Is there anything more cheerful than a cookie platter at Christmastime? I think not. And right in the center of that platter deserves a spot for these gorgeous, swirled Candy Cane Cookies. These aren’t your average sugar cookie. They’re a tender, buttery shortbread-style cookie, expertly twisted with a beautiful peppermint swirl to look just like the classic holiday candy. They’re a total showstopper, the kind of recipe that makes everyone at your cookie swap stop and ask, “How did you do that?” Don’t worry—they’re a whole lot easier to make than they look, and I promise the process is just as fun as eating them. Let’s get our hands a little dusty with flour and make some memories, y’all.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened: For that rich, melt-in-your-mouth shortbread base.
- 1 cup confectioners’ sugar: Creates a delicate, tender crumb without the grit of granulated sugar.
- 1 large egg: Binds everything together and adds structure.
- 1 ½ teaspoons pure vanilla extract: The warm, cozy flavor base.
- ½ teaspoon pure peppermint extract: For that unmistakable, refreshing holiday flavor.
- 2 ½ cups all-purpose flour: The foundation of our dough.
- 1 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- Red gel food coloring: Gel gives a vibrant, bold red color without thinning the dough.
- ½ cup crushed candy canes or peppermint candies: For that festive, crunchy sprinkle on top.
- 1 tablespoon coarse or sparkling sugar (optional): Adds a little extra sparkle and crunch.
Why You’ll Love This
You’re going to absolutely adore this recipe. For starters, it’s one of those pretty Christmas cookie recipes that feels totally special and impressive. But beyond how stunning they look, the flavor is just out of this world. That combination of rich, buttery shortbread and cool, refreshing peppermint is a match made in holiday heaven. It’s so, so good. They’re also incredibly fun to make, especially if you have little helpers in the kitchen who can help with the twisting. This is one of those unique Christmas cookie ideas that will become a requested tradition year after year. And honestly, I think the process of twisting the dough is just downright therapeutic.
Step by Step Method
- In a large bowl, beat the softened butter and confectioners’ sugar together with an electric mixer on medium speed until it’s light and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl.
- Beat in the egg, vanilla extract, and peppermint extract until everything is just combined.
- In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough just comes together. Don’t overmix!
- Divide the dough into two equal halves. Leave one half plain in its bowl. Add several drops of red gel food coloring to the other half. Use a spatula or your hands (I recommend gloves for this part!) to mix the color in until it’s completely uniform and vibrant.
- Cover both bowls of dough and chill in the refrigerator for at least 1 hour. This is a crucial step as it makes the dough much easier to handle and roll.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Once chilled, scoop out a scant tablespoon of each color of dough. Roll each scoop into a log about 4 inches long. Place one red log and one white log side-by-side on your work surface.
- Gently press the two logs together at the top, then carefully twist them down their length to create the candy cane stripe effect. Curve the top of the twisted log to form the classic candy cane hook shape.
- Place the shaped cookies on the prepared baking sheets, about 2 inches apart. They don’t spread a ton, but they need a little room.
- Bake for 7-9 minutes, or until the cookies are set. The edges should be very lightly golden. They will still feel soft—this is perfect! They firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes. Then, while they’re still warm, sprinkle the crushed candy canes and coarse sugar over the top, gently pressing it in so it sticks.
- Transfer the cookies to a wire rack to cool completely. This is the hardest part—waiting to eat them!
Equipment Needed
- Electric hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Parchment paper
- Baking sheets
- Wire cooling rack
Creative Variations
This dough is a wonderful canvas for all sorts of holiday fun. For a chocolate peppermint version, you could replace ¼ cup of the flour with ¼ cup of unsweetened cocoa powder in the red half of the dough. Feeling colorful? Make a green half instead of red for a fun twist. If you want to turn these into another type of candy cookie, try rolling the twisted log in sprinkles before baking instead of adding candy cane pieces after. And if you’re making these for a crowd with different tastes, you can simply leave the entire batch plain—it’s a fantastic, classic vanilla shortbread cookie all on its own.
Serving Ideas & Pairings
These bakery style Christmas cookies are gorgeous all on their own, served on a festive plate with a hot cup of coffee or cocoa. They’re the star of any holiday dessert table. But if you’re building a whole spread, they pair beautifully with other Xmas cookie recipes like gingerbread men, classic chocolate chip, or a rich fudge brownie. For a fun holiday party idea, set up a cookie decorating station with these, some royal icing, and various sprinkles. A cold glass of milk is always the perfect partner, but for the adults, a creamy peppermint hot chocolate or a latte really takes it to the next level.
Storage Tips
Once your cookies are completely cool, you can store them in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days. If you want to keep them longer, these cookies freeze like a dream. Just place them in a single layer in a freezer-safe container, separated by layers of parchment paper. They’ll be good for up to 3 months. Thaw them at room temperature whenever a cookie craving strikes. The crushed candy cane on top might lose a little of its crunch over time, but the flavor will still be fantastic.
Doneness Test
The key to perfect Candy Cane Cookies is not overbaking them. They won’t get deeply golden brown like a chocolate chip cookie. You’re looking for the cookies to be set—meaning they don’t look wet or shiny on top anymore—and the very edges might have the tiniest hint of light gold. They will still be very soft to the touch when you take them out of the oven, and that’s exactly what you want. They will continue to cook and firm up on the hot baking sheet as they cool. This is what gives you that wonderfully tender, melt-in-your-mouth texture.
FAQs
- Can I use liquid food coloring instead of gel? You can, but gel is highly recommended. Liquid food coloring can make the dough too wet and sticky, which makes it harder to roll and twist. If it’s all you have, use it very sparingly.
- My dough is too sticky to handle. What should I do? This just means it needs a little more chill time! Pop it back in the fridge for another 20-30 minutes. Chilled dough is much easier to work with.
- Are these considered special Christmas cookies for gifting? Absolutely! They are a phenomenal gift. They look incredibly festive and hold up well in a cookie tin or cellophane bag. They are always a hugely appreciated homemade treat.
- Can I make the dough ahead of time? You sure can. Both the plain and colored dough balls can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 days before you roll and bake them. You can also freeze the dough log for up to a month.