Candy Cane Cookies – Christmas

There’s something magical about Christmas baking—the soft glow of lights, the sound of carols, and the sweet smell of cookies filling the kitchen. These Candy Cane Cookies bring all that holiday magic right to your table. With their playful red-and-white twists and a subtle hint of peppermint, they’re as fun to make as they are to eat.

Perfect for cookie exchanges, holiday parties, or baking with the kids, these cookies are festive, cozy, and guaranteed to put a smile on every face. Plus, they use simple pantry ingredients, so you can whip them up even on a busy December afternoon.

Recipe Info

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1 ½ teaspoons almond extract
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• Red food coloring
• 2 tablespoons crushed candy canes (optional, for garnish)
• 2 tablespoons granulated sugar (optional, for sprinkling)

Step-By-Step Instructions

1. Make the Dough
   In a large bowl, cream butter and powdered sugar together until light and fluffy. Beat in the egg, almond extract, and vanilla extract.
2. Add the Dry Ingredients
   Gradually mix in the flour and salt until a smooth dough forms. Divide the dough in half.
3. Color Half the Dough
   Tint one half of the dough with red food coloring. Knead until the color is evenly distributed. Leave the other half plain.
4. Shape the Candy Canes
   Roll a tablespoon of red dough into a rope about 4–5 inches long. Do the same with a tablespoon of plain dough. Place the two ropes side by side, gently twist together, and curve the top to form a candy cane shape.
5. Bake the Cookies
   Place shaped cookies on a parchment-lined baking sheet. Bake at 375°F (190°C) for 8–10 minutes, or until edges are set but not browned.
6. Add a Festive Finish
   While warm, sprinkle with crushed candy canes and sugar if desired. Let cool on a wire rack.

Helpful Notes & Tips

• Keep the Dough Chilled: If it gets too soft to roll, pop it in the fridge for 10 minutes.
• Uniform Size: Try to keep ropes the same thickness so cookies bake evenly.
• Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.

Recipe Variations

• Chocolate Candy Canes: Tint one half of the dough with cocoa powder instead of red food coloring.
• Mintier Version: Add ½ teaspoon peppermint extract for a stronger mint flavor.
• Gluten-Free Twist: Use a 1:1 gluten-free flour blend for a holiday treat everyone can enjoy.

Serving Suggestions

• Serve alongside hot cocoa with whipped cream and crushed candy cane sprinkles.
• Wrap a few cookies in cellophane with a ribbon for a festive homemade gift.
• Add them to a Christmas cookie platter for instant holiday cheer.

Conclusion

These Candy Cane Cookies are a sweet tradition worth keeping. From the playful twisting of the dough to the delightful crunch of peppermint on top, they’re a treat that brings people together. Bake them with your kids, share them with neighbors, or enjoy them by the fire with a mug of cocoa—they’re the perfect little reminder that the holidays are all about love, laughter, and cozy moments.