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Recipe for Candy Cane Cookies

Candy Cane Cookies

Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.
Course Dessert
Cuisine American
Keyword candy cane, cookies, peppermint
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30 cookies


  • 1 cup granulated sugar
  • 1 cup unsalted butter softened (2 sticks)
  • ½ cup milk whole or 2%
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 large egg room temperature
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Red paste food coloring


  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In a bowl of a stand mixer or a large bowl, beat together the sugar and butter until light and fluffy.
  • Beat in the milk and extracts until well combined.
  • Add the egg and beat well.
  • Gradually add the flour mixture until well blended.
  • Divide the dough in half.
  • Place half of the dough in a separate bowl and color with food coloring.
  • Cover both bowls with plastic wrap and then place them in the refrigerator to chill for at least 4 hours.
  • Remove from the refrigerator and preheat the oven to 375 degrees F.
  • Line the baking sheets with parchment paper or a silicone mat.
  • For each candy cane, scoop 1 rounded tablespoon of each color of dough and then roll each into a 6 inch rope.
  • Place a white rope next to a red rope, pressing together slightly and then lightly twist by holding each end and turning.
  • Place on the prepared cookie sheet and then curve the top to form the cane.
  • Bake 8-10 minutes or until the cookies are set and lightly browned.
  • Remove from the oven and cool on a wire rack.
  • Store in an airtight container.