Red and white sugar cookie dough twisted together with a hint of peppermint make these Candy Cane Cookies a holiday hit!
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!
What Do I Need to Make Candy Cane Cookies?
- Unsalted butter, room temperature
- Granulated sugar
- Heavy cream
- Egg yolks
- Vanilla extract, pure peppermint extract and red liquid food coloring
- All-purpose flour, baking powder and salt
- Baking sheet and parchment paper
How to Make Candy Cane Cookies
- 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.
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
Bring your A game to this year’s Christmas cookie exchange! I’ve got the Best Christmas Cookies to share at holiday cookie exchange or to gift to your neighbors this holiday season. They’re sure to spread tons of cheer! Plus, get tips on hosting your own Christmas cookie exchange party.
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!
xoxo,
Candy Cane Cookies
- Prep Time: 60 mins
- Cook Time: 10 mins
- Total Time: 1 hour 10 mins
- Yield: 32
- Category: Dessert
Description
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!
Ingredients
- 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
Instructions
- 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.
