Last December, Emily walked into the kitchen and declared we needed to make "the twisty Christmas cookies" she'd seen at her friend's house. I knew exactly what she meant – those adorable red and white candy cane cookies that look like they came straight from Santa's workshop!
Here's the thing about these cookies: they look WAY more complicated than they actually are. The twisting technique takes about 30 seconds to master, and then you'll be cranking out these festive treats like a holiday baking pro.
These candy cane cookies have become our go-to recipe for cookie exchanges, neighbor gifts, and those moments when Emily wants to "help" in the kitchen (which usually means I clean flour off the ceiling later, but whatever – we have fun!). If you're looking for more festive treats to add to your holiday baking lineup, you'll want to check out these small batch chocolate chip cookies that are perfect when you don't want dozens of cookies lying around.
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Why You'll Love This Candy Cane Cookie Recipe
- They're easier than they look – Seriously, if I can make these while Emily "supervises," you can definitely handle them
- Perfect peppermint flavor – Not too strong, not too weak, just right (Goldilocks would approve)
- Great for cookie exchanges – These always disappear first at our neighborhood swap
- Kid-friendly decorating – Emily loves the twisting part, and the mess is totally manageable
- Make-ahead friendly – You can chill the dough for up to 3 days before baking
- Beautiful presentation – They look like you spent hours on them (our little secret!)
Ingredients For Candy Cane Cookies
For The Cookie Dough:
- 2 sticks (227g) unsalted butter, at room temperature
- 1 cup (200g) sugar
- 1 ½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 2 ¾ cup (385g) all-purpose flour
- 1 teaspoon liquid red food coloring
To Finish:
- 1 egg white
- 2 tablespoons sparkling sugar
Special Equipment:
- Stand mixer (or hand mixer works too!)
How To Make Candy Cane Cookies
Prepare The Cookie Dough
- In your stand mixer bowl, cream together the softened butter and sugar on medium speed for about 3 minutes until the mixture looks light and fluffy. This step is important – don't rush it!
- Add the peppermint extract, vanilla extract, and egg to the butter mixture. Beat everything together until it's well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. I learned this trick in college – mixing your dry ingredients separately prevents lumps.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed. Stop as soon as everything comes together into a dough. Don't overmix or your cookies will be tough!
Divide And Color The Dough
- Remove half of the dough from the mixer and set it aside in a separate bowl. This will be your white portion.
- Add the red food coloring to the remaining dough in the mixer. Mix on low speed until the color is evenly distributed throughout. The first time I made these, I added too much food coloring and ended up with hot pink cookies (Emily thought they were great, but they definitely weren't candy cane colors!).
- Wrap both portions of dough – the white and the red – separately in plastic wrap. Flatten them into disks about 1 inch thick. This helps them chill faster and makes rolling easier later.
- Refrigerate the dough for at least 3 hours, or up to 3 days. I usually make the dough the night before and bake the next day.
Shape The Candy Cane Cookies
- When you're ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper.
- Take about 1 tablespoon of the red dough and roll it between your palms and on the counter into a rope about 5 inches long and ¼ inch thick.
- Repeat with the white dough, making a rope the same size as your red one.
- Lay the two ropes side by side and gently press the tops together. Then twist them around each other – it's like making a friendship bracelet, but tastier!
- Shape the twisted rope into a candy cane by curving one end into a hook. Place it on your prepared baking sheet. This is where Emily really shines – she's better at the twisting part than I am!
- Repeat with the remaining dough, placing cookies about 2 inches apart on the baking sheets. If your dough gets too warm and sticky while you're working, pop it back in the fridge for 10 minutes.
Add The Finishing Touches
- Brush each candy cane with egg white using a pastry brush. This acts like glue for the sparkling sugar.
- Sprinkle the sparkling sugar over the egg white. Don't be shy – the sparkle is what makes these cookies really special!
Bake The Cookies
- Bake for 10-12 minutes until the edges are just barely starting to turn golden. The cookies should still look slightly underdone in the center – they'll continue cooking on the hot pan after you remove them from the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. They're delicate when warm, so be gentle!
Storage And Reheating For Candy Cane Cookies
These candy cane cookies store really well, which is great because Emily likes to sneak one every day during December!
Store your cooled cookies in an airtight container at room temperature for up to 5 days. I like to place parchment paper between the layers to prevent them from sticking together.
For longer storage, freeze these cookies for up to 3 months. Place them in a freezer-safe container with parchment paper between layers. Thaw at room temperature for about 30 minutes before serving.
You can also freeze the shaped, unbaked cookies on a baking sheet, then transfer them to a freezer bag once frozen solid. Bake straight from frozen, adding 2-3 extra minutes to the baking time. This is my favorite trick for having fresh cookies ready whenever we need them!
Tips For Making The Best Candy Cane Cookies
Get your butter temperature right. Room temperature butter should leave a slight indent when you press it, but it shouldn't be greasy or melted. I usually take mine out of the fridge about 90 minutes before I start baking.
Don't skip the chilling time. I know 3 hours seems like forever (especially when Emily's asking "are they ready yet?" every 20 minutes), but chilled dough is SO much easier to work with. Warm dough gets sticky and messy fast.
Make your ropes uniform. Try to keep your red and white ropes the same length and thickness. This makes twisting them together much easier and your finished cookies will look more professional.
Work quickly once the dough is out. If your kitchen is warm, the dough will soften fast. I usually work with about ¼ of each color at a time, keeping the rest in the fridge.
Add water if needed. If your dough feels dry or crumbly, sprinkle a teaspoon of cool water over it and knead until it comes together. This happened to me once when I measured my flour a bit heavy-handedly.
Chill shaped cookies if they're spreading. Pop them in the freezer for 5 minutes before baking if they look like they're losing their shape. This firms up the butter and helps them hold their twist.
Don't overbake! These cookies continue to firm up as they cool. Take them out when the edges are just starting to brown and the centers still look slightly soft.
Want to switch things up? You can also use mint extract instead of peppermint for a slightly different flavor, or add a few drops of almond extract to the white dough for an interesting twist (pun intended!).
Candy Cane Cookies Faqs
Yes, but peppermint extract gives these cookies their signature candy cane flavor. You can substitute with mint extract or increase vanilla, though they won't taste like traditional candy canes.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. They maintain their best texture and flavor within the first 3 days.
The dough may be too dry. Add cool water, 1 teaspoon at a time, and knead until it comes together. Ensure your butter is properly softened to room temperature before mixing.
Yes, gel food coloring works well and may provide more vibrant color. Start with a small amount (about ¼ teaspoon) since gel is more concentrated than liquid food coloring.
Recipes You May Like
- Cookie Monster Cookies – These fun, colorful cookies are another kid-favorite that Emily requests constantly
- Lemon Blueberry Cookies – A refreshing twist on traditional cookies with bright, fruity flavors
- Small Batch Chocolate Chip Cookies – Perfect when you want fresh-baked cookies without making dozens
Conclusion
These candy cane cookies have become one of our favorite December traditions. There's something special about twisting red and white dough together while Christmas music plays in the background and Emily tells me about her day at school.
The recipe makes 36 cookies, which sounds like a lot until you realize half of them will disappear into your family's mouths before you can even pack them up for gifts (not that I'm speaking from experience or anything...).
The peppermint flavor is spot-on, the texture is perfectly soft with slightly crisp edges, and that sparkling sugar gives them just the right amount of festive shine. Plus, they really do look impressive – people always assume they're way harder to make than they actually are!
Give these a try for your next cookie exchange, holiday party, or just because you want your house to smell like Christmas. Don't forget to save this recipe to Pinterest so you can find it again next year when you're planning your holiday baking!
Candy Cane Cookies
Equipment
- Stand Mixer
Ingredients
Cookie Dough
- 2 sticks unsalted butter at room temperature (227g)
- 1 cup sugar
- 1 ½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 2 ¾ cup all-purpose flour
- 1 teaspoon liquid red food coloring
To Finish
- 1 egg white
- 2 tablespoons sparkling sugar
Instructions
- In a stand mixer, beat the butter and sugar together until light and fluffy.
- Add the peppermint extract, vanilla extract, baking powder, salt, and egg. Mix until well combined.
- Gradually add the flour and mix until a dough forms. If the dough is too dry, sprinkle some cool water over it and work it in until it comes together.
- Divide the dough in half. Add the red food coloring to one half and mix until evenly colored.
- Wrap both dough portions separately in plastic wrap and chill for 3 hours or until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Take small portions of each colored dough, roll into thin ropes, and twist together to form candy cane shapes.
- For best results, chill the shaped cookies in the fridge or freezer for a few minutes before baking to prevent spreading.
- Brush cookies with egg white and sprinkle with sparkling sugar.
- Bake for 12 minutes or until edges are lightly golden. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
