You know, one of my fondest holiday memories is the very first time I baked Candy Cane Cookies with my kids. The scent of mint and sugar swirling in the kitchen instantly felt like Christmas magic. It was chaotic, for sure — flour dust on every surface, sticky hands wrestling with dough, and the sweet, slightly sharp peppermint smell wafting through the air. Those red and white striped peppermint swirl cookies soon became the star of our festive Christmas treats, making the season feel extra special. This Candy Cane Cookies recipe quickly earned a top spot in our family’s holiday traditions — a warm, mint flavored cookies delight that’s both nostalgic and fresh.
I have to confess, before I perfected this recipe, I once tried to speed things up by using regular sugar cookies dough and just twisting in random peppermint candies. Spoiler: it flopped. The textures didn’t blend well, and the peppermint flavor was more a hint than a highlight. It took a few trials (and some laughs!) to get these holiday sugar cookies just right — the peppermint peppermint swirl cookies with those iconic red and white striped cookies lines that everybody loves. Now, I hold tight to my little kitchen secrets for this recipe, which fits perfectly into my busy family life around December hustle and bustle.
If you’ve ever wondered how to make peppermint swirl cookies that look as good as they taste, I’d love to share how I do it while making life a bit easier in the kitchen. Consider this your invitation to pull on your apron and join me for maybe the coziest, most charming holiday baking session you’ll have all year. And if you’re curious about how these Candy Cane Cookies stack up with other festive treats, you might enjoy this lovely little twist on Candy Corn Pretzel Bites from my other holiday favorites. Trust me, when you master these Candy Cane Cookies, you’re going to hear “wow!” or at least something close to it from your family and friends! (I found this great inspiration from SugarHero’s magical Candy Cane Cookies post you might want to peek at.)
What You’ll Need for This Candy Cane Cookies
Here’s my tried-and-true ingredient list for Candy Cane Cookies — seriously, I always use fresh peppermint extract for that true mint rush in every bite!
- 2 ¾ cups all-purpose flour (I always sift mine for a lighter crumb)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temp but not melted!)
- 1 ½ cups white sugar (granulated works best here — less gritty)
- 1 large egg
- 1 teaspoon vanilla extract (because vanilla plays nice with mint)
- 1 teaspoon peppermint extract (the star for those mint flavored cookies)
- Red food coloring (gel-based for vibrant and less watery red and white striped cookies)
- Powdered sugar for dusting
When making Candy Cane Cookies, getting good peppermint extract is key; check local grocery stores or even some baking specialty shops. If you like, you could find organic or natural peppermint extract, which gives a fresher taste without artificial notes. Here’s a Candy Cane Cookies trick I learned — adding the peppermint extract just before shaping the dough keeps the flavor bright and fresh!
For ingredient prep shortcuts, I sometimes prep my dry ingredients in advance and keep them in airtight containers, especially if holiday baking marathons are coming. This way, on baking day, I just grab and mix! Plus, if you buy butter and flour in larger packs when they’re on sale, you save a little on your candy cane cookie stash ingredients, which definitely helps if you’re baking for a crowd.
If you ever have leftover powdered sugar or peppermint extract, store them tightly sealed away from heat and light. Your ingredients will thank you with long-lasting freshness, helping every batch of Candy Cane Cookies turn out just like mine!
Also, if you’d like some tips about ingredients and prepping for Candy Cane Cookies, give this Simply Recipes Candy Cane Cookies guide a glance — they’ve got some wonderful insights on ingredient handling that complement my method perfectly.
Let’s Make This Candy Cane Cookies Together
Alright, friend, ready to make magic happen? Let me walk you through the process of crafting these peppermint swirl cookies, step by step, like we’re side by side in my kitchen.
- Preheat your oven to 375°F (190°C). Don’t forget to line your baking sheets with parchment paper — it makes cleanup so much easier!
- In a bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Set this aside.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3–4 minutes with a hand mixer. Trust me, this is where your Candy Cane Cookies start getting that perfect tender crumb.
- Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until everything is well combined. The smell here in your kitchen? That unmistakable minty-sweet hint that means we’re on the right track with Candy Cane Cookies.
- Slowly add the dry mix into the wet and mix until just combined. Don’t over-mix — those Candy Cane Cookies love a gentle touch.
- Separate the dough into two portions. Tint one portion with red food coloring until you get that vibrant candy cane red. You can use gel coloring so it won’t make the dough too sticky. To keep these red and white striped cookies looking sharp and festive, I roll out the red and white dough separately to the same thickness.
- Next comes the fun peppermint swirl shaping! Roll each dough portion into long ropes about ½ inch thick. Pinch the two ropes together, then twist gently until you get those perfect spirals of red and white. It’s okay if your Candy Cane Cookies look a little rustic here — that just means homemade love.
- Using a sharp knife, cut the twisted dough into ½ inch wide slices. Lay these peppermint swirl cookies onto your prepared baking sheet, about 2 inches apart. Remember, they will puff a bit but keep that peppermint swirl design intact.
- Pop your batch into the oven and bake for 8–10 minutes. The aroma of Candy Cane Cookies filling your kitchen is the best part! Don’t overbake; the edges should just be turning golden.
- Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack. This helps the Candy Cane Cookies set and hold their shape.
In my kitchen, making Candy Cane Cookies usually takes about 30 minutes from mixing to cooling. While they bake, I start cleaning up a bit and sometimes start making hot chocolate or pulling out holiday decorations — it’s the multitasking mom’s secret! And hey, if twisting the ropes seems tricky at first, you can check out this Southern Charm Wreaths post that captures exactly why those red and white candy shapes bring that nostalgic holiday joy.
Don’t worry if your Candy Cane Cookies don’t look magazine-perfect. Our family loves the imperfect, heartfelt touch in every bite! And if you want to try some other fun shapes after mastering these peppermint swirl cookies, don’t miss my Peanut Butter Spider Cookies — they make holiday baking a scream (in a good way!).
How I Love to Serve This Candy Cane Cookies
Once those Candy Cane Cookies are cool, you’re in for a treat—both in taste and presentation! My family absolutely adores these festive Christmas treats fresh with a glass of milk or a warm mug of cocoa. Honestly, with those red and white striped cookies looking this pretty, they’re also a favorite at holiday cookie exchanges and parties.
My go-to side dish alongside these mint flavored cookies? I love pairing them with simple sugar cookie bars or even the fun, colorful Candy Corn Poke Cake I made last year — both add a complementary texture and sweetness that balances the peppermint zing. This Candy Cane Cookies recipe is perfect for school holiday parties, office gatherings, or just an afternoon treat to make December sparkle a bit brighter.
Presentation-wise, laying the peppermint swirl cookies on a festive plate with some pine sprigs or cranberries makes them look extra magical. Sometimes, I stack a few and tie them with a red ribbon for gifting — friends always ask for this Candy Cane Cookies recipe when I do!
If there’s leftover Candy Cane Cookies (and sometimes there is!), I crumble them over vanilla ice cream or even mix bits into holiday-themed parfaits. You might be surprised how well those peppermint notes work in dessert toppings! For something different, you can crush them up and sprinkle over chocolate bark or use as a colorful and crunchy garnish.
Some years, I’ve tweaked the recipe to make mini Candy Cane Cookies or swapped peppermint for spearmint extract for a milder mint flavored cookie twist. Honestly, they all get devoured just as fast. You might find this post offering ideas on how red and white candy nostalgia can inspire your holiday treats — a great read while you’re serving!
Your Candy Cane Cookies Questions Answered
Q1: Can I make Candy Cane Cookies ahead of time?
Absolutely! I often bake my peppermint swirl cookies a day or two before the big event. Store them airtight at room temperature, and they’ll keep their soft texture and festive flavor just fine. If you want to freeze, wrap them well in plastic wrap and freeze in a sealed container for up to a month. I learned the hard way that freezing unwrapped cookies turns them weirdly chewy!
Q2: What if I don’t have peppermint extract?
I’ve tried vanilla-only versions, but honestly, the peppermint extract is what makes these Candy Cane Cookies stand out. If you’re in a pinch, a few drops of peppermint oil or crushed peppermint candies folded in can work. For best results, though, peppermint extract is worth the buy.
Q3: My dough was too sticky—what should I do?
We’ve all been there with Candy Cane Cookies dough that’s harder to handle. A quick fix is chilling your dough for at least 30 minutes before rolling. This makes twisting those red and white striped cookies ropes so much easier. Also, lightly flour your work surface to prevent sticking.
Q4: Can I make these without red food coloring?
Yes! If you prefer a natural look or want to avoid artificial dyes, you can skip the red coloring and just twist plain dough with peppermint candies crushed and rolled into the dough instead. It still makes for festive peppermint swirl cookies—though minus the striking red and white stripes.
Q5: What’s the secret to that perfect peppermint flavor without it being overpowering?
In my experience, it’s all about balancing — using just 1 teaspoon of peppermint extract is enough to get a strong mint flavored cookie without it tasting like toothpaste. Start with less if you’re unsure and adjust next time. Also, adding vanilla extract helps mellow the mint flavor nicely.
Q6: Why are my Candy Cane Cookies flat?
That’s usually due to butter being too soft or dough being overworked. I learned the hard way that room temperature butter (not melted!) and gentle mixing are key. Also, chilling dough can help maintain shape while baking.
Q7: Can kids help make Candy Cane Cookies?
Definitely! My kids love rolling and twisting the dough ropes. It’s a fun way to get them involved in holiday sugar cookies without too much mess. Just keep an eye on the dough consistency and watch those fingers!
If you want some creative ideas for Candy Cane Cookies or troubleshooting tips, this Candy Cane Cookies Recipe from Simply Recipes is a great resource I often consult.
My Final Thoughts on This Candy Cane Cookies
This Candy Cane Cookies recipe has really become a holiday tradition in our family — it’s more than just a dessert. It’s the memories of laughter in the kitchen, the aroma of peppermint filling the house, and smiles around the table that make it so special to me. Whether you’re a seasoned baker or just starting your cookie journey, these peppermint swirl cookies can be a joyful, approachable project.
My Candy Cane Cookies Pro Tips:
- Always chill your dough before shaping for easier handling and beautiful peppermint swirl cookies.
- Use gel-based red food coloring for the brightest, most vibrant red and white striped cookies.
- Don’t skimp on fresh peppermint extract—it’s what gives you those perfectly mint flavored cookies.
Over the years, I’ve tried a few variations with my family — adding a hint of white chocolate chips, dipping some cookies in dark chocolate, or packing tiny peppermint bits within the dough for an extra festive twist. My kids love the chocolate-dipped ones, while my husband’s all about the classic peppermint goodness. You can make this Candy Cane Cookies your own by experimenting a bit — it’s all about what feels right to your taste buds and heart.
If you have a sweet tooth for festive Christmas treats, you might also want to peek at these Candy Corn Pretzel Bites or my Peanut Butter Spider Cookies for seasonal fun. Plus, this Candy Corn Poke Cake is a beautiful way to keep the holiday vibe going, too!
I truly hope you enjoy making and sharing these Candy Cane Cookies as much as we do. There’s something so simple and nourishing about baking with love, especially when it results in minty, colorful joy that brings us all together. Happy baking, friend! Don’t forget to savor every peppermint swirl bite!
If you want to dive deeper into Candy Cane Cookies magic, here are some inspiring reads:
- Candy Cane Cookies will make ’em say “wow” – or maybe just …
- Candy Cane Cookies Recipe
- There is something so nostalgic about red & white candy at …
And of course, back at home, don’t forget to check out my other fun festive recipes like Candy Corn Pretzel Bites, Peanut Butter Spider Cookies, and Candy Corn Poke Cake to keep the holiday sweetness rolling!
Candy Cane Cookies
Delight in these festive Candy Cane Cookies, perfectly crisp and swirled with peppermint flavors for a merry holiday treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 tablespoons red food coloring
- Extra sugar for rolling
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg, vanilla extract, and peppermint extract until combined.
- Gradually blend in the dry ingredients until a soft dough forms.
- Divide dough into two equal parts. Add red food coloring to one half and knead until color is even.
- Roll out each dough portion into a rectangle approximately ¼ inch thick.
- Cut each rectangle into strips about 1 inch wide.
- Twist one red strip with one plain strip to form the candy cane shape, then curve the top to form the hook.
- Place cookies on prepared baking sheets and sprinkle lightly with sugar.
- Bake for 8-10 minutes or until edges are just golden.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
For a richer peppermint flavor, drizzle melted white chocolate over cooled cookies and sprinkle crushed candy canes on top.