Candy Cane Cookies

I’ve been making these Candy Cane Cookies every December for as long as I can remember, and let me tell you — they never fail to impress. From their eye-catching red-and-white swirls to the buttery vanilla flavor with just a hint of peppermint, these cookies are pure holiday magic. Whether it’s a cookie exchange, a cozy baking day with the kids, or simply treating yourself with a festive snack, these cookies always bring that perfect touch of Christmas cheer.

What I love most is how these cookies look far more complicated than they really are. The dough is simple and easy to handle, and shaping the candy cane twist is oddly satisfying once you get the hang of it. With a dusting of sugar and that melt-in-your-mouth texture, they’ve become a staple on our cookie tray — and honestly, I don’t see that changing any time soon.

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Why You’ll Love These Candy Cane Cookies

These cookies are everything a holiday treat should be: playful, nostalgic, and ridiculously delicious. You’ll love how soft they stay, how festive they look, and how easy it is to double or triple the batch for gifting. They’re kid-friendly, freezer-friendly, and they bring big flavor with minimal fuss. Whether you’re a seasoned baker or just starting out, these cookies will absolutely win you over.

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What Kind of Food Coloring Should I Use for Candy Cane Cookies?

For that classic red-and-white twist, I highly recommend using gel food coloring over liquid. Gel provides a much more vibrant color without adding extra moisture to your dough — which is important for keeping the structure of the cookies just right. A little goes a long way! If you’re using liquid food coloring, you may need to add a bit more flour to balance the texture.

If you're after something more natural, there are plant-based food colorings made from beetroot or berries, but they tend to give a more muted, pinkish tone. Still pretty — just not the bold candy cane red.

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Options for Substitutions

These cookies are quite flexible, and you can make small swaps depending on your pantry or dietary needs:

• Butter: If you’re dairy-free, you can use plant-based butter sticks. Just make sure it’s the kind meant for baking, not soft spreads.
• Peppermint Extract: Swap with vanilla for a milder, buttery flavor, or almond extract for a slightly nutty twist.
• Food Coloring: Use natural food coloring or leave it out entirely and shape into twists or rounds instead.
• Flour: You can use a 1:1 gluten-free baking flour blend if needed — just avoid anything too grainy or coconut-heavy for best texture.

These swaps won’t mess with the festive charm, and they allow the cookies to work for a wider variety of diets and preferences.

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Ingredients for These Candy Cane Cookies

• Unsalted Butter
  This is the base of the cookie dough, giving the cookies their tender, melt-in-your-mouth texture. Use room temperature butter for easier mixing and smoother dough.
• Granulated Sugar
  Adds sweetness and structure. It also helps create that slight crisp edge when baked.
• Egg
  Acts as a binder and adds richness to the dough. It also helps the cookies hold their shape during baking.
• Vanilla Extract
  Brings out the warmth and depth of the cookie’s flavor, balancing the peppermint perfectly.
• Peppermint Extract
  Gives these cookies their signature holiday flavor. It’s strong, so a little goes a long way.
• All-Purpose Flour
  The foundation of the dough. It gives the cookies their shape and texture while keeping them soft inside.
• Salt
  Just a pinch to enhance the sweetness and bring balance to the overall flavor.
• Red Gel Food Coloring
  Creates that iconic candy cane swirl. Gel is preferred for its bold color and minimal impact on dough consistency.
• Extra Granulated Sugar (for rolling)
  This adds a touch of sparkle and crunch to the outside of the cookies once they’re shaped.

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Step 1: Make the Dough

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This usually takes about 2–3 minutes using an electric mixer. Beat in the egg, followed by the vanilla and peppermint extracts.

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Step 2: Divide and Color the Dough

Once your dough is smooth and well combined, divide it in half. Leave one half plain and add red gel food coloring to the other half. Mix the red dough until the color is even and vibrant — this might take a couple of minutes, especially if mixing by hand.

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Step 3: Chill the Dough

Wrap both dough portions separately in plastic wrap and chill for at least 30 minutes. This helps firm them up, making them easier to shape and preventing spreading during baking.

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Step 4: Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take small pieces of each dough (red and plain), about 1 teaspoon each, and roll them into ropes about 4 inches long. Gently twist them together and form a ring or a cane shape, then press the ends to seal. Roll lightly in granulated sugar for sparkle.

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Step 5: Bake

Place shaped cookies on the baking sheet about 2 inches apart. Bake for 8–10 minutes, or until just set and lightly golden on the bottoms. Be careful not to overbake — these cookies are meant to stay soft!

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Step 6: Cool

Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool but remain tender on the inside.

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How Long to Cook the Candy Cane Cookies

These cookies bake quickly — just 8 to 10 minutes in a 350°F (175°C) oven. You’ll know they’re ready when the bottoms are just barely golden, and the tops look dry but not browned. It’s important not to overbake them; they should remain soft and tender, not crispy or dry.

If you're shaping them into thicker twists or rings, lean toward the higher end of that time range. For smaller, thinner shapes, 8 minutes is usually plenty.

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Tips for Perfect Candy Cane Cookies

• Use Gel Food Coloring: This ensures rich, vibrant red without altering the dough texture.
• Chill the Dough: Don’t skip this! Chilled dough is easier to shape and helps the cookies hold their form in the oven.
• Roll Evenly: Try to make both red and white dough ropes the same size so they twist together cleanly.
• Handle Gently: The dough softens quickly, so work with small batches at a time and keep the rest refrigerated.
• Don’t Overbake: These cookies are best when soft. Take them out as soon as the edges look set — they’ll continue to firm up on the baking sheet.
• Add Sparkle: Rolling them in sugar before baking gives them that frosted, festive look.
• Cool Before Moving: Let them rest on the baking sheet for a few minutes after baking so they don’t break when transferring.

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Watch Out for These Mistakes While Cooking

• Overmixing the Dough
  Once the flour is added, mix just until combined. Overworking the dough can make the cookies tough instead of tender.
• Using Too Much Food Coloring
  A little gel goes a long way. Using too much can affect both taste and texture, and it may even stain your hands excessively while shaping.
• Skipping the Chill Time
  Warm dough is sticky and hard to shape. If you skip chilling, your candy canes may spread too much and lose their shape in the oven.
• Uneven Dough Ropes
  If one rope is thicker than the other, the cookies will twist awkwardly and bake unevenly.
• Overbaking
  These cookies bake fast. Leaving them in even a minute too long can lead to dry, crumbly results. Keep a close eye on that first batch!
• Crowding the Pan
  Give them space to bake and spread slightly. Too close together, and they may blend or lose their shape.

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What to Serve With Candy Cane Cookies?

Hot Chocolate

Rich, creamy hot cocoa is the perfect warm companion. Add a dash of peppermint to match the cookie theme.

Vanilla Ice Cream

Serve a few cookies on the side of a scoop — the cold ice cream and peppermint flavor are a dream combo.

Coffee or Peppermint Mocha

These cookies make a delightful midday treat with a cozy cup of your favorite coffee or holiday-flavored latte.

Eggnog

The sweet and spicy notes of eggnog pair beautifully with the pepperminty bite of the cookies.

Whipped Cream Dip

Whip up a lightly sweetened vanilla dip for a fun dessert platter twist.

Holiday Charcuterie Dessert Board

Add them to a festive board with chocolates, marshmallows, truffles, and sugared cranberries.

Sparkling Apple Cider

A non-alcoholic option that adds sparkle and freshness to your holiday dessert spread.

White Chocolate Drizzle

Serve with a side of melted white chocolate for dipping or drizzling — extra decadent!

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Storage Instructions

Candy Cane Cookies store wonderfully and maintain their soft texture when kept properly. Once completely cooled, place them in an airtight container with layers of parchment or wax paper in between to prevent sticking or breaking. They’ll stay fresh at room temperature for up to 5 days.

For longer storage, you can freeze the baked cookies. Wrap them individually or layer with parchment in a freezer-safe container. They’ll keep well in the freezer for up to 2 months. When ready to enjoy, let them come to room temperature for about 30 minutes.

You can also freeze the unbaked dough (after coloring and before shaping). Just thaw in the fridge before shaping and baking as usual.

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Estimated Nutrition

Please note these are approximate values per cookie, assuming the batch yields around 24 cookies:

• Calories: 115
• Total Fat: 6g
• Saturated Fat: 3.8g
• Unsaturated Fat: 2g
• Cholesterol: 20mg
• Sodium: 40mg
• Total Carbohydrates: 14g
• Dietary Fiber: <1g
• Sugar: 6g
• Protein: 1.2g

These values can vary depending on exact ingredients and cookie size.

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Frequently Asked Questions

What if I don’t have peppermint extract?

You can substitute it with vanilla extract or almond extract for a different, but still delicious, flavor. Keep in mind, the peppermint is what gives these cookies their signature holiday taste.

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Can I make the dough ahead of time?

Absolutely! You can make the dough up to 3 days in advance and store it in the fridge, tightly wrapped. You can also freeze the dough for longer storage — just thaw in the fridge before shaping.

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Do I have to twist the dough into candy cane shapes?

Not at all! You can roll the ropes into circles, sticks, or even braid them for a fun variation. The candy cane shape is festive, but not mandatory for a great cookie.

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Can I use liquid food coloring?

Yes, but it’s not ideal. Liquid food coloring can make the dough sticky, so you may need to add a touch more flour. For best results, gel food coloring is recommended.

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Why is my dough cracking while shaping?

If the dough is too cold, it can crack when rolling. Let it sit at room temperature for a few minutes before shaping, and knead it lightly to warm it up.

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How do I keep the colors from bleeding together?

Be sure to chill the dough well and roll it gently. Using gel food coloring also helps, since it has less moisture than liquid versions.

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Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend that includes xanthan gum. The texture will be slightly different, but they’ll still look and taste great.

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Do these cookies ship well?

They do — with care. Package them in a sturdy container with padding and separate layers. Choose the ring shape over the cane if shipping, as it's less fragile.

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Conclusion

Candy Cane Cookies are one of those holiday treats that are as fun to make as they are to eat. With their charming twist of red and white, crisp sugary coating, and refreshing peppermint flavor, they bring instant cheer to any cookie platter. Whether you bake them for gifting, family traditions, or just because they’re beautiful and delicious — they’re sure to leave a lasting impression.

Now that you’ve got the steps, tips, and tricks, it’s time to roll up your sleeves and get baking. Let the holiday spirit shine right from your oven!

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