Description
Add festive flair to your holiday baking with these Crispy Candy Cane Cookies. With their signature red and white twist, light peppermint aroma, and buttery crisp texture, they’re a must for cookie trays, edible gifts, or cozy holiday moments. Whether you’re looking for easy holiday treats, fun baking projects with kids, or creative cookie swap ideas, this recipe delivers on charm, taste, and seasonal cheer.
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Red food coloring (gel preferred)
Granulated sugar, for sprinkling
Instructions
1. Cream the butter and powdered sugar together in a large bowl until light and fluffy.
2. Add the egg, vanilla extract, and peppermint extract. Blend until smooth.
3. Mix in flour and salt gradually to form a smooth dough. Chill if sticky.
4. Divide the dough in half. Color one half with red food coloring and knead until even.
5. Roll 1 teaspoon each of red and white dough into ropes about 4–5 inches long.
6. Twist the ropes together and curve one end to form a candy cane shape.
7. Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes.
8. Sprinkle warm cookies with granulated sugar and cool on a wire rack.
9. Serve or store in an airtight container once completely cooled.
Notes
Don’t overbake—the cookies should remain mostly pale with just golden bottoms.
Gel food coloring works better than liquid for vibrant colors without softening the dough.
Keep unbaked cookies chilled while others bake to maintain their shape.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg