. If you’re looking for a recipe that’s festive, delicious, and fun to make, I can’t recommend this Candy Cane Cookies Recipe enough. Give it a go—you might just start your own holiday tradition!

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