Candy Cane Cookies - foodbrandlogo

Nothing says Christmas quite like the delightful swirl of red and white Candy Cane Cookies. These festive treats are buttery, soft, and full of holiday cheer. Shaped like the iconic candy cane, they combine almond and peppermint flavors for a perfect blend of sweetness and nostalgia. Whether you’re baking them for a holiday party, cookie exchange, or simply to enjoy with hot cocoa, these cookies are guaranteed to bring joy to every bite.

Why You’ll Love This Recipe

You’ll love these Candy Cane Cookies because they’re as fun to make as they are to eat. The dough is easy to shape, making them a great family baking activity. Their beautiful twist of colors and subtle peppermint aroma make them both delicious and eye-catching on any holiday cookie platter.

Nutritional Info

Each cookie contains approximately 90–100 calories, with about 5g fat, 10g carbohydrates, and 1g protein. They’re a light and festive treat perfect for the season of indulgence.

Time Taken

Preparation: 25 minutes
Chilling: 30 minutes
Baking: 10–12 minutes
Total Time: Around 1 hour

Ingredients

2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon peppermint extract
Red food coloring

Instructions

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In another large bowl, cream butter and sugar until light and fluffy.
Beat in egg, vanilla, almond, and peppermint extracts.
Gradually mix in the dry ingredients until a soft dough forms.
Divide the dough into two portions. Tint one half with red food coloring and leave the other plain.
Cover both doughs and chill for 30 minutes for easier handling.
Roll small pieces of each dough into ropes about 4–5 inches long.
Twist one red and one white rope together and shape into a candy cane.
Place on baking sheets about 2 inches apart.
Bake for 10–12 minutes or until set but not browned.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

You Must Know

The dough can soften quickly, so work with small batches and keep the rest refrigerated. If you prefer a stronger mint flavor, increase the peppermint extract slightly.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 2 months in a freezer-safe box with parchment between layers.

Ingredient Substitutions

Replace almond extract with more vanilla if preferred.
Use plant-based butter for a dairy-free version.
For gluten-free cookies, use a 1:1 gluten-free baking flour mix.

Serving Suggestions

Serve these cookies alongside hot cocoa, peppermint mocha, or mulled cider. They’re also perfect for gifting — pack them in festive boxes or jars tied with ribbons.

Cultural and Historical Context

Candy Cane Cookies were inspired by the classic peppermint candy cane, which dates back to 17th-century Europe. Bakers later adapted its shape and flavor into festive cookies to celebrate the holiday season in a fun, edible form.

Seasonal Adaptations

Try tinting the dough green and white for a playful twist or adding crushed candy canes on top before baking for extra crunch and flavor.

Success Stories

Families love baking these cookies together, especially with kids who enjoy shaping the dough. They’re often among the first to disappear from Christmas dessert tables.

Freezer Meal Conversion

You can freeze unbaked shaped candy canes on a tray, then transfer them to a freezer bag. Bake directly from frozen — just add 2–3 minutes to the baking time.

Pro Tips

Roll the dough ropes gently to avoid cracking.
Chill the dough if it becomes too soft to shape.
Use gel food coloring for a more vibrant red without changing the texture.

Chef’s Special Tips

Brush baked cookies lightly with sugar syrup or sprinkle fine sugar for a frosted effect. You can also drizzle melted white chocolate on top for extra holiday charm.

Conclusion

These Candy Cane Cookies are the perfect blend of festive flair and classic flavor. With their cheerful colors and irresistible aroma, they’re sure to become a family favorite year after year. So grab your rolling pin, turn on some Christmas music, and bake up a batch of these sweet holiday delights today.

FAQs

Yes, you can! The dough can be made up to 2 days in advance. Store it tightly wrapped in plastic wrap in the refrigerator. When ready to bake, let it sit at room temperature for about 10 minutes to soften slightly before shaping.

Yes, chilling the dough helps make it easier to shape and prevents the cookies from spreading too much while baking. It’s a key step for keeping those pretty candy cane twists intact.

Absolutely. If you don’t like almond flavor, replace it with an equal amount of vanilla or just stick to peppermint extract for a more traditional minty taste.

Yes. Gel food coloring is actually better because it gives vibrant color without changing the dough’s texture. A small amount goes a long way!

Cracking happens when the dough is too cold or too dry. Let the dough warm slightly at room temperature before rolling, and handle it gently while twisting.