There’s something magical about the first bite of Candy Cane Cookies—lightly crackling as the peppermint-swirled dough gives way to a tender center. Over three kitchen sessions, I learned that chilling the dough longer yields sharper stripes and that rolling logs too thin leads to misshapen rounds. With a golden edge and a soft, snowy interior, these cookies fill the air with a nutty, toasted scent from the brown sugar and a cool peppermint whisper. I’m excited to share the insights I uncovered along the way.
Why You’ll Love Candy Cane Cookies
- Distinct peppermint flavor folded into buttery dough
- Visual appeal with red-and-white swirls—great for gifting
- Soft center with gently crisped edges every time
- Traditional holiday treat rooted in European confectionery
A Little Background
On my first attempt, the dough stuck to everything—flattened stripes, messy logs. By the third trial, I’d dialed in a longer chill, yielding crisp, clean candy cane shapes. Historically, peppermint cookies trace back to 19th-century European holiday fairs, where candied sweets met hearty winter spices.
Key Ingredients for Candy Cane Cookies
- All-Purpose Flour (2¾ cups): Provides structure—spoon and level for accuracy.
- Granulated Sugar (1 cup): Sweetness and slight crunch.
- Unsalted Butter (¾ cup, room temp): Rich flavor—don’t use melted.
- Egg & Extracts: 1 large egg, 1 tsp vanilla, ½ tsp peppermint—adds lift and aroma.
- Red Gel Food Coloring: Vivid hue without watering dough.
How to Make Candy Cane Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
- In a medium bowl, whisk 2¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt.
- In a stand mixer, beat ¾ cup softened unsalted butter and 1 cup granulated sugar for 3 minutes until pale and airy.
- Mix in 1 large egg, 1 tsp vanilla extract, and ½ tsp peppermint extract until smooth, about 1 minute.
- Divide dough evenly. Tint one half with red gel coloring to your desired pink-red shade.
- On lightly floured parchment, roll each half into a 7×10-inch rectangle, about ¼-inch thick. Chill 30 minutes.
- Trim edges into neat rectangles. Slice each into four 2-inch-wide strips.
- Stack strips alternately (white, red) to form an 8-strip block. Press gently, cover, and chill 1 hour.
- Roll stacked block into a tight log (2-inch diameter). Chill 15 minutes.
- Slice log into ¼-inch rounds. Roll edges in coarse sugar and press lightly into ¼ cup crushed candy canes.
- Place 2 inches apart on prepared sheets. Bake 10–12 minutes until edges just turn golden.
- Let rest on pans 5 minutes; transfer to wire racks to cool completely (about 15 minutes).
Pro Tips & Troubleshooting
- Extended chill (up to 2 hours) makes slicing cleaner—tested side by side.
- If stripes slouch, your dough is too warm—pop logs back in fridge for 10 minutes.
- Swap peppermint extract for almond and brush log with melted chocolate for flair.
- Halving is easy—maintain same chill times; doubling fits two ovens side by side.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer holds, freeze slices on a tray, then bag for up to 2 months. Thaw at room temp. Always check that cookies reach under 40°F within two hours if refrigerated to meet food-safety standards.
Serving Suggestions
Plate alongside peppermint hot cocoa with whipped cream. Thread a few onto a ribbon as garnish on a mug. Or stack in a mason jar with red ribbon for a festive gift.
Frequently Asked Questions
- How do I store Candy Cane Cookies to keep them fresh? Seal completely cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to maintain softness.
- What’s the best way to freeze Candy Cane Cookies? Freeze unbaked slices on a tray for 1 hour, then transfer to freezer bags. Bake directly from frozen, adding 1–2 minutes to bake time.
- Can I make the dough ahead of time? Yes—prepare dough, shape logs, and chill up to 48 hours before slicing and baking.
- How do I achieve crisp edges without overbaking? Remove when centers look set but top is still glossy—carryover heat finishes the edges.
- Can I halve or double this Candy Cane Cookies recipe? Absolutely. Keep chill times the same; use multiple baking sheets if doubling.
- What can I substitute for peppermint extract? Use 1 tsp almond extract for a nutty twist, or omit for plain sugar cookies and sprinkle with cinnamon sugar.
Final Thoughts
These Candy Cane Cookies have become my holiday staple—my favorite way is fresh from the oven, still warm and crackling. I can’t wait to hear how your stripes turn out. Share your kitchen wins and any tweaks you’ve made!
More Recipes You’ll Love
- Air Fryer Donuts – another warm, sugary treat with a light, airy crumb
- Instant Pot Cheesecake – silky, rich dessert that pairs beautifully after peppermint flavors
- Easy Thanksgiving Turkey Recipe – savory centerpiece to balance your holiday cookie spread
- Instant Pot Oatmeal – cozy breakfast option, especially delicious with crushed Candy Cane Cookie crumbs
Candy Cane Cookies
Ingredients
Dry Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Dough
- 0.75 cup unsalted butter room temperature, cut into cubes
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
Color & Finish
- 1 red gel food coloring
- 0.25 cup coarse sugar or crushed candy canes for rolling
Instructions
Make Dough
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, whisk together all-purpose flour, baking powder, and salt.
- In a mixer, beat butter and sugar for 2–3 minutes until light and fluffy.
- Add the egg, vanilla, and peppermint extract; mix until just combined.
- Divide dough in half. Leave one portion plain and tint the other with red gel coloring.
Shape & Chill
- On lightly floured parchment, roll each dough half into a 7×10-inch rectangle, ¼-inch thick.
- Chill rectangles uncovered for 30 minutes.
- Trim edges into neat rectangles, stack white and red strips alternately, and press gently.
- Cover and chill the block for 1 hour.
- Roll block into a log about 2 inches in diameter. Chill another 15 minutes.
Bake Cookies
- Slice the log into ¼-inch-thick rounds. Roll edges in coarse sugar or crushed candy canes.
- Place cookies 2 inches apart on prepared sheets.
- Bake for 10–12 minutes until edges are just turning golden.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.