Candy Cane Cookie Recipe

If you’re on the hunt for the perfect holiday treat, look no further because this Candy Cane Cookie Recipe is absolutely fan-freaking-tastic. I absolutely love how these cookies come together with that classic peppermint flavor and the fun, twisted red-and-white candy cane look. They’re a festive, delicious way to impress friends, family, or just satisfy your sweet tooth during the holidays. Stick around—I’m about to walk you through every detail so your Candy Cane Cookies come out perfectly every time!

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Ingredients You’ll Need

I love how simple and straightforward the ingredients are—no fancy stuff needed—and most of what you need likely lives in your pantry. The combination of all-purpose flour, cornstarch, and leavening agents helps create that perfectly tender texture, while the peppermint extract brings in the holiday cheer.

• All-Purpose Flour: The base of your cookie, providing structure and that classic bite.
• Cornstarch: Adds tenderness and a soft crumb to balance the flour.
• Baking Soda and Baking Powder: Work together to give a light rise without puffing the cookies too much.
• Salt: Enhances all the sweet flavors and balances the peppermint.
• Unsalted Butter: Room temp butter creamed with sugar creates that fluffy, melt-in-your-mouth texture.
• Granulated Sugar: Sweetens and lightens the dough when creamed with butter.
• Egg: Binds everything together and adds moisture for tender cookies.
• Vanilla Extract: Adds warmth and depth, balancing the peppermint.
• Peppermint Extract: The star of the show—use good quality for the best flavor.
• Red Gel Icing Color: For that vibrant candy cane red—gel works best to keep the dough consistency just right.
• Sprinkles or Peppermint Crunch (optional): Add festive flair and a little crunch on top if you like.

Variations

The beauty of this Candy Cane Cookie Recipe is how adaptable it is—feel free to tweak it to suit your taste or dietary needs. I love swapping sprinkles for crushed peppermint candies to give an extra hint of crunch, but the cookies are just as charming plain, too.

• Gluten-Free Version: I tried using a gluten-free flour blend and while the texture changes slightly, the flavor is still delightful!
• Chocolate Peppermint: Adding a tablespoon of cocoa powder to half the dough creates a fun chocolate twist that’s a hit at parties.
• Vegan Adaptation: Replacing butter with vegan margarine and using a flax egg works well, though the cookies spread a bit more.

How to Make Candy Cane Cookie Recipe

Step 1: Mix Your Dry Ingredients

First, whisk together your all-purpose flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. Setting this aside keeps things organized and makes the next steps so much smoother. Trust me, I learned this the hard way when I tried mixing everything all at once and ended up with uneven dough.

Step 2: Cream Butter and Sugar Until Fluffy

This is where the magic begins! Using a mixer on medium speed, cream your softened butter and granulated sugar until the mixture turns light in color and fluffy. You’ll actually see this happen if you pause to look—it’s a good visual clue that you’re set. This step is key for soft, tender cookies.

Step 3: Add Egg, Vanilla, and Peppermint Extract

Mix in your egg, vanilla, and peppermint extract until everything is well combined. The peppermint really fills your kitchen with that holiday scent, which always gets me excited to bake!

Step 4: Combine Dry Ingredients With Wet Ingredients

Add your dry mix to the wet ingredients and stir just until the dough comes together. Be gentle here—over-mixing can make the cookies tougher, and you definitely want to hold on to that tender texture that makes this Candy Cane Cookie Recipe so irresistible.

Step 5: Divide and Color the Dough

Divide the dough into two equal parts—leave one plain and color the other with red gel icing color. I love using gel colors because they don’t thin the dough like liquid food coloring can. Just knead in the gel gently until the color is even.

Step 6: Chill and Prep for Twisting

Here’s a trick I discovered: refrigerate the dough for 2-3 hours to firm it up. It makes rolling and shaping so much easier and less sticky. While it’s still soft, I like to pre-portion into teaspoon-sized balls and pop them back into the fridge—then it’s a quick grab-and-go when you’re ready to roll out the ropes.

Step 7: Twist Into Candy Cane Shapes

Roll each ball into a 5-inch rope. Using a ruler can help keep them consistent so your candy canes look uniform—something I started doing after my first batch looked a little wonky! Place a white and a red rope side by side, then gently twist each half separately before twisting the full length together. That method keeps the twist tight and pretty. Curve one end to mimic the classic candy cane hook, and lightly press sprinkles or peppermint crunch on top if using.

Step 8: Bake Until Just Set

Bake in a preheated 350°F (180°C) oven for 5-7 minutes. I recommend keeping a close eye because these cookies can go from soft to golden quickly. You want them set on the edges but still tender in the middle. Fresh out of the oven, let them cool on the pan for about 10 minutes before transferring to a wire rack to prevent breaking.

How to Serve Candy Cane Cookie Recipe

Garnishes

I usually add crushed peppermint candies or festive sprinkles right after twisting but before baking. It clings nicely and adds a perfect pop of texture and sparkle. For holidays, a light dusting of powdered sugar after cooling can also make them look extra magical.

Side Dishes

For holiday gatherings, I love pairing these candy cane cookies with hot cocoa or peppermint mocha—double down on the peppermint vibe! They’re also fantastic alongside a cheese board with mild cheeses and some fresh fruit to balance the sweetness.

Creative Ways to Present

For parties, I sometimes use clear cellophane bags tied with red and white twine to make individual “treat favors.” Another fun idea is arranging a plate of these cookies with mini candy canes and fresh pine sprigs for a snowy holiday centerpiece. Kids especially love helping with these presentation ideas!

Make Ahead and Storage

Storing Leftovers

I keep my leftover Candy Cane Cookies in an airtight container at room temperature, and they usually stay fresh and tasty for 4-5 days. Make sure to layer them with parchment paper if stacking to avoid sticking or breakage. My family goes crazy for these, so leftovers don’t stick around long!

Freezing

If you want to prepare ahead, these cookies freeze beautifully. I wrap them tightly in plastic wrap and then place them in a freezer-safe bag. When I’m ready, I thaw them overnight in the fridge before serving. The flavor and texture hold up remarkably well!

Reheating

To refresh frozen or leftover cookies, I pop a few onto a baking sheet and warm them in a 300°F oven for about 5 minutes. This softens them up just enough without drying them out. It’s like bringing them back to life with no fuss.

FAQs

Final Thoughts

Honestly, this Candy Cane Cookie Recipe feels like a little holiday ritual for me now—mixing the dough, twisting the ropes, and baking fills the kitchen with warmth and joy. I love sharing these with friends because they’re not only delicious but also so charming and festive. If you give this recipe a try, I’m confident you’ll find yourself making them year after year like I do. Happy baking and may your holidays be extra sweet!

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