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A platter of festive, twisted red and white candy cane cookies decorated with red, white, and green sprinkles.

Festive Peppermint Candy Cane Cookies

These classic holiday sugar cookies are flavored with peppermint, colored red and white, twisted into candy cane shapes, and baked to perfection. A delightful and festive treat for any winter celebration!
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Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 48 cookies
Course: Dessert, Holiday
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1 cup Unsalted butter softened
  • 1 cup Granulated sugar
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Peppermint extract or more, to taste
  • 1/2 tsp Red gel food coloring
Optional Topping
  • 1/4 cup Crushed candy canes

Equipment

  • Stand Mixer (or hand mixer)
  • Large mixing bowls
  • Measuring cups and spoons
  • Plastic wrap
  • Baking sheets
  • Parchment Paper
  • Rolling Pin
  • Wire Rack

Method
 

Prepare the Dough
  1. In a medium bowl, whisk together the flour and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in the egg, vanilla extract, and peppermint extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
Divide and Color
  1. Divide the cookie dough into two equal halves. Leave one half as is (this will be your white dough).
  2. To the second half, add the red gel food coloring. Mix until the color is evenly distributed throughout the dough. It's best to knead it by hand briefly for even color without overworking.
  3. Flatten each dough half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling step is crucial for the dough to firm up and be easier to handle.
Shape the Cookies
  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Take small portions (about 1 teaspoon each) of both the red and white doughs. On a lightly floured surface, roll each portion into a thin rope, about 4-5 inches long.
  3. Place one red rope and one white rope side-by-side. Gently twist them together to form a spiral. Press the ends lightly to secure.
  4. Carefully transfer the twisted rope to a prepared baking sheet. Bend the top end down to create the characteristic candy cane hook shape.
  5. Repeat with the remaining dough, leaving about 1-2 inches between cookies on the baking sheet.
Bake and Finish
  1. Bake the cookies for 8-10 minutes, or until the edges are very lightly golden. Do not overbake; they should still be slightly soft in the center.
  2. Remove from oven and immediately, if desired, sprinkle with crushed candy canes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  3. Store cooled candy cane cookies in an airtight container at room temperature for up to one week.

Notes

For best results and easier handling, ensure your butter is truly softened but not melted. If the dough becomes too sticky while shaping, pop it back into the refrigerator for 10-15 minutes. You can also roll longer ropes for larger candy canes, adjusting bake time as needed. For a bolder peppermint flavor, increase the peppermint extract to 1 teaspoon.