The smell of peppermint and butter baking together is enough to pull anyone into the kitchen. These Candy Cane Cookie soft, buttery, twisted into red-and-white stripes have become the ones Emma begs to make every year, usually before Thanksgiving even hits. The dough is simple, just one bowl and a mixer, and once you've twisted a few, the rhythm feels natural. They bake up with crisp edges and soft centers, holding their shape perfectly without spreading into a mess. I love making a big batch to keep in the freezer, then pulling them out when we need something sweet or when unexpected guests show up.
They're even better with a cup of coffee or tucked next to Strawberry Brownies Recipe | Soft, Pink & Ready in 30 Min on a holiday platter. The sparkling sugar on top catches the light, and honestly, that's half the charm. If you want Candy Cane Cookie that taste as good as they look and don't require fancy skills, these are it with Easy Honey Cookies Recipe.
Why You'll Love These Candy Cane Cookie
They're festive without being fussy. The twist technique looks impressive, but it's actually pretty forgiving. Even if your stripes aren't perfect, they still look adorable.
The peppermint flavor is balanced. It's bright and holiday-forward, but not so strong that it knocks you over. The vanilla rounds it out nicely.
They hold their shape beautifully. After that chill time, these Candy Cane Cookie bake up exactly how you shape them—no spreading, no melting into blobs.
Kids love making them. The rolling and twisting part is fun, and decorating with sparkling sugar makes them feel like little artists.
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Candy Cane Cookie Ingredients
These Candy Cane Cookie start with a simple, buttery sugar cookie base that gets split in half for coloring.
See recipe card below this post for ingredient quantities
- Unsalted butter : Creates the soft, buttery base and helps the dough hold its shape while baking. Make sure it's truly softened for the best texture.
- Sugar : Sweetens the cookies and adds that tender, melt-in-your-mouth crumb.
- Peppermint extract : Brings that classic candy cane flavor front and center.
- Vanilla extract : Adds warmth and rounds out the peppermint so it's not too sharp.
- Baking powder : Gives the cookies a slight lift and keeps them soft instead of dense.
- Kosher salt : Balances the sweetness and makes all the other flavors pop.
- Large egg : Binds everything together and adds moisture to the dough.
- All-purpose flour : Forms the structure and keeps the cookies tender without being cakey.
- Liquid red food coloring : Colors half the dough for that festive red-and-white twist. Gel coloring works too if that's what you have.
For finishing:
- Egg white : Helps the sparkling sugar stick to the tops of the cookies.
- Sparkling sugar : Adds a festive sparkle and a little crunch. You can find this near the sprinkles at most grocery stores.
How To Make Candy Cane Cookie
The dough is easy to make, but it does need a good chill before you can shape it.
Make the dough: Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt in the bowl of a stand mixer. Beat on medium speed until a thick paste forms and clings to the sides of the bowl, about 2 to 3 minutes. Scrape down the sides with a spatula, add the egg, and beat until it's fully absorbed and the mixture looks smooth. Gradually add the flour, beating on low until just combined with no dry streaks remaining. Don't overmix, or the cookies can turn out tough.
Color half the dough: Divide the dough in half—eyeballing it is fine. Add the red food coloring to one half and mix on low speed until the color is evenly distributed throughout. It'll look a little marbled at first, but keep mixing until it's solid red.
Chill the dough: Shape each portion into a thick disk, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or overnight. This step is important it firms up the dough so it's easier to roll into ropes without sticking everywhere.
Preheat the oven: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat.
Shape the cookies: After chilling, the dough should be firm but pliable, kind of like cold playdough. If it's too stiff to roll, let it sit on the counter for 5 to 10 minutes to soften slightly. Pinch off about a tablespoon of white dough and roll it between your palms and the counter into a 5-inch rope. Do the same with the red dough. Place the two ropes side by side and gently twist them together, then curve the top into a candy cane hook. If the dough cracks, just press it back together—it's very forgiving. Repeat with the remaining dough, spacing cookies about 2 inches apart on the baking sheet.
Top with sparkling sugar: Beat the egg white with 1 tablespoon of water until it's foamy and slightly frothy. Use a pastry brush to lightly coat the top of each cookie with the egg wash, then sprinkle generously with sparkling sugar. Don't skip this step it's what makes them look bakery-level festive.
Bake the cookies: Bake for 9 to 10 minutes, or until the edges are just barely starting to turn golden and the centers still look soft. They'll seem slightly underdone, but they firm up as they cool. Overbaking them even a little makes them hard instead of tender.
Cool: Let the cookies rest on the baking sheet for 10 minutes so they set up properly, then transfer them to a wire rack to cool completely. They're delicious warm, but the texture is best once they're fully cooled.
Substitutions & Variations
No peppermint extract? You can use almond extract for a totally different but equally delicious flavor, or stick with just vanilla for a classic Candy Cane Cookie twist.
Want chocolate stripes? Replace half the flour in the red dough with cocoa powder for chocolate-peppermint candy canes. They taste like those chocolate-striped candy canes from the fancy candy shop.
Prefer natural coloring? Use beet powder or a natural red food coloring. The color won't be as vibrant, but it'll still look festive.
Equipment FOr Candy Cane Cookie
- Stand mixer: Makes creaming the butter and sugar much easier, though a hand mixer works too.
- Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easier.
Storage Your Candy Cane Cookie
Store these Candy Cane Cookie in an airtight container at room temperature for up to 5 days. Layer them with parchment paper so they don't stick together or lose their sparkle.
You can freeze the baked Candy Cane Cookie for up to 3 months just let them thaw at room temperature before serving. The sparkling sugar holds up surprisingly well in the freezer.
If you want to prep ahead, freeze the shaped, unbaked Candy Cane Cookie on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding an extra minute or two to the bake time.
Serving Suggestions
Serve these cookies on a platter with Healthy Chocolate Marshmallow Swirl Cookies and a big pot of hot cocoa for the ultimate holiday spread. The red-and-white stripes look beautiful next to darker cookies.
Tie a ribbon around a stack of them and give them as gifts they travel well and always get compliments. I usually make a double batch just for gifting.
They're also great for decorating gingerbread houses. Use them as fence posts or just lean them against the house for a candy cane forest effect.
Crush a few and sprinkle them over vanilla ice cream or fold them into peppermint bark for an extra layer of crunch.
Expert Tips
Chill the dough long enough. If you try to shape it too soon, the butter will be too soft and the ropes won't hold their shape. Three hours is the minimum, but overnight is even better.
If the dough is too dry and cracking: Sprinkle a little cool water over it (just a teaspoon at a time) and knead it gently until it comes together. This happens sometimes if your flour measurement was a bit heavy.
If the cookies spread too much during baking: Pop the shaped, unbaked cookies into the fridge or freezer for 10 minutes before baking. Cold dough means better shape retention.
Let the cookie sheets cool completely before baking the next batch. If you put dough on a hot sheet, the cookies will spread and lose their shape before they even hit the oven. I learned this the hard way after a batch came out looking like melted candy cane puddles.
FAQ
Can I freeze candy cane cookies?
Yes! These freeze beautifully for up to 3 months. Let them cool completely, then layer them in an airtight container with parchment paper between each layer. Thaw at room temperature for about 30 minutes before serving. Emma always gets excited when I pull a hidden batch out of the freezer in January it feels like Christmas all over again.
How long can you keep a Candy Cane Cookie?
Actual candy canes last for months, sometimes even a year if stored in a cool, dry place. These cookies, though, will stay fresh at room temperature for about 5 days in an airtight container. After that, they start to lose their soft texture and the sparkling sugar can get a little sticky.
What are three fun facts about Candy Cane Cookie?
Candy canes were originally all white and straight—the red stripes and hook shape came later. They were supposedly invented in Germany in the 1600s to keep kids quiet during long church services. And they're one of the only candies that taste the same whether you start at the straight end or the curved end. Emma tested this theory extensively.
How do you know if Candy Cane Cookie have gone bad?
Candy canes rarely go bad, but they can get sticky, discolored, or develop a stale taste if they've been sitting around too long in humidity. If they stick together in the wrapper or the colors start to bleed, it's time to toss them. For these cookies, if they smell off or the texture gets hard and stale, they're past their prime.
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Candy Cane Cookie
Equipment
- 1 Stand mixer Makes creaming the butter and sugar much easier, though a hand mixer works too.
- 1 Parchment paper or silicone baking mat Prevents sticking and makes cleanup easier.
Ingredients
- 2 sticks 227g unsalted butter, at room temperature (Essential for a rich, soft dough)
- 1 cup 200g granulated sugar (Adds sweetness and helps create the cookie texture)
- 1 ½ teaspoons peppermint extract Provides the signature minty flavor
- 1 teaspoon vanilla extract Balances the peppermint with a warm, familiar taste
- 1 teaspoon baking powder Helps the cookies rise slightly
- ½ teaspoon kosher salt Enhances the flavors and balances sweetness
- 1 large egg Binds the dough together
- 3 cups 423g all-purpose flour (Forms the structure of the cookies)
- 1 teaspoon liquid red food coloring Gives the dough its vibrant color
For Finishing:
- 1 egg white Used to help the sugar stick to the cookies
- 2 tablespoons sparkling sugar Adds a festive, glittery touch
Special Equipment:
- Stand mixer Aids in mixing the dough efficiently
Instructions
- Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt in the stand mixer bowl. Beat until the mixture forms a thick paste and clings to the sides of the bowl.
- Scrape down the bowl and add the egg. Beat until the egg is fully incorporated into the dough. Add the flour and mix until just combined, ensuring no dry flour streaks remain.
- Separate the dough into two portions. Add the red food coloring to one half and mix on low until the color is evenly distributed. prep
- Flatten each dough portion into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper or a silicone mat.
- Once chilled, pinch off 1-inch pieces of the white dough and roll into 5-inch ropes. Repeat with the red dough, ensuring both ropes are of equal length.
- Place the white and red ropes next to each other, twist them together, and bend the top into a candy cane shape. Transfer to the prepared baking sheet. Repeat with the remaining dough, spacing cookies about 2 inches apart.
- For the topping, beat the egg white with 1 tablespoon of water until foamy. Brush the top of each cookie with the egg white wash and sprinkle with sparkling sugar.
- Bake for 8 to 10 minutes, or until the edges of the cookies are lightly browned. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
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