Classic Candy Cane Cookies Recipe
This classic Candy Cane Cookies recipe brings the festive spirit to life with a red-and-white peppermint twist. Buttery, crisp, and perfectly flavored, these holiday cookies are fun to make, beautiful to serve, and sure to become a Christmas tradition for the whole family.
Equipment
- mixing bowls
- electric mixer
- measuring cups and spoons
- Plastic Wrap
- baking sheet
- parchment paper
- wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract (for red dough)
- ½ teaspoon salt
- 3 cups all-purpose flour, spooned and leveled
- 1–2 teaspoons red gel food coloring
- optional crushed candy canes or sanding sugar for garnish
Instructions
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the egg, vanilla extract, and salt. Gradually add flour and mix just until combined into a soft dough.
- Divide the dough in half. Leave one half plain (white). To the second half, add peppermint extract and red gel food coloring. Mix until color is uniform.
- Wrap both red and white doughs tightly in plastic wrap and chill for 1 hour to firm up for rolling.
- Roll 1 teaspoon of white dough and 1 teaspoon of red dough into ropes about 6 inches long and 1/4 inch thick. Place ropes side by side, press the tops together, and twist gently to form a spiral. Bend one end to create the classic candy cane hook shape.
- Place shaped candy canes on a parchment-lined baking sheet. Cover and chill for at least 1 hour or up to 2 days before baking.
- Preheat oven to 375°F (190°C). Bake chilled cookies for 8–10 minutes or until set and just barely golden at the edges. Do not overbake.
- While cookies are still warm, lightly brush with egg wash and sprinkle with crushed candy canes or sanding sugar, if desired. Cool completely on a wire rack.
Notes
Pro Tips:
• Use gel food coloring for a vibrant red without altering the dough texture.
• Ensure ropes are the same length and thickness for even stripes.
• If dough cracks when rolling, let it rest at room temperature for 5–10 minutes. Storage: Store baked cookies in an airtight container for up to 1 week or freeze up to 3 months. Freeze unbaked twisted candy canes for easy holiday prep.
• Use gel food coloring for a vibrant red without altering the dough texture.
• Ensure ropes are the same length and thickness for even stripes.
• If dough cracks when rolling, let it rest at room temperature for 5–10 minutes. Storage: Store baked cookies in an airtight container for up to 1 week or freeze up to 3 months. Freeze unbaked twisted candy canes for easy holiday prep.