45 Best Candy Cane Cookies for a Magical Holiday Treat

There’s something magical about pulling trays of candy cane cookies out of the oven right before the holidays. The sweet peppermint scent fills the kitchen, and those cheerful red-and-white swirls instantly put everyone in the festive spirit. I’ve been making these cookies every December since I was tall enough to reach the counter – my mom would let me twist the dough into candy cane shapes while Christmas carols played in the background. Now it’s my turn to pass on the tradition, and I can’t wait to share all my little tricks for making these holiday treats extra special. Trust me, once you try this recipe, you’ll understand why candy cane cookies become a family favorite year after year.

Why You’ll Love These Candy Cane Cookies

These cookies aren’t just delicious – they’re a holiday experience! Here’s why they’re a must-make every year:

• Festive and Fun: The candy cane shape and red-and-white swirls make them the perfect addition to your holiday cookie platter.
• Easy Peasy: With simple ingredients and straightforward steps, even beginner bakers can nail this recipe.
• Gift-Worthy: Wrap them in cellophane bags tied with a ribbon, and you’ve got a thoughtful homemade gift everyone will adore.
• Peppermint Perfection: That hint of peppermint is just enough to feel festive without being overpowering.

Honestly, these cookies are like a holiday hug in edible form – and who doesn’t need that?

Candy Cane Cookies Ingredients

Gathering the right ingredients is the first step to creating these holiday gems. Here’s what you’ll need – and yes, every single one matters!

• 1 cup (2 sticks) butter, softened – I leave mine out for about 30 minutes before baking. It should indent slightly when pressed but still hold its shape.
• 1 cup powdered sugar – Don’t pack it! Just spoon it lightly into your measuring cup for the perfect sweetness.
• 1 large egg – Room temperature works best here to help everything blend smoothly.
• 1 tsp vanilla extract – The real stuff, please! It makes all the difference.
• 2 1/2 cups all-purpose flour – I always sift mine first to avoid any lumps.
• 1/2 tsp salt – Just a pinch to balance the sweetness.
• 1/2 tsp peppermint extract – Start with this amount – you can always add more later if you want a stronger mint flavor.
• Red food coloring – I prefer gel food coloring because it gives vibrant color without adding extra liquid to the dough.

See? Nothing fancy – just simple, quality ingredients that come together to make something truly magical.

How to Make Candy Cane Cookies

Now for the fun part – let’s turn those simple ingredients into festive holiday magic! Follow these steps, and you’ll have picture-perfect candy cane cookies in no time.

Mixing the Dough

First things first – preheat your oven to 375°F (190°C). While it’s heating up, grab your trusty mixing bowl and let’s cream that butter and powdered sugar together until it’s light and fluffy. I like to mix for a good 2-3 minutes – this creates tiny air pockets that’ll give our cookies the perfect texture. Crack in that egg, add your vanilla and peppermint extracts, and mix until everything’s beautifully combined. Now gradually add your sifted flour and salt – I do this in three additions, mixing just until the flour disappears each time. Be careful not to overmix here!

Coloring and Shaping

Here’s where the magic happens! Divide your dough in half – I use my kitchen scale to be precise. Take one half and knead in your red food coloring (wear gloves unless you want festive red fingers!). Now roll small portions of each color into ropes about 4 inches long – I find marble-sized balls work best. Twist one red and one white rope together gently, then curve the top to form that classic candy cane shape. Pro tip: If your dough gets too soft, pop it in the fridge for 10 minutes – it’ll be much easier to work with!

Baking and Cooling

Arrange your candy canes on parchment-lined baking sheets, leaving about 2 inches between them. They don’t spread much, but you want room for even baking. Slide them into your preheated oven for 8-10 minutes – you’ll know they’re done when the bottoms are just lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without breaking. And try to resist eating them straight away – I know it’s hard!

Tips for Perfect Candy Cane Cookies

After making these cookies every holiday season for years, I’ve picked up some tricks that guarantee success every time. First – when mixing, stop as soon as the flour disappears. Overworked dough makes tough cookies, and we want these babies tender! If your dough feels sticky (especially in warm kitchens), wrap it and chill for 15 minutes – it’ll roll like a dream. I swear by gel food coloring – it gives that vibrant red without making the dough wet. Oh! And when shaping, keep a damp cloth nearby to wipe your hands – clean fingers make neater twists. Trust me, these little things make all the difference!

Candy Cane Cookies Variations

Once you’ve mastered the classic version, try these fun twists! For chocolate lovers, dip half of each cooled cookie in melted chocolate – the combo of peppermint and chocolate is heavenly. Swap peppermint extract for orange extract and use orange food coloring for a citrusy holiday twist. Feeling fancy? Sprinkle crushed candy canes on top before baking for extra crunch. My kids love when I make mini versions – just roll thinner ropes and bake for 6-7 minutes. The possibilities are endless!

Storing and Freezing Candy Cane Cookies

These cookies stay fresh for days if you store them right! I always use an airtight container with parchment between layers – they’ll keep at room temperature for up to a week. For longer storage, freeze them before baking or after. Unbaked dough ropes last 3 months wrapped tightly in plastic. Already baked? Freeze in single layers, then transfer to freezer bags. They’ll stay perfect for 2 months! Thaw at room temperature when ready to enjoy – they’ll taste just-baked.

Candy Cane Cookies Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates (your exact amounts might vary slightly depending on cookie size). Each pretty candy cane cookie comes in at about 120 calories, with 7g of fat and 13g of carbs. They’ve got a touch of protein (1g) and minimal fiber. The peppermint gives them that festive zing without adding crazy sugar – just 6g per cookie! Of course, if you’re watching certain nutrients, you can always adjust the recipe slightly – but hey, it’s the holidays! Everything in moderation, right?

FAQs About Candy Cane Cookies

“Can I use mint extract instead of peppermint?” Absolutely! But be careful – mint extract tends to be stronger. Start with 1/4 teaspoon and taste the dough before adding more. My aunt swears by spearmint extract for a different twist!

“How long do these cookies stay fresh?” Stored properly in an airtight container, they’ll stay delicious for about a week. Though honestly? They never last that long in my house – my family devours them within days!

“My dough keeps breaking when I twist it – help!” Been there! If your dough cracks, it’s probably too cold. Let it sit at room temperature for 5 minutes. Too sticky? A light dusting of powdered sugar on your hands works wonders.

“Can I make these ahead?” You bet! Shape the dough into ropes, freeze them on a baking sheet, then transfer to bags. When you’re ready, thaw slightly and twist – easy holiday prep!

Share Your Candy Cane Cookies

I’d love to see your candy cane cookie creations! Snap a photo and tag me on social media or leave a comment below with your thoughts. Did you try any fun variations? Let’s spread the holiday cheer together!

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