Magic of Candy Cane Cookies

These Candy Cane Cookies are festive, pepperminty, and super fun to make—especially around the holidays.

They’ve got that soft, buttery sugar cookie texture with a subtle pop of peppermint, and that signature red-and-white swirl everyone loves.

They look like little candy canes, but they taste like Christmas sugar cookie heaven.

Why I Love This Recipe

I’ve been making these every December for years. They remind me of snowy days, peppermint hot cocoa, and classic holiday movies in the background. The first time I made them, I remember being so proud of how pretty they turned out—and now they’re a tradition.

They’re soft and buttery with a perfect hint of peppermint
The dough is fun to twist and shape—kind of like edible Play-Doh
They freeze well, so you can make them ahead
They look super impressive on cookie trays

What You’ll Need

1 cup unsalted butter, softened
1 cup powdered sugar
1 large egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
Red gel food coloring
1 teaspoon peppermint extract
Crushed candy canes (for topping, optional)

Tools Needed

Electric hand or stand mixer
Mixing bowls
Measuring cups and spoons
Baking sheet
Parchment paper
Cooling rack

Pro Tips

Don’t skip chilling the dough—it makes shaping way easier
Use gel food coloring so the dough doesn’t get too sticky
Roll your dough ropes on parchment so they don’t stick
Crush your candy canes finely so they melt into the top
Work with small pieces of dough at a time so they stay cool

Substitutions and Variations

Swap peppermint for cinnamon extract for a twist
Use natural red beet powder instead of food coloring for a dye-free version
Roll in sugar before baking for a sparkly finish
Add a touch of lemon zest for a fresh zing

Make Ahead Tips

You can make the dough a day ahead and store it in the fridge, wrapped well. Let it sit at room temp for 10 minutes before shaping. Cookies also freeze well after baking—just thaw and serve.

Candy Cane Cookie Recipe

Servings: 24 cookies
Time: 1 hour (plus chilling time)

Step 1: Cream the butter and sugar

In a large mixing bowl, beat 1 cup softened unsalted butter and 1 cup powdered sugar until smooth and creamy (about 2 minutes).

Step 2: Add egg and flavorings

Add 1 large egg, 1 ½ teaspoons almond extract, and 1 teaspoon vanilla extract to the bowl. Beat again until fully combined.

Step 3: Mix in dry ingredients

Add 2 ½ cups all-purpose flour and ½ teaspoon salt. Mix until a soft dough forms. Don’t overmix.

Step 4: Divide and color dough

Split the dough into two equal parts. Leave one plain. Add red gel food coloring and 1 teaspoon peppermint extract to the second half. Mix until evenly colored.

Step 5: Chill the dough

Wrap both doughs in plastic wrap and chill for 30 minutes.

Step 6: Shape cookies

Take a teaspoon-sized piece of each dough. Roll into ropes about 5 inches long. Twist together and curve the top to make a candy cane shape.

Step 7: Bake cookies

Place cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 9–11 minutes until set but not brown.

Step 8: Add crushed candy canes

Right after baking, sprinkle tops with crushed candy canes while warm. Let cool completely on a rack.

Leftovers and Storage

Store in an airtight container at room temp for up to 5 days. Freeze in a zip-top bag for up to 2 months.

Why This Recipe Works (Quick Science)

Creaming the butter with powdered sugar makes the cookies soft and tender. Using powdered sugar instead of granulated also gives that melt-in-your-mouth texture. Chilling the dough solidifies the fats, which prevents spreading and helps the cookies hold their cute shape.

Common Mistakes

Skipping the chill time: Your dough will be too sticky to shape
Using liquid food coloring: It makes the dough too wet
Overbaking: These should stay pale—don’t wait for browning
Using crushed candy canes too late: They won’t stick if the cookie cools

What to Serve With

A mug of hot cocoa
Peppermint or vanilla ice cream
Creamy coffee or a peppermint latte
A cozy holiday breakfast spread

FAQ

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Just don’t skip the chill.

Can I double the recipe?
Absolutely. It doubles well—just chill each dough ball separately.

Can I make these without peppermint?
Sure! Just leave it out and stick with almond and vanilla.

Final Thoughts

These Candy Cane Cookies are a fun baking project and a sweet way to spread some holiday cheer. Whether you’re gifting them or keeping a stash for yourself (no shame), they’re sure to make someone smile. Try them out and let me know how they turned out—I’d love to hear what you think or help if you run into any snags!