Candy Cane Cookie Recipe You’ll Bake Every Christmas

Candy Cane Cookies are a nostalgic holiday treat that combines buttery vanilla-almond dough with a swirl of red and white for a festive, peppermint-kissed twist. Twisted into iconic candy cane shapes, these cookies are a visual favorite and a timeless addition to any Christmas baking tray.

Originally popularized in mid-20th-century American kitchens, these cookies have earned their place in countless family recipe boxes. The delicate crunch, subtle peppermint aroma, and charming shape make them perfect for kids, cookie swaps, and cozy winter evenings.

Bake these Candy Cane Cookies once — and they’ll become a holiday tradition you’ll reach for year after year.

Ingredients Overview

This recipe uses simple pantry staples, but the magic lies in technique and flavor balance. Here’s what you’ll need and how to customize it.

Dough Base

• All-Purpose Flour – Gives the cookie structure. Be sure to measure properly by spooning and leveling.

• Unsalted Butter – Use room temperature butter for easy creaming. The rich base ensures flavor and a tender crumb.

• Granulated Sugar – Sweetens and helps with cookie structure and slight crunch.

• Egg – Binds the dough and adds moisture.

• Milk – Just a tablespoon to bring the dough together smoothly.

• Almond Extract – Traditional for candy cane cookies. You can adjust the quantity or swap for vanilla if preferred.

• Peppermint Extract (Optional) – A drop adds a refreshing candy cane aroma, but it’s potent — use sparingly.

Coloring

• Red Food Coloring – Classic for creating the red swirl. Gel-based food coloring gives vibrant color without watering down the dough.

Optional Garnish

• Crushed Candy Canes or Peppermint Sugar – For a decorative sparkle and added crunch.

• Sanding Sugar – Adds a glittery finish.

Variations:

• Use natural food coloring for a dye-free option.

• Swap almond extract with vanilla or lemon for a different twist.

• Add finely crushed freeze-dried raspberries for natural pink hue and tartness.

Step-by-Step Instructions

1. Make the Dough

In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 2–3 minutes.

Add egg, milk, almond extract, and optional peppermint extract. Mix until combined.

Gradually mix in the flour, scraping down the sides of the bowl as needed. The dough should be soft but not sticky.

2. Divide and Tint

Divide the dough in half. Leave one portion plain (white). Tint the other half with red food coloring, kneading it in gently until evenly colored.

Wrap both portions separately in plastic wrap and chill for 30–45 minutes. This firms up the dough and makes shaping easier.

3. Shape the Candy Canes

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

For each cookie, pinch off a 1-teaspoon portion of red dough and a 1-teaspoon portion of white dough. Roll each into 5-inch ropes on a lightly floured surface.

Place the red and white ropes side by side, gently twist them together, and bend the top into a candy cane hook.

Transfer carefully to the baking sheet, spacing cookies about 2 inches apart.

4. Bake

Bake for 8–10 minutes or until just set and the edges are pale golden. Avoid overbaking — they should remain tender.

If desired, sprinkle immediately with crushed candy canes or sanding sugar while still warm.

Cool on the baking sheet for 2 minutes, then transfer to a wire rack.

Tips, Variations & Substitutions

Tips for Success:

• Chill the dough well before shaping. Warm dough is harder to twist neatly.

• Don’t overwork the ropes when twisting, or the colors may blend.

• Use gentle pressure to form the candy cane hook without cracking the dough.

Variations:

• Chocolate Mint: Add 1 tbsp cocoa powder to the red dough and use peppermint extract in both halves.

• Sparkling Candy Canes: Brush shaped dough lightly with water and sprinkle with colored sugar before baking.

• Mini Canes: Make smaller cookies for gifting or decorating hot chocolate.

Dietary Substitutions:

• Use plant-based butter and egg replacer for a dairy-free, egg-free version.

• Use gluten-free flour blend for gluten-free cookies (look for 1:1 baking blends with xanthan gum).

• Reduce sugar slightly for a less sweet version — these cookies rely more on flavor than sweetness.

Serving Ideas & Occasions

Candy Cane Cookies are made for festive occasions:

• Stack them in holiday cookie tins or gift boxes with ribbon.

• Serve alongside peppermint hot chocolate, spiced cider, or coffee.

• Use as place settings or party favors at holiday gatherings.

• Let kids help twist and shape for a fun family baking day.

These cookies also hold up well on dessert platters and look gorgeous next to other red-and-white treats or gingerbread.

Nutritional & Health Notes

Candy Cane Cookies are a once-a-year kind of treat — small, delicate, and meant to be shared.

Each cookie contains:

• Butter and egg for richness

• Flour and sugar for structure and sweetness

• Minimal extract for flavor (no artificial flavoring needed if using quality ingredients)

To make them lighter:

• Use half whole wheat flour for added fiber

• Bake mini versions for bite-sized portions

• Use unsweetened almond milk instead of dairy milk

These cookies freeze well too — making them easy to prep in advance and serve in balanced quantities throughout the holiday season.

FAQs

Q1: Can I make candy cane cookies ahead of time?

A1: Yes! The dough can be made and chilled up to 2 days ahead. Shaped cookies can also be frozen (unbaked) for up to 1 month — just bake straight from the freezer, adding 1–2 minutes to the bake time.

Q2: Why do my candy cane cookies spread too much?

A2: Likely due to warm dough or overworked butter. Make sure your dough is well chilled before shaping and that your baking sheets are cool between batches.

Q3: Can I skip the red food coloring?

A3: Yes. The cookies will still taste great with two plain-colored ropes or one uncolored rope twisted alone. You can also use natural food coloring powders.

Q4: How do I keep the twist neat and defined?

A4: Roll ropes gently and twist just once or twice. Too many twists cause the colors to blend or break. Lightly flour your surface to prevent sticking.

Q5: Can I use cookie cutters instead?

A5: This recipe is designed for shaping by hand, but you could roll and flatten the dough, then cut festive shapes — the flavor remains the same.

Q6: Are these cookies safe for nut allergies?

A6: Almond extract can be replaced with vanilla or citrus extract to make the recipe nut-free. Always check flavoring labels for allergens.

Q7: How should I store these cookies?

A7: Store in an airtight container at room temperature for up to 5 days. They also freeze well — layer between wax paper in a sealed container.

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