Candy Cane Cookies

These pretty candy cane cookies have got to be on your Christmas baking list this year. The simple recipe is made using peppermint-flavored sugar cookie dough and twisting it together to look just like a candy cane.

For our recipe, you will need:

3 cups all-purpose flour
⅛ teaspoon baking powder
2 sticks (1 cup) unsalted butter, softened
1½ cups granulated sugar
½ teaspoon cream of tartar
1 tablespoon heavy cream
1 large egg, room temperature
1½ teaspoons pure peppermint extract
1¼ teaspoons clear vanilla flavoring
½ teaspoon red squeeze gel color

Candy Cane Cookies Recipe Substitutions

GEL COLOR: If you’d like, you can split your dough into three dough balls and add green gel food coloring to one of them. That way, you can add green to your candy canes as well.

ICING: If you’re looking to add a bit more sweetness, you can add frosting to your cooled cookies. You can use store-bought or homemade icing.

DECORATIONS: You can leave your cookies plain or decorate them however you like.

Feel free to add things like crushed candy canes, sanding sugar, or sprinkles to your frosted or unfrosted cookies.

How To Make Candy Cane Cookies

STEP ONE: In a medium bowl, whisk together the flour and baking powder. Set aside.

STEP TWO: Using a stand mixer, or a handheld mixer and a large mixing bowl, on medium-high speed, cream the unsalted butter for 1½ to 2 minutes.

STEP THREE: Reduce the mixing speed to low and add the granulated sugar, cream of tartar and heavy cream. Increase the mixing speed to medium and continue to mix for 2 to 3 minutes or until the butter mixture is fluffy.

STEP FOUR: Reduce the mixing speed on low and add the egg. Mix until well incorporated.

STEP FIVE: Add the peppermint extract and clear vanilla flavoring.

STEP SIX: Keeping the mixer speed on low, slowly add the flour and baking powder, ½ cup at a time. Continue mixing just until the flour is well incorporated and no visible streaks of flour are showing.

STEP SEVEN: Divide the cookie dough into 2 equal dough balls. Wrap one dough ball in plastic wrap and return the other dough ball to the mixing bowl to be colored red.

STEP EIGHT: Add ½ teaspoon of red gel color to the dough ball in the mixing bowl. On low speed, mix until you reach a uniform color and no white streaks are visible.

STEP NINE: Wrap the red dough ball in plastic wrap. Refrigerate both dough balls for 1 hour.

STEP TEN: Remove the dough balls from the refrigerator and use a ½ tablespoon cookie scoop to scoop the dough and roll into tight round balls to help the dough ropes hold their shape.

STEP ELEVEN: Return the dough balls to the refrigerator.

STEP TWELVE: Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

STEP THIRTEEN: Cover your counter or a cutting board with a sheet of parchment paper. (This is to keep from staining the counter or cutting board red.)

STEP FOURTEEN: Remove a few dough balls of each color at a time. (I removed 6 balls of each color at a time.) Using your hands, gently roll one white and one red dough ball into 5-inch-long ropes. It is very important that your hands stay cool while rolling the ropes.

STEP FIFTEEN: Lightly press the bottoms of the 2 ropes together. Carefully and with light pressure, twist the ropes together. Be sure to keep the ropes rounded and do not flatten them out.

STEP SIXTEEN: Place the twisted rope onto the prepared baking sheet and curve the top into a candy cane shape. Repeat the rolling and twisting process with the remaining dough. Place the cookies 2 inches apart. (I baked one cookie sheet of candy cane cookies while rolling and twisting the next batch of cookies.)

STEP SEVENTEEN: Bake for 7 to 9 minutes.

STEP EIGHTEEN: Allow the cookies to cool on the pan for 10 minutes before moving them to a cooling rack.

How To Serve

These adorable candy cane cookies will be the perfect addition to your Christmas cookie trays.

Add our gingerbread cookies and Grinch cookies for two more festive treats.

In need of a couple more sweets to add to your holiday baking list? Look no further.

These Christmas pinwheel cookies and our Christmas pretzel hugs would make for the perfect cute and colorful additions.

MORE CANDY CANE RECIPES

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Candy Cane Kiss Cookies

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Candy Cane Fudge

IN THE FRIDGE: Store in an airtight container at room temperature or in the refrigerator. They will last for up to two weeks.

IN THE FREEZER: For longer storage, you can place the cookies in the freezer for up to six months.

close up shot of candy cane cookies on a plate

You’ll Love Candy Cane Twist Cookies

We love trying out fun new Christmas cookie recipes every year. Whether it’s for our annual cookie exchange, a family gathering, or a gift for a friend. These buttery candy cane cookies, with their delicious minty flavor, are the perfect treat for the holiday season.

Frequently Asked Questions

Do I have to chill the dough before baking this candy cane cookie recipe?

It’s best not to skip the chilling step, as it will help keep the candy cane shape when baking.

Why is my dough crumbly?

If you didn’t measure your flour precisely, you might end up with dry, crumbly cookies. Make sure when you measure the flour, you level it off in the measuring cup.

Can I freeze the cookie dough and bake these Christmas cookies later?

The unbaked dough can be frozen for up to two months before you bake and enjoy these delicious cookies.

Are these cookies hard or soft?

These candy cane sugar cookies are soft in the middle with a slight crispness on the outside.

What makes sugar cookies soft or hard?

The best sugar cookies are soft and tender, and one of the keys to great sugar cookies is mixing the dry ingredients only until they’re just incorporated. By overworking the dough, you will end up with a harder cookie as a result.

Why is candy cane red and white?

There are many stories as to why candy canes are red and white. One common belief is based on the Christian faith, with the red-and-white stripes representing Christ’s blood and purity. Other stories indicate that candy canes were originally just white and a candymaker added the red stripes to give them some color.

More Recipes You’ll Love

Candy Cane Sugar Cookies

5 from 1 vote

These peppermint-flavored candy cane cookies are sweet festive treats for the holiday season, don’t forget to add them to your baking list!

Prep Time 30

Cook Time 7

Total Time 1 37

Servings cookies

Print Recipe Pin Recipe Review Recipe

Ingredients

3 cups all-purpose flour
⅛ teaspoon baking powder
1 cup unsalted butter, softened (2 sticks)
1½ cups granulated sugar
½ teaspoon cream of tartar
1 tablespoon heavy cream
1 large egg, room temperature
1½ teaspoons pure peppermint extract
1¼ teaspoons clear vanilla flavoring
½ teaspoon red squeeze gel color

Instructions

In a medium bowl, whisk together the flour and baking powder. Set aside.
Using a stand mixer, or a handheld mixer and a large mixing bowl, on medium-high speed, cream the unsalted butter for 1½ to 2 minutes.
Reduce the mixing speed to low and add the granulated sugar, cream of tartar and heavy cream. Increase the mixing speed to medium and continue to mix for 2 to 3 minutes or until the butter mixture is fluffy.
Reduce the mixing speed on low and add the egg. Mix until well incorporated.
Add the peppermint extract and clear vanilla flavoring.
Keeping the mixer speed on low, slowly add the flour and baking powder, ½ cup at a time. Continue mixing just until the flour is well incorporated and no visible streaks of flour are showing.
Divide the cookie dough into 2 equal dough balls. Wrap one dough ball in plastic wrap and return the other dough ball to the mixing bowl to be colored red.
Add ½ teaspoon of red gel color to the dough ball in the mixing bowl. On low speed, mix until you reach a uniform color and no white streaks are visible.
Wrap the red dough ball in plastic wrap. Refrigerate both dough balls for 1 hour.
Remove the dough balls from the refrigerator and use a ½ tablespoon to scoop the dough and roll into a tight round ball, to make sure the dough rope holds its shape.
Return to the refrigerator.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Cover your counter or a cutting board with a sheet of parchment paper. (This is to keep from staining the counter or cutting board red)
Remove a few dough balls of each color at a time (I removed 6 balls of each color at a time.) Using your hand, gently roll a white and red dough ball into 5 inch long ropes. It is very important that your hands stay cool while you are rolling the ropes.
Lightly press the bottoms of the 2 ropes together. Carefully and with light pressure, twist the ropes together. Be sure to keep the ropes rounded and do not flatten them out.
Place the twisted rope onto the prepared baking sheet and curve the rope tops into the candy cane crook. Repeat the rolling and twisting process with the remaining dough. Place the cookies 2 inches apart. (I baked one cookie sheet of candy cane cookies while rolling and twisting the next batch of cookies.)
Bake for 7-9 minutes.
Allow the cookies to cool on the pan for 10 minutes before moving them to a cooling rack.

Video

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.