Name: Candy Cane Cookies Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter softened; 1½ cups granulated sugar; ½ teaspoon cream of tartar; 1 tablespoon heavy cream; 1 large egg room temperature; 1½ teaspoons pure peppermint extract; 1¼ teaspoons clear vanilla flavoring; ⅛ teaspoon baking powder; 3 cups all-purpose flour; ½ teaspoon red squeeze gel color

There's something magical about the holidays when the air is filled with the sweet aroma of peppermint and freshly baked treats. This Candy Cane Cookies Recipe captures that festive spirit perfectly—crispy, buttery, with that unmistakable peppermint zing that makes every bite a joy to savor!

A white square plate filled with many twisted candy cane shaped cookies. Each cookie has two thick spiraled layers, one bright red and one light cream, wrapping around each other in a tight twist. The cookies have a soft, slightly smooth texture. The plate sits on a white marbled surface, and a glass of milk is blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candy Cane Cookies Recipe
Top Tip
How to Serve Candy Cane Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Cookies Recipe

Why You'll Love This Recipe

I adore this Candy Cane Cookies Recipe because it's not just about making cookies—it’s about creating mini works of edible art that taste like the holidays wrapped in every twist and turn of their candy cane shape. Every time I make them, I get compliments on how the peppermint flavor pops without being overpowering, and the texture is just right.

Perfect Peppermint Punch: The peppermint extract gives these cookies a festive flavor that feels refreshing and bright.
Beautiful Candy Cane Design: Twisting the red and white dough ropes makes each cookie look like a tiny candy cane masterpiece.
Easy to Work With Dough: The dough holds its shape beautifully when chilled, so you won’t have to wrestle it into submission.
Great for Gifting or Parties: These cookies not only taste wonderful but look so festive they make any holiday spread extra special.

The image shows several candy cane shaped cookies with two twisted colors: bright red and creamy white. Inside a rectangular white dish with a red rim and some worn edges, there are about six of these cookies, arranged loosely. Around the dish on a white marbled surface, there are three more cookies placed casually, and a black wire cooling rack is partially seen in the top left corner holding a few more cookies. A folded white towel with black stripes is in the bottom left corner. The cookies have a smooth, slightly textured surface with a gentle shine. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Candy Cane Cookies Recipe work together to create a base that’s buttery and soft yet has enough structure to keep those classic candy cane shapes crisp and intact. The peppermint extract is the star player for flavor, while the cream of tartar adds a subtle lift, making each bite just perfect.

Flat lay of a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl with cream of tartar powder, a small white ceramic bowl of heavy cream, one whole large brown egg with a clean shell, a small white ceramic bowl of clear vanilla flavoring, a small white ceramic bowl of pure peppermint extract, a small white ceramic bowl of baking powder, a simple white ceramic plate of all-purpose flour, and a small white ceramic bowl of vibrant red gel food coloring placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened to cream easily, it provides that rich, tender base crucial for the cookie’s texture.
Granulated Sugar: Sweetens the dough and helps with the slight crunch on the outside after baking.
Cream of Tartar: Stabilizes the cookie, helping keep it soft yet structured, so the candy cane shape holds up well.
Heavy Cream: Adds moisture and richness for a soft, tender crumb.
Egg: Binds ingredients together and adds structure.
Pure Peppermint Extract: This is the magic behind the signature peppermint flavor that makes these cookies festive and bright.
Clear Vanilla Flavoring: Balances the peppermint and deepens the flavor without turning the dough color.
Baking Powder: Gives just the right lift without making cookies too fluffy or cakey.
All-Purpose Flour: The backbone that gives the cookies their classic sugar cookie firmness.
Red Squeeze Gel Color: Provides that vivid red hue without altering the dough texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I've found this Candy Cane Cookies Recipe is totally flexible—you can dial up or down the peppermint, switch up the colors, or even make them mini for bite-sized delights. I usually stick to the red and white colors since it keeps that classic look, but sometimes I’ll play around with green or even swirl in some chocolate dough for a fun twist.

Variation: One year, I swapped out half the peppermint extract for a few drops of almond extract. The cookies tasted just as festive but with a slightly nutty undertone—my family loved it!
Dietary Modifications: Feel free to try using almond flour or a gluten-free blend, but note this will change the texture a bit and you might want to chill the dough a bit longer to hold shape.
Seasonal Changes: These cookies are perfect for holidays beyond Christmas—throw in pastel colors for Valentine’s Day or Easter, and you’ve got a charming treat.

Step-by-Step: How I Make Candy Cane Cookies Recipe

Step 1: Creaming the Butter and Sugar to Fluffy Perfection

Start by creaming the room-temperature unsalted butter on medium-high speed until it's light and fluffy—about 1½ to 2 minutes. Then, add the sugar, cream of tartar, and heavy cream, and mix on medium for another 2-3 minutes. This step makes a huge difference because a well-aerated butter mixture will create those tender, yet structured cookies we all love.

Step 2: Adding Flavor and Flour Carefully

Lower your mixer speed and add the egg thoroughly, followed by the peppermint extract and the clear vanilla. Now for the flour—add it slowly, half a cup at a time, to avoid overmixing. Stop mixing as soon as you don’t see any flour streaks to keep the dough tender and workable.

Step 3: Divide and Chill the Dough

Split your dough evenly, set aside one half to stay white, and stir red gel color into the other half until fully incorporated. Cover both portions tightly—this chilling step is key to keeping the dough firm enough to shape like candy canes without spreading too much.

Step 4: Rolling and Twisting Your Candy Cane Ropes

After chilling for at least an hour, this is the fun part! Scoop equal pieces of the red and white dough, roll them into tight ropes about 5 inches long, keeping your hands cool to prevent the dough from softening too much. Then, gently press the two ropes together at the bottom and twist them evenly. Curve the top to create that iconic candy cane look and pop them onto a parchment-lined baking sheet.

Step 5: Bake and Cool

Bake your candy cane cookies at 350°F for about 7 minutes. They bake quickly, so keep an eye out for light golden edges without browning. Let them cool on the baking sheet for at least 10 minutes to set perfectly before moving them to a cooling rack.

Top Tip

After making these cookies several times, I learned that chilling the dough twice—once before and then again after shaping—makes a world of difference. It keeps the shapes crisp and the colors vibrant, plus it prevents the cookies from flattening in the oven.

Keep Your Hands Cool: Warm hands can make dough sticky and hard to work with; try rolling the dough ropes in brief intervals with chilled hands or even cool them on the counter.
Don’t Overmix Flour: Mixing just until combined keeps the cookies tender, too much mixing can make them tough.
Use Parchment Paper During Rolling: This keeps your counters clean, especially with red dough, and makes transferring the ropes easier.
Watch the Oven: Every oven bakes a bit differently. Check cookies right at 7 minutes to avoid overbaking and losing that soft center.

How to Serve Candy Cane Cookies Recipe

Garnishes

I sometimes dust these cookies very lightly with edible glitter or crushed candy cane pieces on top just before baking for a little extra sparkle and crunch—it makes them look even more festive and fun, especially if you're gifting them!

Side Dishes

Serve your candy cane cookies with a mug of hot chocolate or peppermint-spiked coffee to deepen that holiday vibe. I also like pairing them with a simple whipped cream and fresh berries for a festive dessert platter.

Creative Ways to Present

For holiday parties, I love arranging these candy cane cookies in a circle on a plate or stuck into a small pot of white chocolate "frosting" to make them stand upright like a festive bouquet—it’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Store your cooled candy cane cookies in an airtight container at room temperature. They’ll keep fresh and crispy for up to a week, which makes them great for making ahead of holiday gatherings.

Freezing

I’ve frozen both the shaped dough ropes and the baked cookies. For dough, wrap tightly and freeze for up to 3 months, then thaw before twisting and baking. Baked cookies freeze well in layers separated by parchment and thaw quickly at room temp—perfect for holiday prep!

Reheating

If you want freshly baked warmth, pop leftover cookies in the oven for 3-4 minutes at 300°F. They revive beautifully without losing their crisp edges or peppermint flavor.

Frequently Asked Questions:

Can I use regular vanilla extract instead of clear vanilla flavoring?

Yes, you can substitute regular vanilla extract, but it may slightly tint the dough. Clear vanilla flavoring keeps the dough’s bright white color, helping your candy cane design look crisp and clean.

How important is chilling the dough for this recipe?

Chilling the dough is crucial as it helps the cookies maintain their shape during baking, preventing spreading that would ruin the candy cane look. I recommend at least an hour of chilling and even chilling again after shaping the ropes.

Can I make these cookies without peppermint extract?

Absolutely! If you prefer classic sugar cookies, feel free to omit the peppermint extract. The cookies will taste deliciously buttery and vanilla-flavored instead, perfect for those who want a milder flavor.

What if my hands get too warm when rolling the dough?

If your hands get too warm, the dough can become sticky and lose its shape easily. I like to chill my hands under cold water or use a cold marble surface for rolling. Taking breaks to cool the dough on parchment in the fridge for 10-15 minutes also helps a ton.

Final Thoughts

This Candy Cane Cookies Recipe has become one of those holiday traditions I look forward to every year. It’s a little joyful ritual—rolling, twisting, baking—that fills the kitchen with cheer and makes sharing these sweet peppermint treasures all the more special. I can’t wait for you to try it and see how these charming cookies brighten your holiday season just like they do mine!