Candy cane cookies are what holiday dreams are made of! These chewy sugar cookies have a distinct peppermint and vanilla swirl of flavor, and they look absolutely gorgeous on a cookie platter!
Something about the combination of sweet vanilla and cool peppermint in a warm fresh-baked cookie that looks like a candy cane pervades my mind and tugs at my heartstrings and I am forced to make a whole batch (or five) for the sake of Christmas cheer. Their soft, buttery texture with a slight crunch and a hint of peppermint and vanilla is delightful on its own, but I also love adding an extra sparkle of sugar or candy on top to make them extra festive!
No matter what’s going on in my life, these candy cane cookies along with my candy cane cocoa bombs and peppermint checkerboard cookies always seem to make it into my kitchen during the holidays. They’re just too dang good. They also make amazing gifts! Make a cookie box with these, gingerbread crinkle cookies, stained glass window cookies, and eggnog latte cookies!
Table of contents
Why you will love these Candy Cane Christmas Cookies:
- The dough is easy to mix and roll. Make the dough using a simple creaming method and then shape easily after chilling.
- An excellent shipping cookie! These cookies make perfect homemade Christmas gifts! They are beautiful and they ship very well. Package in a decorative box or tin tied with a simple ribbon for an unforgettable gift.
- Soft & chewy without underbaking. Even when fully baked these cookies are soft and chewy with a slight crunch at the edges. They puff and brown during baking then cool into a soft, delicious cookie.
Professional Tips
- Finely grind your candy canes. I know you’re wondering, how do you crush candy canes for cookies? Sure you could totally grind the canes up in a food processor, but then you not only have to clean it, you are missing out on some flipping awesome Holiday stress relief. My preferred method? Place candy canes in a zip-top baggie, seal, double bag it, seal, beat it with a rolling pin until only dust and a very zen mind remain.
- Chill the dough again before baking. Though it’s not technically required, this does make a difference. For the chewiest cookies that keep their shape, chill the dough again before baking!
- Bake them just until they puff and crack in the centers. Bake times can be tricky and vary depending on the thickness of the cookie and the shape. Bake until the centers puff, look matte and have small hairline cracks.
Ingredients
- Granulated Sugar: Granulated sugar will aerate the butter by trapping air in between the sugar and butter molecules.
- Butter: I use unsalted butter in order to control the flavor of the cookies. Room temperature butter works best in this recipe.
- Whole Milk
- Vanilla Extract: Vanilla extract adds a beautiful flavor itself but it also boosts the flavor of other ingredients around it.
- Peppermint Extract: Peppermint extract is here for flavoring. I love Nielson Massey peppermint extract in particular.
- Whole Egg
- All-purpose Flour: All-purpose flour has the right amount of gluten to make tender, soft candy cane cookies that hold their shape when rolled and cut.
- Baking Powder: Double-acting baking powder gives a more even rise and a chewier cookie than using baking soda.
- Kosher Salt: Kosher salt is less salty per teaspoon than table salt. It is preferable in all baking recipes.
- Red Food Coloring: I used red food dye, but the choice is yours! Liquid is better for cookie doughs because it incorporates easier than gel without overmixing. Perhaps try these natural food colorings instead by Watkins! That way you keep the festive spirit without feeding your guests Red #3.
- Crushed Peppermint Candies
See the recipe card for full information on ingredients and quantities.
Variations
- Use a variety of shapes & sizes. Break out all those holiday cookie cutters and make a wide variety! Just be sure to bake the same shaped cookies together so you don’t have to choose under versus over-baked cookies!
- Change the flavor of the dough. Experiment with different extracts, like almond extract! Adding orange or lemon zest to the sugar before mixing will lightly flavor the dough. You could also put in a bit of your favorite spice mix, like this speculoos spice mix, to add some extra depth!
- Decorations! And more decorations! Decorate with a brush of egg wash and sparkling sugar before baking or with a simple icing for cookies after they cool. Red Hot candies also make a fun and tasty variation.
How to Make Candy Cane Cookies
Further details and measurements can be found in the recipe card below!
Prepare the cookie dough:
Step 1: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, thoroughly cream butter and sugar until smooth. Add milk, vanilla, peppermint extract and egg and stir to combine.
Step 3: Stir flour mixture into butter mixture. It is easiest to add the flour in several additions. Be sure to scrape down the side of the bowl between each one.
Step 4: Divide dough in half. Shape one half into a disk and cover with plastic wrap. Place in the refrigerator.
If your dough is too dry, sprinkle some cool water over and work it into the dough until it comes together.
Step 5: Place remaining half of dough in the stand mixer and add red food coloring; stir until food coloring is fully incorporated. Shape dough into a disk and cover with plastic wrap. Place in the refrigerator. Chill both sets of dough for at least 4 hours.
Step 6: Remove dough from the fridge. Take one rounded teaspoonful from the white dough and the red dough. Roll the pieces into thin 4 to 5-inch logs on a silicon mat (for easy counter cleanup). Twist logs together into a candy cane shape and place on baking sheets about 2 inches apart. Repeat with remaining dough.
Chill them again before baking!
Step 7: Preheat the oven to 375°F and line two baking sheets with parchment paper.
Step 8: Bake cookies for 10-12 minutes or until the centers puff, look matte and have small hairline cracks.
Step 9: Remove from the oven and sprinkle immediately with crushed peppermint candies. Transfer to the cooling rack to cool completely.
These cookies are delicious the first day but I absolutely LOVE them on day two, three, and even day 8!
Frequently Asked Questions
Store baked candy cane cookies in a zip-top bag or airtight container at room temperature for 10 days. As long as they are properly baked they will stay soft and chewy. For longer storage, place shaped cookie dough between layers of parchment in the freezer! Yes, you can bake these cookies from frozen but they will take up to an additional 5 minutes to bake depending on the size and shape of the cookie.
You want to make a peppermint drizzle? I see you! You can melt candy canes in the oven at around 250°F. You want to go low and slow. Unwrap your candy canes, break into small pieces, and place them on a parchment-lined baking sheet for 5-10 minutes in the oven. Let it cool down just a little before you use it as a drizzle, and be careful!
For perfect candy cane cookies, I always chill the dough prior to baking. This helps ensure the best shape!
These cookies ship wonderfully. Package them well with tissue paper as padding so they don’t crash about in the tin.
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
candy cane cookies
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter , room temperature
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg, lightly beaten
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon red food coloring
- 20 peppermint candies, crushed
Instructions
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, thoroughly cream butter and sugar until smooth. Add milk, vanilla, peppermint extract and egg and stir to combine.
- Stir flour mixture into butter mixture. It is easiest to add the flour in several additions. Be sure to scrape down the side of the bowl between each one.
- Divide dough in half. Shape one half into a disk and cover with plastic wrap. Place in the refrigerator.
- Place remaining half of dough in the stand mixer and add red food coloring; stir until food coloring is fully incorporated. Shape dough into a disk and cover with plastic wrap. Place in the refrigerator. Chill both sets of dough for at least 4 hours.
- Remove dough from the fridge. Take one rounded teaspoonful from the white dough and the red dough. Roll the pieces into thin 4 to 5-inch logs on a silicon mat (for easy counter cleanup). Twist logs together into a candy cane shape and place on baking sheets about 2 inches apart. Repeat with remaining dough.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Bake cookies for 10-12 minutes or until the centers puff, look matte and have small hairline cracks.
- Remove from the oven and sprinkle immediately with crushed peppermint candies. Transfer to the cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this professional chef tested recipe. Check out my other favorite Christmas cookie recipes! And here are all my easy cookie recipes organized so you can choose your personal favorite.
These are beyond adorable!
Can’t wait for you to try them! ~gvd team