The holidays are a time for joy, warmth, and of course, delicious treats. If you’re looking to add some festive cheer to your baking this season, this candy cane cookie recipe is just what you need. These easy, colorful Christmas cookies bring the classic peppermint flavor and iconic candy cane shape right to your kitchen.
Perfect for sharing with family and friends or gifting during Christmas 2024, these candy cane cookies are both fun to make and delightful to eat. Whether you’re a seasoned baker or trying holiday baking for the first time, this recipe will guide you every step of the way.
Why You’ll Love This Recipe
- Easy to follow with simple ingredients you probably already have.
- Festive red and white swirls that look beautiful on any holiday cookie platter.
- Perfect balance of sweet vanilla and refreshing peppermint flavors.
- Soft yet slightly crisp texture that melts in your mouth.
- Great for holiday gifting, cookie swaps, or decorating with kids.
Ingredients
Gather these ingredients to create your candy cane cookies – all easy to find and straightforward to use.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 tablespoons milk
- 1/2 cup powdered sugar (for dusting)
- 3/4 teaspoon red gel food coloring
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Total Time: 37 minutes
- Servings: About 24 cookies
- Calories: Approximately 120 per cookie
How to Make Candy Cane Cookie Recipe – Easy and Colorful Christmas Cookies for Holiday Baking 2024
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the egg, vanilla extract, and peppermint extract to the butter mixture; beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Then stir in the milk to create a soft dough.
- Divide the dough into two equal parts. Leave one part plain, and mix the red gel food coloring into the other half until the color is even.
- Roll each dough portion into a long rope, about 12 inches long and 1/2 inch thick. Gently twist the red and white ropes together, then curve the top to form a candy cane shape.
- Place the shaped cookies on a parchment-lined baking sheet about 2 inches apart. Chill in the fridge for 15 minutes to help them hold their shape.
- Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges are just beginning to turn golden.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Lightly dust with powdered sugar once fully cooled for a frosty effect.
Tips for the Best Results
- Make sure your butter is softened, not melted, for the perfect dough texture.
- Use gel food coloring for vibrant color without changing dough consistency.
- Chilling the shaped dough helps maintain the candy cane shape during baking.
- Don’t overbake; the cookies should be lightly golden on the edges but soft in the center.
- For extra peppermint flavor, add crushed candy canes on top before baking.
Storage and Reheating
Store your candy cane cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate the cookies for up to two weeks, but bring them to room temperature before serving for the best texture.
If you want to freeze the cookies, place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag for up to three months. Reheat frozen cookies in a 300°F oven for about 5 minutes or until warmed through.
Frequently Asked Questions
Can I make this recipe without peppermint extract?
Yes, you can omit peppermint extract if you prefer a milder flavor or substitute it with almond or vanilla extract. The cookies will still be delicious but less minty.
How do I prevent the red dye from bleeding into the white dough?
Use gel food coloring rather than liquid dye to reduce bleeding. Also, chilling the shaped dough before baking helps keep the colors distinct.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but the flavor will remain festive and tasty.
What’s the best way to store decorated holiday cookies?
Store decorated cookies in a single layer in an airtight container separated by parchment paper. Keep them in a cool, dry place away from sunlight to maintain decoration and freshness.
