Name: 30-Minute Candy Cane Cookies for Holiday Magic
Prep time: 25 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup powdered sugar; 1 large egg; 1 ½ tsp peppermint extract; 1 tsp vanilla extract; 2 ½ cups all-purpose flour; ½ tsp salt; Red food coloring; Crushed candy canes (for topping); Extra granulated sugar for rolling

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Nothing says holiday magic like the scent of peppermint wafting through the kitchen! My candy cane cookies have been a Christmas tradition ever since my aunt handed me her stained recipe card when I was twelve. That first bite—buttery, minty, with just the right crunch from crushed candy canes—instantly became my favorite part of December.

These festive cookies aren’t just delicious; they’re pure nostalgia. I still use that same handwritten recipe, though I’ve perfected the technique over the years. The secret? Chilling the dough just enough for those picture-perfect swirls, and tossing on extra candy cane bits while they’re still warm from the oven. Trust me, that crackly sugar crust with the peppermint sparkle makes everyone reach for seconds (and thirds).

What I love most is how these cookies bring people together. My kids now fight over who gets to twist the red-and-white dough, just like I did with my cousins. Whether you’re gifting tins to neighbors or leaving them out for Santa, these melt-in-your-mouth treats will become your new holiday staple too.

Why You’ll Love These Candy Cane Cookies

Listen, I know holiday baking can get overwhelming—but these cookies? They’re your secret weapon. Here’s why they’ll become your new favorite:

Easiest festive cookies ever: No fancy piping or delicate icing here! Just twist, shape, and bake. Even my 6-year-old can help (messy hands and all).
That showstopper look: The red-and-white swirls make them look like you spent hours decorating, when really it’s just clever dough play.
Gifting gold: Stack them in cellophane bags with a ribbon, and boom—instant neighbor/friend/teacher gifts that actually taste homemade.
Peppermint perfection: That cool, creamy mint flavor? It’s like Christmas in every bite, without being toothpaste-y (we’ve all had those cookies—yikes).

Seriously, one batch and you’ll understand why I make these every single year. They’re the cookie that makes people’s eyes light up when you walk in the room!

Candy Cane Cookies Ingredients

Okay, let’s talk ingredients – because the magic starts here! I’ve made these cookies enough times to know exactly what works (and what doesn’t). Here’s your shopping list for peppermint perfection:

1 cup unsalted butter, softened – Not melted! Leave it out for 30 minutes until it gives slightly when pressed. This makes all the difference in getting that dreamy shortbread texture.
1 cup powdered sugar – The fine texture blends beautifully with the butter for that melt-in-your-mouth quality we love.
1 large egg – Room temperature, please! Cold eggs can make our dough temperamental.
1 ½ tsp peppermint extract – This is where that holiday magic happens. Don’t skimp – but also don’t overdo it unless you want toothpaste cookies!
1 tsp vanilla extract – The vanilla rounds out the peppermint perfectly. Pure extract only – imitation just won’t give the same depth.
2 ½ cups all-purpose flour – Spoon and level it, friends. No scooping straight from the bag or you’ll end up with dry cookies.
½ tsp salt – Just enough to balance the sweetness without tasting salty.
Red food coloring – Gel works best for vibrant color without altering the dough’s texture. I use about 10 drops for that classic candy cane red.
Crushed candy canes – About ½ cup for topping. Pro tip: Leave some bigger chunks for pretty sparkle!
Extra granulated sugar for rolling – This gives that irresistible crackly exterior.

See? Nothing crazy – just simple ingredients that create holiday magic when combined the right way. Now let’s get mixing!

How to Make Candy Cane Cookies

Alright, let’s roll up our sleeves and make some holiday magic! Don’t let the pretty swirls intimidate you – I’ll walk you through each step so your cookies turn out perfect. Just follow along and resist the urge to eat all the dough (trust me, it’s hard).

Mixing the Dough

First things first – cream that butter and sugar like you mean it! Beat the softened butter and powdered sugar together for a good 2-3 minutes until it’s light and fluffy. This is the foundation for that melt-in-your-mouth texture we’re after. Next, add the egg and both extracts, mixing just until combined. Now here’s where bakers get into trouble – when adding the flour, mix on low speed just until the dough comes together. Overmixing leads to tough cookies, and nobody wants that! Divide the dough in half and tint one portion with red food coloring (gel works best for vibrant color without making the dough sticky).

Shaping and Baking

Time to get creative! Chill both dough portions for about 20 minutes – this makes them easier to handle. When you’re ready, pinch off tablespoon-sized pieces from each color and roll them into 4-inch ropes. Now the fun part – gently twist one red and one white rope together, then curve the top to form a candy cane shape or connect the ends for wreaths. Roll each cookie in granulated sugar for that sparkly crunch, then bake at 350°F for 8-10 minutes until just set. Here’s my favorite trick – while the cookies are still warm from the oven, sprinkle them generously with crushed candy canes. The heat helps the candy stick perfectly. Let them cool slightly before transferring to a rack – if you can wait that long!

Tips for Perfect Candy Cane Cookies

After making these cookies every December for fifteen years, I’ve picked up some foolproof tricks to guarantee holiday cookie perfection:

Chill like you mean it: That 20-minute dough rest isn’t optional! Cold dough holds its shape beautifully when twisting. If it gets too soft while working, pop it back in the fridge for 5 minutes.
Go for gel food coloring: Liquid dye can make the dough sticky and pale. Gel gives that vibrant candy-cane red without altering the texture.
Crush candy canes strategically: Use some fine powder AND a few bigger chunks for maximum sparkle and crunch. Bonus tip – do this in a ziplock bag to contain the mess!
Store them right: Keep in an airtight container with parchment between layers. They’ll stay fresh and crunchy for up to a week (if they last that long!).

Follow these simple tips, and you’ll have cookies that look AND taste like they came from a holiday bakery!

Candy Cane Cookies Variations

Once you’ve mastered the classic version, try these fun twists! My family argues over which variation is best – personally, I’m team chocolate-peppermint. Simply replace ¼ cup of flour with cocoa powder for a rich twist. Feeling fancy? Swap half the peppermint extract for almond extract – it adds this magical wintery depth. Last Christmas, my niece begged me to add mini chocolate chips to half the batch, and wow, was that a hit! The best part? These cookies are like holiday snowflakes – no two batches need to be exactly alike.

Serving and Storing Candy Cane Cookies

These cookies scream “holiday party”! I love serving them warm with mugs of rich hot cocoa—the minty crunch against creamy chocolate is pure magic. For gifting, stack them in festive tins with parchment between layers so they stay pretty. They’ll keep fresh in an airtight container for up to a week (though let’s be real—they never last that long in my house!). Pro tip: The candy cane topping stays crunchiest if you wait to add it until just before serving.

Candy Cane Cookies Nutrition

Let’s be real – we’re not eating these cookies for their health benefits! But here’s the scoop: each cookie clocks in at about 160 calories with that irresistible buttery crunch. The nutritional values are estimates and vary based on ingredients used – especially if you go wild with extra candy cane topping (no judgment here!). Just enjoy them in moderation… or don’t – it’s the holidays after all!

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about these peppermint holiday cookies – here are the ones that come up most often!

Can I freeze the dough?

Absolutely! These swirled Christmas cookies freeze beautifully. Shape the dough into logs (unbaked), wrap tightly in plastic, and freeze for up to 3 months. When ready to bake, just slice and bake as usual – no need to thaw first!

How do I prevent my cookies from spreading?

This usually means your butter was too soft or the dough wasn’t chilled enough. Make sure to chill the divided dough for at least 20 minutes – cold dough holds its shape better. Also, don’t skip rolling them in sugar – it creates a protective crust!

Can I use peppermint oil instead of extract?

Be careful with oils – they’re much stronger! If using oil, start with just ½ teaspoon and taste the dough. You can always add more, but you can’t take it out once it’s in!

What’s the best way to crush candy canes?

I throw them in a ziplock bag and whack them with a rolling pin – very therapeutic! For festive shortbread cookies, aim for a mix of fine powder and some bigger chunks for texture.

Share Your Holiday Baking

I’d love to see your candy cane cookie creations! Snap a pic of your festive swirls and tag me on Instagram – nothing makes me happier than seeing your holiday baking wins. Did your family go crazy for them? Leave a star rating below so other bakers know this recipe’s magic. Now go forth and spread that peppermint cheer!

30-Minute Candy Cane Cookies for Holiday Magic