Go Back
–+ servings
Candy Cane Cookie A close-up of freshly baked candy cane-shaped cookies on a tray, glistening with sparkling sugar.

Candy Cane Cookie

Sweet, peppermint-infused Candy Cane Cookie with a festive twist, perfect for the holiday season!
5 from 1 vote
Print Pin
Course: Dessert, Snack
Cuisine: American, Holiday
Keyword: Christmas cookies, festive treats, holiday cookies, peppermint cookies
Prep Time: 20 minutes
Cook Time: 24 minutes
Chilling Time: 3 minutes
Total Time: 47 minutes
Servings: 38
Calories: 111kcal
Cost: $7

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.
    "The white dough inside a stand mixer, fully mixed and smooth, ready for shaping."
  • 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
    "The red dough inside a stand mixer, showing the vibrant color and smooth texture."
  • Flatten each dough portion into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
    "Two portions of dough, one white and one red, wrapped in plastic wrap, prepared for chilling."
  • 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.
    "Candy cane-shaped cookies on a baking tray, ready to be baked, with a perfect red and white striped design."
  • 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.

Notes

These candy cane-shaped cookies are bursting with peppermint flavor and are a fun, festive addition to any holiday spread.

Nutrition

Serving: 30g | Calories: 111kcal (6%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Monounsaturated Fat: 2g | Cholesterol: 12mg (4%) | Sodium: 100mg (4%) | Potassium: 30mg (1%) | Sugar: 8g (9%) | Vitamin A: 30IU (1%) | Vitamin C: 1mg (1%) | Calcium: 20mg (2%) | Iron: 0.5mg (3%)
Tried this recipe?Pin it on @Pinterest