Candy Cane Cookies Recipe: A Festive Peppermint Treat for the Holidays

There’s nothing quite as iconic as Candy Cane Cookies during Christmas time. Shaped like the classic holiday candy and infused with peppermint flavor, these cookies make every dessert table feel merry and bright. Whether you call them X Mas Cookies or Peppermint Candy Cane Cookies, this easy recipe brings joy to bakers of all ages. With simple ingredients and a little creativity, you’ll have a batch of cookies that look as good as they taste.

These Christmas Candy Cane Cookies combine a buttery sugar cookie base with a hint of peppermint extract. The dough is divided, colored red and white, then twisted into that signature candy cane shape. Once baked, they come out soft, delicate, and lightly crisp on the edges a perfect blend of flavor and holiday spirit.

Even better, you can make these as 3 Ingredient Christmas Treats for a quick version or go all-out with a traditional sugar cookie base. Either way, this recipe is a guaranteed crowd-pleaser for cookie exchanges, holiday parties, or Santa’s snack plate.

Table of Contents

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Ingredients

Below is a simple list of what you’ll need for classic Candy Cane Cookies.

Ingredient	Amount
Unsalted butter (softened)	1 cup (2 sticks)
Powdered sugar	1 cup
Egg	1
Vanilla extract	1 teaspoon
Peppermint extract	1/2 teaspoon
All-purpose flour	2 1/2 cups
Salt	1/4 teaspoon
Red food coloring	Few drops
Crushed peppermint candies (optional)	2 tablespoons

Instructions

1. Preheat oven – Set your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Cream butter and sugar – Beat butter and powdered sugar until smooth and creamy.
3. Add egg and flavoring – Mix in the egg, vanilla extract, and peppermint extract.
4. Add dry ingredients – Stir in flour and salt until combined.
5. Divide and color – Split dough in half; color one half with red food coloring.
6. Shape cookies – Roll a small piece of red and white dough into ropes, twist together, and form into a candy cane shape.
7. Bake – Arrange on prepared sheets and bake 8–10 minutes until edges are set but not browned.
8. Cool and decorate – Cool slightly, then sprinkle crushed peppermint candies if desired.

Helpful Tips

• If your dough is too soft, refrigerate for 15 minutes before shaping.
• Use gel food coloring for brighter red tones.
• For a shortcut, use refrigerated sugar cookie dough and simply add peppermint extract and coloring.
• Store cooled cookies in an airtight tin to keep them crisp for up to a week.

Conclusion

These Candy Cane Cookies capture everything magical about Christmas baking bright colors, sweet peppermint aroma, and melt-in-your-mouth texture. Whether you’re creating a candy cane Christmas table centerpiece or wrapping them for gifts, these cookies are a delightful and easy treat for every holiday baker. Make them once, and they’ll become your new seasonal favorite.

FAQs About Candy Cane Cookies