Red and white sugar cookie dough twisted together with a hint of peppermint make these Candy Cane Cookies a holiday hit!
Originally posted on November 1, 2012.
Do the Twist!
You won’t believe it, but I’m already thinking Christmas cookies. I know it’s a bit early, but I love coming up with a few new recipes each year that I can take to cookie exchanges, neighbors and holiday parties. Candy cane shaped cookies have been on the top of my holiday baking list for a while now, so I decided this is the year! And I couldn’t be more excited about how tasty and cute they turned out!
Twisted red and white sugar cookie dough make these cookies look just like candy canes. And the hint of peppermint makes them just about the yummiest thing going. I hope these cookies make the top of your baking list this holiday season as they are sure to be a holiday hit! So gather up your ingredients and let’s get baking!
How to Make Candy Cane Cookies
Start by mixing together the dough according to the instruction sin the recipe card. Once made, remove half of the dough from the mixing bowl and shape into a ball. To the remaining half, add the red food coloring and beat on low speed until well blended. Next, form the red dough into a ball. Cover each ball of dough with plastic wrap and refrigerate for 30-60 minutes.
Next, preheat oven to 375°F. While the oven heats, take a walnut-sized piece of red dough and a walnut-sized piece of white dough. Roll each color separately on a lightly floured surface into a 6-inch rope. Place ropes side by side; gently press together and twist the two ropes to form a spiral. Finally, curve the top of the cookie to form a candy cane shape.
Place on a parchment-lined baking sheet and bake for 10-12 minutes or until set, rotating sheets halfway through. Do not over-bake! Allow them to cool for 2 minutes on cookie sheets before removing to wire racks to cool completely.
Aren’t they so cute?! I am so excited with how they turned out. And wouldn’t they make the perfect cookie to set out for Santa? A glass of milk and some Candy Cane Cookies will get you on the Good List for sure!
More Christmas Cookies
Help fuel the Big Guy’s big night with our favorite festive treats! My 10 Best Cookies to Bake for Santa will hit all his sweet spots and your kids will love making sweet holiday memories while prepping for the most magical night of the year.
If you make these adorable Candy Cane Cookies this holiday season, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Happy holidays and enjoy!
Red and white sugar cookie dough, with a hint of peppermint, is twisted into Candy Cane Cookies that are sure to be a holiday hit!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1–1/2 tablespoons heavy cream
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon pure peppermint extract
- 2–1/4 cups all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red liquid food coloring
- In the bowl of an electric mixer, beat together the butter and sugar until fluffy. Add the cream, egg yolks, vanilla, and peppermint extract and mix thoroughly. Add the flour, baking powder, and salt until well combined.
- Remove half of the dough from the mixing bowl and shape into a ball. To the remaining half, add the red food coloring and beat on low speed until well blended. Shape the red dough in a ball. Cover each ball of dough with plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 375°F.
- Take a walnut-sized piece of red dough and a walnut-sized piece of white dough. Separately, roll each color on a lightly floured surface, into a 6-inch rope. Place ropes side by side; gently press together and twist the two ropes to form a spiral. Place on a parchment lined baking sheet about 2 inches apart. Curve the top of the cookie to form a cane shape.
- Bake cookies for 10-12 minutes or until set, rotating sheets halfway through. Do not overbake. Cool for 2 minutes on cookie sheets before removing to wire racks to cool completely. Store in an airtight container.