Crispy Candy Cane Cookies

I didn’t grow up making candy cane cookies. In fact, the first time I saw them was at a church bake sale when I was already in my twenties. They looked fancy—like something that took hours and some kind of special baking degree.

Turns out, I was totally wrong. Candy cane cookies are actually one of the easier holiday cookies you can make. You just roll out two colors of dough, twist them together, and shape them into a cane. No cookie cutters needed, no complicated decorating. If you can roll Play-Doh into a snake (and if you have kids, you definitely can), you can make these cookies.

What Kind of Butter Should I Use?

For candy cane cookies, unsalted butter is definitely the way to go since it gives you better control over the salt level in your dough. Make sure your butter is truly at room temperature before you start – it should be soft enough to leave an indent when you press it, but not greasy or melted. If your butter is too cold, it won’t cream properly with the sugar and your cookies might turn out dense instead of tender. You can leave butter out on the counter for about 30-45 minutes to get it to the right consistency, or cut it into smaller pieces to speed up the process.

Options for Substitutions

These festive cookies are pretty straightforward, but here are some swaps you can make if needed:

• Peppermint extract: If peppermint isn’t your thing, try using almond extract or even lemon extract for a different flavor profile. You could also use 1 teaspoon of vanilla extract in its place for a more classic sugar cookie taste.
• Unsalted butter: Salted butter works fine here – just skip the kosher salt in the recipe to avoid over-salting your dough.
• All-purpose flour: You can substitute with a 1:1 gluten-free baking flour if needed. The texture might be slightly different, but the cookies will still turn out well.
• Red food coloring: Gel food coloring works better than liquid and gives more control over the color intensity. You can also use natural food coloring from beet powder, though the color will be less bright. For a fun twist, try green food coloring for a different candy cane look.
• Sparkling sugar: Regular granulated sugar works just fine if you don’t have sparkling sugar on hand. You’ll lose a bit of the sparkle, but the cookies will still taste great.
• Egg white: A light brush of milk or water can replace the egg white wash if you prefer. It won’t give quite the same shine, but it’ll help the sugar stick.

Watch Out for These Mistakes While Baking

The biggest mistake when making candy cane cookies is not chilling the dough long enough, which leads to cookies that spread too much and lose their shape – aim for at least 30 minutes in the fridge, or even better, make the dough the night before.

When twisting the red and white ropes together, work quickly and gently since the warmth from your hands can make the dough too soft and sticky, and if this happens, pop them back in the fridge for 10 minutes before continuing.

To get clean, distinct stripes instead of a muddy pink mess, make sure to keep your red and white dough portions completely separate and avoid over-twisting, which blends the colors together.

Finally, don’t skip the egg white wash before sprinkling on the sparkling sugar – it acts like glue and keeps the sugar from falling off after baking.

What to Serve With Candy Cane Cookies?

These cookies are perfect for a holiday cookie exchange or as part of a festive dessert spread alongside other Christmas treats like sugar cookies, gingerbread, and chocolate crinkles. They pair really well with a mug of hot chocolate or a glass of cold milk, which helps balance out the sweetness and peppermint flavor. If you’re putting together a holiday party platter, arrange them with some fudge, peanut butter blossoms, and shortbread cookies for a nice variety. You could also package them up in clear cellophane bags tied with ribbon to give as homemade gifts to friends and neighbors during the holiday season.

Storage Instructions

Store: Keep your candy cane cookies in an airtight container at room temperature for up to a week. I like to layer them with parchment paper in between so they don’t stick together or lose their shape.

Freeze: These cookies freeze really well, which is great since they’re a bit time-consuming to make. Stack them with parchment paper between layers in a freezer-safe container and they’ll keep for up to 3 months. You can also freeze the dough ropes before baking if you want to make them fresh later.

Serve: Let frozen cookies thaw at room temperature for about 20 minutes before serving. They taste just as minty and festive as when they were fresh! If you froze the unbaked dough, you can bake them straight from the freezer, just add a minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 30-35 g
• Fat: 190-200 g
• Carbohydrates: 420-440 g

Ingredients

For the dough:

• 8 oz unsalted butter (room temperature)
• 1.5 tsp peppermint extract (I use McCormick)
• 0.5 tsp kosher salt
• 2.75 cups all-purpose flour (I prefer King Arthur)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp liquid red food coloring
• 1 cup granulated sugar

For the topping:

• 2 tbsp sparkling sugar (for a festive finish)
• 1 egg white

Step 1: Make the Cookie Dough

• 8 oz unsalted butter (room temperature)
• 1 cup granulated sugar
• 1.5 tsp peppermint extract
• 1 tsp vanilla extract
• 1 tsp baking powder
• 0.5 tsp kosher salt
• 1 large egg
• 2.75 cups all-purpose flour

In the bowl of a stand mixer, combine the unsalted butter, granulated sugar, peppermint extract, vanilla extract, baking powder, and kosher salt.

Beat the mixture until it forms a paste that clings to the sides of the bowl.

Scrape down the bowl as needed.

Beat in the egg until fully absorbed.

Add the all-purpose flour and mix just until the dough comes together with no visible flour streaks.

Step 2: Color and Chill the Dough

• 1 tsp liquid red food coloring

Divide the dough in half.

Remove one half from the mixing bowl and set aside.

To the remaining dough in the bowl, add the red food coloring and mix on low until the color is even throughout.

Shape each dough half (plain and red) into a disk, wrap them individually in plastic wrap, and refrigerate for at least 3 hours or overnight until firm.

Step 3: Shape the Candy Cane Cookies

Line a baking sheet with parchment paper or a silicon baking mat.

Working with firm, chilled dough, pinch off a 1-inch round of each dough (plain and red).

Roll each into a 5-inch rope, then place them side by side and gently twist together.

Curve the top to form a candy cane shape.

Arrange on the prepared baking sheet, spacing cookies about 2 inches apart.

Repeat with remaining dough.

If the dough is too stiff, let it sit briefly at room temperature until malleable, but avoid over-softening.

Step 4: Brush and Sprinkle Cookies

• 1 egg white
• 2 tbsp sparkling sugar

In a small bowl, beat the egg white with 1 tablespoon water until foamy to create an egg wash.

Brush each shaped cookie with the egg white wash and sprinkle sparkling sugar over the tops for a festive touch.

I always find that sparkling sugar gives these cookies a beautiful holiday sparkle.

Step 5: Bake and Cool the Cookies

Bake the cookies in a preheated oven at 350°F (175°C) for 8 to 10 minutes, or until the edges are just barely golden.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy when fully cooled.

Crispy Candy Cane Cookies

Delicious Crispy Candy Cane Cookies recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 7 minutes mins

Cook Time 2 hours hrs 16 minutes mins

Total Time 3 hours hrs 23 minutes mins

Servings 4

Calories 3500 kcal

Ingredients

  

For the dough:

• 8 oz unsalted butter (room temperature)
• 1.5 tsp peppermint extract (I use McCormick)
• 0.5 tsp kosher salt
• 2.75 cups all-purpose flour (I prefer King Arthur)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp liquid red food coloring
• 1 cup granulated sugar

For the topping:

• 2 tbsp sparkling sugar (for a festive finish)
• 1 egg white

Instructions

 

• In the bowl of a stand mixer, combine the unsalted butter, granulated sugar, peppermint extract, vanilla extract, baking powder, and kosher salt. Beat the mixture until it forms a paste that clings to the sides of the bowl. Scrape down the bowl as needed. Beat in the egg until fully absorbed. Add the all-purpose flour and mix just until the dough comes together with no visible flour streaks.
• Divide the dough in half. Remove one half from the mixing bowl and set aside. To the remaining dough in the bowl, add the red food coloring and mix on low until the color is even throughout. Shape each dough half (plain and red) into a disk, wrap them individually in plastic wrap, and refrigerate for at least 3 hours or overnight until firm.
• Line a baking sheet with parchment paper or a silicon baking mat. Working with firm, chilled dough, pinch off a 1-inch round of each dough (plain and red). Roll each into a 5-inch rope, then place them side by side and gently twist together. Curve the top to form a candy cane shape. Arrange on the prepared baking sheet, spacing cookies about 2 inches apart. Repeat with remaining dough. If the dough is too stiff, let it sit briefly at room temperature until malleable, but avoid over-softening.
• In a small bowl, beat the egg white with 1 tablespoon water until foamy to create an egg wash. Brush each shaped cookie with the egg white wash and sprinkle sparkling sugar over the tops for a festive touch. I always find that sparkling sugar gives these cookies a beautiful holiday sparkle.
• Bake the cookies in a preheated oven at 350°F (175°C) for 8 to 10 minutes, or until the edges are just barely golden. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy when fully cooled.