I can never resist these striped Candy Cane Cookies, with their peppermint-kissed twists and bakery-worthy holiday charm. One look at that red-and-white swirl, and I’m saving a spot for them on every Christmas cookie tray.

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I’m obsessed with candy cane cookies because they look ridiculously festive without tasting like a decoration. The red-and-white twists have that crisp little snap at the edges, a tender bite in the middle, and just enough peppermint extract to make every bite feel bright and punchy.

I love how the vanilla extract keeps the flavor buttery and cookie-ish, not toothpaste-y. And yes, I absolutely reach for the curvy ones first.

These are the cookies I want on every holiday tray because they’re playful, nostalgic, and honestly hard to stop eating. But the best part?

That sweet peppermint finish every time.

Ingredients

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Flour gives the cookies their sturdy, soft bite and classic bakery feel.
Baking powder adds a little lift, so they’re not dense or sad.
Salt keeps the sweetness in check.
Tiny ingredient, big job.
Butter makes them rich, tender, and honestly kind of irresistible.
Sugar brings sweetness and that light crunch around the edges.
Egg helps hold everything together, so the twists don’t fall apart.
Vanilla adds cozy cookie flavor behind all that peppermint.
Peppermint extract gives the candy cane vibe.
Use it gently.
Red gel coloring makes those bright stripes pop like holiday pajamas.
Sanding sugar adds sparkle and a fun little crunch.
Milk or cream saves dry dough when it’s acting crumbly.
Plus, these ingredients are simple enough for kids to help with.
Basically, it’s buttery sugar-cookie dough dressed up for Christmas.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 teaspoon peppermint extract

Red gel food coloring, about 1 teaspoon or to desired color

Extra granulated sugar or red sanding sugar for rolling, optional

1 to 2 tablespoons milk or cream, only if dough seems too dry

How to Make this

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1. Preheat oven to 350 degrees F 175 degrees C and line baking sheets with parchment paper.

2. Whisk together 2 1/2 cups all purpose flour 1/2 teaspoon baking powder and 1/4 teaspoon fine salt in a bowl and set aside.

3. In a large bowl beat 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy about 2 to 3 minutes.

4. Beat in 1 large room temperature egg 1 teaspoon vanilla extract and 1 teaspoon peppermint extract until combined.

5. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms add 1 to 2 tablespoons milk or cream only if dough seems too dry.

6. Divide dough in half; leave one half plain and tint the other half with about 1 teaspoon red gel food coloring until evenly colored.

7. On a lightly floured surface roll equal sized portions of white and red dough into ropes about 1/2 inch in diameter and the same length then press ropes together and twist gently to form candy cane stripes.

8. Shape each twisted rope into a candy cane by forming a hook at one end or cut into short striped rounds depending on desired look roll finished cookies in extra granulated sugar or red sanding sugar if using.

9. Place cookies on prepared sheets about 1 inch apart and chill in the refrigerator for 10 minutes to help them hold their shape.

10. Bake for 10 to 12 minutes until edges are set but centers are still soft remove to a wire rack to cool completely before serving.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Mixing bowls (small and large)
5. Electric hand mixer or stand mixer with paddle attachment
6. Measuring cups and spoons
7. Rolling pin and bench scraper (or knife)
8. Offset spatula or flat spatula for transferring cookies
9. Wire cooling rack

FAQ

Q: What oven temperature and baking time should I use? A: Bake at 350°F (175°C) for 10 to 12 minutes, until edges are set and bottoms are just beginning to brown.

Q: My dough is too dry and cracks when I shape it. What can I do? A: Add 1 tablespoon of milk or cream and knead gently; add a second tablespoon only if needed. Chill 15 to 30 minutes to firm before shaping.

Q: How do I get bright red stripes without bleeding? A: Use gel food coloring for concentrated color. Tint only half the dough, chill it well, then roll and wrap the red and plain pieces tightly before shaping. Chill again if the red softens while working.

Q: Can I swap peppermint extract for pure vanilla or other flavors? A: Yes. Use only vanilla if you prefer a milder cookie, or replace peppermint with almond or orange extract at equal measure, but reduce strong extracts to 1/2 teaspoon to avoid overpowering the dough.

Q: How do I form the candy cane shape so it looks neat? A: Roll equal-size ropes of red and plain dough, press lightly together, roll into a single rope, bend one end into a hook, and chill on the baking sheet for 10 to 15 minutes before baking to hold shape.

Q: What is the best way to store or freeze these cookies? A: Store cooled cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies for up to 3 months between layers of parchment. Freeze shaped unbaked dough on a tray, then transfer to a bag for up to 2 months; bake from frozen, adding a minute or two to the time.

These Retro Candy Cane Cookies Are A Fun Family Baking Project Recipe Substitutions and Variations

All purpose flour: whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie; 1:1 gluten free all purpose blend with xanthan for a gluten free version; cake flour use 1 cup minus 2 tablespoons per cup for a lighter, more tender bite
Unsalted butter: stick coconut oil, solid and measured 1:1 for a dairy free option (may brown faster); vegan butter 1:1 for dairy free with most of the same behavior; margarine 1:1 if needed, but expect a bit more spread
Granulated sugar: light brown sugar 1:1 for more chew and caramel notes; coconut sugar 1:1 for a lower glycemic alternative with deeper flavor; erythritol or monk fruit blend measured per package guidance for a low sugar swap, note texture will be drier
Large egg: flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let gel 5 minutes) for binding and vegan baking; 1/4 cup unsweetened applesauce for moisture and gentle structure; commercial egg replacer (follow package amounts) for neutral flavor and reliable rise

Pro Tips

1. Chill the shaped cookies before baking for at least 10 minutes and up to 30 minutes. Cold dough keeps the stripes crisp and prevents the hooks from flattening in the oven.

2. Use gel coloring sparingly and knead it in with a gloved hand or spatula to avoid overworking the dough. Too much mixing warms the butter and makes the dough sticky, requiring extra flour that can toughen the cookies.

3. If the red dough becomes too soft while you work, pop it in the fridge for a few minutes. Working in short batches and keeping the unworked dough chilled makes rolling and twisting much easier.

4. Roll your ropes on a lightly floured surface and keep them the same diameter for even baking. If you want very bright red cookies, tint the white dough slightly pink rather than leaving it stark white so the contrast looks natural after baking.

5. Bake until the edges are just set and centers still look slightly soft. The cookies firm up as they cool, so pulling them out a bit early keeps them tender. Store in an airtight container with a sheet of parchment between layers to preserve the stripes and prevent sticking.

These Retro Candy Cane Cookies Are A Fun Family Baking Project Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Oven
2. Baking sheets
3. Parchment paper
4. Mixing bowls (small and large)
5. Electric hand mixer or stand mixer with paddle attachment
6. Measuring cups and spoons
7. Rolling pin and bench scraper (or knife)
8. Offset spatula or flat spatula for transferring cookies
9. Wire cooling rack

Ingredients

2 1/2 cups (312 g) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Red gel food coloring, about 1 teaspoon or to desired color
Extra granulated sugar or red sanding sugar for rolling, optional
1 to 2 tablespoons milk or cream, only if dough seems too dry

Directions

Preheat oven to 350 degrees F 175 degrees C and line baking sheets with parchment paper.
Whisk together 2 1/2 cups all purpose flour 1/2 teaspoon baking powder and 1/4 teaspoon fine salt in a bowl and set aside.
In a large bowl beat 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy about 2 to 3 minutes.
Beat in 1 large room temperature egg 1 teaspoon vanilla extract and 1 teaspoon peppermint extract until combined.
Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms add 1 to 2 tablespoons milk or cream only if dough seems too dry.
Divide dough in half; leave one half plain and tint the other half with about 1 teaspoon red gel food coloring until evenly colored.
On a lightly floured surface roll equal sized portions of white and red dough into ropes about 1/2 inch in diameter and the same length then press ropes together and twist gently to form candy cane stripes.
Shape each twisted rope into a candy cane by forming a hook at one end or cut into short striped rounds depending on desired look roll finished cookies in extra granulated sugar or red sanding sugar if using.
Place cookies on prepared sheets about 1 inch apart and chill in the refrigerator for 10 minutes to help them hold their shape.
Bake for 10 to 12 minutes until edges are set but centers are still soft remove to a wire rack to cool completely before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.