A winter afternoon, the radio humming softly in the background and the smell of sugar baking into the corners of the house those are the moments I chase when I bake. I remember twisting dough with my little cousins at the kitchen table, fingers sticky from crushed peppermint and laughter filling the room. Those tiny candy-striped treats became a holiday tradition before we even knew what traditions were.
I grew up learning to cook beside my mother and the women from our church, flipping through well-loved recipe booklets that smelled faintly of lemon oil and old paper. Now I’m a 58-year-old home cook in Louisville, Kentucky, and I write about simple, comforting food that fits into busy family nights. I test my recipes in real kitchens, in the same spirit my mother taught me: straightforward steps, ingredients you can find at any grocery store, and no fuss. I call my approach comfort made simple recipes that bring people together without keeping you in the kitchen all day.
This Candy Cane Cookies recipe brings that same warmth. It pairs buttery dough with the bright snap of peppermint, and it shapes into tiny festive canes that feel like an old-fashioned holiday present. I keep things pork-free and family-friendly, and I explain steps so anyone can follow along. If you like tried-and-true favorites, you might also enjoy a seasonal twist on cookie baking like these pistachio-cranberry cookies for a different holiday color and texture: These Candy Cane Cookies are perfect for cookie swaps, school parties, or leaning into a cozy night with hot cocoa.
Table of Contents
Table of Contents
How to prepare Candy Cane Cookies
Start with room-temperature butter so it creams up smooth with the powdered sugar. These Candy Cane Cookies rely on a tender, slightly crumbly texture, so avoid overworking the dough once you combine the dry ingredients. I like to whisk the flour, salt, and baking powder before adding them to the butter mixture; that keeps lumps from forming and helps the cookies stay light. When the dough comes together, divide it in two and fold crushed peppermint into one half for the bright flavor that defines Candy Cane Cookies.
If you want strong color, add red or green food coloring sparingly to the other half gel coloring gives the best hue without adding too much liquid. Roll ropes of each dough color about the thickness of a pencil, press them together, and twist gently so you get the classic candy cane stripe. Place the shaped cookies on an ungreased baking sheet; these Candy Cane Cookies bake quickly, so watch for them to set rather than brown. I keep an eye on oven temperature and rotate pans halfway through baking for even results. For another delicate cookie with an easy rolling method, try this Almond Crescent Cookies recipe for a similar feel. These Candy Cane Cookies bring a nostalgic holiday touch with a hand-shaped charm that’s fun to make with kids.
Ingredients :
1 cup butter, softened, 1 cup powdered sugar, 1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/2 cup crushed candy canes, Red and green food coloring (optional)
Directions :
- Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter and powdered sugar until smooth., 2. Beat in the egg and vanilla and almond extracts., 3. In another bowl, whisk together the flour, salt, and baking powder. Gradually add it to the creamed mixture until well combined., 4. Divide the dough in half. Add crushed candy canes to one half and red or green food coloring to the other half., 5. Roll small pieces from each dough color into ropes and twist them together to form a candy cane shape., 6. Place on ungreased baking sheets and bake for 8-10 minutes or until set but not browned., 7. Allow to cool on wire racks.
Serving ideas
Candy Cane Cookies taste best when you pair their crisp peppermint with something warm and mellow. Serve a plate of these cookies with a steaming mug of hot chocolate topped with whipped cream for a classic pairing; the peppermint cuts through the richness of the cocoa and balances each bite. For a grown-up platter, offer these Candy Cane Cookies alongside spiced tea or a light coffee so the peppermint remains the star. If you bring them to a gathering, arrange them on a festive platter with other simple cookies so guests can mix textures and flavors without overwhelming the palate.
For a playful dessert board, set a few Candy Cane Cookies beside soft cheeses and sliced pears the contrast of textures makes for a memorable holiday spread. You can also use these cookies as edible decorations: tie a small ribbon around the top of the candy cane curve and hang them on the tree for a crafty touch. If you plan to set out treats for kids, include a small card explaining that these are peppermint-flavored so little ones know what to expect. These Candy Cane Cookies keep the season bright, and they make a lovely homemade gift if you stack them in a jar with a ribbon.
Storage tips
To keep your Candy Cane Cookies crisp, store them at room temperature in an airtight container layered with parchment paper. The crushed candy canes can attract moisture from the air, so avoid leaving the cookies uncovered; that helps them stay snappy for several days. If you live in a humid climate, pop a small food-safe desiccant packet into the cookie tin to reduce moisture just don’t place it where it touches the cookies. For longer storage, freeze the shaped unbaked dough ropes wrapped tightly in plastic and then in a freezer bag; when you want fresh-baked Candy Cane Cookies, slice and bake straight from the freezer, adding a minute or two to the bake time.
If you already baked a batch and need to freeze them, lay cookies in a single layer on a baking sheet to freeze solid, then transfer to a rigid container with parchment between layers. Thaw at room temperature before serving so the peppermint stays crisp. Avoid refrigerating these cookies; the cold can soften the butter and make the cookies lose their delicate texture. For gifting, package Candy Cane Cookies the day you plan to give them so they arrive tasting fresh and crunchy.
Simple tips for success
Measure flour by spooning it into your measuring cup and leveling it off scooping directly with the cup packs the flour and leads to dense cookies. When creaming butter and powdered sugar for Candy Cane Cookies, scrape the bowl often so everything mixes evenly and you don’t end up with lumps of butter. If your kitchen is warm, chill the dough briefly before shaping so the ropes hold their form and the candy cane twist looks tidy. Use a light touch when twisting the two dough colors; overworking the dough will warm it and can make the candies lose definition.
When you bake these Candy Cane Cookies, check them at the early end of the time range 8 minutes can be plenty for a soft, tender texture that still holds shape. Let the cookies cool completely on wire racks; handling them too soon can flatten the stripes. For an even heat, bake on ungreased sheets, and if your cookie bottoms brown too quickly, place parchment under the dough to shield them. Keep crushed candy canes in an airtight jar so they remain fresh and crunchy for future batches of Candy Cane Cookies.
Flavor variations
You can change the flavor profile of Candy Cane Cookies without losing their festive look. Swap the almond extract for peppermint extract in a smaller amount to amplify the cool, minty pop; use only a quarter teaspoon at first because peppermint extract can be intense. For a chocolate-mint twist, knead a tablespoon of cocoa powder into one half of the dough and use red or green in the other half so the Candy Cane Cookies have a striped chocolate contrast. If you like nuts, fold finely chopped toasted almonds into the plain dough for a subtle crunch that pairs well with peppermint.
For a colorful variation, make the non-peppermint half lemon-scented using a teaspoon of finely grated lemon zest and a bit of lemon extract; the brightness complements the crushed candy canes. If you prefer a softer, chewier cookie, replace a tablespoon of the flour with cornstarch and bake just until set. For more cookie inspiration along similar lines, try the Amazing Italian Pistachio Cookies for a different nut-forward texture: https://www.gemmir.com/amazing-italian-pistachio-cookies/. These Candy Cane Cookies adapt well to flavors, so experiment and keep notes on the batch you like best.
Frequently asked questions
Q: Can I make the dough ahead of time?
A: Yes. You can prepare the dough for Candy Cane Cookies up to 48 hours in advance and keep it wrapped in plastic in the refrigerator. Bring it to a slightly cool room temperature before rolling so it’s pliable but not overly soft. If you need to store it longer, freeze the dough ropes and bake them from frozen.
Q: How do I crush the candy canes without making a mess?
A: Place candy canes in a zip-top bag and use a rolling pin to crush them gently until they’re coarse. If you want very fine pieces, pulse them in a food processor in short bursts. Keep some larger shards for a pretty finish on top of the cookies, or press a few on the unbaked dough for visual texture.
Q: My cookies lost their stripe definition. What went wrong?
A: Stripe loss usually happens when the dough becomes too warm while you’re working it. Chill the dough for 15–20 minutes if it feels sticky, and work quickly when rolling and twisting. Using slightly firmer ropes helps the Candy Cane Cookies hold their shape during baking.
Q: Can I make these gluten-free?
A: You can substitute a gluten-free all-purpose flour blend, but check that it contains xanthan gum or add a small amount if needed. Expect slight texture changes, and consider reducing bake time slightly to keep the cookies from drying out. These Candy Cane Cookies can be adapted, but test a small batch first to adjust the mix.
Conclusion
These Candy Cane Cookies bring a little holiday wonder into an ordinary afternoon. They pair buttery dough with peppermint crunch and offer plenty of room for simple swaps chocolate, lemon, or nuts so you can make a batch that fits your family’s taste. If you’d like another trusted take on candy-striped cookies, check out this Candy Cane Cookies Recipe for a clear, well-loved method and helpful tips: Candy Cane Cookies Recipe. Bake a few batches, share with neighbors, and tuck a couple into lunchboxes for a small, sweet surprise the best part of these Candy Cane Cookies is how they make ordinary moments feel festive.
Print
Candy Cane Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful Candy Cane Cookies with a buttery texture and peppermint crunch, perfect for holiday gatherings.
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup crushed candy canes
- Red and green food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until smooth.
- Beat in the egg and vanilla and almond extracts.
- In another bowl, whisk together the flour, salt, and baking powder. Gradually add to the creamed mixture until well combined.
- Divide the dough in half. Add crushed candy canes to one half and red or green food coloring to the other half.
- Roll small pieces from each dough color into ropes and twist them together to form a candy cane shape.
- Place on ungreased baking sheets and bake for 8-10 minutes or until set but not browned.
- Allow to cool on wire racks.
Notes
Store cookies at room temperature in an airtight container layered with parchment paper. For longer storage, freeze shaped, unbaked dough ropes wrapped tightly in plastic.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American