Candy Cane Cookies Recipe

If you’re anything like me, the holiday season isn’t complete without a batch of festive treats that bring that extra sparkle to your kitchen. This Candy Cane Cookies Recipe is exactly that—a perfect blend of minty freshness and buttery, melt-in-your-mouth goodness that feels like holding a little piece of holiday magic in your hand. What makes these cookies so wonderful is how the peppermint extract mingles with the tender texture, and that pop of red from the gel food coloring makes them irresistibly festive.

I’ve made these cookies for countless holiday gatherings and trust me, they’re a hit every single time! Whether you’re baking for a cozy night in with family or a cheerful Christmas party, this Candy Cane Cookies Recipe is super easy to follow and yields beautiful results. Plus, there’s something so satisfying about shaping them into candy canes—it makes baking feel like an exciting creative project rather than a chore.

Ingredients You’ll Need

This recipe uses classic baking staples mixed with a couple of special ingredients that really make the flavor stand out. Each element works together to give you a cookie that’s soft, flavorful, and festive-looking without being complicated to source or prepare.

• Unsalted Butter: Room temperature butter is key—it blends smoothly with the cream cheese for that tender crumb.
• Cream Cheese: Adds richness and extra softness to the cookies, setting them apart from regular sugar cookies.
• Granulated Sugar: Sweetness with just the right amount of texture, helping create a golden finish.
• Egg Yolk: Adds moisture and richness without making the dough too sticky.
• Peppermint Extract: The star of the show! Make sure to use real peppermint extract for that crisp, authentic flavor.
• Salt: Balances the sweetness and enhances the peppermint flavor.
• All-Purpose Flour: Provides structure—be careful not to overmix so you keep the cookies tender.
• Red Gel Food Coloring: I recommend Americolor Super Red because it delivers a vibrant, consistent color without affecting the dough texture.

Variations

One of the joys of making this Candy Cane Cookies Recipe is how easy it is to put your own spin on it. Over the years, I’ve played around with different twists, and you should absolutely feel free to adapt the recipe to what suits your tastes and holiday vibe.

• Chocolate Peppermint: Adding mini chocolate chips to the dough takes these cookies to a whole new level—I first tried this during a winter cookie exchange, and it was a crowd-pleaser!
• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend that measures cup-for-cup for baking; I recommend this if you’re baking for friends or family with gluten sensitivities.
• Vanilla Peppermint: Using half peppermint and half vanilla extract softens the flavor for those who find peppermint a little intense.
• Nutty Upgrade: Finely chopped almonds or pecans stirred into the dough add a lovely crunch and deepen the flavor profile.

How to Make Candy Cane Cookies Recipe

Step 1: Cream Butter, Cream Cheese, and Sugar

Start by beating your unsalted butter and cream cheese together in a large bowl until it’s completely smooth and creamy—this usually takes about 2 to 3 minutes. Then, gradually add the granulated sugar and keep mixing until the mixture is light and fluffy. If you skip this step, your cookies might turn out dense, so take your time here—it really lays the foundation for a soft, melt-in-your-mouth cookie.

Step 2: Add Egg Yolk and Peppermint Extract

Next, add the egg yolk, peppermint extract, and salt to the butter mixture. Mix just enough to combine everything evenly—you don’t want to overwork the dough at this point. The peppermint extract gives the dough that unmistakable cool, refreshing note, so don’t skip it! I usually smell the dough here to make sure I got enough peppermint—it’s a fun little moment to anticipate tasting later.

Step 3: Incorporate Flour and Divide Dough

Gradually stir in the all-purpose flour until a soft dough forms. Be gentle to avoid overmixing, which could toughen your cookies. Now comes the fun part: split the dough in half. Leave one half plain, and add red gel food coloring to the other half, kneading gently until the color is uniform. Using gel coloring prevents your dough from becoming too watery and keeps the dough texture perfect for shaping.

Step 4: Shape the Candy Cane Cookies

Take small pieces from each dough half and roll them into equal-sized ropes, then gently twist one red rope with one plain rope to create that classic candy cane swirl. Curve one end of the twisted rope to form the hook, just like a real candy cane. I find this step is easier if your dough isn’t too warm—pop it in the fridge for 10 minutes if it’s too soft. Plus, this shaping step is a great way to get kids involved, and they always love seeing the candy canes take shape!

Step 5: Bake and Cool

Place your shaped cookies on a parchment-lined baking sheet, spacing them at least an inch apart, and bake in a preheated oven at 350°F (175°C) for 12-14 minutes. Don’t overbake; you want the edges slightly golden but the cookies still soft in the center. Let them cool on the tray for 5 minutes before transferring them to a wire rack—this helps them set without breaking their delicate shape.

How to Serve Candy Cane Cookies Recipe

Garnishes

I usually keep garnishes simple because the candy cane shape and colors speak for themselves. But if you want an extra festive touch, I love sprinkling crushed peppermint candy or sanding sugar on top before baking for a subtle sparkle and crunchy burst of minty sweetness. A light drizzle of white chocolate can also add a lovely contrast and a bit of elegance for special occasions.

Side Dishes

These cookies pair beautifully with a warm cup of hot cocoa or a creamy vanilla latte—both of which really complement the peppermint flavor. For parties, I sometimes set out a festive cookie platter with a mix of gingerbread and shortbread to offer guests a variety of textures and tastes without overshadowing the star Candy Cane Cookies.

Creative Ways to Present

One fun way I’ve served these is by arranging them in a wreath shape on a large platter—just bend the candy canes in a circle and place some holly leaves or fresh rosemary sprigs in the center for a natural, festive touch. Wrapping them individually in clear bags tied with red and white twine also makes for adorable, thoughtful gifts to neighbors and friends.

Make Ahead and Storage

Storing Leftovers

I keep leftover Candy Cane Cookies in an airtight container at room temperature—they stay fresh and soft for up to a week. If your house is dry, adding a slice of bread to the container helps maintain moisture (I learned this trick from my grandmother and swear by it).

Freezing

This cookie dough freezes really well. I usually form the ropes, wrap them tightly in plastic wrap, and freeze for up to 3 months. When I’m ready to bake, I just thaw them in the fridge overnight and shape as usual. This way, you can spread out your baking over a few days without losing that fresh-baked taste.

Reheating

If you want to enjoy leftover cookies warm, I pop a few in the microwave for about 10 seconds—they soften up beautifully without drying out. Alternatively, a quick 5-minute warm-up in a 300°F oven refreshes that just-baked texture while keeping the peppermint aroma intact.

FAQs

Final Thoughts

This Candy Cane Cookies Recipe holds a special place in my heart—not just because of the delicious outcome, but also because of the memories it brings back of holiday afternoons filled with laughter, kitchen messes, and the joy of sharing treats with loved ones. I hope you give it a try and enjoy making it as much as I do. Baking these cookies is like wrapping yourself in the cozy spirit of the season, and I promise, once you bake them, they’ll be a holiday tradition you look forward to year after year.

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