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    Home » Dessert Recipes » Cookie Recipes

    Candy Cane Cookies

    Published: Dec 10, 2015 Last updated: Nov 30, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Candy Cane Cookies are a classic Christmas cookie made with flavored dough twisted into a candy cane shape.
    Jump to Recipe Print Recipe

    These Candy Cane Cookies are a peppermint-flavored cookie dough that is twisted into a candy cane shape. This Christmas cookie recipe is a delicious and fun peppermint flavored sugar cookie to make with the kids.

    Every holiday season, mom and I would make several trays of Christmas cookie recipes and would share them with friends and family. These are great for cookie exchanges, hostess gifts, and more.

    Candy Cane Cookies on a Christmas Plate

    As a little girl, getting my hands in the cookie dough and rolling it out, twisting the dough together to make a Candy Cane shape was so fun!

    Making these cookies can be a time-consuming job, but if you have little ones, it is a very fun holiday recipe to make with your children on a winter afternoon!

    a red and white ball of cookie dough

    Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Unsalted butter

    Powdered sugar (also known as confectioner's sugar)

    Vanilla and Peppermint extract, this is the brand I like to use.

    Large Egg

    Salt

    Flour

    Red food coloring, I like to use this brand of gel food coloring.

    colored rolled cookie dough ropes lined up together

    Instructions

    1. In a large bowl, using a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream together the butter and the powdered sugar at medium speed until fluffy.
    2. Add the egg, vanilla and peppermint extract, and salt. Mix until well combined.
    3. Add the flour and mix until well combined.
    4. Divide the cookie dough in half and stir the red food coloring into ½ of the dough portion. Wrap in plastic wrap and chill for up to 30 minutes.
    5. Remove the dough from the refrigerator and preheat the oven to 375 degrees.
    6. Divide the red dough and the white dough into 1 teaspoon portion sizes. Roll each portion of dough into a 4" rope.
    7. Place 1 white and 1 red rope side by side and twist them together, pinching the ends to seal. Form the twisted rope into a candy cane. Place the cookies 2" apart on a baking sheet that has been lined with parchment paper.
    8. Bake for 8 minutes or until cookies are firm to the touch. Remove and cool on a wire rack.
    9. Store the cookies in an air-tight container for up to 1 week on the counter and 3 months in the freezer.
    Twisting the candy cane dough ropes

    Equipment

    Mixing Bowls

    Rubber Spatula (to scrape the side of the bowl)

    Cooling Rack

    Silicon mat or parchment paper

    Candy Cane Cookies

    Variations

    • Substitute butter flavored shortening for the butter.
    • Sprinkle crushed candy cane over top of the candy cane cookies before baking.
    • Substitute different flavors for the peppermint (ie: cherry, raspberry, almond)
    Candy Cane Cookies

    Top Tips for the Candy Cane Cookie Shape

    • Warm dough is hard to twist. Keep the dough chilled by keeping part of the dough in the refrigerator as you make the candy cane cookies.
    • Dust the counter top with some flour and quickly roll the portioned dough with both hands a few times back and forth until they are 3 inches long.
    • Pinch both ends of the candy cane cookie dough ropes together. Then, roll it away from you on the left-hand side. Then roll it towards you on the right-hand side. Once the twist is in there, lightly roll it on the board back and forth a few times to help the dough stick together better.
    • Don't worry if the Candy Cane Cookies don't look perfect or if your twist is a little loose. They still turn out good, even if you're not consistent with the twisting. 
    • Adding a little more flour with the rolling makes it easier to keep the dough stiffer as it is being twisted
    Candy Cane Cookies

    More Christmas Cookie Recipes

    Poinsettia Ball Cookies 

    Snowman Cookies 

    Hazelnut Thumbprints

    Raspberry Thumbprint Cookies

    Eggnog Thumbprints Cookies

    Italian Christmas Cookies

    Mocha Toffee Chip Cookies

    Pecan Pie Thumbprints

    *If you made these Candy Cane Cookies, please give them a star rating*

    Candy Cane Cookies

    Shelby Law Ruttan
    Candy Cane Cookies are a classic Christmas cookie made with flavored dough twisted into a candy cane shape.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 8 mins
    Chill Time 30 mins
    Total Time 53 mins
    Course Desserts
    Cuisine American
    Servings 48
    Calories 134 kcal

    Ingredients
      

    • 1 cup unsalted butter room temperature
    • 1 cup sifted powdered sugar
    • ½ teaspoon vanilla extract
    • ½ teaspoon peppermint extract
    • ⅛ teaspoon salt
    • 2 ½ cups flour
    • ½ teaspoon red food coloring

    Instructions
     

    • In a large bowl, using a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream together the butter and the powdered sugar at medium speed until fluffy.
    • Add the egg, vanilla and peppermint extract, and salt. Mix until well combined.
    • Add the flour and mix until well combined.
    • Divide the cookie dough in half and stir the red food coloring into ½ of the dough portion. Wrap in plastic wrap and chill for up to 30 minutes.
    • Remove the dough from the refridgerator and preheat the oven to 375 degrees.
    • Divide the red dough and the white dough into 1 teaspoon portion sizes. Roll each portion of dough into a 4" rope.
    • Place 1 white and 1 red rope side by side and twist them together, pinching the ends to seal. Form the twisted rope into a candy cane. Place the cookies 2" apart on a baking sheet that has been lined with parchment paper.
    • Bake for 8 minutes or until cookies are firm to the touch. Remove and cool on a wire rack.
    • Store the cookies in an airtight container for up to 1 week on the counter and 3 months in the freezer.

    Nutrition

    Serving: 2cookiesCalories: 134kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 12mgSugar: 5g
    Keyword Candy Cane Cookies
    Tried this recipe?Let us know how it was!
    « Poinsettia Ball Cookies
    Cookie Butter Toffee Dip »

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Air Fryer Roast Beef with Herb Crust
    • Keto Chicken Nuggets with Canned Chicken
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Pumpkin Pie with Condensed Milk
    • Special K Loaf aka Cottage Cheese Loaf
    • Vegetarian Meatloaf -Easy and Delicious
    • Easy Green Chicken Enchilada Recipe - low carb
    • Mom's Rhubarb Sauce

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