The aroma of freshly baked cookies wafting through your home has a unique way of wrapping you in warmth during the holiday season. When I whip up these Candy Cane Cookies, I can’t help but smile at the vibrant swirls of red and white dough that embody festive cheer. With their buttery texture and delightful minty flavor, these cookies are not only a treat for the senses but also a perfect opportunity to create memories—both in the kitchen and with loved ones. They’re quick to prepare and impressive enough to dazzle your guests, making them a crowd-pleaser at any holiday gathering. Plus, they effortlessly evoke nostalgic moments of festive joy, leaving everyone clamoring for more. Are you ready to discover the joy of baking your own Candy Cane Cookies? Why are Candy Cane Cookies a must-try? Irresistible Festivity: These Candy Cane Cookies bring holiday cheer with their festive colors and delightful design that adds a touch of magic to any gathering. Quick and Easy: With straightforward steps, they’re perfect for bakers at any skill level, making them a delightful option for both novice and seasoned chefs alike. Melt-in-Your-Mouth Texture: The buttery, soft texture harmonizes beautifully with the minty flavor, creating a symphony of taste that melts away all your worries. Customizable Fun: Get creative by experimenting with colors and decorations, or even add crushed candy canes for an extra crunch—making these cookies as versatile as they are festive. Nostalgic Joy: Baking these cookies not only fills your home with a warm aroma but also creates beautiful memories with family and friends, reminiscent of beloved holiday traditions. Why not pair them with a cup of hot cocoa or make a stunning gift in mason jars, just like these Chewy Brown Cookies or Cinnamon Roll Cookies? Candy Cane Cookies Ingredients • A delightful combination of festive flavors and textures awaits you! For the Dough Unsalted Butter – Provides richness and moisture; substitute with margarine for a dairy-free option. Powdered Sugar – Adds sweetness and helps create a soft texture; granulated sugar can be used but will alter texture. Egg – Acts as a binder and helps with leavening; a flax egg (1 tbsp ground flaxseed + 3 tbsp water) can be used as a vegan alternative. Vanilla Extract – Enhances overall flavor; use pure extract for the best taste. Peppermint Extract – Gives the cookies their characteristic mint flavor; omit or reduce for a milder taste. All-Purpose Flour – The main structure builder of the cookies; a gluten-free flour blend can be used for a gluten-free version. Salt – Balances sweetness; leave out if using salted butter. For Coloring Red Food Coloring (gel preferred) – Adds a festive hue to half of the dough; liquid food coloring may lead to color bleeding. Step‑by‑Step Instructions for Candy Cane Cookies Step 1: Preheat and Prepare Start by preheating your oven to 375°F (190°C) and lining your baking sheets with parchment paper. This ensures an easy release of your cookies after baking. While the oven heats up, gather your equipment: mixing bowls, a whisk, and a baking spatula. This preparation sets you up for a smooth baking experience as you dive into the making of your delicious Candy Cane Cookies. Step 2: Cream the Butter and Sugar In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of powdered sugar until the mixture is light and fluffy, which should take about 3-4 minutes. Use a hand mixer or stand mixer on medium speed for the best texture. The creamed mixture should look pale and airy, indicating it’s ready for the next step—creating that rich base for your Candy Cane Cookies. Step 3: Add the Wet Ingredients Blend in 1 egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract to the creamed mixture, mixing until everything is smooth and well combined. The wet ingredients add moisture and flavor, essential for that melt-in-your-mouth experience. Make sure there are no lumps as you achieve a harmonious mixture, perfect for forming your cookie dough. Step 4: Mix in the Dry Ingredients Gradually add 3 cups of all-purpose flour and a pinch of salt to the mixture, stirring until a soft dough forms. If the dough looks crumbly, add 1-2 teaspoons of milk or egg yolk to adjust the texture. This is a key step to ensure your Candy Cane Cookies are soft and buttery. Keep stirring until there are no dry flour patches, creating a well-combined dough. Step 5: Divide and Color the Dough Once your dough is ready, divide it in half. To one half, add red gel food coloring until you achieve your desired shade. Knead the dough gently until the color is evenly distributed, ensuring vibrant red swirls in your Candy Cane Cookies. This step not only adds a festive touch but also makes your cookies a visual delight for the holidays. Step 6: Shape the Cookies Take about 1 teaspoon of each colored dough and roll them into 4-inch ropes. Twist the two ropes together gently to form a candy cane shape. This is where your creativity shines! Aim for a good twist to show off the colors, and make a few variations in size for an interesting batch of Candy Cane Cookies ready for baking. Step 7: Bake to Perfection Place the shaped cookies on your prepared baking sheets, ensuring they have enough space to spread. Bake in your preheated oven for 8-10 minutes or until the bottoms are lightly golden. The cookies should be firm to the touch but slightly soft in the middle when done. Once they’re out of the oven, let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Make Ahead Options These Candy Cane Cookies are a fantastic choice for busy home cooks looking to save time during the holiday season! You can prepare the cookie dough and refrigerate it for up to 3 days in advance. Simply wrap the dough tightly in plastic wrap to keep it fresh and prevent it from drying out. If you want to be even more prepared, you can freeze the unbaked dough for up to 2 months. When it’s time to bake, simply shape the dough into candy cane shapes and bake directly from frozen, adding a couple of extra minutes to the baking time. This way, you’ll have fresh, delightful Candy Cane Cookies with minimal effort when you’re ready to serve! What to Serve with Festive Candy Cane Cookies The magic of the holiday season comes alive when you pair these delightful treats with other comforting favorites. Hot Cocoa: Rich and creamy, hot cocoa adds warmth to every bite, enhancing the minty flavor of your cookies. Milk: The classic duo! A cold glass of milk helps balance the sweetness and buttery texture of Candy Cane Cookies. Peppermint Bark: Elevate the mint experience with rich chocolate and crunchy layers; it’s a match made in holiday heaven. Fruit Platter: Fresh fruits like strawberries and oranges add a bright burst of flavor, complementing the sweetness of the cookies beautifully. Gingerbread Men: Embrace the season’s spirit by serving them alongside spiced gingerbread men for a festive cookie platter. Eggnog: This creamy holiday drink pairs perfectly, infusing warmth and nostalgia into your festive gathering. Vanilla Ice Cream: A scoop of vanilla ice cream provides a creamy contrast, making your cookie experience even more indulgent. These suggestions not only offer delightful flavor combinations but also create a joyful atmosphere filled with warmth and tradition. Candy Cane Cookies Variations & Substitutions Feel free to personalize your Candy Cane Cookies with these fun twists that will add to the festive cheer! Dairy-Free: Substitute unsalted butter with margarine or vegan butter for a delicious dairy-free version. Your cookies will still be incredibly soft and flavorful! Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. Simply follow the same measurements, and you won’t sacrifice any tasty holiday magic. Minty Boost: Increase the peppermint extract to 1.5 teaspoons for an extra minty flavor. This slight enhancement will take your cookies to a whole new level of deliciousness. Color Variations: Get creative with food coloring! Try green and red for a traditional vibe or pastel colors for a spring celebration. This customization makes each batch uniquely yours. Crunch Factor: Add crushed candy canes to the dough or sprinkle them on the cookies before baking. The resulting texture will provide a delightful crunch that complements the chewy cookie. Chocolate Dip: Dip the cooled cookies in melted white chocolate for an indulgent treat. Once set, sprinkle with crushed peppermint for extra flair. Subtle Sweetness: Opt for granulated sugar instead of powdered sugar for a slightly less sweet cookie. This swap can alter the cookie texture, making them a tad chewier. Seasonal Sprinkles: After shaping your cookies, roll them in festive sprinkles before baking. They’ll bake to perfection, looking as good as they taste! Don’t forget to try pairing your cookies with a warm drink, perhaps even with a side of Cinnamon Roll Cookies for a cozy gathering! Expert Tips for Candy Cane Cookies Baking Temperature Matters: Ensure your oven is fully preheated to 375°F (190°C) for even baking. An underheating oven might lead to doughy cookies. Dough Consistency Check: If your dough is too crumbly, add 1-2 teaspoons of milk or an egg yolk. This ensures a soft texture that’s vital for perfect Candy Cane Cookies. Color Control: Use gel food coloring to prevent color bleeding; if using liquid, blot the dough balls before shaping. This keeps your cookies looking festive! Chill for Success: If the dough feels too soft to shape, refrigerate it for 30 minutes. Chilled dough shapes better and helps maintain the candy cane form while baking. Storage Savvy: Store baked Candy Cane Cookies in an airtight container for up to a week. Unbaked dough can be frozen for batch baking later, ensuring that holiday cheer is always on hand. How to Store and Freeze Candy Cane Cookies Room Temperature: Store baked Candy Cane Cookies in an airtight container at room temperature for up to 1 week to maintain their freshness and flavor. Fridge: If you prefer, you can refrigerate the cookies for up to 2 weeks. Just ensure they are well-wrapped to prevent drying out. Freezer: For longer storage, freeze baked cookies in a single layer, separated by parchment paper, for up to 2 months. Thaw at room temperature before serving. Unbaked Dough: You can freeze the unbaked dough for up to 2 months. Shape into ropes, wrap tightly, and freeze for easy holiday baking later. Candy Cane Cookies Recipe FAQs What kind of butter should I use for Candy Cane Cookies? I recommend using unsalted butter for these Candy Cane Cookies to control the saltiness. However, if you need a dairy-free option, margarine works well too! Just be sure to check that it’s a high-quality substitute to maintain the rich flavor of your cookies. How should I store my Candy Cane Cookies? Store your baked Candy Cane Cookies in an airtight container at room temperature for up to 1 week. This keeps them fresh and soft! Alternatively, you can refrigerate them for up to 2 weeks, wrapped well to prevent drying out. Can I freeze Candy Cane Cookies? Absolutely! To freeze baked cookies, place them in a single layer separated by parchment paper, and store in an airtight container for up to 2 months. Just thaw at room temperature when you’re ready to enjoy! For unbaked dough, shape it into ropes, wrap tightly, and it will keep in the freezer for 2 months, making holiday baking super easy. What should I do if my dough is too crumbly? If you find the Candy Cane cookie dough is too crumbly, don’t worry! Just add 1-2 teaspoons of milk or an egg yolk gradually until the dough reaches a soft and pliable texture. This adjustment ensures your cookies turn out perfectly tender and delicious. Can these cookies be made gluten-free? Yes! You can easily make gluten-free Candy Cane Cookies by substituting all-purpose flour with a gluten-free flour blend. Just make sure the blend you choose includes a binding agent to mimic the texture of regular flour. This way, everyone can enjoy these festive treats! Are there any allergy considerations for Candy Cane Cookies? Good question! Besides being mindful of butter and egg allergens, watch out for gluten if you choose to use standard flour. If making for someone with a nut allergy, ensure that all ingredients, especially any flavorings or toppings, are nut-free to keep everyone safe while you enjoy delicious Candy Cane Cookies! Buttery Candy Cane Cookies That Melt in Your Mouth These Candy Cane Cookies are festive, buttery treats that melt in your mouth, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 100 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough1 cup Unsalted Butter substitute with margarine for a dairy-free option2 cups Powdered Sugar granulated sugar can be used but will alter texture1 large Egg a flax egg can be used as a vegan alternative1 teaspoon Vanilla Extract use pure extract for the best taste1 teaspoon Peppermint Extract omit or reduce for milder taste3 cups All-Purpose Flour a gluten-free flour blend can be used for gluten-free version1 teaspoon Salt leave out if using salted butterFor Coloring1 tablespoon Red Food Coloring (gel preferred) liquid food coloring may lead to color bleeding Equipment OvenMixing bowlsWhiskBaking spatulaBaking sheetsParchment paper Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.Cream together 1 cup of unsalted butter and 2 cups of powdered sugar until light and fluffy.Blend in 1 egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract until smooth.Gradually add 3 cups of all-purpose flour and a pinch of salt, stirring until a soft dough forms.Divide the dough in half. Add red gel food coloring to one half and knead until color is even.Roll 1 teaspoon of each colored dough into 4-inch ropes and twist them together to form a candy cane shape.Place shaped cookies on baking sheets and bake for 8-10 minutes until lightly golden. Cool for 5 minutes on the pan before transferring to a wire rack. Nutrition Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 300IUCalcium: 10mgIron: 0.3mg NotesStore baked cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage. Unbaked dough can be frozen for up to 2 months. Tried this recipe?Let us know how it was!