Candy Cane Cookies

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/12/21
Candy cane cookies recipe

​The Spruce / Julia Hartbeck 
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 48 servings
Nutrition Facts (per serving)
87 Calories
4g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 87
% Daily Value*
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 14mg 5%
Sodium 56mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 1g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 0mg 3%
Potassium 20mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These candy cane cookies make a festive treat for the holidays.

Ingredients

  • 3 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup (8 ounces) butter, softened

  • 1 cup granulated sugar

  • 1/2 cup milk, or light cream

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • 1/2 teaspoon red food coloring

  • Finely crushed peppermint candies mixed with granulated sugar, optional

  • Red decorating sugar, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for candy cane cookies
    ​The Spruce / Julia Hartbeck 

  2. Into a mixing bowl, measure flour, baking powder, and salt.

    Measure flour
    ​The Spruce / Julia Hartbeck

  3. In a mixing bowl, beat the sugar with the butter until blended. Beat in the milk or cream, the egg, vanilla, and peppermint extract. Stir in the flour mixture. 

    Beat sugar and butter
    ​The Spruce / Julia Hartbeck 

  4. Divide the dough into two even portions. In a bowl, combine one portion with the red food color. Mix until well blended.

    Divide dough and add dye
    ​The Spruce / Julia Hartbeck 

  5. Cover the portions and refrigerate for 3 to 4 hours.

    Separate
    ​The Spruce / Julia Hartbeck 

  6. Preheat oven to 375 F. Line a baking sheet with parchment paper or a silicone baking mat.

    Line a baking sheet
    ​The Spruce / Julia Hartbeck 

  7. For each candy cane, on a lightly floured surface, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using the tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal and curve one end to form candy cane shape.

    Roll dough
    ​The Spruce / Julia Hartbeck 

  8. Using a spatula, move cookie to the prepared baking sheet. Repeat with remaining dough.

    Move cookies to sheet
    ​The Spruce / Julia Hartbeck 

  9. Bake the cookies at 375 F for 9 to 11 minutes, or until just lightly browned around edges.

    Bake the cookies
    ​The Spruce / Julia Hartbeck 

  10. Put the pan on a rack and immediately sprinkle with some of the decorating sugar, if using.

    Put on rack
    ​The Spruce / Julia Hartbeck 

  11. Remove to racks with a spatula and let cool completely.

    Let cool
    ​The Spruce / Julia Hartbeck 

  12. Serve and enjoy!

    Serve cookies
    ​The Spruce / Julia Hartbeck 

Tip

  • Store any leftover cookies tightly covered container for up to 1 week.