Candy Canes Cookies

Candy cane cookies on a baking rack with Christmas towels next to the rack.

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5 from 1 vote

Candy Cane Cookies are a delightful and fun classic treat. Festive cookies that are perfect for a cookie platter.

Prep Time25

Cook Time12

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 182kcal

Author: Gina Abernathy

Ingredients

2 sticks salted butter (1 cup), softened
1 cup powdered sugar
1 large egg room temperature
1 teaspoon vanilla extract
1½ teaspoon peppermint extract
3 cups all purpose flour
1 teaspoon red food coloring or small amount of red food gel
3 candy canes crushed, optional
2 tablespoons granulated sugar optional

Instructions

Place softened butter and sugar in a large bowl of a stand mixer on medium speed and beat until light and fluffy 2-3 minutes.
Add egg, vanilla, peppermint extract and mix well to combine.
Turn the mixer to low and add flour slowly, scraping the bottom and sides of the bowl as needed.
Remove half of the dough from the bowl. Wrap tightly with plastic wrap and refrigerate for at least an hour or overnight.
Place the red food coloring or food gel in the bowl with the remaining dough. Mix on low and incorporate into the dough fully. Add food coloring or gel until you get the desired red dough.
Remove the dough from the bowl, wrap it tightly with plastic wrap, and refrigerate for at least an hour or overnight.
In a small bowl, combine crushed peppermint and sugar. Set aside.
Line 2 cookie sheet with parchment paper.
Preheat oven to 375 degrees.
Remove the dough from the refrigerator, unwrap it, and pinch off about 1 tablespoon of each color. Keep the colors separate. Roll each color into a dough ball in the palm of your hand. Roll each dough ball on a clean surface, making a long snake about 5 inches long. Then, place a white piece and a red piece side by side and twist, gently rolling the two colors as one, pinching the tops, and forming into a candy cane.
Continue to roll and gently twist to use all of the dough and place on the prepared baking sheet.
Bake for about 10-12 minutes or until the white begins to turn light brown.
Remove from the oven, and if using crushed candy canes and sugar, sprinkle over the top immediately as they come out of the oven.
Cool completely on the baking sheet before removing to a wire rack.
Store in an airtight container or zip top bag in a single layer. Separate the layers with parchment paper if desired.
Store at room temperature for up to a week.

Notes

Recipe Tips:

Chill the Dough: Chill the dough after preparing it. Chill for at least an hour or overnight. This will make the dough easier to handle and help the cookies hold their shape. This is an important step and should not be skipped.

Food Coloring: Use enough food coloring or food gel to achieve a vibrant color. Use until you are satisfied with the desired color and red dough. A little food gel goes a long way.

Rolling the Dough: Roll out each color into about 5-inch ropes, then twist the ropes together, gently rolling the two colors as one, and bend the top to make a candy cane shape. Pinch the ends together to keep them from unraveling.

Avoid Overbaking: Remove the cookies from the oven when they turn light brown. Cool the pan for a few minutes before transferring the cookies to a wire rack to cool completely.

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