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A plate of delicious Candy Cane Cookies decorated with festive red and white stripes.

Candy Cane Cookies

These festive candy cane cookies are a delightful holiday treat, featuring a buttery vanilla and peppermint dough twisted into iconic candy cane shapes and decorated with crushed candy canes.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24 cookies
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 1/2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 cup Unsalted butter softened
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Peppermint extract
  • 1/2 teaspoon Salt
Coloring
  • 1/2 teaspoon Red food coloring or a few drops
Topping
  • 1/4 cup Crushed candy canes

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Baking sheets
  • Parchment paper
  • Rolling pin

Method
 

Instructions
  1. In a large bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy.
  2. Beat in the egg, vanilla extract, and peppermint extract until well combined.
  3. In a separate bowl, whisk together flour and salt, then gradually add the dry mixture to the wet ingredients, mixing until just combined to form a soft dough.
  4. Divide the dough in half; leave one half plain and mix the other half with red food coloring until evenly tinted.
  5. Wrap both dough halves in plastic wrap and chill for at least 30 minutes to firm up.
  6. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  7. Take small pieces from each dough color, roll each into a 6-inch rope, then gently twist the two ropes together and shape into a candy cane.
  8. Place shaped cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are lightly golden.
  9. Let cookies cool slightly on the baking sheets before transferring to a wire rack; sprinkle with crushed candy canes while still warm or after brushing with a little corn syrup for adhesion.

Notes

Ensure the dough is well-chilled for easier handling and to maintain the candy cane shape during baking. Do not overbake to keep the cookies tender.