These candy cane cookies are a simple, festive treat made with buttery vanilla-mint dough twisted into classic red and white holiday shapes. They’re fun to make, taste great, and look beautiful on any cookie tray. Perfect for gifting or a cozy baking afternoon with family or friends.
Yield: About 36 cookies
Total Time: 30 minutes (Prep: 20 min | Bake: 10 min)
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, 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 (for vibrant color without thinning the dough)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream the butter and powdered sugar until light and fluffy, about 3–4 minutes.
- Mix in the egg, vanilla extract, and peppermint extract until smooth.
- Add the flour and salt gradually, mixing on low speed until a soft dough forms. If the dough feels too dry, add 1 teaspoon of milk. If it’s sticky, add 1 tablespoon of flour at a time.
- Divide the dough in half. Add red food coloring to one half and mix until evenly colored. Use gloves if you want to avoid red-stained hands.
- For each cookie, roll 1 teaspoon of plain dough and 1 teaspoon of red dough into 4-inch ropes. Twist them together and shape into a candy cane.
- Place the cookies on prepared baking sheets about 2 inches apart.
- Bake for 8–10 minutes or until the bottoms are just starting to turn golden. Let cool on the pan for 5 minutes before moving to a wire rack.
Ways to Serve and Share
- Stack cookies in jars with a ribbon and tag for gifts.
- Arrange on a decorative holiday plate for parties.
- Dust with powdered sugar for a snow-dusted look.
- Dip one end in melted white chocolate and sprinkle with crushed candy canes.
- Serve with hot chocolate, coffee, or peppermint tea.
Variations and Tips
- Add 2 tablespoons of cocoa powder to half the dough for a chocolate twist.
- Use gluten-free 1:1 flour with 1/4 tsp xanthan gum for a GF version.
- Try almond extract instead of peppermint for a nutty flavor.
- Make it vegan with plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Freeze shaped unbaked cookies for up to 3 months.
Common Questions
Why is my dough crumbly?
Add a splash of milk or egg yolk to bring it together.
Why did my colors bleed?
Gel food coloring works better than liquid. If using liquid, blot dough with a paper towel before shaping.
Can I make these ahead of time?
Yes. The dough keeps in the fridge for 3 days or freeze the baked cookies for up to 2 months.
Basic Tools You’ll Need
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Nutrition (per cookie)
- Calories: 110
- Total Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Sodium: 40mg
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
