Dessert

Christmas Candy Cane Cookies That Will Melt Your Heart Recipe

ByLana Polati December 10, 2025December 10, 2025

Introduction

These Christmas Candy Cane Cookies are a festive treat that combines buttery sweetness with a refreshing hint of peppermint. Their charming twisted red and white design makes them a delightful addition to holiday gatherings or gifts.

The image shows a close-up of four twisted candy sticks placed on a white plate. Each stick has two twisted layers: one creamy beige with a smooth texture and one bright red with a slightly glossy, sugary texture. The red and beige layers spiral tightly around each other, and the entire surface is covered with a sparkling coating of granulated sugar crystals, giving the candies a shiny, textured look. The edges of the sticks show a slight golden brown tint, suggesting baking or toasting. The plate sits on a white marbled surface, with soft natural light coming from the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Red food coloring
Granulated sugar for coating

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, mix together the flour, baking powder, and salt until well combined.
Step 3: In another bowl, cream the softened butter and powdered sugar until light and fluffy.
Step 4: Add the egg, vanilla extract, and peppermint extract to the butter mixture, mixing until smooth.
Step 5: Gradually add the flour mixture to the wet ingredients, stirring until just combined.
Step 6: Divide the dough in half. Add red food coloring to one half and knead until the color is evenly distributed.
Step 7: For each cookie, take a small piece from each colored dough, roll them into thin ropes, and twist them together gently.
Step 8: Shape each twisted rope into a candy cane form, curving one end.
Step 9: Place the shaped cookies on a baking sheet lined with parchment paper.
Step 10: Lightly sprinkle granulated sugar over the cookies for a sparkling finish.
Step 11: Bake for 10-12 minutes or until the edges are lightly golden.
Step 12: Remove from oven and transfer to a wire rack to cool completely before serving.

Tips & Variations

Use gel food coloring for a more vibrant red without altering dough consistency.
Try substituting peppermint extract with almond extract for a different flavor twist.
Roll the cookies in crushed candy canes instead of granulated sugar for extra crunch and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze them for up to three months and thaw at room temperature before serving. Reheating is not necessary as they are best enjoyed crisp and cooled.

How to Serve

A white plate holds four twisted candy sticks arranged in a pile. Each twist has three layers: a bright red sugary layer alternating with a golden yellow soft layer and a white sugary layer. The red and white layers appear grainy and covered in sugar crystals, while the golden layer looks smooth and soft. The candy sticks have a shiny texture and catch warm light, creating a cozy, sweet look. The plate sits on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it wrapped tightly in the refrigerator. Let it soften slightly before shaping the cookies.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can omit it or substitute it with vanilla or almond extract. The cookies will still be delicious but with a different flavor profile.