What is an interesting fact about candy canes?

Candy canes were first made as straight sugar sticks. The familiar hook shape came later and was said to represent a shepherd’s staff.

How long do candy canes stay good for?

Sealed candy canes can last about a year if stored in a cool, dry place away from sunlight.

Can candy cane cookies be frozen?

Yes! Freeze unbaked cookies for up to one month or baked cookies for up to two months. Bake frozen ones directly without thawing.

What is the most popular candy cane flavour?

Peppermint remains the classic favorite, although fruity flavors are becoming more common.

Irresistible Candy Cane Cookies Recipe for a Festive Holiday

Name: Candy Cane Cookies Recipe
Prep time: 3 h 20 min
Cook time: 10 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 sticks (227g) unsalted butter, at room temperature; 1 cup (200g) sugar; 1 1/2 teaspoons peppermint extract; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 large egg; 2 3/4 cups (385g) all-purpose flour; 1 teaspoon liquid red food coloring; For finishing: 1 egg white and 2 tablespoons sparkling sugar

Description

Buttery, peppermint-swirled Candy Cane Cookies that sparkle with sugar and bring festive joy to your holiday baking. Crisp on the edges and tender inside—perfect for Christmas sharing!

Ingredients

Scale

2 sticks (227g) unsalted butter, at room temperature

1 cup (200g) sugar

1 1/2 teaspoons peppermint extract

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 large egg

2 3/4 cups (385g) all-purpose flour

1 teaspoon liquid red food coloring

For finishing: 1 egg white and 2 tablespoons sparkling sugar

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Instructions

1. In a stand mixer, beat butter, sugar, peppermint extract, vanilla extract, baking powder, and salt until a paste forms.

2. Scrape bowl, add egg, and mix until absorbed.

3. Add flour and mix until combined with no dry streaks.

4. Divide dough in half; mix red food coloring into one half.

5. Shape both halves into disks, wrap in plastic, and chill for at least 3 hours or overnight.

6. Preheat oven to 350°F and line a baking sheet.

7. Roll a 1-inch ball from each dough color into 5-inch ropes.

8. Twist together and shape into canes. Place on baking sheet.

9. Beat egg white with 1 tablespoon water to make a wash; brush cookies and sprinkle with sugar.

10. Bake for 8–10 minutes until edges just begin to brown.

11. Cool on the sheet for 10 minutes, then move to wire rack.

Notes

If dough feels dry, add a little cool water and knead until cohesive.

If cookies spread too much during baking, briefly chill shaped cookies before baking.

Allow baking sheets to cool completely before reusing to avoid melted butter and misshapen cookies.

Makes about 36 cookies.

Prep time includes at least 3 hours chilling.

Cookies store 1–2 weeks in an airtight container at room temperature.

Unbaked cookies can be frozen up to 1 month; bake directly from frozen with 1–2 extra minutes.

Baked cookies can be frozen up to 2 months when wrapped well.

Refrigerated dough keeps up to 3 days.

Texture: crisp edges with slightly chewy center.

Flavor: peppermint with subtle vanilla sweetness.

Prep Time: 3 hours 20 minutes
Cook Time: 10 minutes
Category: Christmas Dessert Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 111
Sugar: 6g
Sodium: 36mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 2g
Cholesterol: 24mg