Festive & Seasonal Treats

Candy Cane Cookies

Chef Olivia

December 25, 2025
4 min read

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why make this recipe

Candy Cane Cookies are bright, sweet, and fun. They taste like buttery sugar with peppermint bits. You can make them for holidays, gifts, or a simple treat at home. They look pretty and kids like to help roll and twist the dough.

introduction

This cookie recipe makes a soft, lightly golden cookie with red and white stripes. The peppermint on top adds a fresh crunch. The steps are easy and use common ingredients. If you like trying other cookie styles, you might also enjoy almond meringue sandwich cookies for a different texture and flavor.

how to make Candy Cane Cookies

Follow the steps in the Directions section below. Work with chilled dough if it feels too soft. Roll small ropes and twist gently so the colors stay clear. Shape each twist into a cane, press the ends so they hold, and bake until the edges turn light gold.

Ingredients :

1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon red food coloring
crushed peppermint candy for decoration

Directions :

Preheat the oven to 375°F (190°C).
In a large bowl, cream together the butter and powdered sugar.
Beat in the egg and both extracts until well combined.
In another bowl, whisk together the flour, salt, and baking powder. Gradually add to the creamed mixture until well blended.
Divide the dough in half; add red food coloring to one half and mix until fully incorporated.
Roll out a small piece of each color into ropes, about 6 inches long and twist them together.
Shape into candy canes and place on greased cookie sheets.
Bake for 9-10 minutes or until lightly golden.
Remove from the oven and sprinkle with crushed peppermint while still warm.
Allow to cool before serving.

Candy Cane Cookies

how to serve Candy Cane Cookies

Serve these cookies at room temperature. Put them on a holiday plate or in a clear bag for gifts. They go well with hot chocolate, coffee, or tea. For a party, arrange them on a tray with other small sweets.

how to store Candy Cane Cookies

Let the cookies cool fully before storing. Keep them in an airtight container. They last about 4–5 days at room temperature. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature before serving.

tips to make Candy Cane Cookies

Use room temperature butter for easy creaming.
Work with small pieces of dough to make even ropes. Chill the dough for 10 minutes if it gets too soft.
Press the twist gently so the red and white hold together.
Sprinkle crushed peppermint while cookies are warm so it sticks well.
If you want a different spice, try adding a small pinch of cinnamon or swap almond extract for more vanilla. You can also look at a different fall treat like chewy pumpkin chocolate chip cookies for another holiday idea.

variation (if any)

Make mini candy canes for bite-size treats.
Use pink or green food coloring for other themes.
Replace peppermint with finely chopped candy canes of other flavors.
Turn the dough into swirled round cookies instead of cane shapes.

FAQs

Q: Can I skip the almond extract?
A: Yes. You can use only vanilla extract if you prefer.

Q: Can I use gel food coloring?
A: Yes. Gel color works well and gives a bright red without thinning the dough.

Q: How do I keep the candy cane shape when baking?
A: Make sure the ropes are firm and the twist is tight. Chill the shaped cookies for a few minutes before baking if they feel soft.

Q: Can I make the dough ahead?
A: Yes. Wrap the dough and freeze for up to 1 month. Thaw in the fridge before shaping.

Q: Are these cookies crunchy or soft?
A: They bake to a light golden edge and stay slightly soft in the middle. Increase bake time a minute for crunchier cookies.