Nothing says “holidays” like the smell of peppermint and sugar cookies baking in the oven. Every December, my kitchen turns into a candy cane factory as I whip up batches of these cheerful Candy Cane Sugar Cookies – my absolute favorite holiday tradition. The moment those red and white swirls start coming together, I swear I can hear sleigh bells ringing! What I love most is how simple yet stunning these cookies are. With just a twist of dough and a sprinkle of sugar, you’ve got edible holiday magic that makes everyone smile. Trust me, these will disappear faster than you can say “Santa’s cookies!”
Why You’ll Love These Candy Cane Sugar Cookies
These cookies aren’t just treats—they’re little bites of holiday cheer! Here’s why they’ve become my go-to Christmas bake every year:
- Festive magic: That gorgeous red-and-white swirl makes them look like they jumped straight off a holiday card—perfect for gifting or leaving out for Santa!
- Peppermint perfection: Just enough minty freshness to taste like Christmas without overwhelming your taste buds (looking at you, candy cane toothpaste vibes).
- Easy-breezy: No cookie cutters needed! The simple twist-and-shape method means even baking newbies can nail these.
- Kid-approved fun: My nieces go wild helping me roll and twist the dough—it’s like Play-Doh that you can eat afterward!
Pro tip: The happy squeals when you pull these from the oven? Even better than the cookies themselves (almost).
Ingredients for Candy Cane Sugar Cookies
Grab these simple ingredients—you probably have most in your pantry already! The magic happens when they all come together:
- 1 cup unsalted butter, softened (leave it out for 30 minutes—it should dent slightly when pressed)
- 1 cup powdered sugar (no need to sift, but pack it lightly in your measuring cup)
- 1 large egg (room temperature blends better—just pop it in warm water for 5 minutes if you forgot!)
- 1 1/2 tsp vanilla extract (the good stuff makes a difference here)
- 1/2 tsp peppermint extract (trust me—more isn’t better with this potent ingredient!)
- 2 1/2 cups all-purpose flour (fluff it before measuring—no dense cups of flour allowed)
- 1/2 tsp baking powder (check it’s fresh—old baking powder equals flat cookies)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- Red food coloring (gel works best for vibrant color without thinning the dough)
- Granulated sugar (for that sparkly crunch when rolling)
- Optional: Red sanding sugar or edible glitter (because extra sparkle never hurt anyone!)
Ingredient Notes & Substitutions
Baking is science, but we can tweak a little! Swap vanilla for almond extract if you prefer—it pairs beautifully with peppermint. Need gluten-free? Use your favorite 1:1 GF flour blend (I’ve had great results with Bob’s Red Mill). Short on butter? Margarine works, but your cookies might spread more. That peppermint extract? Don’t be tempted to add extra—it goes from “holiday cheer” to “toothpaste” real quick! And if you only have liquid food coloring, use just a few drops—too much liquid makes sticky dough. The best part? These cookies forgive almost any substitution except skipping the festive fun!
How to Make Candy Cane Sugar Cookies
Ready to turn your kitchen into a winter wonderland? Let’s make some cookie magic happen! First, grab that softened butter and powdered sugar—this is where the fun begins. Cream them together in a big bowl until they’re fluffy like fresh snow (about 2 minutes with a mixer). Crack in that egg, then add both extracts. Here’s my secret: I always scrape the bowl halfway through to make sure everything gets mixed evenly—no rogue butter pockets allowed!
Now for the dry team! Whisk together flour, baking powder, and salt in another bowl. Slowly add it to your butter mixture, mixing just until the dough comes together. Overmixing makes tough cookies, and we want these babies tender! Split the dough in half—this is where things get colorful. Knead red food coloring into one half until it’s as vibrant as Rudolph’s nose. Wrap both doughs in plastic and chill for 30 minutes (trust me, this prevents cookie meltdowns in the oven).
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Time for the best part—the candy cane twist! Roll 6-inch ropes from each color, place them side by side, then gently twist together. Curve the top to form that classic candy cane shape or leave them as pretty swirls. Roll each cookie in granulated sugar for that festive sparkle, then bake for 8-10 minutes until the edges just start turning golden. Let them cool on the tray—they’ll firm up as they sit. Pro tip: The smell alone will have your family hovering like hungry elves!
Shaping the Candy Cane Twist
Don’t stress about perfect candy canes—mine always look happily homemade! Start with small pieces of dough (about 1 tablespoon each) and roll them into 6-inch ropes between your palms. If the dough sticks, lightly flour your hands or use parchment paper as a rolling surface. Lay one red and one white rope side by side, then gently twist them together like you’re braiding hair. Too tight? The colors blend. Too loose? They’ll separate when baking. Aim for 2-3 twists max—simple is stunning! For the cane curve, just bend the top like a shepherd’s hook. If the dough gets too soft, pop it back in the fridge for 10 minutes. Remember: imperfect cookies taste just as delicious, and kids especially love helping with this part!
Tips for Perfect Candy Cane Sugar Cookies
After countless batches (and a few colorful kitchen disasters), here are my hard-earned secrets for cookie success! First—don’t rush the chill time. In warm kitchens, give that dough a full hour in the fridge to prevent spreading. Gel food coloring is your best friend—it gives that perfect candy-cane red without making the dough sticky. And here’s the biggest rookie mistake: take them out when they look underdone. Those pale centers will set as they cool, leaving you with soft, chewy cookies instead of crunchy hockey pucks. Oh, and if your twists unwind while baking? Just reshape them quickly with a spatula when they first come out of the oven—no one will ever know!
Storing & Freezing Candy Cane Sugar Cookies
These cookies stay fresh surprisingly well—if they last that long! Store cooled cookies in an airtight container at room temperature for up to 1 week (layer them with parchment paper to prevent sticking). Want to get ahead? You can freeze the baked cookies for 2-3 months—just thaw at room temperature before serving. My favorite trick? Freeze the dough logs wrapped in plastic, then slice and bake straight from frozen (add 1-2 extra minutes). Perfect for last-minute holiday guests or sudden cookie cravings!
Candy Cane Sugar Cookies FAQs
Q1. Can I skip the peppermint extract?
Absolutely! These festive cookies still look gorgeous without it. Try almond or vanilla extract instead—just keep the same amount. But fair warning: without that minty zing, they’ll taste more like classic sugar cookies than holiday candy canes.
Q2. Why do my cookies spread too much?
Three likely culprits: 1) Butter was too soft (should dent slightly when pressed, not melt), 2) Dough wasn’t chilled enough (30 minutes minimum!), or 3) Overcrowded baking sheets. For picture-perfect swirls, I always bake one test cookie first to adjust.
Q3. Can I make these ahead for Christmas?
You bet! The dough keeps wrapped in the fridge for 3 days or frozen for a month. Baked cookies stay fresh in tins for a week—just add fresh sprinkles before serving to revive that holiday sparkle.
Q4. Help! My red dough stained my hands.
Welcome to the club! Gel food coloring washes off easier than liquid. Pro tip: Wear disposable gloves when kneading, or rub your hands with oil before washing to lift the color faster.
Q5. Can kids decorate these with icing?
Of course! Let cooled cookies dry completely, then set up a decorating station with royal icing and holiday sprinkles. The swirls make perfect guidelines for piping stripes—just don’t tell Santa we ate his decorations!
Nutritional Information
Okay, let’s be real—these are holiday cookies, not health food! But for those curious (or balancing cookie plates with salad), here’s the scoop per cookie: about 120 calories, 6g fat, and 15g carbs. Remember, these are estimates—your exact numbers will dance around based on your butter brand or how much sugar you roll them in. My philosophy? One cookie (or three) never hurt anybody during the most wonderful time of the year!
Share Your Holiday Baking
Nothing makes me happier than seeing your candy cane creations! Snap a photo of your cookies and tag me—I’ll be checking my phone like a kid waiting for Santa! Your twists might inspire next year’s batch. Happy baking, friends!
PrintIrresistible Candy Cane Sugar Cookies in 30 Minutes
Fun and festive candy cane sugar cookies perfect for the holiday season, with a sweet peppermint twist and vibrant red swirls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Red food coloring
- Granulated sugar (for rolling)
- Optional: Red sanding sugar or edible glitter for sparkle
Instructions
- Cream butter and powdered sugar together until fluffy.
- Mix in egg, vanilla, and peppermint extract.
- In a separate bowl, whisk flour, baking powder, and salt. Slowly add to wet ingredients until dough forms.
- Split dough in half. Add red food coloring to one half and knead until vibrant. Chill both doughs for 30 minutes.
- Roll a 6-inch rope from each dough color, twist together, and shape into a cane or swirl. Roll in granulated sugar (and optional red sanding sugar). Bake at 350°F (175°C) for 8–10 minutes. Cool on the tray.
Notes
- Chill dough for easier handling.
- Adjust food coloring for deeper red if desired.
- Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg