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Candy cane cookies served in a white bowl.

candy cane cookies

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  • Author: Lindsey Farr
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 2-3 dozen cookies 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

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!


Ingredients

Scale
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 egg, lightly beaten
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon red food coloring
  • crushed peppermint candies (about 20)

Instructions

  1. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  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.
  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.
  4. Divide dough in half. Shape one half into a disk and cover with plastic wrap. Place in the refrigerator.
  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.
  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.
  7. Preheat the oven to 375°F and line two baking sheets with parchment paper.
  8. Bake cookies for 10-12 minutes or until the centers puff, look matte and have small hairline cracks.
  9. Remove from the oven and sprinkle immediately with crushed peppermint candies. Transfer to the cooling rack to cool completely.

Notes

Yields: About 2-3 dozen cookies

Technique – No one wants to visit the dentist, grind those candy canes pretty fine. Pro tip: chill again right before baking.

Variations – Experiment with different extracts in place of the vanilla or peppermint.

Storage – Store baked candy cane cookies in a ziptop baggie or tightly sealed container at room temperature for 10 days. You can also bake this dough from frozen!