There’s a certain joy that fills the kitchen when the holidays approach, and nothing captures that spirit quite like the sight—and aroma—of Candy Cane Cookies baking in the oven. As I pull out my mixing bowls, I can almost envision the festive gatherings, the laughter, and the warmth that these delightful treats will bring to friends and family. The sweet scent of peppermint invites a sense of nostalgia, transporting me back to my childhood holiday memories.
I discovered this recipe while searching for a way to elevate my standard cookie routine. What started as a quest for a unique holiday treat transformed into a cherished tradition that my loved ones now look forward to each year. With their vibrant red swirls and delicate crunch, these cookies not only satisfy the sweet tooth but also add a festive touch to any holiday table.
Whether you’re an experienced baker or someone looking to recreate warm, homemade moments, these Candy Cane Cookies are simple to make and guaranteed to impress. So, roll up your sleeves, and let’s create something magical together!
Why are Candy Cane Cookies a must-try?
Deliciously festive: These cookies are a beautiful addition to your holiday spread with their vibrant colors and charming candy cane shape.
Perfect for sharing: Bake a batch and spread joy! They make fantastic gifts and are a hit at gatherings.
Simple to prepare: With just a few easy steps, you’ll create holiday magic without the stress.
Irresistibly sweet: Each bite bursts with peppermint flavor that evokes holiday nostalgia, perfect for indulging or sharing.
Time-saving: Ready in just under an hour, these cookies balance speed and homemade goodness seamlessly.
Crowd pleaser: Friends and family alike will love these enchanting treats, making them a new family favorite!
Candy Cane Cookies Ingredients
• Get ready to create these festive treats!
For the Cookie Dough
- Milk – A total of 1/4 cup + 1 tablespoon is needed for creaminess and a touch of moisture.
- White Vinegar – This 3/4 teaspoon enhances the milk’s acidity for a perfect dough texture.
- Sugar – 1 cup adds sweetness, balancing the peppermint extract’s strong flavor.
- Unsalted Butter – Use 3/4 cup at room temperature for a rich, creamy base.
- Egg – One egg binds the ingredients together, ensuring your cookies hold their shape!
- Peppermint Extract – 2 teaspoons provide that delightful holiday flavor everyone loves.
- Vanilla – One teaspoon complements the peppermint and adds depth to the cookies.
For the Dry Mix
- Flour – 3 1/2 cups give structure to your Candy Cane Cookies, keeping them light yet sturdy.
- Baking Powder – At 1 1/2 teaspoons, this helps the cookies rise perfectly during baking.
- Salt – Just 1/2 teaspoon enhances the sweetness and balances the flavors.
For the Color & Decoration
- Red Gel Food Coloring – 1 teaspoon adds a pop of festive color, making your candy canes visually stunning!
- White Sanding Sugar – 1-2 tablespoons sprinkle a sparkly finish, enhancing both taste and presentation.
How to Make Candy Cane Cookies
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Combine Vinegar & Milk: Add 3/4 teaspoon of white vinegar to ¼ cup milk, stir gently, and set aside. This mixture will help create a tender cookie texture.
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Preheat Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
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Cream Ingredients: In a large bowl, cream together 1 cup sugar and 3/4 cup unsalted butter until light and fluffy. Mix in 1 egg, 2 teaspoons peppermint extract, and 1 teaspoon vanilla until well incorporated. Blend in the milk/vinegar mixture until combined.
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Whisk Dry Ingredients: In a separate medium bowl, whisk together 3 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until evenly mixed to help the cookies rise beautifully.
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Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. It should be slightly sticky but manageable.
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Divide Dough: Divide the dough into two equal portions. Add 1 teaspoon of red gel food coloring to one half, mixing until the color is uniform and vibrant.
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Shape the Cookies: For each cookie, take 1 tablespoon of each colored dough, roll them into 5-inch ropes, twist the red and white together, pinch the ends, and bend into a charming candy cane shape. Place on the prepared baking sheets, baking about 10 canes per sheet.
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Brush and Sprinkle: Lightly brush each candy cane with 1 tablespoon of milk and sprinkle them with 1-2 tablespoons of white sanding sugar for festive sparkle.
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Bake Cookies: Place the sheets in the oven and bake for 10-11 minutes, or until the bottom of the cookies starts to lightly brown. Allow them to cool on the pan for 5 minutes before transferring to a cooling rack.
Optional: Top with crushed peppermint candies for an extra holiday kick!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Candy Cane Cookies
Room Temperature: Store your Candy Cane Cookies in an airtight container at room temperature for up to 3 days for optimal freshness and taste.
Fridge: If you prefer to extend their life, these cookies can be kept in the fridge for up to a week. Just ensure they’re sealed to avoid drying out.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
Reheating: When you’re ready to enjoy, thaw in the fridge overnight or at room temperature. Reheat in the microwave for a few seconds or in a 350°F oven for a warm, freshly baked taste!
Make Ahead Options
Candy Cane Cookies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the dough up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator. If you prefer, you can also shape the cookies into candy cane forms and refrigerate them for up to 3 days before baking. This helps maintain their beautiful shape and texture. When you’re ready to enjoy these festive treats, simply bake them straight from the fridge, adding an extra minute or two to the baking time for a delightful, fresh-out-of-the-oven taste. Enjoy the magic of the holidays with these charming Candy Cane Cookies, just as delicious as if made on the day!
Candy Cane Cookies Variations
Feel free to get creative and tailor these delightful treats to your taste!
- Gluten-Free: Substitute all-purpose flour with a 1-to-1 gluten-free baking blend for a deliciously inclusive cookie.
- Chocolate Peppermint: Add 1/2 cup chocolate chips for a rich twist that beautifully complements the peppermint flavor.
- Almond Extract: Replace peppermint extract with almond extract for a nutty variation that adds a unique flavor profile.
- Drizzle of Chocolate: After cooling, drizzle melted dark or white chocolate over the cookies for an elegant touch and extra decadence.
- Coconut Sugar: Use coconut sugar in place of regular sugar for a slight caramel flavor and healthier alternative.
- More Color: Experiment with different colors of gel food coloring for festive variations beyond classic red—think green for a holiday assortment!
- Spiced Twist: Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spicy note.
- Heat it Up: Mix in a pinch of cayenne pepper for a spicy twist that complements the sweetness of peppermint!
Enjoy the process and let your imagination shine as you whip up these magical delights!
Expert Tips for Candy Cane Cookies
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Chill the Dough: Allowing the dough to chill for about 30 minutes helps prevent spreading during baking, ensuring perfect shapes.
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Even Twists: When twisting the red and white dough, aim for even thickness throughout to promote uniform baking and a consistent appearance.
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Monitor Baking Time: Keep an eye on the cookies; ovens vary in temperature. Bake until the bottoms are lightly browned for the best texture.
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Don’t Overmix: When combining wet and dry ingredients, mix just until a dough forms. Overmixing can lead to tough cookies instead of tender Candy Cane Cookies.
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Sugar Sparkle: Use sanding sugar for a beautiful finish, but apply it right before baking to maintain its crunchiness!
What to Serve with Candy Cane Cookies?
Indulge your loved ones with a festive spread that perfectly complements these delightful treats.
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Hot Cocoa: A steaming mug of rich hot cocoa enhances the peppermint flavor, creating a cozy pairing for your cookies. Add marshmallows for extra warmth!
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Peppermint Bark: The crunchy chocolate and refreshing peppermint in this classic treat mirror the cookies’ flavor, making for a sweet festive duo.
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Fruit Salad: A light, refreshing fruit salad offers a colorful contrast to the richness of the cookies, bringing a burst of natural sweetness and balance.
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Eggnog: Creamy, spiced eggnog is a wonderful beverage choice, its rich flavor embracing the festive spirit while complementing the cookies beautifully.
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Gingerbread Men: The spiced warmth of gingerbread cookies pairs wonderfully with the icy freshness of candy canes, creating a nostalgic holiday vibe.
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Vanilla Ice Cream: Creamy vanilla ice cream adds a luscious touch to each bite, wonderfully contrasting with the crisp, festive cookies.
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Nutty Biscotti: The crunchiness of almond or hazelnut biscotti provides a delightful texture and nutty flavor that enhances the sweet peppermint notes.
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Spiced Chai Tea: A warm cup of spiced chai tea, with its fragrant spices, is perfect for sipping alongside your Candy Cane Cookies during your holiday gatherings.
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Chocolate Chip Cookies: For cookie lovers, serving classic chocolate chip cookies alongside adds a comforting element to the holiday dessert table.
Candy Cane Cookies Recipe FAQs
What is the best way to select ripe ingredients?
Absolutely! When choosing your ingredients, especially the butter, ensure it’s at room temperature for optimal creaming. The milk should be fresh, so check the expiration date. For the red gel food coloring, a vibrant and concentrated variant will yield the best results, giving your cookies that stunning candy cane hue.
How long can I store Candy Cane Cookies?
You can store your Candy Cane Cookies in an airtight container at room temperature for up to 3 days. If you’re aiming for a longer shelf life, keeping them in the fridge will extend their freshness to about a week. Just make sure they’re sealed tightly to prevent them from drying out.
Can I freeze Candy Cane Cookies?
Absolutely! To freeze these delightful treats, first, lay them out in a single layer on a baking sheet. Once they’re frozen solid (about 1-2 hours), transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you want to enjoy them, simply thaw overnight in the fridge or at room temperature.
What if my Candy Cane Cookies spread too much while baking?
If you find your cookies spreading too much, make sure your butter is softened and not melted. Chilling the dough for about 30 minutes before shaping can help reduce spreading as well. If you encounter a sticky dough, you can add a little more flour, but be careful not to overmix!
Are Candy Cane Cookies safe for pets or certain allergies?
Most Candy Cane Cookies are not suitable for pets, particularly because of the sugar and butter. If you have guests with allergies, be cautious with the ingredients—specifically, the flour, sugar, and butter. Always check for gluten sensitivities and consider replacing ingredients as needed with gluten-free options or butter substitutes for those with dietary restrictions.
What is the best way to decorate my Candy Cane Cookies?
The sparkling look of your Candy Cane Cookies can be enhanced by brushing them with milk before sprinkling with white sanding sugar just before baking. For a festive twist, consider crushing some peppermint candies and adding them on top for that extra holiday flair!
Deliciously Festive Candy Cane Cookies to Brighten Your Holidays
Ingredients
Equipment
Method
- Combine vinegar & milk: Add 3/4 teaspoon of white vinegar to ¼ cup milk, stir gently, and set aside.
- Preheat oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream ingredients: In a large bowl, cream together 1 cup sugar and 3/4 cup unsalted butter until light and fluffy. Mix in 1 egg, 2 teaspoons peppermint extract, and 1 teaspoon vanilla until well incorporated. Blend in the milk/vinegar mixture until combined.
- Whisk dry ingredients: In a separate medium bowl, whisk together 3 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until evenly mixed.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Divide dough: Divide the dough into two equal portions. Add 1 teaspoon of red gel food coloring to one half, mixing until the color is uniform.
- Shape the cookies: For each cookie, take 1 tablespoon of each colored dough, roll them into 5-inch ropes, twist together, pinch the ends, and bend into a candy cane shape. Place on the baking sheets, about 10 canes per sheet.
- Brush and sprinkle: Lightly brush each candy cane with 1 tablespoon of milk and sprinkle them with 1-2 tablespoons of white sanding sugar.
- Bake cookies: Place the sheets in the oven and bake for 10-11 minutes, or until the bottoms start to lightly brown. Allow them to cool on the pan for 5 minutes before transferring to a cooling rack.
