Easy Candy Cane Cookies
A Timeless Christmas Classic with Peppermint Magic
Few cookies capture the spirit of Christmas quite like Candy Cane Cookies. With their iconic red-and-white twist and gentle peppermint aroma, these cookies instantly bring back memories of holiday baking, twinkling lights, and cozy kitchens filled with laughter.
Soft, buttery, and lightly crisp at the edges, candy cane cookies are as delightful to eat as they are to look at. They’re not overly sweet, making them perfect for pairing with hot chocolate, coffee, or tea. Best of all, they’re fun to shape, which makes them ideal for baking with family and friends during the holidays.
This easy candy cane cookie recipe stays true to tradition while remaining beginner-friendly. No complicated techniques — just simple ingredients, festive colors, and a cookie that never goes out of style.
Why Candy Cane Cookies Belong on Every Christmas Cookie Tray
- Instantly recognizable holiday shape
- Subtle peppermint flavor that isn’t overpowering
- Perfect for cookie exchanges and gift tins
- Fun and hands-on — great for baking with kids
- Soft texture with lightly crisp edges
These cookies are more than dessert — they’re part of the holiday experience.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- Red food coloring
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add flour and salt, mixing until a soft dough forms.
- Divide the dough in half; tint one half with red food coloring and leave the other plain.
- Take small portions of each dough, roll into thin ropes, and twist together gently.
- Shape each twist into a candy cane and place on the prepared baking sheet.
- Bake for 8–10 minutes, until set and lightly golden on the bottom.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Texture & Flavor Notes
- Texture: Soft and tender with delicate crisp edges
- Flavor: Buttery vanilla with light peppermint freshness
- Color Tip: Gel food coloring gives the brightest red
- Shaping Tip: Chill dough briefly if it becomes too soft
Storage & Make-Ahead Tips
- Store in an airtight container for up to 5 days
- Freeze unbaked shaped cookies for up to 1 month
- Bake directly from frozen, adding 1–2 minutes
Easy Candy Cane Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream butter and powdered sugar until fluffy.
- Add egg, vanilla, and peppermint extract.
- Mix in flour and salt to form dough.
- Divide dough, color half red, shape into candy canes.
- Bake 8–10 minutes until set.
