Name: Candy Cane Cookies Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter softened; 1½ cups granulated sugar; ½ teaspoon cream of tartar; 1 tablespoon heavy cream; 1 large egg room temperature; 1½ teaspoons pure peppermint extract; 1¼ teaspoons clear vanilla flavoring; ⅛ teaspoon baking powder; 3 cups all-purpose flour; ½ teaspoon red squeeze gel color

There’s something truly magical about the combination of peppermint and sugar, especially when it’s shaped into festive candy cane swirls. This Candy Cane Cookies Recipe brings that classic holiday flavor into buttery, tender cookies that feel just right to share with friends or a warm cup of cocoa. Trust me, these cookies will make your kitchen smell like Christmas morning in the best way possible.

The image shows many twisted candy cane shaped cookies on a white square plate. Each cookie has two thick spiral layers: one is cream-colored with a smooth soft texture, and the other is bright red with the same smooth texture. The cookies are arranged in a slightly messy pile, overlapping each other. The background is a white marbled surface with another twisted cookie and a glass of milk visible in the distance. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candy Cane Cookies Recipe
Top Tip
How to Serve Candy Cane Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Cookies Recipe

Why You'll Love This Recipe

I adore this Candy Cane Cookies Recipe because it combines a festive look with a melt-in-your-mouth texture and a pop of peppermint flavor that feels like a holiday hug. Every year, baking these brings back warm memories, and I’m sure you’ll feel the same.

Perfect Peppermint Kick: The peppermint extract adds just the right refreshing zing that makes these cookies feel festive and special.
Beautiful Swirled Design: Their classic red and white twist looks impressive but is surprisingly simple to make.
Buttery Texture: These cookies stay tender and soft, perfect for enjoying with a glass of milk or coffee.
Keeps Well: You can prep ahead and store these cookies without losing that fresh-baked taste and texture.

Several twisted candy cane-shaped cookies lie inside a white rectangular dish with a red rim. Each cookie has two colors twisted together: bright red and a light beige, creating a striped pattern along their length. Around the dish, some cookies rest on a white marbled surface, and a black cooling rack with more cookies is visible in the top left corner. Part of a white cloth with black stripes peeks into the bottom left corner. The overall scene is bright and clean. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Candy Cane Cookies Recipe was chosen for both taste and the function it serves in helping the cookie come out soft, flavorful, and picture-perfect. Let’s walk through them so you understand what they each bring to the bowl.

Flat lay of a large slab of unsalted butter, a small white bowl of granulated sugar, a small white bowl of cream of tartar, a small white bowl of heavy cream, one large whole brown egg, a small white bowl of pure peppermint extract, a small white bowl of clear vanilla flavoring, a small white bowl of baking powder, a simple mound of all-purpose flour, and a small white bowl with vibrant red gel color placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using softened unsalted butter ensures a creamy base and allows you to control the salt precisely.
Granulated Sugar: Adds sweetness and helps create slight crispness on the edges.
Cream of Tartar: This little acid stabilizes the eggs and adds chewiness, making your cookie texture just right.
Heavy Cream: Adds moisture and richness for a tender crumb.
Egg: Binds ingredients and adds structure without making cookies tough.
Peppermint Extract: This is where the magic happens — pure peppermint flavor that makes these cookies authentically festive.
Clear Vanilla Flavoring: A subtle background note to round out the flavors without coloring the dough.
Baking Powder: Just a touch for lightness and gentle rise.
All-Purpose Flour: Gives the dough body; be sure to measure correctly to avoid dense cookies.
Red Gel Food Color: For that bright candy cane red that stays vivid during baking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Candy Cane Cookies Recipe is how easy it is to tweak according to taste or occasion. Feel free to experiment with different extracts or swap out the red gel for natural colorants if you're feeling creative.

Variation: I’ve tried swapping peppermint extract for almond extract once, and it gave the cookies a delicious, unexpected flavor twist—perfect for non-holiday occasions.
Dietary Adjustments: For a dairy-free version, use a vegan butter substitute and a little plant-based milk instead of heavy cream.
Color Swap: If red isn’t your thing, try green gel color for a fun, minty alternative look.
Less Sweet: Reduce sugar by a couple of tablespoons if you prefer a softer sweetness—but keep the peppermint for that essential flavor pop!

Step-by-Step: How I Make Candy Cane Cookies Recipe

Step 1: Cream Butter and Sugar to Fluffy Perfection

Start by beating the softened butter on medium-high speed until it’s light and creamy—about 1½ to 2 minutes. Next, reduce speed and add sugar, cream of tartar, and heavy cream. Beat it all together until super fluffy, which usually takes 2 to 3 minutes. This fluffy texture is key to soft cookies later on.

Step 2: Add Egg and Flavorings

Drop in a room-temperature egg and mix on low until fully incorporated. Then add your peppermint extract and clear vanilla flavoring. The clear vanilla keeps the dough light in color while still delivering that subtle, sweet warmth.

Step 3: Gently Fold in Dry Ingredients

Keep the mixer low as you add baking powder and flour, half a cup at a time. Mix just until no flour streaks remain—over-mixing can make cookies tough. Divide the dough in two: one plain white and one to color red. Wrap the white dough well and pop it in the fridge for at least an hour to chill.

Step 4: Color and Chill the Red Dough

Add red gel color to the remaining dough and mix on low speed until evenly red—no streaks! Place this dough in a covered bowl and refrigerate alongside the white dough for at least one hour. This chilling step helps keep the candy cane shape when baking.

Step 5: Roll, Twist, and Shape Your Candy Canes

On a parchment-covered surface (to avoid stains), scoop out equal portions from both dough balls. Roll each into 5-inch ropes, keeping your hands cool to prevent dough softening. Press the red and white ropes lightly together at one end, twist gently, and shape into candy cane curves. Lay them spaced on a parchment-lined baking sheet ready to bake.

Step 6: Bake and Cool

Bake at 350°F for exactly 7 minutes—watch them closely, as ovens vary. Let cookies cool on the pan for 10 minutes; this helps them firm up so they don't break when moved to a wire rack. Repeat with the remaining dough.

Top Tip

I’ve learned that the trickiest part of this Candy Cane Cookies Recipe is handling the dough without warming it too much. Here are a few tricks I keep in mind each time I make these:

Chill Seriously: Don’t skip that one-hour chilling; it keeps dough firm and candy canes from spreading into blobs.
Cool Hands: I often chill my hands in cold water before rolling dough ropes—it helps keep the dough from getting sticky or too soft.
Use Parchment Paper: Rolling ropes on parchment protects surfaces from red dye stains and makes cleanup a breeze.
Watch Your Oven: Since ovens vary, start checking cookies at 6 minutes to avoid overbaking—they should be firm but not browned.

How to Serve Candy Cane Cookies Recipe

Garnishes

I love leaving these cookies simple—they’re pretty enough on their own! If you want a little extra, a light dusting of powdered sugar or a drizzle of white chocolate adds a festive touch. Just don’t overpower that peppermint charm.

Side Dishes

Pair these candy cane cookies with a classic hot chocolate or a creamy peppermint mocha for the ultimate winter treat. They also work beautifully alongside a simple cheese board if you’re hosting a holiday gathering.

Creative Ways to Present

For Christmas parties, I’ve arranged these cookies around a centerpiece, nestled with fresh pine boughs and twinkling fairy lights. Wrapped up in clear cellophane tied with red ribbon, they make charming homemade gifts your friends will love.

Make Ahead and Storage

Storing Leftovers

I store leftover Candy Cane Cookies in an airtight container layered with parchment paper to prevent sticking. They keep beautifully at room temperature for up to a week, still tasting fresh and wonderfully soft.

Freezing

If I want to prep early, I freeze shaped but unbaked dough ropes separately wrapped in plastic wrap. When ready to bake, I thaw briefly in the fridge before twisting and shaping. Baked cookies freeze well too — just warm them slightly before serving.

Reheating

To refresh cookies from storage or freezer, I pop them in a 300°F oven for 3-4 minutes—this gives them just-baked warmth without drying out their tender crumb.

Frequently Asked Questions:

Can I use regular vanilla instead of clear vanilla?

You can substitute regular vanilla extract, but it will darken the dough slightly. Clear vanilla is preferred to keep the red and white colors distinct in this Candy Cane Cookies Recipe.

What’s the best way to prevent the red color from staining my hands or workspace?

Rolling the dye-colored dough on a piece of parchment paper helps protect your countertops and prevents staining. Wearing disposable gloves or washing hands frequently also helps minimize red dye transfer.

Can I make these cookies without peppermint extract?

Certainly! If you omit the peppermint extract, you’ll have a delicious sugar cookie base. You can even split the batch to have plain and peppermint versions for variety.

How do I keep my candy cane shape crisp while baking?

Chilling the dough thoroughly before shaping and baking is crucial to maintain the candy cane twist and prevent spreading. Also, avoid flattening the ropes when twisting and keep your hands cool while rolling.

Final Thoughts

This Candy Cane Cookies Recipe holds a special place in my holiday baking lineup each year because it’s not just about the taste, but the joy of making something festive and lovely with your own hands. Give yourself the time to chill the dough and enjoy the process — the results are worth every minute. You’ll be handing these out as gifts and savouring them at home, feeling the spirit of the season with every bite.