Candy Cane Cookies Recipe

There’s just something magical about Candy Cane Cookies that screams holiday cheer, isn’t there? This Candy Cane Cookies Recipe is my go-to when I want something festive but also buttery and tender with a refreshing peppermint twist. It’s perfect for cookie exchanges, holiday gift tins, or just enjoying on a cozy winter night with a cup of hot cocoa in hand.

What makes this recipe really stand out for me is the creamy combo of butter and cream cheese in the dough. It keeps the cookies soft and gives a slight tang that works beautifully with that bright peppermint flavor. Plus, the swirl of red from the gel food coloring makes them look just like classic candy canes — festive and fun! You’re going to love making this Candy Cane Cookies Recipe come to life in your kitchen.

Ingredients You’ll Need

This recipe relies on simple ingredients that come together to create a tender, flavorful cookie. Having the butter and cream cheese at room temperature is key to a smooth dough that’s easy to work with.

• Unsalted butter: Make sure it’s softened but not melted—you want to cream it nicely with the cream cheese.
• Cream cheese: Use full-fat for that perfect creamy texture and tangy flavor.
• Granulated sugar: This adds sweetness and helps the cookies crisp just slightly on the edges.
• Large egg yolk: Adds richness and helps bind everything together without making the dough too soft.
• Peppermint extract: The star flavor here. Don’t go overboard—2 teaspoons is enough to get that classic candy cane peppermint kick.
• Salt: Enhances all the flavors; balance is everything.
• All-purpose flour: The foundation — sift it to keep the dough light and not dense.
• Red gel food coloring: I love Americolor Super Red because it gives a vibrant, true red without watering down the dough.

Variations

I like to switch things up based on the holiday vibe or dietary preferences. These candy cane cookies are pretty forgiving, so feel free to make them your own! Here are a few ideas I’ve tried that you might enjoy.

• Chocolate Peppermint: Add a tablespoon or two of cocoa powder for a chocolatey twist. I did this once for a holiday party and the chocolate-peppermint combo was a huge hit!
• Gluten-free version: Swap all-purpose flour with a one-to-one gluten-free flour blend. The texture is just as tender if you don’t overmix.
• Mini Candy Canes: Roll your dough thinner and cut into tiny candy cane shapes for adorable bite-sized treats.
• Sugar-Free: Replace sugar with a sugar substitute like erythritol, but be mindful that texture might be a little different.

How to Make Candy Cane Cookies Recipe

Step 1: Cream the Butter and Cream Cheese

Start by beating the room temperature unsalted butter and cream cheese together until the mixture is light and fluffy. I usually use a stand mixer or hand mixer for about 2-3 minutes. This step is crucial because it sets the stage for a tender cookie. Don’t rush it — you want no lumps, just smooth, creaminess.

Step 2: Add Sugar, Egg Yolk, and Peppermint Extract

Next, mix in the granulated sugar slowly so it dissolves a bit into the butter mixture, followed by the egg yolk and peppermint extract. This is where your kitchen starts smelling like a peppermint wonderland. Be sure to scrape down the bowl occasionally to keep everything evenly mixed.

Step 3: Incorporate Dry Ingredients

Whisk the all-purpose flour and salt together separately, then add it gradually to your wet mixture. Mix on low speed until just combined — don’t overdo it, or your cookies might turn out tough. At this point, the dough will feel soft but manageable.

Step 4: Divide and Add Red Coloring

Split the dough roughly in half. Leave one half plain, and mix a few drops of red gel food coloring into the other half until you get a nice bright red. Using gel rather than liquid keeps your dough from becoming sticky — I’ve learned the hard way!

Step 5: Form the Candy Cane Swirls

Roll both dough halves into long ropes about 1/2-inch thick. Lay a red rope next to a plain rope, then gently twist them together to create that signature candy cane swirl effect. Curve the top to form a hook shape like a real candy cane. This process is a little fun and messy, but getting those swirls perfect is so satisfying.

Step 6: Chill and Bake

Pop your shaped cookies onto a parchment-lined baking sheet and chill in the fridge for about 15-20 minutes. This step helps them hold their shape while baking. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. Watch for slightly golden edges but still soft centers. Let them cool on the sheet for a few minutes before moving them to a rack.

How to Serve Candy Cane Cookies Recipe

Garnishes

I usually keep these simple since the cookies are already festive, but a light dusting of powdered sugar or a drizzle of white chocolate can add an elegant touch. Sometimes I sprinkle crushed candy canes on top after baking for extra crunch and peppermint punch—it’s a total crowd-pleaser.

Side Dishes

The best partner in crime for these is a warm drink — hot chocolate, peppermint tea, or even eggnog if you’re feeling indulgent. They’re equally delightful with a glass of cold milk for kids and cookie lovers alike.

Creative Ways to Present

For holiday gatherings, I like to arrange these Candy Cane Cookies Recipe swirls standing up in a tall jar or vase — it makes for a colorful, edible centerpiece. Wrapping a few in cellophane tied with a festive ribbon also makes for charming homemade gifts that friends adore.

Make Ahead and Storage

Storing Leftovers

I store my leftover Candy Cane Cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They stay fresh and tender for up to a week, which is perfect when you want cookies available, but not overly dry.

Freezing

This dough freezes beautifully! I often roll and twist the dough ropes, then wrap them tightly in plastic wrap and freeze. When I’m ready to bake, I thaw them in the fridge overnight, slice, and bake as usual. It’s a real time-saver during hectic holidays.

Reheating

If you want to enjoy these cookies warm, I pop them in a 300°F oven for 5-7 minutes or microwave briefly, but be careful not to overheat or they’ll get too soft. Warm cookies bring out that peppermint aroma wonderfully.

FAQs

Final Thoughts

Making this Candy Cane Cookies Recipe has become one of my absolute favorite holiday traditions. There’s something so satisfying about twisting those red and white swirls together and filling the kitchen with peppermint aroma. I hope you’ll give this recipe a try and find the same joy I do in sharing these festive, tender cookies with your loved ones. Once you master the swirl technique, you’ll find yourself reaching for this recipe year after year!

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