Candy Cane Cookies Recipe

Introduction

These Candy Cane Cookies are a festive treat perfect for the holiday season. Soft, peppermint-flavored, and beautifully twisted in traditional red and white colors, they’re as delicious as they are charming.

Ingredients

• 1 cup (2 sticks) unsalted butter (softened)
• 1½ cups granulated sugar
• ½ teaspoon cream of tartar
• 1 tablespoon heavy cream
• 1 large egg (room temperature)
• 1½ teaspoons pure peppermint extract
• 1¼ teaspoons clear vanilla flavoring
• ⅛ teaspoon baking powder
• 3 cups all-purpose flour
• ½ teaspoon red squeeze gel color

Instructions

1. Step 1: Using a stand mixer or handheld mixer, cream the unsalted butter on medium-high speed for 1½ to 2 minutes.
2. Step 2: Lower the speed to low and add the granulated sugar, cream of tartar, and heavy cream. Increase to medium speed and mix for 2 to 3 minutes until fluffy.
3. Step 3: Reduce speed to low and add the egg, mixing until fully incorporated.
4. Step 4: Add peppermint extract and clear vanilla flavoring, mixing briefly to combine.
5. Step 5: Slowly add the baking powder and all-purpose flour, ½ cup at a time, on low speed. Mix just until no streaks of flour remain.
6. Step 6: Divide dough into two equal balls. Place one ball in the refrigerator covered to remain white.
7. Step 7: Add red gel color to the remaining dough in the mixer bowl. Mix on low until uniformly colored. Transfer to a bowl, cover, and refrigerate.
8. Step 8: Preheat oven to 350°F and line a baking sheet with parchment paper before removing dough from the fridge.
9. Step 9: Halve both red and white dough balls, keeping half of each refrigerated.
10. Step 10: Cover your work surface with parchment paper to protect it from red coloring.
11. Step 11: Scoop out ½ tablespoon portions of each dough, rolling into tight balls. Chill for 10–15 minutes for easier handling.
12. Step 12: Roll each dough ball into a 5-inch-long rope, keeping hands cool to maintain shape.
13. Step 13: Press the bottoms of the red and white ropes together, then gently twist without flattening.
14. Step 14: Place twisted ropes on the baking sheet, curve the top into a candy cane shape, and space cookies 2 inches apart.
15. Step 15: Bake for 7 minutes.
16. Step 16: Let cookies cool on the pan for 10 minutes, then transfer to a cooling rack.
17. Step 17: Repeat steps 11 through 16 with remaining dough.
18. Step 18: Store cooled cookies in an airtight container.

Tips & Variations

• Keep your hands cool and work quickly when rolling dough ropes to prevent sticking and maintain shape.
• Substitute peppermint extract with another flavoring like almond or vanilla for a different twist.
• Use gel food coloring to avoid adding extra moisture that can alter dough consistency.
• Chill the dough thoroughly to make shaping easier and prevent spreading during baking.

Storage

Store these candy cane cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to three months. When reheating, allow them to come to room temperature for best texture; avoid microwaving to preserve their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough up to two days in advance. Keep the dough tightly wrapped or in an airtight container in the refrigerator until ready to shape and bake.

What if I don’t have clear vanilla flavoring?

If you don’t have clear vanilla flavoring, regular vanilla extract will work, though it may slightly tint the white dough. The flavor difference is minimal and won’t affect the overall taste much.

Candy Cane Cookies Recipe

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★★★★★

5 from 86 reviews

• Author: Thomas
• Total Time: 1 hour 30 minutes
• Yield: Approximately 24 candy cane cookies 1x

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Description

Candy Cane Cookies are festive, soft sugar cookies twisted with red and white dough to resemble classic candy canes, infused with peppermint and vanilla flavors. Perfect for holiday celebrations, these cookies have a delightful minty aroma and a tender crumb, ideal for gifting or enjoying with a cup of hot cocoa.

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Ingredients

Scale 1x2x3x

Base Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• ½ teaspoon cream of tartar
• 1 tablespoon heavy cream
• 1 large egg, room temperature
• 1½ teaspoons pure peppermint extract
• 1¼ teaspoons clear vanilla flavoring
• ⅛ teaspoon baking powder
• 3 cups all-purpose flour

Coloring

• ½ teaspoon red squeeze gel color

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Instructions

1. Cream Butter: Using a stand mixer or handheld mixer at medium-high speed, cream the softened unsalted butter for 1½ to 2 minutes until smooth and creamy.
2. Add Sugar and Cream: Reduce mixer speed to low, add granulated sugar, cream of tartar, and heavy cream. Increase speed to medium and beat for 2 to 3 minutes until the butter mixture becomes fluffy.
3. Incorporate Egg: Lower speed to low and add the egg, mixing until well combined.
4. Add Flavors: Mix in the peppermint extract and clear vanilla flavoring thoroughly.
5. Add Dry Ingredients: On low speed, slowly add the baking powder and all-purpose flour, half a cup at a time, mixing just until no visible streaks of flour remain.
6. Divide Dough: Split the dough into two equal balls. Return one ball to the mixing bowl for coloring, cover the plain dough and refrigerate it for 1 hour.
7. Color Dough: Add the red gel color to the dough in the mixer bowl. Mix on low speed until the red color is even with no white streaks. Transfer colored dough to a bowl, cover, and refrigerate for 1 hour.
8. Preheat Oven: Just before taking dough out of the refrigerator, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Prepare Dough Portions: Remove both dough balls from fridge; split each color ball in half, leaving half refrigerated for later use.
10. Prepare Rolling Surface: Cover counter or cutting board with parchment paper to avoid red dough staining the surface.
11. Form Dough Balls: Using a ½ tablespoon measuring spoon, scoop out red and white dough into small balls and roll each tightly to ensure rope shapes hold. Chill balls for 10-15 minutes for best results.
12. Roll Ropes: Roll each dough ball by hand into a 5-inch long rope, working quickly to keep hands cool and dough pliable.
13. Twist Ropes: Lightly press the bottoms of one red and one white rope together, carefully twisting them with light pressure while keeping them rounded, not flattened.
14. Shape Cookies: Place twisted ropes on prepared baking sheet, curve the top to create a candy cane shape. Repeat with remaining dough, spacing cookies 2 inches apart.
15. Bake: Bake the cookies for 7 minutes at 350°F until just set.
16. Cool: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
17. Repeat: Take the remaining refrigerated dough halves and repeat the scooping, rolling, twisting, baking, and cooling steps.
18. Store: When cooled completely, store cookies in an airtight container to maintain freshness.

Notes

• Keep hands cool while rolling to prevent dough from becoming too soft and sticky.
• Chilling dough balls before rolling helps maintain shape during twisting and baking.
• Use clear vanilla flavoring to preserve the dough’s bright white part of the candy cane cookie.
• The twisting should be gentle to keep the ropes rounded for traditional candy cane appearance.
• Cookies can be stored in an airtight container at room temperature for up to one week.

• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Candy Cane Cookies, holiday cookies, peppermint cookies, sugar cookies, Christmas cookies, twisted cookie ropes, festive cookies