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Easy Candy Cane Cookies: A Festive Holiday Classic Made Simple
Few things capture the spirit of the holiday season quite like the sight, smell, and taste of Easy Candy Cane Cookies. With their iconic red-and-white swirls and refreshing peppermint flavor, these cookies instantly evoke memories of cozy kitchens, twinkling lights, and joyful celebrations. Whether you’re baking for a Christmas party, preparing homemade gifts, or creating a new holiday tradition with family, candy cane cookies are a timeless favorite that never goes out of style.
This recipe is designed to be approachable, reliable, and festive, even for beginner bakers. Unlike complicated rolled or cut-out cookies that require extensive chilling and shaping, these easy candy cane cookies come together with simple ingredients and straightforward steps. The result? Soft, buttery cookies with a subtle vanilla base, balanced perfectly by crisp peppermint candy pieces.
In this guide, you’ll find everything you need to know—from ingredients and step-by-step instructions to expert baking tips, creative variations, storage advice, and serving ideas. By the end, you’ll have a foolproof holiday cookie recipe that looks impressive but feels effortless.
Why You’ll Love These Easy Candy Cane Cookies
There’s a reason this recipe earns a permanent spot in holiday baking rotations year after year:
- Beginner-friendly: No complicated techniques or specialty tools required.
- Festive appearance: Naturally beautiful red-and-white swirls without food coloring overload.
- Balanced flavor: Sweet, buttery cookie dough with just the right amount of peppermint crunch.
- Perfect for gifting: Holds shape well and stays fresh, making it ideal for cookie boxes.
- Customizable: Easy to adapt with chocolate drizzle, different shapes, or flavor twists.
These cookies strike that perfect balance between nostalgic charm and modern simplicity.
Ingredients for Easy Candy Cane Cookies
Use fresh, high-quality ingredients for the best flavor and texture.
Ingredients:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- Peppermint extract
- Red food coloring (optional)
- Crushed candy canes or peppermint candies
Each ingredient plays an important role. The butter provides richness, sugar adds sweetness and structure, while peppermint extract enhances the candy cane flavor without overpowering the dough.
Step-by-Step Instructions
- Preheat and prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. - Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Cream butter and sugar
In a large bowl, beat softened butter and sugar until light and fluffy. This step helps create a tender cookie texture. - Add wet ingredients
Mix in the egg, vanilla extract, and peppermint extract until fully incorporated. - Combine dough
Gradually add dry ingredients to the wet mixture, mixing just until a soft dough forms. - Divide and color
Divide dough in half. Leave one half plain. Tint the other half with a few drops of red food coloring, kneading gently until evenly colored. - Shape the cookies
Roll small portions of each dough into thin ropes. Twist one red rope with one white rope and shape into a candy cane or coil into rounds. - Add peppermint topping
Lightly press crushed candy canes onto the tops for extra crunch and sparkle. - Bake
Bake for 10–12 minutes, until the edges are set but not browned. - Cool and enjoy
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for Perfect Candy Cane Cookies
- Don’t overbake: Cookies should remain pale for the best soft texture.
- Crush candy canes finely: Large chunks can melt and spread too much.
- Chill briefly if sticky: If dough feels too soft, chill for 15 minutes before shaping.
- Use parchment paper: Prevents peppermint sugar from burning on the pan.
Creative Variations to Try
Chocolate-Dipped Candy Cane Cookies
Dip half of each cooled cookie into melted white or dark chocolate and sprinkle with crushed peppermint.
Candy Cane Kiss Cookies
Press a white chocolate peppermint kiss into the center immediately after baking.
Gluten-Free Option
Use a 1:1 gluten-free flour blend designed for baking.
Extra Peppermint Crunch
Mix crushed candy canes directly into the dough for added texture.
Serving Suggestions
- Pair with hot cocoa, eggnog, or peppermint mocha
- Serve as part of a holiday cookie platter
- Package in clear bags tied with red ribbon for gifts
- Use as edible décor for holiday dessert tables
Storage and Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing dough: Freeze shaped, unbaked cookies for up to 2 months.
- Freezing baked cookies: Freeze fully cooled cookies for up to 3 months.
A Brief Holiday Cookie Tradition
Candy cane–inspired treats became popular in the mid-20th century as peppermint candies became a Christmas staple. These cookies combine old-fashioned sugar cookie techniques with modern festive flair, making them a beloved symbol of holiday baking.
Easy Candy Cane Cookies
Festive buttery cookies with peppermint flavor and classic red-and-white candy cane styling, perfect for holiday baking.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add egg, vanilla, and peppermint extract.
- Gradually mix in dry ingredients until a soft dough forms.
- Divide dough in half. Tint one half red if desired.
- Roll dough into ropes, twist together, and shape into candy canes.
- Bake for 10–12 minutes until set but not browned.
- Cool completely before serving or storing.
Notes
Avoid overbaking to keep cookies soft. Dough can be chilled briefly if sticky.
