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 undeniably festive and delightful about biting into these crumbly, sweet, and minty treats. This Candy Cane Cookies Recipe combines that classic peppermint flavor with a perfect sugar cookie texture, making them a holiday favorite you’ll want to bake again and again.

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 can say from experience that making these Candy Cane Cookies is like infusing your kitchen with holiday magic. The combination of peppermint and vanilla creates a flavor that’s both nostalgic and fresh, and the candy cane shapes always impress friends and family alike.

Perfect Peppermint Punch: The peppermint extract adds a refreshing, authentic candy cane taste that really stands out.
Beautiful Two-Tone Design: The red and white dough twisted together give you those iconic candy cane stripes that look stunning.
Crunchy Yet Tender Texture: These cookies have just the right balance—crispy edges with a tender center.
Great for Gifting or Parties: They store well and make an adorable treat for holiday gatherings or as homemade gifts.

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

Each ingredient in this Candy Cane Cookies Recipe plays a special role. From the creamy butter to the clear vanilla adding depth without clouding the red dough, here’s a quick rundown on what makes this cookie work and some tips on choosing what to buy.

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 unsalted butter lets you control the salt level perfectly and provides that rich cookie base everyone loves.
Granulated Sugar: Gives the cookie its sweet crunch and helps with spreading for the perfect texture.
Cream of Tartar: It helps stabilize the egg whites and adds a slight tang, balancing the sweetness.
Heavy Cream: Adds moisture and richness, making the cookies more tender.
Large Egg: Acts as a binder and adds structure; make sure it’s at room temperature for smooth mixing.
Peppermint Extract: This is your key flavor infuser, providing the unmistakable candy cane mint burst.
Clear Vanilla Flavoring: Keeps the dough color clean while lending a warm vanilla undertone.
Baking Powder: Just a touch to help the cookies rise slightly and stay soft inside.
All-Purpose Flour: The bulk of the cookie’s structure; choose a good-quality flour for best results.
Red Squeeze Gel Color: Food-safe gel color that provides vibrant red stripes without making the dough too soft.

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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

I love to tweak this Candy Cane Cookies Recipe depending on my mood or who I’m baking for. It’s so adaptable, and a few little changes can make a big difference without losing that festive vibe.

Variation: One year I left out the peppermint extract in half the dough to make half regular sugar cookies and half peppermint — perfect for picky eaters!
Dietary Swap: You can experiment with a butter substitute and egg replacer if you’re aiming for dairy-free or vegan, though the texture might be a bit different.
Seasonal Twist: Try adding crushed candy cane bits on top before baking for a crunchy festive touch!

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

Step 1: Creaming Butter and Sugar until Fluffy

I start by softening the unsalted butter until it’s just barely touchable but not melting—this ensures it creams nicely. Using a stand mixer or handheld on medium-high, I cream the butter till it’s light and fluffy, about 1½ to 2 minutes. This step traps air, which is crucial for the cookie's tender crumb.

Step 2: Mix in Sugar, Cream of Tartar & Cream

Reducing to low speed, I add granulated sugar, cream of tartar, and heavy cream, then turn back up to medium to blend well. You'll notice the mixture become even fluffier—a good sign that you’re on the right track.

Step 3: Add Egg, Peppermint & Vanilla

Next comes the egg—room temp is key for smooth incorporation—followed by the peppermint extract and clear vanilla flavoring. This combo is where your cookie’s signature flavor really starts to shine.

Step 4: Slowly Add Dry Ingredients

With your mixer on low, I gently add the baking powder and flour, half a cup at a time. This slow introduction prevents the dough from becoming tough. Mix just until you no longer see streaks of flour.

Step 5: Color & Chill Your Dough

I split the dough into two equal parts. One stays white and gets wrapped, chilling in the fridge. The other gets the red gel color gently folded in on low speed for that iconic hue, then chilled. Trust me, chilling helps keep the candy cane shape while baking.

Step 6: Roll, Twist, and Shape Candy Canes

After chilling, I scoop out small balls and roll them into 5-inch ropes, being careful my hands stay cool so the dough doesn’t soften too much. Then, I gently press the red and white ropes together and twist them without flattening. Curve the top to look like a candy cane. This is the fun part—taking your time here really pays off.

Step 7: Bake and Cool

Bake at 350°F for about 7 minutes. Watch the edges carefully—they will get just a touch golden. Let the cookies cool on the pan for 10 minutes so they firm up, then transfer to a cooling rack to finish. Repeat with the remaining dough.

Top Tip

Making candy cane cookies might look tricky at first, but with a couple of little tricks I learned, the process becomes smooth and enjoyable. These tips really saved me from wrecking batches early on.

Keep Your Hands Cool: Warm hands soften the dough too much, making twisting and shaping difficult. A quick chill or washing hands with cold water before rolling helps!
Don’t Skip Chilling: Refrigerating the dough not only makes handling easier but keeps your candy cane shape intact during baking.
Use Parchment Paper: Lining your work surface with parchment prevents messy red stains and makes cleanup a breeze.
Watch the Oven Closely: Different ovens vary, so check your cookies at 6 minutes if you’re unsure—they should be just set, not browned.

How to Serve Candy Cane Cookies Recipe

Garnishes

I usually keep garnishes simple—sometimes I sprinkle crushed candy canes on half the batch before baking for a little sparkle and crunch. If you want to get fancy, a drizzle of white chocolate or a dusting of powdered sugar looks lovely and festive too.

Side Dishes

These cookies pair wonderfully with a hot cup of cocoa or a peppermint mochas. For an afternoon spread, I like serving them alongside some fresh fruit or a mild cheese board to balance out the sweetness.

Creative Ways to Present

Last holiday season, I arranged a platter of candy cane cookies around a small evergreen centerpiece with fairy lights for a charming touch. You can also tie small bundles together with festive ribbons as a gift, or place a few in clear bags with colorful tags for giving away.

Make Ahead and Storage

Storing Leftovers

I store leftover candy cane cookies in airtight containers at room temperature, where they keep perfectly for up to a week. I find separating layers with parchment paper helps keep them from sticking together.

Freezing

For longer storage, I freeze the fully baked cookies in zip-top bags. They thaw beautifully at room temperature without losing their crisp edges or peppermint punch—a real lifesaver during busy holiday weeks!

Reheating

If you like your candy cane cookies a little warm, I pop them in the oven for 3 to 5 minutes at 300°F. This refreshes their texture and aroma without drying them out. Just be sure to watch closely!

Frequently Asked Questions:

Can I use peppermint oil instead of extract?

Peppermint oil is much stronger than extract, so if using it, reduce the amount drastically—usually ¼ teaspoon or less is enough to avoid overpowering the cookies.

Why is it important to keep my hands cool while rolling?

Warm hands soften the dough too much, which causes the ropes to lose shape and makes the twisting step messy and harder to handle. Keeping your hands cool ensures crisp, clean twists that bake beautifully.

Can I make these cookies ahead of time?

Absolutely! The dough can be made and refrigerated for up to 24 hours before shaping, and the baked cookies store well for days. Just follow proper storage instructions to keep them fresh.

What’s the best way to prevent the cookies from spreading too much?

Chilling the dough thoroughly before shaping and baking is key to keeping the candy cane shapes intact. Also, avoid overmixing once the flour is added, which can cause too much gluten development and spread.

Final Thoughts

This Candy Cane Cookies Recipe truly brings out the joy of the season in every bite. I love how these cookies turn out each year, filling my home with that unmistakable peppermint scent and looking so festive on the plate. If you want a treat that’s charming, tasty, and perfect for sharing, I think you’ll really enjoy making and eating these. Give them a try—you won’t regret having a batch ready for your next holiday gathering!