If you’re longing for a festive treat that tastes as delightful as it looks, you’ve got to try this Candy Cane Cookies Recipe. Trust me, these cookies aren’t just pretty holiday decorations — they’re buttery, pepperminty, and have that perfect, melt-in-your-mouth texture that’ll have you coming back for seconds. I love how easy they are to make, yet they feel super special on the plate. So grab your apron, and let’s make some holiday magic in your kitchen!
Why You’ll Love This Recipe
- Perfect Peppermint Flavor: The cream cheese and peppermint extract combine to make these cookies wonderfully fresh and festive.
- Fun to Make: Twisting the red and white dough into candy cane shapes is a joyful holiday tradition you’ll actually look forward to.
- Soft Yet Crisp Texture: The cookies bake into tender bites with just a little crunch at the edges — so satisfying.
- Great for Gifting: These charming cookies come together beautifully for sharing with friends, family, or your favorite neighbors.
Ingredients You’ll Need
Each ingredient plays a key role in creating that perfect Candy Cane Cookies texture and flavor — from the cream cheese that keeps them soft to the gel food coloring that gives you that vibrant holiday red. Here’s my rundown of the must-haves and some tips on what to look for.
- Unsalted butter: Using room temperature butter helps it cream better with the cream cheese for a smooth dough.
- Cream cheese: Adds tenderness and a subtle tang that balances the sweetness beautifully.
- Granulated sugar: Regular sugar gives the dough structure without overpowering the peppermint flavor.
- Egg yolk: It enriches the dough and helps bind everything together.
- Peppermint extract: Go for pure peppermint extract—it’s way better than artificial flavors here.
- Salt: Just a pinch to enhance all the flavors.
- All-purpose flour: The base that gives your cookies their shape and body.
- Red gel food coloring: I recommend Americolor Super Red — it’s vibrant and won’t change your dough texture.
Variations
I’ve found that this Candy Cane Cookies Recipe is versatile enough to tweak, so you can make it your own. Don’t hesitate to experiment a little depending on your taste or dietary preferences — it’ll still work out wonderfully!
- Chocolate Peppermint Cookies: Swapping half the flour with cocoa powder creates a rich twist that my family adores every holiday season.
- Vegan Version: I’ve tried using vegan butter and a flax egg with decent results, though the texture is a bit different — still tasty and festive!
- Mini Candy Canes: Make these bite-sized for holiday parties — just cut smaller strips and adjust baking time by a minute or two.
- Natural Coloring: For a natural approach, try beet juice powder or powder from freeze-dried raspberries instead of red gel food coloring.
How to Make Candy Cane Cookies Recipe
Step 1: Cream the Butter and Cheese Together
Start by placing your room-temperature butter in the bowl of a stand mixer with the paddle attachment. Beat it just for about 30 seconds until creamy—smooth is your goal here. Then add in the cream cheese and mix until fully combined. This combo gives your cookies that soft, tender crumb I love so much in this recipe.
Step 2: Incorporate Sugar, Egg, and Peppermint
Next, add the granulated sugar and mix again on medium speed for about 30 seconds. Then toss in the egg yolk, peppermint extract, and salt. Mix just until everything comes together—you want a homogenous dough but don’t overwork it, or your cookies might turn out tougher.
Step 3: Add Flour Slowly and Divide the Dough
With your mixer on low, add the flour in a steady stream. Mix just until the flour is incorporated — no more than that. The dough will be soft but manageable. Split it in half; I use a kitchen scale to get two equal portions weighing about 18 ounces each. Keep one half as is; the other one is ready for that classic candy cane red.
Step 4: Color the Dough and Roll It Out
Add the red gel food coloring to one half of the dough. I recommend mixing it gradually to get that perfect bold color without overmixing the dough. Next, roll each dough half between two sheets of parchment paper into long, thin rectangles roughly ¼” thick, 5″ wide, and 18″ long. If you find the dough sticking or too soft, a quick chill in the fridge helps a lot.
Step 5: Stack, Chill, and Cut Into Strips
Once both rectangles are rolled out, pop them into the fridge for about 10 minutes. Then, gently stack the red dough on top of the white one and roll over them lightly with a rolling pin to meld them together. Your dough “sandwich” will be about ½” thick. Wrap it well and chill for around 45 minutes until firm.
Step 6: Shape the Candy Cane Cookies
Use a sharp knife to cut thin ½-inch wide strips from the dough. Roll each strip between your hands to round out the edges, then gently twist it to create the red-and-white spiral look. Finally, curve one end to form that iconic candy cane hook before placing on a parchment-lined baking sheet. If your dough starts tearing or getting sticky, pop it back in the fridge for a bit to firm up. I learned this trick the hard way, so trust me—it makes a world of difference!
Step 7: Bake to Perfection
Before your oven hits 350°F (175°C), place one of the cookie trays in the freezer so the cookies chill just enough to hold their shape. Bake the cookies for 12 to 14 minutes; you’ll notice they puff slightly, lose their raw shine, and the bottoms turn a light golden color. Cool completely before removing them from the tray so they keep their shape—patience here pays off!
Pro Tips for Making Candy Cane Cookies Recipe
- Keep Ingredients at Room Temp: I found that soft butter and cream cheese cream best, making the dough silky without lumps.
- Don’t Overmix: Mixing flour just until it disappears prevents tough cookies—trust me, less is more here.
- Chilling Dough is Key: Chilling after stacking colors helps the dough hold shape during cutting and twisting.
- Use a Sharp Knife: A sharp blade gives crisp edges on your strips, so cookie shapes look clean and professional.
How to Serve Candy Cane Cookies Recipe
Garnishes
I usually like to keep it simple with these cookies — the red-and-white twist is already so eye-catching! But sometimes I sprinkle on a little crushed candy cane or some coarse sugar sparkles before baking for a festive crunch and sparkle that really impresses guests.
Side Dishes
These cookies pair beautifully with a hot cup of cocoa or peppermint mocha, especially on cold winter nights. I also like serving them alongside gingerbread or a cheese platter – it’s a fun contrast between sweet and savory that your guests will love.
Creative Ways to Present
One thing I do that impresses everyone is arranging the candy cane cookies in a circle or wreath shape on a festive platter. Another fun idea is tying several cookies with a ribbon into little bundles as charming edible gifts — just irresistible!
Make Ahead and Storage
Storing Leftovers
I store leftover candy cane cookies in an airtight container at room temperature. They stay fresh and delicious for up to a week, keeping that soft-center and crisp edges just right.
Freezing
If you want to freeze them, I recommend placing the cooled cookies in a single layer on a baking sheet and freezing them until solid. Then transfer them to a freezer-safe bag. They keep wonderfully for up to three months, so you can pull them out for last-minute festive treats.
Reheating
To refresh frozen cookies, I let them thaw at room temperature, then pop them in a 300°F oven for about 5 minutes. This warms them up just enough to bring back that fresh-from-the-oven vibe—without drying them out.
FAQs
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Can I make this Candy Cane Cookies Recipe without cream cheese?
You can try omitting the cream cheese and increasing the butter slightly, but the cookies won’t be as soft or tender. The cream cheese gives them a unique texture and slight tang that really sets these cookies apart.
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What’s the best way to get the perfect peppermint flavor?
Use pure peppermint extract rather than imitation flavoring. I find that a full 2 teaspoons really makes the flavor sing without overpowering the cookie, giving you that classic candy cane taste every time.
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Can I make the dough ahead and refrigerate before baking?
Absolutely! In fact, chilling the dough for up to 24 hours before cutting and shaping can improve flavor and make it easier to handle. Just wrap well in plastic wrap and keep refrigerated until ready to use.
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How do I prevent the cookies from spreading too much while baking?
Chilling the shaped cookies before baking is essential to help them keep their candy cane shape. Also, don’t over-grease your baking sheet; parchment paper works best and helps control spreading.
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Can I use different food coloring for the dough?
Yes! While the traditional red looks fantastic, you can experiment with green or even pastel colors for a fun twist. Just remember gel food coloring works best without changing dough consistency.
Final Thoughts
I absolutely love how this Candy Cane Cookies Recipe turns out every single time — it’s become my go-to holiday cookie because it’s both impressive and easy enough to make without fuss. I remember the first time I shaped those red-and-white twists, feeling a bit nervous, but once you get the hang of it, it’s pure joy. If you want a cookie that tastes like a festive hug and looks like a holiday masterpiece, this is the recipe to try. Seriously, go for it and watch your kitchen fill with smiles and sweet peppermint scent!
Print
Candy Cane Cookies Recipe
- Prep Time: 46 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Candy Cane Cookies are a festive treat combining soft cream cheese dough with vibrant red food coloring twisted into classic candy cane shapes. They are subtly flavored with peppermint extract, making them perfect for holiday celebrations. The cookies have a tender crumb and a light golden bottom, providing a perfect balance of sweetness and festive flair.
Ingredients
Dough Ingredients
- 8 oz unsalted butter (1 cup), room temperature
- 4 oz cream cheese (1/2 cup), room temperature
- 10 oz granulated sugar (1.33 cups)
- 1 large egg yolk
- 2 tsp peppermint extract
- 1/2 tsp salt
- 16 oz all-purpose flour (3.5 cups)
- Red gel food coloring (Americolor Super Red recommended)
Instructions
- Prepare the butter and cream cheese: Place the unsalted butter in the bowl of a stand mixer fitted with a paddle attachment and beat for about 30 seconds until creamy. Add the cream cheese and mix together until combined, then add the granulated sugar. Mix on medium speed for 30 seconds to incorporate the sugar well.
- Add flavor and egg yolk: Add the egg yolk, peppermint extract, and salt to the mixture. Mix until all ingredients come together uniformly.
- Add flour: With the mixer running on low speed, gradually add the all-purpose flour in a steady stream. Mix just until combined to avoid overworking the dough.
- Divide and color the dough: Divide the dough evenly in half, about 18 ounces per half if using a kitchen scale. Keep one half in the mixer bowl, add red gel food coloring, and mix just until fully incorporated, turning the dough red.
- Roll dough into rectangles: Roll each dough half between two sheets of parchment paper into long rectangles about ¼ inch thick, 5 inches wide, and 18 inches long. Chilling the dough briefly if it becomes too soft will help in handling.
- Chill and stack the dough: Chill both rectangles in the refrigerator for 10 minutes. Then gently stack the red dough on top of the plain dough. Use a rolling pin to press them gently together into a two-toned rectangle approximately ½ inch thick, 5 inches wide, and 18 inches long. Wrap in plastic wrap and refrigerate until firm, about 45 minutes.
- Shape the candy cane cookies: Using a sharp knife, cut the two-toned rectangle into thin strips about ½ inch wide and 5 inches long. Roll each strip between your hands to round edges, then gently twist to create a spiral red-and-white pattern. Curve one end of each strip to form the traditional candy cane hook shape. Place shaped cookies on parchment-lined baking sheets. Refrigerate dough if it becomes difficult to handle.
- Chill before baking: Preheat oven to 350°F (175°C). Place one baking sheet in the freezer while the oven preheats to keep cookies chilled before baking.
- Bake the cookies: Bake cookies for 12-14 minutes until they puff up slightly, lose their raw shine, and develop lightly golden bottoms. The cookie color won’t change significantly.
- Cool and store: Cool the cookies completely on the baking sheet before removing. Store in an airtight container at room temperature for up to one week or freeze for up to three months.
Notes
- If the dough is too soft to handle, briefly refrigerate it to firm up before rolling or shaping.
- Use a kitchen scale for precise dough portioning to ensure uniform cookie sizes.
- Gel food coloring is preferred for vibrant color without altering the dough consistency.
- Chilling the dough and baking sheets helps maintain shape and prevent spreading.
- These cookies freeze well—wrap tightly before freezing to preserve freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 20 mg
