Candy Cane Cookies are the perfect festive treat to grace your holiday cookie platter. These delightful red-and-white striped cookies not only boast a buttery peppermint flavor but also add a splash of color to any gathering. With their soft and tender texture, they’re a joy to bake and gift during the holiday season. Whether you’re planning a cookie exchange or simply want to indulge in a sweet treat while sipping hot cocoa, this holiday cookie recipe is a must-try!

Why You’ll Love This Candy Cane Cookies

There are plenty of reasons to love these peppermint cookies. First, they are visually stunning with their red and white stripes, making them an attractive addition to your dessert table. Second, their buttery peppermint flavor is reminiscent of classic holiday treats, evoking warmth and nostalgia. Third, they are fun to make, especially with kids, turning baking into a joyous family activity. Additionally, this recipe yields about 24 cookies, perfect for sharing! You can also customize them with various toppings like crushed peppermint candies or a white chocolate drizzle. Lastly, they’re vegetarian-friendly, ensuring that everyone can enjoy these festive cookie treats.

Ingredients for Candy Cane Cookies

Gather these items:

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (60g) powdered sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 cups (375g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Red food coloring
Optional: Crushed peppermint candies
Optional: White chocolate drizzle or candy melts

How to Make Candy Cane Cookies Step-by-Step

Step 1: Beat softened butter, granulated sugar, and powdered sugar until light and fluffy.
Step 2: Mix in eggs, vanilla extract, and peppermint extract.
Step 3: In a separate bowl, whisk flour, baking powder, and salt. Add gradually to the wet mixture and blend into dough.
Step 4: Split dough in half. Tint one half red. Wrap both portions in plastic wrap and chill for 30 minutes.
Step 5: Roll a small rope of red dough and a small rope of white dough (4–5 inches each). Twist together and curve the top to form a candy cane shape. Place on parchment-lined baking sheets.
Step 6: Bake at 350°F (175°C) for 9–10 minutes until edges are just set. Do not overbake.
Step 7: Cool on a rack. Add crushed peppermint or drizzle with melted white chocolate if desired.

Festive Candy Cane Cookies: 7 Steps to a Holiday Delight - Candy Cane Cookies - main visual representation

Pro Tips for the Best Candy Cane Cookies

Keep these in mind:

Chilling the dough helps with shaping, making it easier to twist into the candy cane form.
Store cookies in an airtight container at room temperature for freshness.
These cookies make great gifts during the holiday season; consider packaging them beautifully for friends and family.
For extra festive flair, try different food coloring shades to create unique designs.

Best Ways to Serve Candy Cane Cookies

These festive cookies can be served in various delightful ways. Pair them with a cup of hot cocoa or a warm glass of milk for a cozy treat. They also make excellent additions to holiday dessert platters, alongside other Christmas treats featuring candy canes. Consider drizzling them with white chocolate and sprinkling crushed peppermint for added visual appeal and flavor.

How to Store and Reheat Candy Cane Cookies

After baking, let the cookies cool completely on a rack. Once cooled, store them in an airtight container to maintain their softness and freshness. They can last up to a week at room temperature. For meal prep enthusiasts, these cookies are ideal as they can be made ahead of time and stored for later enjoyment.

Frequently Asked Questions About Candy Cane Cookies

What’s the secret to perfect Candy Cane Cookies?

The secret lies in the chilling process of the dough. Chilling the dough allows for easier shaping and helps prevent the cookies from spreading too much while baking, resulting in beautifully formed red and white striped cookies.

Can I make Candy Cane Cookies ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to a week. Just shape the cookies and bake them when you’re ready to enjoy these soft peppermint cookies for the holidays.

How do I avoid common mistakes with Candy Cane Cookies?

To avoid common pitfalls, ensure that your butter is softened properly and not melted. Overmixing the dough can also lead to tough cookies, so mix just until combined. Follow the baking time closely to avoid overbaking, which can dry them out.

Variations of Candy Cane Cookies You Can Try

Feel free to get creative with your candy cane cookie recipe from scratch. You can add chocolate chips for a delightful twist, incorporate different flavors like almond extract, or even dip them in white chocolate for a rich finish. The possibilities are endless when it comes to creating the best candy cane cookie variations that suit your taste!

{
“@context”: “https://schema.org”,
“@type”: “ImageObject”,
“contentUrl”: “https://quizsavor.com/wp-content/uploads/2025/12/Candy-Cane-Cookies-1.jpg”,
“thumbnail”: “https://quizsavor.com/wp-content/uploads/2025/12/Candy-Cane-Cookies-1.jpg”,
“description”: “Festive Candy Cane Cookies: 7 Steps to a Holiday Delight – Candy Cane Cookies – main visual representation”,
“name”: “Candy Cane Cookies Recipe Image”,
“uploadDate”: “2023-10-01”,
“width”: “1200”,
“height”: “630”
}

Festive Candy Cane Cookies: 7 Steps to a Holiday Delight

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Candy Cane Cookies are festive red-and-white twisted holiday treats with buttery peppermint flavor and a soft, tender texture. They’re fun to make, beautiful to gift, and perfect for December baking, cookie exchanges, and holiday dessert platters.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (60g) powdered sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 cups (375g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Red food coloring
Optional: Crushed peppermint candies
Optional: White chocolate drizzle or candy melts

Cook Mode Prevent your screen from going dark

Instructions

Beat softened butter, granulated sugar, and powdered sugar until light and fluffy.
Mix in eggs, vanilla extract, and peppermint extract.
In a separate bowl, whisk flour, baking powder, and salt. Add gradually to the wet mixture and blend into dough.
Split dough in half. Tint one half red. Wrap both portions in plastic wrap and chill for 30 minutes.
Roll a small rope of red dough and a small rope of white dough (4–5 inches each). Twist together and curve the top to form a candy cane shape. Place on parchment-lined baking sheets.
Bake at 350°F (175°C) for 9–10 minutes until edges are just set. Do not overbake.
Cool on a rack. Add crushed peppermint or drizzle with melted white chocolate if desired.