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Delicious Candy Cane Cookies are displayed as the featured image for a holiday baking recipe.

Perfect Candy Cane Cookies

These delightful candy cane cookies are a perfect treat for the holiday season. With a balance of buttery sweetness and refreshing minty flavor, these cookies are not only easy to make but also spread edible holiday cheer.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour, plus more for dusting
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract adjust to taste
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Red food coloring gel recommended
  • 1/2 cup crushed candy canes, for sprinkling optional
  • 4 oz white chocolate, for drizzling optional

Equipment

  • Large bowl
  • Electric mixer
  • Small bowl
  • Whisk
  • Plastic wrap
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Rolling Pin
  • Wire rack
  • Heatproof bowl
  • Saucepan

Method
 

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
  2. Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Divide the dough in half. In one half, add the red food coloring and mix until evenly distributed.
  6. Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Remove the dough from the refrigerator. On a lightly floured surface, roll out a small piece of each color dough into a rope about 4 inches long.
  9. Place the red and white ropes side by side and gently twist them together.
  10. Curve one end of the twisted rope to form a candy cane shape.
  11. Place the candy cane cookies onto the prepared baking sheets, leaving about 1 inch between each cookie.
  12. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  13. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  14. If decorating with crushed candy canes, gently press crushed candy canes onto the surface while the cookies are still slightly warm.
  15. If decorating with white chocolate, melt white chocolate in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between).
  16. Once melted and smooth, drizzle the white chocolate over the cooled cookies.
  17. Immediately sprinkle with crushed candy canes, if desired, before the chocolate sets.

Notes

For best results, chill the dough for at least 1 hour to prevent spreading. Dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Baked cookies can be stored in an airtight container at room temperature for up to a week. Experiment with other extracts like almond, lemon, or orange for different flavor combinations. Add 1/4 cup of unsweetened cocoa powder to the flour mixture for chocolate candy cane cookies.