Candy cane cookies are a fun and festive holiday cookie that is perfect for your holiday cookie box or cookie exchange this year. These red and white twist cookies are buttery, crumbly, sugary with a hint of peppermint for that classic candy cane flavor. Plus, they are easy to make in one bowl with just a few pantry staple ingredients. These Christmas cookies store well and last for months in the freezer so you can make a big batch and snack on them all season long.
Why You'll Love Candy Cane Cookies
- Easy to make. Candy cane cookies require just a handful of ingredients which are all pantry and refrigerator staples that you will likely have at home, especially if you are a home baker. These cookies do require some chill time, but the cookie dough is easy to make and comes together in one bowl in just under 10 minutes.
- Delicious texture and flavor. These cookies are a twist on classic shortbread cookies and literally curmble in your mouth. They are buttery and sugary, with a hint of peppermint for that classic candy cane flavor. It's a candy cane in cookie form.
- Festive holiday cookie. If you are looking for a cute and festive cookie that is loaded with holiday flavors, then this is it. It’s perfect to include in a Holiday Cookie Box along with some other classic Christmas cookies like Snickerdoodles, Peanut Butter Blossoms, Thumbprint Cookies, Linzer Cookies, and Gingerbread Cookies.
Ingredient Notes
To make festive Candy Cane Cookies, you will need the following ingredients (full quantities in the recipe card below):
- butter - use softened butter. The consistency of the butter is important. You want softened butter. Not microwaved butter. Not melted butter. Not hard butter. Give your butter about 1 hour to sit at room temperature for it to become soft.
- sugar - we recommend using confectioners' sugar for a melt-in-your-mouth texture.
- egg
- peppermint extract
- vanilla extract
- salt
- all-purpose flour
- red food coloring
- granulated sugar - this is optional, to sprinkle on top once baked. You can also sprinkle crushed candy canes on top or both.
You will also need measuring cups and spoons, stand mixer (or hand mixer and mixing bowl), half sheet baking pan and silicone baking mat (or parchment paper), and wire cooling rack.
How to Make the Best Candy Cane Cookies
- Make the cookie dough. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg, peppermint extract, and vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined and there are no dry flour particles visible.
- Divide and chill. Use your hands to shape the dough into a ball and divide it in half. Shape one half into a disc and wrap it tightly in plastic cling wrap. Add red food coloring to the other half and beat slowly until incorporated. Shape into a disc and wrap tightly in plastic cling wrap. Chill the dough discs for 2 hours, up to overnight.
- Shape the cookies. Remove the dough from refrigerator. Take one tablespoon of each dough and roll into a 4-inch strip. Place the one white and one pink strip together side by side. Place them slightly together and twist. Transfer the cookies to the large half sheet baking pan lined with a silicone baking mat, curving one end to shape into a candy cane.
- Bake. Bake the cookies in a 375 F preheated oven for 7-9 minutes, until the edges start to set. Sprinkle some granulated sugar immediately on the cookies. Leave them on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.
Storing Instructions
- How to store candy cane cookies: Keep candy cane cookies in a cookie tin or airtight container at room temperature for up to one week. The refrigerator can extend the shelf life to 10 days. You can also freeze them for up to 3 months.
- How to freeze: These cookies freeze really well. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
- How to store cookie dough: Once you have shaped the dough into a disc and wrapped with plastic cling wrap, you can store it in the fridge for up to 3 days before rolling and cutting out the cookies. When ready to use, set the dough on the kitchen counter for 5-10 minutes to soften a little and make it easier to roll.
- How to freeze cookie dough: Place the plastic wrapped cookie dough disc into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 5-10 minutes before rolling.
More Cookie Recipes
- 30 Best Christmas Cookies
- Stained Glass Window Cookies
- Peppermint Snowball Cookies
- Christmas Sugar Cookies
- Chocolate Crinkle Cookies
- Cut Out Shortbread Cookies
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Recipe
Candy Cane Cookies
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Candy cane cookies are fun, festive holiday cookies with a red and white twist, buttery, crumbly, and sugary with peppermint for a classic Christmas flavor.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup confectioners' sugar
- 1 small egg
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 + ¼ cup all-purpose flour
- red food coloring
- granulated sugar (optional, to sprinkle on top)
Instructions
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add egg, peppermint extract, and vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined and there are no dry flour particles visible.
- Use your hands to shape the dough into a ball and divide it in half. Shape one half into a disc and wrap it tightly in plastic cling wrap. Add red food coloring to the other half and beat slowly until incorporated. Shape into a disc and wrap tightly in plastic cling wrap.
- Chill the dough discs for 2 hours, up to overnight.
- Preheat oven to 375F. Line a large half sheet baking pan with a silicone baking mat.
- Remove the dough from refrigerator. Take one tablespoon of each dough and roll into a 4-inch strip. Place the one white and one pink strip together side by side. Place them slightly together and twist. Transfer the cookies to the lined cookie sheet, curving one end to shape into a candy cane.
- Bake the cookies for 7-9 minutes, until the edges start to set. Sprinkle some granulated sugar immediately on the cookies. Leave them on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.
Notes
How to store candy cane cookies: Keep candy cane cookies in a cookie tin or airtight container at room temperature for up to one week. The refrigerator can extend the shelf life to 10 days. You can also freeze them for up to 3 months.
How to freeze: These cookies freeze really well. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
How to store cookie dough: Once you have shaped the dough into a disc and wrapped with plastic cling wrap, you can store it in the fridge for up to 3 days before rolling and cutting out the cookies. When ready to use, set the dough on the kitchen counter for 5-10 minutes to soften a little and make it easier to roll.
How to freeze cookie dough: Place the plastic wrapped cookie dough disc into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 5-10 minutes before rolling.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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