The magic of peppermint and buttery dough comes together in these twisty, festive cookies that are just as fun to make as they are to eat. Perfect for gifting, baking parties, or sneaking off Santa’s plate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg (room temp)
- 1 tsp vanilla extract
- ½ tsp peppermint extract (add ¼ tsp more for extra minty magic)
- 2½ cups all-purpose flour
- ½ tsp salt
- Red food coloring (gel preferred)
Kitchen Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Parchment paper or silicone mats
- Baking sheets
- Spatula
- Wire cooling rack
- Gloves for dough coloring if preferred
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. This saves cleanup and keeps the cookies from sticking.
- In a large mixing bowl, beat the butter and powdered sugar for 3 to 4 minutes until light and fluffy. This step helps create soft cookies.
- Add the egg, vanilla, and peppermint extract. Mix until just combined. Crack the egg in a separate bowl first to avoid shell pieces.
- Stir in the flour and salt slowly, mixing just until the dough forms. It should be soft, not sticky. If it’s too soft to shape, chill for 10 minutes in the fridge.
- Split the dough in half. Color one half with red gel food coloring, about 5 to 8 drops. Gel gives bold color without causing the dough to bleed.
- Roll 1 teaspoon of each dough color into 4-inch ropes. Gently twist them together and bend the top to form a candy cane shape.
- Place the cookies on the baking sheet and bake for 8 to 10 minutes, until the bottoms are just golden. Let them cool 5 minutes on the pan before moving to a wire rack.
Pro Tips for Sweet Success
- If your dough is too soft, chill it for 10 to 15 minutes before shaping.
- For a stronger peppermint flavor, add an extra ¼ tsp extract.
- To prevent colors from blending, stick with gel coloring.
How to Serve and Gift
- Stack cookies in a mason jar with ribbon and a handwritten tag for gifting.
- Serve them on a vintage holiday tray or Grandma’s favorite platter for a cozy feel.
- Dust cooled cookies with powdered sugar for a snowy finish.
- Dip half of each cookie in melted white chocolate and sprinkle with crushed candy canes.
- Pair with mugs of hot cocoa for the ultimate winter treat.
Mix It Up, Fun Variations
Add 2 tablespoons cocoa powder to half the dough for a chocolate swirl version.
Use a 1:1 gluten-free flour blend plus ¼ tsp xanthan gum for gluten-free cookies.
Swap peppermint for almond extract and add chopped maraschino cherries.
Use vegan butter and a flax egg (1 tbsp flaxseed mixed with 3 tbsp water) for a vegan version.
Nutrition Info
Each candy cane cookie contains approximately 110 calories, with 6 grams of fat, 13 grams of carbohydrates, and 1 gram of protein. These values are estimated using standard online nutrition tools and may vary depending on the exact ingredients and portion sizes you use. For the most accurate nutritional information, please consult a registered dietitian or use your preferred nutrition calculator.
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Always consult a nutritionist for dietary needs.
Candy Cane Cookie FAQs
My dough is dry or crumbly
Add 1 teaspoon of milk at a time. Letting it rest 10 minutes also helps
Why are my colors bleeding together
Use gel food coloring and chill the dough before shaping.
Can I freeze them
Yes. Freeze shaped, unbaked dough for up to 3 months, or freeze baked cookies for 2 months.
These candy cane cookies are a holiday memory in the making. Whether you’re a seasoned baker or here for the peppermint flavor, they’re festive, flavorful, and a sweet way to celebrate the season.
