Irresistible Candy Cane Cookies Recipe for a Festive Holiday

Candy Cane Cookies taste like pure Christmas cheer. They’re buttery, pepperminty, and sparkle with sugar. Each twist of red and white dough feels festive and fun to make with family or friends. They bake up crisp around the edges and soft in the middle, filling your kitchen with that cozy holiday aroma everyone loves.

Why You’ll Love These Candy Cane Cookies

Candy Cane Cookies bring together buttery sweetness and a cool peppermint bite that makes every bite feel merry. Each cookie looks like a little piece of holiday art with its red and white stripes and sugar sparkle.

The dough is easy to shape, so even kids can help roll and twist the ropes. This makes them perfect for family baking days. You can also prepare the dough ahead of time, chill it, or even freeze it for later.

These cookies store beautifully, so you can bake them early for parties or gifts. Plus, they’re sturdy enough for cookie exchanges and soft enough to enjoy with hot cocoa. You’ll love how festive your kitchen smells while they bake, and how cheerful your dessert tray looks when they’re done.

Ingredients You’ll Need

You only need simple ingredients for these Candy Cane Cookies. Butter gives them rich flavor and a tender texture. Sugar sweetens the dough and helps it brown evenly.

Peppermint extract adds that signature holiday flavor, while vanilla extract keeps it smooth and balanced. Baking powder makes the cookies slightly puffed and soft. A pinch of salt keeps the sweetness in check.

The egg binds everything together for a silky dough. Flour creates structure so your canes hold shape. Red food coloring gives the festive swirl, and sparkling sugar adds that perfect shimmer after baking.

You’ll also use a little egg white to brush over the cookies, helping the sugar stick and shine. These simple touches make each cookie beautiful and delicious.

Step-by-Step Instructions

Make the Dough

Start by creaming butter and sugar in a stand mixer until smooth. Add peppermint extract, vanilla extract, baking powder, and salt. Keep mixing until everything blends into a soft paste.

Then add the egg and mix again until it’s fully absorbed. Next, pour in the flour slowly and keep mixing until no dry streaks remain. The dough should look soft but not sticky.

Divide the dough evenly into two parts.

Add Color and Chill

Add red food coloring to one half of the dough and mix until the color is even. Wrap each half separately in plastic wrap and flatten them into disks.

Chill for at least three hours or overnight. Chilling helps the dough firm up, which makes it easier to roll and shape later.

You’ll notice that chilled dough keeps its design better during baking too.

Shape the Candy Canes

Once chilled, roll a small piece of each color into ropes about five inches long. Twist one red and one white rope together and gently bend the top to form a candy cane. Repeat until all dough is used. Keep the shaped cookies on a lined baking sheet. If your kitchen is warm, you can pop the sheet back in the fridge for ten minutes to help the cookies hold shape.

Brush and Bake

Whisk one egg white with a tablespoon of water. Brush each cookie lightly and sprinkle with sparkling sugar for a festive touch.

Bake at 350°F for 8 to 10 minutes until the edges just start to turn golden. Let the cookies cool on the baking sheet for ten minutes, then transfer to a rack.

This cooling step keeps the centers soft while the edges stay crisp.

Expert Baking Tips & Troubleshooting

If your dough feels dry, add a few drops of cool water and knead gently until smooth. When cookies spread too much, place the shaped canes in the fridge for a quick chill before baking.

Always use cool baking sheets between batches, since warm pans cause butter to melt too soon. For perfect color, twist the ropes gently to avoid blending the red and white together.

Keep your oven at a steady 350°F and check cookies early so they don’t overbrown. If the dough softens while shaping, refrigerate it briefly and start again. These simple steps help you get neat, cheerful stripes every time.

How to Store and Freeze Candy Cane Cookies

Store Candy Cane Cookies in an airtight container at room temperature for up to two weeks. They’ll stay crisp on the edges and slightly chewy inside. You can also refrigerate the dough for up to three days before shaping. For longer storage, freeze unbaked cookies for up to one month and bake straight from frozen, adding one or two extra minutes to the bake time. Baked cookies also freeze well for up to two months if wrapped tightly. When ready to enjoy, let them thaw at room temperature for 30 minutes. These make-ahead options are perfect when you’re busy baking for Christmas parties or pairing them with other holiday treats like Christmas peppermint pie for a cool, minty dessert.

Recipe Notes

For the best texture, shape dough while it’s firm but pliable. If the dough gets too soft, chill again before continuing. Always cool baking sheets between batches so cookies bake evenly. If your dough cracks, smooth it gently with your fingers. A short chill before baking helps the cookies hold their beautiful shape. Keep your sugar close because that final sprinkle adds the perfect sparkle and crunch.

Related Recipes to Try

• snowman cake pops for festive holiday parties
• adorable strawberry santas for a kid-friendly treat
• homemade torrone nougat with holiday charm
• soft and chewy sugar cookies for Christmas baking
• Christmas peppermint pie for a cool, minty dessert
• festive Christmas tree cupcakes for a sweet centerpiece

Frequently Asked Questions

Conclusion

Candy Cane Cookies are a cheerful holiday classic with their red and white twists, peppermint flavor, and sparkle of sugar. They’re fun to bake with kids and look beautiful on cookie trays. You can make them ahead, freeze them, and share them all season long. Every batch brings that cozy Christmas scent to your kitchen. For more joyful holiday baking ideas, visit Pinterest and start filling your cookie jar with holiday magic.

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