Introduction

Magic of Candy Cane Cookies are festive, soft, and bursting with peppermint flavor. These charming cookies combine red and white dough twisted together to create a classic candy cane look that’s perfect for the holidays or any winter treat.

The image shows a close-up of a round, twisted cookie shaped like a ring with eight alternating spiral stripes. The stripes are deep red and pale cream, with a coarse sugar coating that sparkles. The cookie's surface has a slightly rough and crumbly texture with small cracks. The cookie is placed on a soft, white fabric, and in the background, there are blurred similar cookies. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup softened butter (room temperature)
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
Red gel food coloring
Parchment paper for baking

Instructions

Step 1: In a large bowl, beat the softened butter and powdered sugar together until smooth and fluffy, about 2 minutes with a hand mixer.
Step 2: Add the egg, vanilla extract, and peppermint extract to the butter mixture. Mix until just combined.
Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture and stir until a soft dough forms.
Step 4: Divide the dough evenly in half. Leave one half plain for the white dough.
Step 5: Add red gel food coloring to the other half and mix until the color is even and vibrant.
Step 6: Wrap both dough halves separately in plastic wrap and chill for at least 1 hour. This makes the dough easier to handle and helps the cookies keep their shape.
Step 7: Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
Step 8: Pinch off teaspoon-sized pieces from both the red and white dough. Roll each piece into a rope about 10–12 cm long.
Step 9: Lay the two ropes side by side, gently twist them together, then curve one end to form a candy cane shape.
Step 10: Place the shaped candy canes on the baking sheet with some space between them and bake for 8–10 minutes, until set but not browned.
Step 11: Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use pure peppermint extract for a fresh, festive flavor; a little goes a long way.
Choose gel food coloring for rich, bold red without making your dough sticky.
Don’t skip the salt—it helps balance the sweetness and enhances flavor.
Chill the dough well to make shaping easier and to keep the candy cane design crisp.
Try swirling in crushed candy canes after twisting for extra texture and peppermint crunch.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To refresh, let them come to room temperature or warm briefly in the oven to regain their soft texture.

How to Serve

The image shows a close-up of a candy cane-shaped cookie with alternating thick stripes of red and off-white dough twisted around each other to form the ring shape. Each red stripe is covered with sparkling sugar crystals that catch the light, while the off-white stripes have a slightly cracked texture with fewer sugar crystals. The cookie sits on a white cloth with a soft, woven texture which rests on a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

Gel food coloring is preferred because it provides vibrant color without affecting the dough’s consistency. Liquid coloring can make the dough sticky and harder to handle.

Why should I chill the dough before shaping?

Chilling firms up the dough, which makes it easier to roll into ropes and twist without losing shape during baking. It also helps the cookies hold the candy cane form perfectly.