Candy Cane Cookies
Candy cane cookies capture the spirit of the season with peppermint flavor and cheerful red-and-white stripes. These buttery, tender cookies are lightly perfumed with peppermint extract and shaped into tiny candy canes for a classic holiday look. They’re a fun project for kids and adults alike, and they make lovely additions to cookie trays, gift tins, or a festive dessert table.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Red food coloring
- Crushed candy canes (optional for garnish)
- Granulated sugar (optional for rolling)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes with an electric mixer.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. If the dough feels too sticky, add a tablespoon or two more flour.
- Divide the dough into two equal portions. Leave one portion plain (white). Add red food coloring to the other portion and knead or mix until the color is evenly distributed. Add only a little color at a time until you reach the desired shade.
- Wrap each portion in plastic wrap and refrigerate for 30 minutes to 1 hour to firm up—it will be much easier to shape when cold.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Take a small portion (about 1 tablespoon) of the plain dough and roll it into a rope about 5–6 inches long. Repeat with an equal portion of the red dough. Gently press the two ropes together at one end, then twist them lightly to create the striped effect. Bend the top to form the candy cane hook and place on the prepared baking sheet. Repeat with remaining dough.
- If desired, roll each shaped cookie lightly in granulated sugar or press a few crushed candy cane pieces onto the surface while the dough is still slightly tacky.
- Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Avoid overbaking to keep the cookies tender.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Chill the dough well. Cold dough is much easier to roll into ropes and shape without losing the stripes.
- Work with small portions. Rolling many small ropes is faster if you portion the dough before you start shaping.
- Use gel food coloring for brighter red without thinning the dough. A few drops go a long way.
- If the red dough stains your hands, work with gloves or chill the dough between shaping batches.
- To speed shapes, roll out paired ropes side-by-side, press gently to join along the length, then twist and cut into individual canes.
Variations
- Chocolate peppermint: replace 1/4 cup flour with 1/4 cup cocoa powder for a chocolate peppermint version. Tint part of the dough red as directed.
- Mini candy canes: make smaller ropes for bite-sized cookies—bake for a minute or two less and watch closely.
- Pepppermint glaze: mix 1 cup powdered sugar with 1–2 tablespoons milk and 1/4 teaspoon peppermint extract; drizzle over cooled cookies and top with crushed candy canes.
- Almond twist: swap the vanilla for 1/2 teaspoon almond extract for a different nuance that pairs well with peppermint.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking. You can also freeze unbaked shaped cookies on a tray until firm, then transfer to a freezer bag for up to 2 months; bake from frozen adding a minute or two to the bake time.
Serving Suggestions
Arrange on a festive platter for holiday gatherings, tuck a few into gift tins, or package them in cellophane bags tied with ribbon for neighbor gifts. They pair beautifully with hot cocoa, peppermint tea, or spiced coffee.
Final Notes
These candy cane cookies are a delightful seasonal treat—easy to make, pretty to look at, and delicious to eat. With a little prep and the tips above, you’ll have a batch of perfectly striped, peppermint-scented cookies ready for every holiday celebration.