The holiday season is a time of joy, laughter, and togetherness — and nothing brings people together quite like baking. This year, why not surprise your family, friends, or even co-workers with a treat that is both festive and delicious? Bake These Candy Cane Cookies, and you’ll instantly spread holiday cheer while filling your home with the warm, cozy aroma of sugar, vanilla, and peppermint.
In this comprehensive guide, we’ll cover everything you need to know about these iconic Christmas cookies — from the history of candy canes to step-by-step baking instructions, storage tips, variations, and serving ideas. By the end of this article, you’ll not only be inspired but fully equipped to make these whimsical treats part of your holiday traditions.
Why Bake These Candy Cane Cookies?
Holiday baking isn’t just about satisfying a sweet tooth; it’s about creating memories. Here’s why you should bake these candy cane cookies this season:
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Festive Appearance: Shaped like candy canes, they add instant holiday spirit to any cookie platter.
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Family-Friendly Activity: Kids love twisting the red and white dough strands together.
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Perfect for Gifting: Packaged in a decorative tin, these cookies make a thoughtful and homemade Christmas gift.
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Peppermint Flavor: A light, refreshing touch that pairs beautifully with hot cocoa or coffee.
Simply put, when you bake these candy cane cookies, you’re baking joy, tradition, and a little bit of holiday magic.
The Sweet History of Candy Cane Cookies
Candy canes themselves have a fascinating history dating back to 17th-century Europe. Originally, straight white sugar sticks were bent into the shape of a shepherd’s crook to symbolize Christmas. By the 20th century, the iconic red stripes and peppermint flavor were added.
Candy cane cookies were inspired by these holiday sweets — transforming the symbolic candy into a bakeable, buttery cookie version. Today, families worldwide bake these candy cane cookies as part of their Christmas traditions, often passing down recipes for generations.
Ingredients You’ll Need
To bake these candy cane cookies, you’ll need simple pantry staples plus a touch of food coloring and peppermint extract. Here’s the list:
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1 cup (2 sticks) unsalted butter, softened
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1 cup powdered sugar
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1 large egg
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1 ½ teaspoons vanilla extract
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1 teaspoon peppermint extract (optional but recommended)
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2 ½ cups all-purpose flour
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1 teaspoon salt
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½ teaspoon baking powder
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Red food coloring (gel works best)
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Optional garnish: crushed candy canes or sparkling sugar
Step-by-Step Instructions to Bake These Candy Cane Cookies
Step 1: Cream the Butter and Sugar
Beat softened butter and powdered sugar together until light and fluffy. This creates the perfect base for a tender cookie.
Step 2: Add the Flavor
Mix in the egg, vanilla extract, and peppermint extract. The peppermint adds that signature holiday touch.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until a smooth dough forms.
Step 4: Divide and Color
Split the dough in half. Leave one half plain (white dough), and add red food coloring to the other half. Knead gently until the color is evenly distributed.
Step 5: Shape the Candy Canes
Take a small piece of red dough and a small piece of white dough. Roll each into thin ropes, about 6 inches long. Twist them together and gently curve the top to form a candy cane shape.
Step 6: Bake
Arrange cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes, or until the edges are set but not browned.
Step 7: Cool and Garnish
Let cookies cool completely. Sprinkle with crushed candy canes or sparkling sugar for an extra festive look.
Tips for Perfect Candy Cane Cookies
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Chill the Dough: If the dough feels too soft, chill it for 20–30 minutes before shaping.
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Use Gel Food Coloring: It creates vibrant red dough without altering texture.
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Don’t Overbake: These cookies are best when soft and tender. Remove them before they brown.
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Uniform Sizes: Roll ropes evenly so cookies bake at the same rate.
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Add Sparkle: Dust with sanding sugar before baking for a frosted effect.
Variations on Candy Cane Cookies
When you bake these candy cane cookies, you can easily add a personal touch. Try one of these creative variations:
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Chocolate Candy Cane Cookies: Add 2 tablespoons cocoa powder to the red dough.
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Gluten-Free Version: Use a 1:1 gluten-free baking flour substitute.
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Almond Twist: Replace peppermint extract with almond extract for a nutty flavor.
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Dipped Candy Canes: After baking, dip the cookies halfway into melted chocolate and sprinkle with crushed peppermint.
Serving Ideas for Candy Cane Cookies
These cookies are incredibly versatile during the holidays. Here are some fun serving ideas:
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Hot Cocoa Bar: Serve alongside mugs of cocoa with marshmallows.
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Holiday Party Platter: Arrange with gingerbread men, sugar cookies, and fudge.
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Stocking Stuffer: Wrap individually in clear bags tied with red ribbons.
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Cookie Exchange: A unique addition that always stands out.
Storage and Freezing Guide
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Room Temperature: Store in an airtight container for up to 5 days.
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Freezing Dough: Shape the candy canes, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2 extra minutes.
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Freezing Cookies: Baked cookies can be frozen for up to 2 months. Layer them with parchment paper to prevent sticking.
Nutrition Information (Per Cookie)
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Calories: ~120
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Fat: 6g
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Carbohydrates: 15g
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Sugar: 7g
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Protein: 1g
Note: Nutrition will vary depending on size and decorations.
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes! The dough can be made 2–3 days in advance and stored in the refrigerator. Let it soften slightly before shaping.
2. Do I need peppermint extract?
No, but peppermint gives them their classic flavor. Vanilla-only versions are still delicious.
3. How do I prevent cookies from breaking?
Be gentle when twisting and curving the dough. Slightly thicker ropes are sturdier.
4. Can kids help?
Absolutely! Rolling ropes and twisting dough are fun activities for children. Just supervise the food coloring step.
Why Bake These Candy Cane Cookies Every Year?
Every December, kitchens around the world come alive with traditions. When you bake these candy cane cookies, you’re not just following a recipe — you’re continuing a legacy of holiday baking. These cookies combine festive fun, creativity, and classic flavors into one delightful treat. Whether you’re making them for Santa, gifting them to friends, or enjoying them with family movie night, they embody the joy of the season.
So roll up your sleeves, preheat your oven, and bake these candy cane cookies — they’ll become the sweetest highlight of your holiday celebrations.
Final Thoughts
The holidays are a perfect time to create lasting memories. By choosing to bake these candy cane cookies, you’re doing more than baking; you’re crafting joy, sharing love, and spreading the magic of Christmas. Their cheerful red-and-white twists, refreshing peppermint flavor, and whimsical candy cane shapes will brighten any holiday gathering.
Bake These Candy Cane Cookies
Ingredients
Method
- Instructions
- In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract. Mix until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until dough forms.
- Divide dough in half. Leave one half plain (white) and add red food coloring to the other half. Knead until evenly colored.
- Roll a small piece of each dough into 6-inch ropes. Twist one white and one red rope together, then curve the top to form a candy cane shape.
- Place on parchment-lined baking sheets.
- Bake at 350°F (175°C) for 8–10 minutes, until set but not browned.
- Cool completely, then sprinkle with crushed candy canes or sugar if desired.
Notes
