This Candy Cane Sugar Cookies Recipe makes about 24 to 30 festive cookies with a tender, buttery texture and bright peppermint flavor. The dough is divided into plain and red portions, rolled into ropes, twisted together, and curved into classic candy cane shapes before baking at 375°F for 9 to 12 minutes.
Each cookie has lightly crisp edges, a soft center, and a cheerful red-and-white swirl that looks beautiful on a holiday cookie tray. With a 30- to 60-minute chill and simple decorating options such as crushed peppermint candies or red-and-white sanding sugar, these cookies are approachable enough for a relaxed afternoon of Christmas baking.
Jump to RecipeWhy You’ll Love This Recipe
These candy cane cookies bring together everything people want in a holiday treat: a pretty presentation, a buttery bite, and a refreshing peppermint finish. They look intricate on a dessert table, but the shaping technique is simply a matter of rolling two small ropes, twisting them, and bending one end.
Confectioners’ sugar gives the dough a delicate texture and helps create a tender cookie with softly crisp edges. The recipe does not require a mixer attachment beyond a standard hand or stand mixer, and the dough can be prepared in a comfortable home kitchen without special cookie cutters.
The red-and-white contrast makes these cookies especially charming for cookie exchanges, school celebrations, Christmas brunches, and edible gifts. For another colorful holiday baking project, you can also try these Christmas tree sugar cookies when planning a festive assortment.
- Yield: approximately 24 to 30 cookies
- Prep time: 30 to 40 minutes
- Chilling time: 30 to 60 minutes
- Bake time: 9 to 12 minutes per batch
- Oven temperature: 375°F (190°C)
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Softened unsalted butter supplies richness, while confectioners’ sugar blends smoothly into the dough and supports the tender texture.
One large egg binds the mixture and contributes structure. Vanilla rounds out the flavor, and one-half teaspoon of peppermint extract provides the unmistakable candy cane aroma without overpowering the buttery base.
All-purpose flour gives the cookies enough strength to hold their curved shape, while salt balances the sweetness. Red gel food coloring is the best choice when you want a vivid stripe because it adds strong color without introducing much extra liquid.
For finishing, crushed peppermint candies or red-and-white sanding sugar are optional. They add sparkle and crunch, but the cookies are festive even without extra decoration.
- Measure the flour carefully for a soft, shapeable dough.
- Use butter that is softened but not melted or greasy.
- Choose gel coloring when possible for a clear red tone.
- Have parchment paper ready if you prefer easy lifting after baking.
If you enjoy experimenting with sweet mix-ins after making this batch, our leftover candy cookie idea is a useful way to turn extra holiday sweets into another dessert.
How to Make It Step-by-Step
Step 1: Begin by placing the softened butter and confectioners’ sugar in a large mixing bowl. Beat them until the mixture is light, creamy, and noticeably smoother, scraping the sides of the bowl as needed.
Step 2: Beat in the egg, vanilla extract, and peppermint extract until the wet mixture is evenly blended. Take a moment to scrape the bowl again so the flavorings are distributed throughout the dough.
Step 3: Add the flour and salt gradually rather than all at once. Mix just until a soft dough forms, stopping as soon as no large dry pockets remain so the cookies do not become tough.
Step 4: Divide the dough into two equal portions. Leave one portion plain, then add red gel or liquid food coloring to the other and mix gently until the color is even; gel coloring usually gives the brightest result with the least change to the dough.
Step 5: Cover both dough portions and refrigerate them for 30 to 60 minutes. The dough should feel firm enough to roll without sticking, and a longer chill may be helpful if your kitchen is warm.
Step 6: For each cookie, pinch off a small piece of red dough and a small piece of plain dough. Roll each piece into a rope approximately 4 inches long, keeping the ropes as even as possible for a balanced candy cane.
Step 7: Place the red and plain ropes side by side and twist them together gently. Avoid overworking the dough, because too much handling can blur the stripes and make the cookie lose its clean red-and-white appearance.
Step 8: Curve one end of the twisted rope into a candy cane shape. Transfer it to an ungreased or parchment-lined baking sheet, leaving about 1 inch between cookies so the pieces bake evenly.
Step 9: If the shaped cookies feel soft, chill the baking sheet briefly before baking. This extra rest helps the twist and curved hook stay defined in the oven.
Step 10: Bake at 375°F (190°C) for 9 to 12 minutes per batch. Remove the cookies when the edges are set and very lightly colored; waiting for deep browning will make them drier than intended.
Step 11: Let the cookies cool on the baking sheet for several minutes before moving them. Transfer them carefully to a wire rack and cool completely before packing, decorating further, or serving.
Shaping and Baking Tips
The most important shaping tip is to work with small portions. Smaller ropes are easier to make uniform, and uniform ropes produce candy canes that bake at the same rate.
Keep the red and plain dough portions separate while you work. If the colors begin to blend, pause and chill the dough; gentle handling is the key to keeping the stripes crisp.
Do not twist the ropes so tightly that the cookie becomes thin in some places. A relaxed, even twist gives every bite a pleasant balance of red and white dough and helps prevent weak spots around the curved hook.
Use an ungreased or parchment-lined baking sheet as specified. Leave about 1 inch between cookies, and bake one batch at a time when possible so the oven temperature stays consistent.
Watch the first batch closely because ovens can vary. The cookies should look pale overall, with edges that are set and only very lightly colored.
For a soft and fluffy alternative to this peppermint version, you may enjoy this sugar puff cookie recipe as part of your holiday baking plans.
Decoration and Serving Ideas
These cookies already have an unmistakable candy cane appearance, so decoration can stay simple. Before baking, sprinkle a little red-and-white sanding sugar over the shaped dough, or add crushed peppermint candies for a more noticeable minty crunch.
If using crushed peppermint, apply it lightly so the candy does not overwhelm the delicate cookie. A small amount along the outer curve of the cane creates a pretty glistening detail without hiding the stripes.
Serve the cookies with hot cocoa, coffee, tea, or a chilled glass of milk. They also look lovely arranged in alternating directions on a white platter, with the curved hooks facing outward.
For a varied cookie box, pair these peppermint cookies with warm-spiced treats such as apple snickerdoodle cookies. The fruit and cinnamon notes offer a pleasant contrast to the cool peppermint flavor.
Storage and Make-Ahead Advice
Once completely cool, store the cookies in an airtight container at room temperature. Place parchment between layers if you are stacking them, especially when the candy cane hooks are delicate.
For the best texture and appearance, handle the cooled cookies gently when packing them for gifts or transporting them to a party. A sturdy container with a little space around the cookies helps protect the curved ends.
The dough is easiest to shape after its recommended 30- to 60-minute chill. If you need to pause during shaping, cover the dough and refrigerate it rather than leaving it on the counter where it can soften.
When planning a larger holiday dessert spread, include a chocolate-and-oat treat such as these oatmeal Milky Way cookies beside the candy cane cookies for a satisfying mix of flavors and textures.
Common Questions
Why did my stripes blend together? The dough was probably too warm or was handled too much during rolling and twisting. Chill both portions until firm, use a light touch, and pause for another short chill if the ropes begin to soften.
Can I use liquid food coloring? Yes, liquid food coloring is included as an option in this recipe. Gel coloring is preferred when available because it produces a strong red shade without adding excess liquid to the dough.
How do I know when the cookies are done? Look for edges that are set and very lightly colored. The centers may still look pale, and that is desirable; overbaking can remove the tender texture that makes these cookies so enjoyable.
Do I have to add peppermint candies? No. Crushed peppermint candies and red-and-white sanding sugar are optional decorations, and the dough itself already includes peppermint extract for a classic candy cane flavor.
Candy Cane Sugar Cookies
Ingredients
Method
- Beat the softened butter and confectioners' sugar until light and creamy. Add the egg, vanilla extract, and peppermint extract, then beat until evenly combined.
- Gradually mix in the all-purpose flour and salt until a soft dough forms. Divide the dough in half and tint one portion red, leaving the other portion plain.
- Cover both portions and chill for 30 to 60 minutes, or until firm enough to shape. If the dough becomes soft while forming the cookies, chill it briefly again.
- Roll a small piece of each dough color into a rope approximately 4 inches long. Place the ropes side by side, twist them together gently, and curve one end into a candy cane shape.
- Arrange the shaped cookies on ungreased or parchment-lined baking sheets, leaving about 1 inch between cookies. Add optional crushed peppermint candies or red-and-white sanding sugar if desired.
- Bake at 375°F (190°C) for 9 to 12 minutes per batch, just until the edges are set and very lightly colored. Do not overbake, because the cookies should remain tender.
- Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack. Let them cool completely before storing or arranging them on a serving platter.
Notes
Final Thoughts
This Candy Cane Sugar Cookies Recipe is a cheerful way to bring classic Christmas color and peppermint flavor to your kitchen. The dough is tender and buttery, the twisted shape is eye-catching, and the method is simple enough for an afternoon of baking with family or friends.
Remember to chill the dough before shaping, keep the ropes approximately 4 inches long, and bake only until the edges are set and very lightly colored. A gentle touch will preserve the distinct red-and-white stripes and keep every curved cookie looking festive.
Whether you serve them with cocoa, add them to a cookie exchange, or package them as homemade gifts, these candy cane cookies are certain to brighten a holiday dessert table. Make a batch, let them cool completely, and enjoy the sweet peppermint spirit in every tender bite.