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Candy Cane Cookies

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close up shot of candy cane cookies
These candy canes are festive cookies for the holiday season. Don’t forget to add them to your baking list!
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These candy cane cookies have got to be on your Christmas baking list this year. This simple recipe is made using peppermint flavored sugar cookie dough and twisting it together to look just like a candy cane. They are just as tasty to eat as they are pretty to look at.

In need of a couple more festive sweets to add to your holiday bake list? Look no further. These Christmas Pinwheel Cookies and our Christmas Pretzel Hugs would make for the perfect cute and colorful additions.

close up shot of candy cane cookies piled on top of each other

MORE CANDY CANE RECIPES:
Candy Cane Pie | Candy Cane Fudge


INGREDIENTS FOR CANDY CANE COOKIES

candy cane cookies raw ingredients that are labeled

You will need: 

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon cream of tartar
  • 1 ½ teaspoons pure peppermint extract
  • 1 ¼ teaspoons clear vanilla flavoring
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon red squeeze gel color
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SUBSTITUTIONS AND ADDITIONS

Gel Color: If you’d like, you can split your dough into three dough balls and add green gel 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 some 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 up candy cane pieces, sanding sugar, or sprinkles to your frosted or unfrosted cookies.

HOW TO MAKE THIS CANDY CANE COOKIES RECIPE

STEP ONE: Using a stand mixer, or a handheld mixer on medium-high speed, cream the unsalted butter for 1 ½ to 2 minutes in a large bowl.

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

candy cane cookies process shot

STEP THREE: Keep the mixing speed on low and add the egg. Mix until well incorporated. and add the peppermint extract and clear vanilla flavoring.

PRO TIP: Adding in the peppermint extract is how the cookies will get their peppermint flavor, seemingly magically! Without it, the cookies will taste like normal sugar cookies.

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

candy cane cookies process shot

STEP FIVE: Divide the cookie dough into 2 equal dough balls. Return 1 dough ball to the mixing bowl to be colored red. Cover the dough ball that is to be the white part of the candy cane cookie and place it in the refrigerator for 1 hour.

STEP SIX: Add the ½ teaspoon red gel color to the dough that is left in the mixing bowl. Using the mixer on low speed, mix the red coloring into the dough until it has a uniform color and no white streaks are visible.

candy cane cookies process shot

STEP SEVEN: Place the red dough in a medium-size bowl and cover the red dough and refrigerate for 1 hour.

STEP EIGHT: Just before removing the dough balls from the refrigerator, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

STEP NINE: Using a ½ tablespoon measuring spoon, scoop out two dough balls, one from the white and one from the red. Roll each into a tight round ball.

STEP TEN: 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. Use your hand to roll the white and red dough balls into 5 inch long ropes. It is very important that your hands stay cool while you are rolling the ropes.

STEP ELEVEN: 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 TWELVE: Place the twisted rope onto the prepared baking sheet and curve the rope tops into the candy cane crook. Repeat the dough ball and twisting process with the remaining dough. Place the cookies 2 inches apart on the baking sheet.

candy cane cookies process shot

STEP THIRTEEN: Bake cookies for 7 minutes.

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

STORAGE

IN THE FRIDGE: Store in an airtight container at room temperature or in the refrigerator. They will last for up to 2 weeks.

IN THE FREEZER: For longer storage, you can place the cookies in the freezer for up to 6 months.

candy cane cookies on white plated with glass jugs of milk

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 candy canes are festive cookies for the holiday season. Don’t forget to add them to your baking list!

MORE RECIPES YOU’LL LOVE

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close up shot of candy cane cookies

Candy Cane Cookies

5 from 1 vote
These candy canes are festive cookies for the holiday season. Don’t forget to add them to your baking list!
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 1 hour 37 minutes
Servings 24 cookies

Ingredients
  

  • 2 sticks (1 cup) unsalted butter softened
  • 1 1/2 cup granulated sugar
  • 1/2 tsp cream of tartar
  • 1 1/2 tsp pure peppermint extract
  • 1 1/4 tsp clear vanilla flavoring
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp red squeeze gel color
  • 1 Large Egg room temperature

Instructions
 

  • Using a stand mixer, or a handheld mixer and a large mixing bowl, on medium-high speed cream the unsalted butter for 1 ½ to 2 minutes.
  • Reduce the mixing speed to low. Add the granulated sugar and cream of tartar. Increase the mixing speed to medium and continue to mix for 2 to 3 minutes or until the shortening mixture is fluffy.
  • Reduce the mixing speed to low and add the egg. Mix until well incorporated. Add the peppermint extract and clear vanilla flavoring.
  • Keeping the mixer speed low. Slowly add the baking powder and all-purpose flour a 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. Return 1 dough ball to the mixing bowl to be colored red. Cover the dough ball that is to be the white part of the candy cane cookie and place it in the refrigerator.
  • Add the ½ teaspoon of red gel color to the dough that is left in the mixing bowl.  Using the mixer on low speed, add the red coloring into the dough until it has a uniform color and no white streaks are visible. Place the red dough in a medium-size bowl and cover the red dough and refrigerate for 1 hour.
  • Just before removing the dough from the refrigerator, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Using a ½ tablespoon measuring spoon, scoop out the white and red dough balls. Roll each into a tight round ball to make sure the dough rope holds its shape.
  • 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. Use your hand to roll the white and red dough balls 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 dough ball and twisting process with the remaining dough. Place the cookies 2 inches apart.
  • Bake for 7 minutes.
  • Allow the cookies to cool on the pan for 10 minutes before moving them to a cooling rack. Store in an airtight container.

Nutrition

Calories: 110kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 3mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Calcium: 12mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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