These melt-in-the-mouth Candy Cane Cookies are a beloved Christmas classic perfect for gift-giving or holiday snacking!
I love baking during the holidays. Our family celebrates Christmas, and there are a few recipes, that no matter how busy things are, I always make in the week or so leading up to December 25th. One is shortbread, which my father-in-law particularly loves, and another is candy cane cookies. Are they quick and effortless to make? Not really. Is the little bit of extra effort worth it? Absolutely.
Candy canes are, of course, actually candy, not cookies. For centuries, children and adults alike have enjoyed the peppermint crunch of these red-and-white striped sticks. Even Buddy the Elf includes candy canes in the four Elf food groups: candy, candy canes, candy corn, and syrup! Cookies in the shape of candy canes would definitely be Buddy-approved.
You will love making these fun, whimsical cookies. Candy cane cookies not only look like red-and-white striped candy canes, but they taste like them too! The addition of peppermint extract means you get that minty flavor as well. The cookies themselves are fun to construct (get your kiddos to help with the twisting) and even more fun to eat. They are sturdy enough to hold their crooked shape and just-right soft once you bite into them. A sweet treat that you will want to make year after year, even during the busy holiday season.
Quick fixes
Sometimes, when you start pinching off pieces of chilled dough and rolling, you run into minor problems. If your chilled dough starts cracking and seems dry, it might just need a little bit more moisture (sometimes due to smaller eggs, as egg size varies, or if your flour measurements were a bit too generous). Simply mix in a tablespoon or two of cold milk, using your hands to incorporate the liquid. Or, if the red portion of your dough is overly sticky, work in a teaspoon or two of powdered sugar or flour to make it easier to roll and twist. These quick tweaks will make the shaping process easier!
How do I store leftovers?
Store candy cane cookies in an airtight container or resealable bag at room temperature for up to 1 week. These cookies freeze well, too. Store frozen for up to 2 months (hint: you can make them in October and be ready ahead of time for Christmas!) in an airtight container. Thaw at room temperature for about 30 minutes before serving.
Serving suggestions
For a holiday cookie tray, candy cane cookies can’t be beat. They look super cute and taste great, too! Place them on a tray along with other holiday classics like Gingersnap Cookies, Frosted Sugar Cookies, and Peanut Butter Blossoms. Of course, you don’t have to share—you can just enjoy them as a sweet treat with your afternoon coffee or tea, too. As far as variations, you can swap out the peppermint extract with an equal amount of almond extract or sprinkle the cookies with crushed candy canes after brushing them with the egg wash (instead of the sugar).
Candy Cane Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 1/4 teaspoons peppermint extract
- 3/4 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon liquid red food coloring plus more, as needed
- 1 egg white
- Splash of water for egg wash
- 2 tablespoons sparkling sugar
Instructions
- In a large bowl, beat the butter, granulated sugar, and powdered sugar until smooth. Stir in peppermint and vanilla extracts, then add the egg and mix until combined.
- Sprinkle in the baking powder, salt, and flour. Mix just until no dry spots remain.
- Split the dough into two portions. Mix the red food coloring into one portion until the color is even. If needed, add more food coloring until you reach your desired shade of red.
- Shape each portion into a disk. Wrap in plastic and chill in the fridge for at least 3 hours.
- When ready, preheat your oven to 350°F and line a baking sheet with parchment paper. Roll about 1-inch pieces from each dough portion into 5-inch ropes.
- Pair one red rope with one white rope, twist them gently together, and bend the top into a candy cane shape. Place on the baking sheet, brush with the egg white (beaten with a splash of water), and sprinkle with sparkling sugar.
- Bake for 8 to 10 minutes, until the edges are just lightly browned. Let cool on the baking sheet for 10 minutes before transferring to a rack.
Love these
Thank you Tamra, my new favorite Christmas cookies!