Candy Cane Cookies put a festive twist on the classic Christmas candy we all love: the candy cane! These treats have been a holiday favorite for centuries. In 17th-century Europe, sugar sticks were first shaped into the familiar shepherd’s crook. Why? To represent the shepherds who visited baby Jesus—a charming reminder of the holiday’s origins.
Easy Candy Cane Cookie Recipe
Over time, red-and-white striped peppermint candies became more than just sweets. They turned into a symbol of holiday joy, cheer, and nostalgia. Now, our Candy Cane Cookies bring that tradition into cookie form. Each bite is soft and buttery, bursting with peppermint flavor and decorated with festive stripes.
Bake them with family, gift them to friends, or enjoy one with hot cocoa by the fire. These cookies aren’t just dessert—they’re a little piece of holiday magic in every bite. Try them once, and they’ll become a yearly tradition!
Typical ingredients Candy Cane Cookie
All-purpose flour
Baking powder
Salt
Unsalted butter – softened
Granulated sugar
Peppermint extract
Vanilla extract
Egg
Red food coloring – optional, for candy cane stripes
Crushed candy canes or peppermint candies – for decoration and crunch
Some recipes may also include powdered sugar for rolling the dough or a simple icing/glaze to stick crushed candy canes on top.
Candy Cane Cookies
A Delicious Holiday Tradition
Baking these cookies isn’t just about the yum factor. It’s a great way to honor those holiday traditions while making new memories. Imagine sharing them with family and friends around the Christmas tree or at a holiday party. Honestly, these cookies are like a little bite of magic, capturing all the warmth and spirit of the season in every delicious nibble!
Ingredients
Instructions
- Preheat: Preheat oven to 350°F (175°C). Line 3 baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
- Add Eggs and Extracts: Beat in the eggs one at a time. Add vanilla and peppermint extracts; mix until combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients on low speed. Mix until just combined — don’t overmix!
- Add Candy Canes: Gently fold in the crushed candy canes for peppermint crunch.
- Festive Stripes: For candy cane stripes, divide dough in half. Tint one half with red food coloring. Roll both halves into ropes, twist them together, then slice into cookie rounds.
- Shape Cookies: Chill your cookie dough for at least 30 minutes. Cold dough is easier to roll and shape. Scoop dough with a tablespoon-sized cookie scoop onto baking sheets, spacing about 2 inches apart. Press extra crushed candy canes on top if desired.Shape into Candy Canes Divide and roll – Take a small portion of dough (about 1–2 tablespoons). Roll it into a thin rope, roughly 5–6 inches long.Add the stripes (optional) – If you want the classic red-and-white candy cane look, divide a small piece of dough and color it red with food coloring. Twist the red and plain dough together gently into a rope.Form the hook – Lay the rope on a parchment-lined baking sheet. Curve one end to form the candy cane hook. The rest remains straight.Keep it neat – Don’t stretch too thin; the cookie will spread slightly during baking. Make sure the hook is smooth and connected well so it doesn’t break.
- Bake: Bake for 12-15 minutes or until edges are just turning golden. Be careful not to overbake to keep cookies soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
Candy Cane Cookie Nutrition Facts (Estimated Per Cookie)
| Nutrient | Amount | % Daily Value (DV) |
|---|---|---|
| Calories | 140 kcal | 7% |
| Total Fat | 6 g | 8% |
| Saturated Fat | 3.5 g | 18% |
| Trans Fat | 0 g | — |
| Cholesterol | 20 mg | 7% |
| Sodium | 90 mg | 4% |
| Total Carbohydrate | 20 g | 7% |
| Dietary Fiber | 0.5 g | 2% |
| Total Sugars | 12 g | — |
| Includes Added Sugars | 11 g | 22% |
| Protein | 2 g | 4% |
| Vitamin D | 0 IU | 0% |
| Calcium | 10 mg | 1% |
| Iron | 0.4 mg | 2% |
| Potassium | 20 mg | 0% |
Values are approximate for a standard sugar cookie base with peppermint flavoring and crushed candy cane toppings. %DV is based on a 2,000-calorie daily diet. For larger cookies or more candy on top, calories, sugar, and fat will increase.
For a festive twist, dip half the cookie in melted white or dark chocolate and sprinkle with crushed candy canes before the chocolate sets.
Shape into Candy Canes
Holiday Serving Ideas for Candy Cane Cookies
Hot Cocoa Companion – Serve your cookies alongside a steaming mug of hot chocolate topped with whipped cream and a sprinkle of crushed candy cane. It’s the ultimate cozy winter treat.
Holiday Cookie Platter – Arrange your candy cane cookies on a festive tray with other holiday cookies like gingerbread, sugar cookies, or chocolate crinkles. Add a few sprigs of pine or holly for a picture-perfect presentation.
Gift-Worthy Packaging – Wrap a few cookies in clear cellophane bags tied with red and white ribbons or place them in a decorated tin. Perfect for teachers, neighbors, or coworkers!
Storage:
Room Temperature: Store cooled cookies in an airtight container for up to 1 week. Place a slice of bread inside the container to help keep cookies soft and fresh longer.
Refrigerator: You can refrigerate cookies in an airtight container for up to 2 weeks, but this may make them a bit firmer. Bring them to room temperature before serving for best texture.
Freezing: Candy Cane Cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet and freeze until firm (about 1 hour). Then transfer to a freezer-safe airtight container or zip-top bag.
Thawing: To thaw, leave cookies at room temperature for 1-2 hours or gently warm them in the oven at 300°F (150°C) for 5-7 minutes. Enjoy them fresh and soft!
