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Candy Cane Cookies

  • Author: Lynette
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 40 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Here’s a simple step-by-step recipe to make Candy Cane Cookies easily at home. Red and white dough flavored with peppermint extract, twist together to make these Christmas treats. Make them with your kids, the whole family will enjoy them!


Ingredients

Units Scale
  • 1 cup butter, softened
  • 1 cup powdered sugar, sifted
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon peppermint extract
  • 1/8 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon red food coloring

Instructions

  1. Prep:  Preheat oven to 375˚ F.
  2. Dough: In a large bowl using a mixer, beat the butter until softened.  Add powdered sugar and beat until fluffy.  Add the egg, vanilla, peppermint extract, and salt and mix in.  Add flour and beat until it forms a dough. 
    cookie dough in bowl
  3. Color Dough:  Divide the dough in half.  Take 1/2 half of the dough out of the bowl.  With the remaining half, mix in the red food coloring until well combined.  Cover each half and chill in the refrigerator for 30 minutes.
    teaspoons of dough
  4. Make Candy Canes: Take 1 teaspoon of red dough and 1 teaspoon of white dough.  Roll each into a 4-inch rope.  Place both ropes beside each other and twist together.  Form into a cane—place canes on an un-greased baking sheet.
    red and white rope of dough to make candy cane cookies
  5. Bake: Bake in a preheated 375˚ F oven for 8-10 minutes or until edges start to slightly turn golden brown.  Remove from oven and cool.


Notes

Sift the powdered sugar:  Make sure to sift the powdered sugar before mixing it into the dough to avoid lumps.

Beat the dough well:  Don’t be afraid to keep beating the dough with your mixer until it forms a smooth dough.  It will take a few minutes to get the right consistency.

Chill the dough as you make the candy canes:  Pull out a small portion of dough to make the candy canes.  Keep the remaining dough in the refrigerator.  It is easier to work with the dough when chilled.

Red Food Coloring: The type of food coloring you use will greatly impact the taste of your cookie. Red food coloring can have a bitter taste. I recommend using Wilson Food Coloring. It has no taste and has a beautiful red.

Storage Tips: Once baked and cooled, you can store these cookies in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer. One ready to serve, let thaw for 1-2 hours.


Nutrition

  • Serving Size: 1 cookie
  • Calories: 83
  • Sugar: 3
  • Sodium: 9.9
  • Fat: 4.8
  • Carbohydrates: 9
  • Protein: 1
  • Cholesterol: 16.9

Keywords: candy cane cookies