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Easy Candy Cane Cookies

Festive buttery cookies with peppermint flavor and classic red-and-white candy cane styling, perfect for holiday baking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1.5 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 0.5 cup crushed candy canes

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. Add egg, vanilla, and peppermint extract.
  4. Gradually mix in dry ingredients until a soft dough forms.
  5. Divide dough in half. Tint one half red if desired.
  6. Roll dough into ropes, twist together, and shape into candy canes.
  7. Bake for 10–12 minutes until set but not browned.
  8. Cool completely before serving or storing.

Notes

Avoid overbaking to keep cookies soft. Dough can be chilled briefly if sticky.