There's a certain magic in the air during the holidays, and nothing captures it quite like the scent of fresh-baked cookies. When it comes to classic Christmas cookies recipes, these soft and buttery Candy Cane Cookies are an absolute showstopper. With their vibrant red-and-white twist and a whisper of cool peppermint, they look like they’ve jumped right off a Christmas card and onto your baking sheet. They are the perfect, easy baking project to fill your home with holiday cheer.
These cookies have become a non-negotiable tradition in my house. The moment the first batch comes out of the oven, the kitchen smells like a winter wonderland. They are incredibly fun for kids to help shape, making them one of the best Christmas sweet ideas for a family baking day. Whether you're making them for a cookie swap, packaging them as a thoughtful gift, or just treating yourself, this recipe is guaranteed to become one of your favorites.
Why You'll Fall in Love with This Recipe
- Melt-in-Your-Mouth Texture: Forget dry, crunchy cookies. These are unbelievably soft and tender, thanks to the use of powdered sugar.
- Perfect Peppermint Flavor: Just enough peppermint extract provides a festive, cooling flavor that’s refreshing, not overpowering.
- Visually Stunning: The beautiful red-and-white swirl makes them the star of any cookie platter. They are true Xmas goodies that wow a crowd.
- Fun and Forgiving: Rolling and twisting the dough is a delightful, hands-on activity, making this one of the most creative and easy cookie recipes for bakers of all skill levels.
- Make-Ahead Friendly: Prepare the dough in advance and chill it until you’re ready to bake, making holiday prep a breeze.
Ingredients You'll Need
To create these festive treats, you'll need a few simple pantry staples. Using room-temperature butter and egg is key to achieving that perfectly soft dough.
- Unsalted Butter: 1 cup (227g), softened to room temperature.
- Powdered Sugar: 1 cup (120g), for a tender, melt-in-your-mouth crumb.
- Large Egg: 1, at room temperature, to bind the dough.
- Vanilla Extract: 1 teaspoon for a warm, aromatic base.
- Peppermint Extract: ½ teaspoon for that classic candy cane flavor.
- All-Purpose Flour: 2 ½ cups (300g), spooned and leveled.
- Salt: ½ teaspoon to balance the sweetness.
- Red Gel Food Coloring: A few drops to create a vibrant red dough. Gel coloring provides a deep color without adding excess liquid.
How to Make Candy Cane Cookies: A Step-by-Step Guide
Follow these simple steps to create perfectly twisted, festive cookies every time. Don’t rush the chilling process—it’s the secret to dough that’s easy to handle and cookies that hold their iconic shape.
1. Create the Cookie Dough Base
- In the bowl of a stand mixer or a large bowl with a hand mixer, beat the softened butter and powdered sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the room-temperature egg, vanilla extract, and peppermint extract. Mix on low speed until just combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.
2. Color and Chill the Dough
- Divide the dough into two equal halves. Leave one half plain.
- Add a few drops of red gel food coloring to the other half and mix on low speed (or knead by hand) until the color is uniform and vibrant.
- Form each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days. Chilling is essential for easy handling.
3. Shape and Bake the Cookies
- Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- Working with one portion of dough at a time (keeping the rest chilled), take a teaspoon-sized piece from the white dough and one from the red dough.
- On a lightly floured surface, roll each piece into a 4 to 5-inch rope.
- Place the two ropes side-by-side, gently press them together, and twist them to create the classic swirl.
- Carefully place the twisted rope onto the prepared baking sheet and curve the top over to form a candy cane shape. Repeat with the remaining dough, placing cookies about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are firm and the bottoms are very lightly golden. The tops should still look pale.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Tips for Picture-Perfect Holiday Cookies
- Don't Skip the Chill: Chilled dough is firmer, less sticky, and much easier to roll and twist. It also helps the cookies maintain their shape while baking.
- Uniform Ropes: Try to roll your red and white ropes to a similar thickness and length for a neat, even twist.
- Work in Batches: If your kitchen is warm, keep the dough you aren't using in the refrigerator. This prevents it from becoming too soft and sticky.
- Gentle Twists: Twist the ropes together gently. If you press too hard, the colors can merge and lose their distinct stripes.
Fun Variations & Serving Ideas
These Candy Cane Cookies are a fantastic baked good for Christmas gifts. Package them in cellophane bags tied with a festive ribbon for teachers, neighbors, or as a host gift. They are also the highlight of any Christmas cookie party recipes platter, especially when placed next to gingerbread men or chocolate crinkles. They're even a showstopper next to other classics like Christmas jelly cookies.
For a delicious twist:
- Chocolate-Dipped: Dip the cooled ends of the cookies in melted white or dark chocolate. Before it sets, sprinkle with crushed peppermint candies or festive sprinkles.
- Sparkling Finish: For extra sparkle, gently press the shaped, unbaked cookies into a plate of coarse sanding sugar before baking.
- Flavor Swap: If peppermint isn't your favorite, swap it for almond extract for a delicious sugar cookie flavor.
Storing Your Festive Treats
Store your cooled Candy Cane Cookies in an airtight container at room temperature for up to one week.
To Freeze: You can freeze the baked cookies or the unbaked dough.
- Baked Cookies: Layer them between sheets of parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature.
- Dough: The wrapped dough discs can be frozen for up to 3 months. Thaw in the refrigerator overnight before rolling and shaping.
Frequently Asked Questions (FAQ)
Can I use granulated sugar instead of powdered sugar?
You can, but it will change the texture. Powdered sugar is what gives these cookies their signature soft, melt-in-your-mouth crumb.
My dough is too sticky to roll. What should I do?
If the dough is sticky, it likely needs more chilling time. Pop it back in the fridge for another 30 minutes. A very lightly floured work surface also helps.
Can I make these cookies without food coloring?
Absolutely! You can leave the dough plain and twist it for a subtle pattern, or simply bake them as round peppermint sugar cookies.
The Ultimate Candy Cane Cookies Recipe (Festive & Soft)
Ingredients
For the Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 1 cup powdered sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- red gel food coloring a few drops, or as needed for vibrant color
Instructions
- CREAM the softened butter and powdered sugar in a large bowl using a hand mixer until the mixture is smooth and fluffy, about 2 minutes.
- ADD the egg, vanilla extract, and peppermint extract to the butter mixture. Mix on low speed until just combined. Be careful not to overmix.
- WHISK together the all-purpose flour and salt in a separate medium bowl. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- DIVIDE the dough into two equal halves. Leave one half plain. Add a few drops of red gel food coloring to the other half and mix until the color is evenly distributed and vibrant.
- WRAP both the plain and red dough portions separately in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or until it is firm enough to handle easily.
- PREHEAT your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prevent sticking.
- SHAPE the cookies by taking one teaspoon of the white dough and one teaspoon of the red dough. Roll each piece into a 4 to 5-inch rope. Place the ropes side-by-side, gently twist them together, and curve the top to form a classic candy cane shape.
- PLACE the shaped candy cane cookies onto the prepared baking sheets, leaving about 1-2 inches of space between each one to allow for minor spreading.
- BAKE for 8 to 10 minutes, or until the cookies are set and the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Equipment
- Hand Mixer
- Baking Sheets
- Parchment paper
