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How to Make Stunning Candy Cane Cookies at Home: Professional Tips, Beginner-Friendly Recipe

Master the art of making Candy Cane Cookies — festive red-and-white twisted treats with buttery, peppermint-infused dough that look stunning and taste incredible for the holidays.
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Prep Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract optional
  • 2½ cups all-purpose flour
  • ½ tsp fine sea salt
  • Red gel food coloring
  • Granulated sugar for rolling
  • Optional: crushed peppermint candies for decoration

Method
 

  1. Cream softened butter and granulated sugar together for 2–3 minutes until light and fluffy.
  2. Add egg, vanilla, and peppermint extract; beat until smooth and combined.
  3. In a separate bowl, whisk flour and sea salt. Gradually add to wet mixture, mixing just until combined.
  4. Divide dough in half. Leave one portion plain and tint the other with red gel coloring until vibrant.
  5. Wrap each portion in plastic wrap and chill for 30–45 minutes.
  6. Roll 1½ tbsp portions of red and white dough into 6-inch ropes. Twist together and form into candy cane shapes.
  7. Roll each shaped cookie in granulated sugar and place on parchment-lined baking sheets.
  8. Chill shaped cookies on the sheet for 15 minutes before baking.
  9. Bake at 350°F (175°C) for 8–10 minutes, until bottoms just begin to turn golden.
  10. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Chilling the dough twice is key to maintaining shape and preventing spread. Use gel coloring for deep red tones without altering texture. Store cookies airtight for up to a week or freeze for up to three months.