Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.
Candy canes are synonymous with the holiday season. This is why these candy cane cookies are an absolute must to make.
Not only are these super adorable – making them perfect for cookie exchanges, neighbor gifts, potlucks, and leaving out for Santa – but they are super delicious too. Soft and chewy with a slight hint of peppermint flavor – YUM! Don’t forget the hot chocolate to go with these too!
My favorite thing about these cookies is their whimsical shape. Those red and white twists just make me smile. But then you add how quick and easy they are to make and they rise to the top of my list when making treats to give away.
I’m all about homemade gifts because they are so much more personal. So this time of year I almost always make cookies – because I’m already baking anyway and they come from the heart.
I guarantee these will bring HUGE SMILES to everyone you give them to!
candy cane sugar cookies
Here are some commonly asked questions
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Because this recipe requires whipping the butter and then the dough at a high speed to create the right texture, this will require some sort of mixer to achieve the final end product of this cookie. However, you don’t need to use a stand mixer, these can be made using a hand mixer too.
Do I Need to Chill the Dough?
Actually- with this cookie recipe, no chilling is required – which is why I love it so much. You need the dough to be soft and pliable so you can roll it into the ropes and then twist it into the candy cane shape. So these cookies are not only delicious but quick to make too.
cookies candy cane
Ingredients for Candy Cane Cookies
- granulated sugar
- unsalted butter – softened
- milk whole or 2%
- vanilla extract
- peppermint extract
- egg – room temperature
- all-purpose flour
- baking powder
- table salt
- Red paste food coloring
What do you mean by soft butter?
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
Candy Cane Christmas Cookies
How to Make Candy Cane Cookies
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a bowl of a stand mixer or a large bowl, beat together the sugar and butter until light and fluffy.
- Beat in the milk and extracts until well combined.
- Add the egg and beat well.
- Gradually add the flour mixture until well blended.
- Divide the dough in half.
- Place half of the dough in a separate bowl and color with food coloring.
- Cover both bowls with plastic wrap and then place them in the refrigerator to chill for at least 4 hours.
- Remove from the refrigerator and preheat the oven to 375 degrees F.
- Line the baking sheets with parchment paper or a silicone mat.
- For each candy cane, scoop 1 rounded tablespoon of each color of dough and then roll each into a 6 inch rope.
- Place a white rope next to a red rope, pressing together slightly and then lightly twist by holding each end and turning.
- Place on the prepared cookie sheet and then curve the top to form the cane.
- Bake 8-10 minutes or until the cookies are set and lightly browned.
- Remove from the oven and cool on a wire rack.
- Store in an airtight container.
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
candy cane cookie recipe
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
peppermint candy cane cookies
Why do my cookies go flat?
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder.
Make sure you are measuring those ingredients correctly, and that those ingredients are fresh. Things like baking powder can be less effective within just a few months after purchasing.
But just make sure the butter is at room temperature when you start the mixing. If the cookies are flat- your room could just be too warm, making the butter too soft. If that is the case, you might need to chill the dough for a few minutes.
What is the best way to store candy cane cookies?
Once the cookies have completely cooled, you can place them in an airtight container and keep them at room temperature. These tasty little cookies will keep in an airtight container for up to five days.
candy cane twist cookies
Don’t miss these other peppermint flavored favorites!
Can this recipe be doubled?
You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.
But if you are making these for a cookie exchange or to give as gifts for neighbors – doubling is recommended.
Peppermint Christmas Cookies
Products I love when making candy cane cookies…
This peppermint cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- granulated sugar
- vanilla extract
- peppermint extract
- all-purpose flour
- baking powder
- table salt
- super red food color
- baking sheet
- parchment paper
- mixer
- non-stick mats
- baking sheets
- spatula
- cookie scoop
- measuring cups
- measuring spoons
If you love this Easy Candy Cane Cookies recipe, you’re going to love these other holiday cookies too. Please click each link below to find the easy, printable recipe!
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Candy Cane Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter softened (2 sticks)
- ½ cup milk whole or 2%
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg room temperature
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Red paste food coloring
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a bowl of a stand mixer or a large bowl, beat together the sugar and butter until light and fluffy.
- Beat in the milk and extracts until well combined.
- Add the egg and beat well.
- Gradually add the flour mixture until well blended.
- Divide the dough in half.
- Place half of the dough in a separate bowl and color with food coloring.
- Cover both bowls with plastic wrap and then place them in the refrigerator to chill for at least 4 hours.
- Remove from the refrigerator and preheat the oven to 375 degrees F.
- Line the baking sheets with parchment paper or a silicone mat.
- For each candy cane, scoop 1 rounded tablespoon of each color of dough and then roll each into a 6 inch rope.
- Place a white rope next to a red rope, pressing together slightly and then lightly twist by holding each end and turning.
- Place on the prepared cookie sheet and then curve the top to form the cane.
- Bake 8-10 minutes or until the cookies are set and lightly browned.
- Remove from the oven and cool on a wire rack.
- Store in an airtight container.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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