Soft, buttery cookies with a hint of peppermint and festive swirls of red and white — these classic Candy Cane Cookies are pure Christmas nostalgia. They’re fun to shape, beautiful on a cookie tray, and taste just as good as they look. One batch is never enough.
Why You’ll Love These Cookies
Classic holiday favorite with old-fashioned charm
Buttery, tender texture with light peppermint flavor
Perfect for gifting, cookie exchanges, and Santa trays
Freezer-friendly and make-ahead approved
Candy Cane Cookies Recipe Card
Servings: 24 cookies
Estimated Cost: $7–9
Prep Time: 25 minutes
Cook Time: 10–12 minutes
Chill Time: 30 minutes
Calories: ~150 per cookie
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
½ tsp salt
1 ½ tsp vanilla extract
½ tsp peppermint extract
2 ½ cups all-purpose flour
1 large egg
Red food coloring
Optional topping: crushed candy canes or peppermint sugar
Instructions
Make the Dough
In a large bowl, cream butter and powdered sugar until light and fluffy.
Beat in egg, vanilla extract, and peppermint extract.
Gradually mix in flour and salt until a soft dough forms.
Color the Dough
Divide dough in half.
Leave one half plain.
Tint the other half red using food coloring.
Wrap both portions and chill for 30 minutes.
Shape the Cookies
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Roll 1 tablespoon of white dough and 1 tablespoon of red dough into ropes.
Twist the ropes together and shape into candy canes.
Place cookies 2 inches apart on baking sheets.
Bake
Bake for 10–12 minutes, just until bottoms are lightly golden.
Cool on the pan for 5 minutes, then transfer to a rack.
Optional Finish
Sprinkle with crushed candy canes or peppermint sugar while still warm.
Helpful Notes
Don’t overbake — the cookies should stay pale on top.
Chilling the dough makes shaping much easier.
If dough cracks while shaping, let it sit at room temp for a few minutes.
Tasty Twists
Chocolate Drizzle: Drizzle cooled cookies with melted white or dark chocolate
Vanilla-Only Version: Skip peppermint for a classic butter cookie
Extra Peppermint: Add crushed candy canes directly into the dough
Mini Cookies: Make smaller candy canes for gift boxes
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and powdered sugar until light and fluffy. Beat in egg, vanilla, and peppermint extract.
- Mix in flour and salt until a soft dough forms. Gently fold in crushed candy canes.
- Scoop tablespoon-sized portions and roll into balls. Place on baking sheet and gently flatten slightly with your fingers or the bottom of a glass.
- Bake for 9–11 minutes, just until the bottoms are lightly golden. Do not overbake — these cookies should stay pale and soft.
- Immediately sprinkle with extra crushed candy canes. Let cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
FAQ
Can I freeze the dough?
Yes — freeze wrapped dough up to 2 months. Thaw in the fridge overnight.
How do I store baked cookies?
Store in an airtight container at room temperature for up to 1 week.
Can kids help make these?
Absolutely — twisting the dough is perfect for little helpers.
A Christmas Cookie Worth the Tradition
Candy Cane Cookies are one of those recipes that instantly feels like Christmas. Buttery, festive, and timeless, they’re the kind of cookie that turns into a yearly tradition after just one bake.