Why You’ll Love These Candy Cane Cookies

These cookies combine a tender, melt-in-your-mouth crumb with a bright peppermint kick and the iconic red-and-white swirl that makes them ideal for holiday cookie trays, gifts, and cookie exchanges. They’re simple enough for beginner bakers and customizable for serious cookie artists.

Ingredients & Why Each One Matters

Use these exact ingredients for the best texture and flavor.

• 2 ½ cups all-purpose flour — builds the cookie’s structure so they hold shape while staying tender.
• ½ teaspoon salt — balances sweetness and enhances the butter flavor.
• 1 teaspoon baking powder — keeps the cookies soft and slightly puffed, avoiding a dense bite.
• 1 cup unsalted butter, softened — provides richness, moisture, and that signature tender crumb.
• 1 cup powdered (confectioners’) sugar — dissolves into the dough for a delicate, soft texture.
• 1 large egg — binds ingredients and adds moisture for a chewy interior.
• 1 ½ teaspoons vanilla extract — adds warmth and depth to the flavor profile.
• 1 teaspoon peppermint extract — the star ingredient for classic candy-cane flavor (adjust to taste).
• Red gel food coloring — produces vibrant red without changing dough consistency.
• ¼ cup crushed candy canes (plus extra for topping) — adds festive crunch and extra peppermint burst.
• Optional: 1 tablespoon granulated sugar — for rolling if you want a slight sparkle on the exterior.

Full Step-by-Step Instructions

1. Prep & Preheat

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and promotes even browning.

2. Cream Butter & Sugar

In a large bowl, beat the softened unsalted butter with the powdered sugar until light and creamy, about 2 minutes. Scrape the bowl down as needed. This aeration helps create a tender cookie.

3. Add Egg & Flavors

Add the egg, vanilla extract, and peppermint extract. Mix until smooth and homogenous.

4. Combine Dry Ingredients

In a separate bowl whisk together the flour, salt, and baking powder. Gradually add the dry mix to the wet mixture and stir until a soft dough forms. Avoid overmixing — stop when no streaks of flour remain.

5. Divide & Color the Dough

Divide the dough into two equal portions. Leave one portion plain (white). Add a few drops of red gel food coloring to the second portion and knead until the color is evenly distributed. Gel color gives vivid color with less liquid than liquid food color.

6. Shape the Candy Canes

Roll small pieces (about 1 teaspoon each) of the red dough and white dough into long thin ropes — roughly 4–5 inches long. Place a red and a white rope side by side and gently twist them together lengthwise to create the classic stripe effect. Bend one end into a hook shape to form the candy-cane silhouette. For faster shaping, roll larger ropes and slice into cookie-sized pieces, then press ends into hooks with the back of a spoon.

7. Chill Briefly If Needed

If the dough becomes too soft while shaping, place the shaped cookies on the tray and chill for 10–15 minutes. Chilled dough keeps its shape during baking and produces cleaner swirls.

8. Optional: Add Crunchy Topping

Gently press a few crushed candy canes into the top of each cookie for added texture and appearance. Be careful not to press so hard that the cookie flattens.

9. Bake

Bake in the preheated oven for 8–10 minutes. The cookies should be set at the edges but still pale on top. They will continue to set as they cool — this prevents dryness and keeps them chewy.

10. Cool & Store

Allow cookies to cool on the baking sheet 3–4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Pro Tips for Perfect Candy Cane Cookies

• Use gel food coloring to avoid adding extra liquid to the dough and to achieve bright red stripes.
• Don’t overbake. Take cookies out when edges are set but centers still look slightly soft — that yields the best chew.
• Chill shaped cookies for 10–15 minutes if your kitchen is warm — it keeps the swirls defined.
• Adjust peppermint extract to your taste. Start with 1 teaspoon; increase slightly if you prefer a stronger candy-cane punch.
• For uniform cookies, roll ropes to a consistent thickness or use a piping bag to pipe even ropes of dough.
• Crush candy canes finely so the shards don’t tear into cookie dough while pressing them on top.

Serving Suggestions

These Candy Cane Cookies pair beautifully with:

• A steaming mug of hot chocolate topped with whipped cream.
• Peppermint mocha or any spiced coffee for adult holiday gatherings.
• A festive dessert platter alongside gingerbread and sugar cookies.
• Wrapped in cellophane bags or placed in decorative tins for holiday gifting.

Why This Recipe Stands Out

This version of Candy Cane Cookies focuses on texture and authentic peppermint flavor. The combination of powdered sugar and creamed butter ensures a delicate, melt-in-your-mouth cookie, while baking powder keeps it soft without becoming cakey. The red-and-white swirl is classic, but the technique is approachable — even for family baking sessions.