The holidays are the perfect time to bring a little extra joy and color into your kitchen, and this candy cane cookie recipe is the sweetest way to do it. These festive treats are easy to make and add a bright pop of holiday spirit to any cookie platter.
You’ll love how simple it is to bake these candy cane cookies, with their classic peppermint flavor and fun red-and-white swirls. Whether you’re baking with family or preparing for a holiday party, this recipe will quickly become a tradition you look forward to every year.
Why You’ll Love This Recipe
- Simple ingredients that you likely already have on hand.
- Quick prep and baking time perfect for busy holiday schedules.
- Beautiful red and white swirls that look festive and inviting.
- A delicious peppermint flavor that’s unmistakably Christmas.
- Perfect for gifting or sharing at holiday gatherings.
Ingredients
Gather these ingredients to create your colorful candy cane cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- 2 tablespoons whole milk
- ½ teaspoon red gel food coloring
- Optional: crushed candy canes for garnish
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Servings: About 24 cookies
- Calories: Approximately 140 per cookie
How to Make Candy Cane Cookie Recipe – Easy and Colorful Christmas Cookies for Holiday Baking 2024
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and sugar using an electric mixer until light and fluffy, about 3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet, alternating with milk, mixing just until smooth.
- Divide the dough evenly into two bowls. Add red gel food coloring to one bowl and mix until the color is uniform.
- Roll out each dough portion between two sheets of parchment paper into a 10×6-inch rectangle.
- Cut each rectangle into 1-inch-wide strips. Lay one red and one plain strip side by side, then gently twist them together to form a candy cane swirl pattern.
- Slice the twisted strips into 2-inch lengths and place them on the prepared baking sheets, spacing about 1 inch apart.
- Bake for 10-12 minutes or until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Sprinkle crushed candy canes on top while still slightly warm for extra color and crunch.
Tips for the Best Results
- Use gel food coloring instead of liquid to avoid altering dough consistency.
- Chill the dough briefly if it becomes too soft to handle easily.
- Work quickly when twisting the strips so the dough retains its shape.
- For extra peppermint flavor, add a drop more peppermint extract but avoid overdoing it.
- Store cookies completely cooled to prevent sogginess.
Storage and Reheating
Store your candy cane cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze them in a sealed container or freezer bag for up to three months.
To enjoy frozen cookies, let them thaw at room temperature for about 30 minutes. You can warm them briefly in a 300°F oven for 5 minutes to refresh their texture and aroma before serving.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be sure your blend contains xanthan gum or add a small amount for structure.
What if I don’t have peppermint extract?
If peppermint extract isn’t available, you can use vanilla extract alone for a milder flavor or add a small amount of crushed peppermint candies into the dough.
How do I prevent the red color from bleeding?
Using gel food coloring helps prevent bleeding. Also, avoid overlapping the colored and plain dough strips too tightly when twisting.
Can I decorate these cookies with icing?
Absolutely! A simple royal icing or white chocolate drizzle pairs beautifully with the candy cane colors and adds an extra festive touch.
