Candy Cane Cookies Recipe - Easy Christmas Treats
Festive red-and-white candy cane cookies with buttery vanilla dough and a hint of peppermint. These nostalgic Christmas cookies are soft, tender, and melt in your mouth — perfect for cookie exchanges, gifts, or baking with kids!
Equipment
- Baking Sheets
- parchment paper or silicone mats
- Mixing bowls
- stand or hand mixer
- Measuring Cups and Spoons
- Rubber Spatula
- Wire Cooling Rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 0.5 tsp peppermint extract
- 2.5 cups all-purpose flour
- 0.5 tsp salt
- red food coloring (gel preferred)
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter and powdered sugar together until light and fluffy, about 3–4 minutes.
- Mix in egg, vanilla extract, and peppermint extract until smooth and combined. Avoid overbeating.
- Gradually mix in flour and salt until dough forms. If dry, add 1 tsp milk; if sticky, add a bit more flour.
- Divide dough in half. Tint one half red with gel food coloring and knead until evenly colored. Chill 10 minutes if too soft.
- Roll 1 tsp red and 1 tsp white dough into 4-inch ropes. Twist together gently and bend top into a cane shape. Place 2 inches apart on baking sheet.
- Bake 8–10 minutes until bottoms are lightly golden. Let cool on pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
For the best results, use gel food coloring (it’s more vibrant and won’t make the dough sticky). Don’t overmix the dough and bake only until bottoms are lightly golden — this keeps the cookies soft and tender. Slightly crooked candy canes add charm!