This Christmas Candy Cane Cookies recipe is a family-favorite cookie that creates sweet holiday memories. Made from a simple cookie dough recipe, with plenty of festive peppermint flavor, the colorful dough is twisted to look like a real candy cane. Always a favorite at Christmas parties and cookie exchanges.
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When I was little, there were only two cookies that I vividly remember my mom making for Christmas. One was Russian Teacakes and while I certainly didn’t turn them down, they weren’t my favorite. But there was one cookie that my mom made for Christmas that I loved: Candy Cane Cookies.
I’ve talked with other people about Candy Cane Cookies over the years. A lot of times, they will me how they made them with their mom for Christmas and, because of that, the cookies always held a special place in their heart. Candy Cane Cookies always seem to be one of the top memory-making Christmas cookies.
But, making candy cane cookies side-by-side with my mother, wasn’t my memory. I don’t recall ever helping my mom make them. I’m not sure if she never thought to have us help, of if she preferred to do it herself, or maybe us kids didn’t want to help, but it wasn’t something I made with my mom.
But while that might seem a bit sad, it’s totally not. Because my memory is that when my mom made those cookies, she was a superstar baker. I didn’t understand how my mom could transform a candy cane into a delightfully sweet cookie. How did she make the two colors? How did she make it all twisted together? Just how did she do it? I asked her. I always asked a lot of questions. But she didn’t give me all her secrets and so the magic remained.
Ingredients Needed for Christmas Candy Cane Cookies:
- Butter (1 Cup)
- Granulated Sugar (1 Cup + 2 Tablespoons)
- Powered Sugar (1/4 Cup)
- Vanilla Extract (1 Teaspoon)
- Peppermint Extract (1 Teaspoon)
- Egg (1)
- Flour (2 1/2 Cups)
- Baking Powder (1 Teaspoon)
- Salt (1/2 Teaspoon)
- Red Coloring Gel
- Finely Crushed Peppermint Candies (2 Tablespoons)
Cooking Equipment needed for Christmas Candy Cane Cookies:
At some point, my mom stopped making Candy Cane Cookies. But her times of making them were enough to seal a memory in my mind. Eventually, when I was a young wife and mom, I made those Candy Cane Cookies for my kids. I’m not sure my kids are as impressed with mine, as I was with my mom’s, but I know they love them and I know that they eat them almost as fast as I can make them. And that’s good enough.
Chilling Your Cookie Dough
You’ll be relieved to know that no magic or superpowers are needed to make these cookies, but there is several important steps.
Because this dough requires you to handle and roll the dough with your hands, the chilling of the dough is VERY important. While all the steps to this recipe need to be followed, I would say it’s most important step. DO NOT skip this step and if your dough begins to get too warm (either due to the heat of your hands, the temperature in your home, etc), it may need to be put back into the refrigerator to chill some more.
Coloring Your Cookie Dough
This Candy Cane Cookie dough is a simple sugar cookie dough, which is divided in half. One half of the dough is left as the original cookie dough color, but the other half is tinted with red food coloring gel.
It is VERY IMPORTANT that you use gel food coloring and that you do not use liquid food coloring. The liquid food coloring will add too much liquid/moisture to the dough to achieve the bright red color. With food coloring gel, you’ll be able to use less food coloring since it’s more concentrated.
Some grocery stores may not carry gel food coloring. I usually buy it at Michaels craft store or JOANN Fabric & Crafts (be sure to use one of their coupons!), but I’ve also seen it at Walmart. Check the usual baking aisle or the craft department. If you have a local bakery supply store, they are also a great resource for food coloring gels.
Shaping Your Candy Cane Cookies
To make a Candy Cane Cookie, you take 1 teaspoon of each color and roll each color out into a “rope” that is about 5″ long. You’ll find that many Candy Cane Cookie recipes will tell you to make the ropes 4″ long. I like the 5″ long because I prefer a more slender candy cane look. The two rope colors are twisted together and then placed on a baking sheet, curving the top to one side so that it forms the look of a candy cane.
If your dough is becoming warm at any point, place it back into the refrigerator.
Crushed Peppermint Topping
The cookies are baked in the oven, giving you just enough time to create a mixture of sugar and finely crushed peppermint candies. For best result, small pieces of peppermint mixed with a finely crushed peppermint is the best mixture (see our photos). If you buy pre-crushed peppermint, you may need to crush it even more by placing it in a bag and smashing it with a rolling pin or crushing it more in a food processor (our preference).
The sugar/crushed peppermint is sprinkled on top of the hot cookies *IMMEDIATELY* after coming out of the oven. It won’t all stick, so don’t worry if it doesn’t. I recommend that you don’t skip this step – it really makes them quite pretty and even more delicious.
Once you’ve added the peppermint sprinkle on top, your Christmas Candy Cane Cookies are done and ready to be enjoyed!
When buying ingredients for these Candy Cane Cookies, please note that we used real butter (not margerine or shortening). Your results may vary if you substitute other ingredients.
Christmas Candy Cane Cookies Recipe
PrintChristmas Candy Cane Cookies Recipe
Ingredients
- 1 cup real butter
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red food coloring gel
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons granulated sugar
Instructions
- In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
- Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
- In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
- Preheat oven to 350 degrees F.
- To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5″ rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won’t unravel.
- Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture.
- Move cookies to a wire rack to finish cooling.
Notes
This recipe adapted from the Betty Crocker Original Candy Cane Cookie recipe
Christmas Candy Cane Cookies Recipe
- Yield: 0 About 3 1/2 - 4 dozen 1x
Description
This Candy Cane Cookies recipe is a family-favorite cookie that creates sweet holiday memories. Always a favorite at Christmas parties and cookie exchanges.
Ingredients
- 1 cup butter
- 1 cup sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red food coloring gel
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons granulated sugar
Instructions
- In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
- Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
- In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
- Preheat oven to 350 degrees F.
- To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5″ rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won’t unravel.
- Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture. Movie cookies to a wire rack to finish cooling.
Notes
This recipe adapted from the Betty Crocker Original Candy Cane Cookie recipe
- Category: Cookies
- Method: Baking
- Cuisine: American
I’d love to hear if you have Christmas Candy Cane Cookie memories – did someone in your family make them? Have you ever made them for your family?
Autumn says
I tried the pioneer Woman’s recipe for this………Let’s just say they were DISGUSTING! The recipe also was not worth it, you spend over 5 hours for these cookies just to find out that you just wasted a part of your life for this. Anyways I’ma try this recipe, and hopefully it works out because I really want to make these cookies.
Chris says
Wow, that’s nuts… Did your dog, Clementine, like the candy cane cookies?? Not sure what your story has to do with candy cane cookies…
Jody says
This is a very tasty cookie. Mine were large so they baked for 16 mins. They did spread in the oven so they were flat and CRUNCHY. At the cookie swap they were a favorite. Buttery, and the perfect level of mint flavor. Thanks for posting!
Leenore says
The cookies have a wonderful taste and mine turned out rather crispy.
However, I had a hard time working with the dough. When I tried to roll individual red and white tubes/stripes, they cracked and broke during the twisting and shaping. So I made two slabs of dough, equal in size, one of each color. I stacked them on top of each other and refrigerated them. Then I cut them into strips. So I had strips of white and red. (I powdered my hands with powdered sugar while working with the dough to make it easier to manage.) These red/white strips I rolled into ropes. The colors stayed separate. Then I gently twisted the rope and shaped them into canes on a parchment paper on a cookie sheet. After shaping all my cookies I put the sheet into the freezer for 20 minutes to help them firm up. After that, I brushed with egg white wash and sprinkled some sanding sugar / sparkling sugar on top and baked. They still spread out a little but they ended up looking like beautiful candy canes.
Like I said, these cookies have a wonderful taste and my family loves them. They are not as soft as I hoped. I think substituting vegetable shortening for half of the butter would help them soften up and be easier to handle.
Faye says
I accidentally left my two balls of dough out on the counter overnight…should I throw it away and make new? Or is it safe to use? Thanks!
Kim Stevenson says
I’d throw out and begin over
Jan Sheridan says
Overall a very good recipe. Cookies tasted great. Were quite crispy, which I happen to prefer.
Rather than the two strips, I opted to roll out both pieces of dough, layer them one on top of the other, then cut in strips and rolled them into candy canes, which worked very well for me. Next time I would put the tray of strips in the freezer for 10 to 20 minutes before baking to reduce spreading. And only 1 hour in the fridge in the earlier stage. The dough was very hard to roll out after 3 hours.
Thank you for the recipe.
Suzan Tiffany says
Very difficult to create an actual candy cane shape with two pieces of dough. I’m surprised only one other mentioned using a cutout instead of rolling dough. I did get it done. My six and eight year old girls didn’t continue participating for long. Also I tried adding the crushed cane to dough before baking, not good! It melted to a hard neatly impossible to eat mess, also made removing the cookies from baking sheet. They look pretty😊
Mari says
My dough is still sticky after being in the fridge overnight. Should I add flour or powder sugar so we can roll them out?
Jennifer says
Hi,
Would you have the metric conversions for your ingredients? I’m in the UK and no idea what size/weight/volume a cup is?
Thanks 🙂
Lynda Savage says
I have been making candy cane cookies every christmas for years. This recipe tastes the best and the dough is the easiest one I’ve made so far. Having said that this dough is never easy to work with but with this recipe I found that 1> work with a cold dough. Every 7 or 8 cookies put it in the freezer for 5 minutes. 2. put the entire tray of unbaked cookies in the freezer for 5 more minutes and they will keep their shape better. My first batch spread quite a bit. I had to take them out of the oven and reshape them back into something that resembled a candy cane. I also found that 15 grams of dough per color worked well. All in all this will be my go to for these cookies from now on.
Tracy Middleton says
Hi there,
I’ve been making a version of these cookies for several years but always have trouble with the crushed peppermint candies sticking to the cookie after they have baked. Can an egg wash be used to make the candies stick on the cookie then be baked or egg washed right after baking?
Leenore says
I used egg wash to add red sparkling/sanding sugar before baking and it worked well.
Kimberly. Stevenson says
It may sound strange. These are one of my all time favorites. I learned it in my 12th grade home economics class. EXCEPT we never added peppermint extract nor peppermint candy. They were delicious. 😊 !!!!!!!
Marina Alves says
do I have to top it with peppermint pieces at the end or can it just be the sugar?
Thank you in advance!
Sandi Burgess says
The dough tasted delicious however, two batches, chilling dough, chilling after twisting – came out flat both times. Making the pinwheel ones this time around. Your pics are great – but mine disaster.
Sandi Burgess says
The dough is delicious but difficult to twist. Any tricks?
Cavet Smith says
In the fridge now. I’m sure they’ll be great!
Cat says
I did it! I have tried for years to recreate my Grandmother’s Candy Cane cookies, and failed with dry, chalky cookies that puffed up too much. These are perfect! Delicious and beautiful. Thank you so much.
Alexis says
I can’t wait to make these for my first Christmas gift baskets this year! I am curious if I can make the dough ahead of time and store in the freezer? Or should I prep and cook the same day?
Liberty says
Hi Brandie,
I featured your recipe last week at Best of the Weekend. Thanks for sharing! (https://www.b4andafters.com/the-best-of-the-weekend-link-party-6/)
Suzan Tiffany says
I followed your link and saw a number of cute, festive and easy ideas for this week with my young girls. Thank you.
Susan Huff says
I began my Christmas baking a few days ago and was unable to find my candy cane cookie recipe. “No candy cane cookies?” – I can hear the family complaining already. So I tried this one instead. Sadly, it wasn’t the same. The cookies flattened during baking and did not have the tender/crisp texture of my recipe. Luckily I located my recipe and am making them now. The difference seems to be that mine are made with 1/2 shortening and 1/2 butter, no baking powder, all powdered sugar in the dough and bake at 375 for 9 minutes. Also, I roll mine in coarse sugar prior to baking. Not saying your recipe isn’t worthy, it’s just not the same.
Amie says
Mine came out very flat and didn’t hold much shape of a candy cane. Any recommendations on how to prevent this? They taste delicious!!!
Kimberly says
Do you have to use cream butter made with real milk? I would love to make these for my son (that has a milk allergy.) but wouldn’t want to mess them up.
Miz Helen says
Congratulations!
Your post is featured on Full Plate Thursday this week. We have pinned it to our features board and thanks so much for sharing this great post with us!
Miz Helen
Deanna says
These were made by my grandmother & mother. I started when I was in middle school and every Christmas since then I have made them. My little ones love them! It’s a memory I will always treasure.
Mary C. says
Can dough be made ahead of time and then freeze??
Jan Sheridan says
I’ve frozen dough with other recipes that are close to the same ingredients and had no problem with forming and baking after thawing. You could also shape and freeze them, then thaw and bake very successfuly.
Roseann Hampton says
How festive! They will be one of my features this Saturday at the Snickerdoodle Link Party!
Kat (The Baking Explorer) says
They are so cute and they look perfect!
Lisa // Cucicucicoo: Eco Sewing & Crafting says
Guess my Mom never made these, because I have no fond memories of them! But they look so fun and good, they’re definitely worth a try making anyway! 🙂 Lisa
Louis says
I have a quick question, i made this tonight and they like puffed up and spread out. What did I do wrong?
Cheryl@SewCanDo says
I made these for Christmas and they were a huge hit. Everyone loved them – definitely going on my annual to-make list! Thanks for sharing these at the Craftastic Monday Link Party.
Nicole says
I have a relative who is not fond of almond extract… if I omit it, should I add extra vanilla extract?
Nicole says
Meant to say “peppermint extract” instead of “almond extract.” Sorry.
brandie says
Yes, you can substitute vanilla extract. The cookies won’t have the peppermint flavor, of course, but it’s an option if someone doesn’t like it.
Michaela says
We made candy cane cookies years ago, but couldn’t find the recipe. We tried yours and well they taste good ours spread. Do you know what the cause could be? I ha the eggs and butter at room temperature before baking. We followed the instructions to the tee.
Thanks
Jenna says
This looks great – haven’t made them yet… can you make the dough then refrigerate until the following day, before shaping and baking?
I’m planning on doing some Christmas baking with my toddler but the 3-4 hours in the fridge would make it a bit tight to get it done all in one day.
TIA
brandie says
Yes, absolutely. 🙂
Kynthia says
I made these last year and they were perfect, other than the fact that they weren’t very sweet at all. It was more like peppermint dough. What did I did wrong??
Cynthia A. Rider says
My mom made the Betty Crocker Candy Cane cookies. I’ll have to try your version. I don’t like to spend the time twisting the candy canes so I roll the dough out and cut with cookie cutters or make the dough into a log, chill it and then slice.
Monica @HappyandBlessedHome.com says
Thank you for this awesome Christmas Cookie Recipe. Pinned – I’ve included it in a roundup of 20 Amazing Christmas Cookie Recipes at Family Fun Friday. I’d love it if you could PIN and share this awesome cookie round-up featuring your recipe. Together we can spread some Christmas Cheer! Happy Holidays!
Peggy Dewey says
This was a tradition in our family,my mom made these every year.Still make them for my family every yr.I have passed this on to my daughters,it’s not Christmas without them.
Miz Helen says
Congratulations!
Your post is featured on Full Plate Thursday this week and will be pinned to our Featured Board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
Carole from Carole's Chatter says
Hi Brandie, this looks like a goodie. Please bring this over to Food on Friday: December so everyone can see it. Cheers from Carole’s Chatter
Helen at the Lazy Gastronome says
Great and easy to follow directions – and love the cookies! Thanks for sharing at the What’s for Dinner party!
Ashley says
they sound delicious!! Pinned for later <3
Kat (The Baking Explorer) says
What a stunning effect!
RaQuel Szubeczak-Howard says
My best friends mom used to make these every Christmas and I was there when they came out of the oven best cookie memory I had of my friend and his family, about 6 yrs later his mom passed away and I wanted to keep her tradition going she didn’t have any girls only 2 boys. I have mastered the receipe for my family and they love them, but I have yet to give them to my best friend because he is still so distraught. Maybe one day I can surprise him with a childhood memory.
Shelby says
Would I be able to bake these then freeze them for about a week or two before consuming?
brandie says
I haven’t personally tried freezing them, but I do imagine that they would freeze well. If you try it, let us know how it works for you.
Margo says
Hi, these cookies are so good but mine came out flat and not round like yours look. what did I do wrong or how do you make them round?
brandie says
It’s hard to say for sure, but make sure the dough isn’t too soft (or warm) before you start rolling the ropes. If the dough is too soft, try refrigerating it for about 30-45 minutes. If the dough is too warm or too soft, it can result in flat cookies.
MJ says
Hi. They are really good! But my dough spread. I rolled them one dozen at a time, cold, right out of the fridge. Maybe I should add a little more flour?
Nancy Burkley says
I found that adding some cream of tarter with the flour helps them puff up more.
Linda J Conder says
Nancy How much cream of tarter would you add to this recipe ? Thank you
Jill Brula says
Hi! My mom and I are currently making these for the first time. We were wondering when do you use the vanilla extract?
Can’t wait to try them!!
Jill
brandie says
Hi Jill!
Both extracts are added at the same time (with the butter & sugars). I’ve made it more clear in the instructions. Happy Baking!
Megan says
Hello! I am making these for a cookie exchange this year and I have a question about the recipe.
When do you use the powdered sugar?
brandie says
Hi Megan,
Thanks for asking – I can see where that wasn’t clear. It’s added when creaming the butter (with the granulated sugar). I’ve edited the recipe.
Megan says
Thank you!!
Sara says
About how many cookies should the recipe make? I’m going to make them for my annual cookie exchange party!
brandie says
Hi Sara,
This recipe makes about 3 1/2 – 4 dozen cookies.
Tosh says
I use to make these with my mom as a kid, some of the best childhood Christmas memory..on of my favorite Christmas cookies. Thanks for posting. I’ll be making these this Christmas season especially for my mom, she can see to bake any more….Thank you! !!♡
Karly says
These are just gorgeous! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Swapna says
Love these! Pinning for later 🙂
Virginia says
These cookies are adorable and sound delicious! Thanks for the recipe. I host my family Christmas party of 60 people every year and I’m going to put these on the menu this year!
Charlotte Burkholder says
I remember a friends mom made these. I’ve never made them but maybe I should try it this year. My kids would love those pretty cookies.
Janet Vinyard says
Hi Brandie, My Mom made these cookies, too. I think yours are really shaped nicely – the thinner ropes must work well! I’ve never eaten them with sugar and crushed peppermint candies on top – what a great sounding addition! Thanks for sharing the memories and the recipe! Blessings, Janet
Helen at the Lazy Gastronome says
Not only do they sound delicious – they look delicious AND fun! Thanks for sharing on the What’s for Dinner Link up!
Renee says
Planning on making these Candy Cane cookies for a Christmas cookie exchange. How many cookies would you get making this recipe?
brandie says
Hi Renee,
This recipe makes about 3 1/2 – 4 dozen cookies. Enjoy!