Candy Cane Sugar Cookies for a Sweet Christmas Treat
Candy cane sugar cookies bring a little extra Christmas magic to the cookie tray. With red and white twists, buttery vanilla dough, and a hint of peppermint, these festive cookies look right at home beside a mug of hot chocolate.
Instead of cutting out shapes and decorating with icing, you’ll roll two colors of dough into ropes, twist them together, and curve the tops into candy canes. They’re a fun choice for holiday baking days, homemade cookie gifts, or a Christmas dessert table.
The dough needs time to chill, so leave a little room in your baking schedule before you start shaping.
Why You’ll Love These Candy Cane Sugar Cookies
- Festive without frosting: The red and white dough creates the decoration.
- Easy to customize: Keep the peppermint flavor or make them vanilla.
- Perfect for cookie boxes: The candy cane shape adds variety to a holiday assortment packed in an airtight cookie storage container.
- Make-ahead friendly: Prepare the dough in advance and bake when you’re ready, or store baked cookies in a freezer-safe cookie storage container.
Candy Cane Sugar Cookie Recipe
These cookies have lightly crisp edges and tender centers when baked just until set. Gather your sugar cookie baking ingredients before you begin.
Yield: About 30 cookies
Prep time: About 40 minutes
Chill time: 1 hour, plus 15 minutes after shaping
Bake time: 9–11 minutes per batch
Oven temperature: 350°F (175°C)
Ingredients
- 1 cup (227 g) unsalted butter, softened but still cool
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon peppermint extract, optional
- 3 cups (360 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- Red gel food coloring, as needed
Optional finishing touch:
- 2 tablespoons granulated sugar for sprinkling before baking (or try white sparkling sugar for extra shine)
Use peppermint extract, not peppermint essential oil. Extract strengths vary, so start with the amount listed rather than adding a generous splash.
How to Make Candy Cane Sugar Cookies
1. Cream the Butter and Sugar
Using an electric hand mixer, beat the softened butter and granulated sugar together in a large bowl for about 2 minutes, until smooth and creamy.
The butter should give slightly when pressed, but it shouldn’t look shiny or melted. Butter that’s too warm makes the dough harder to shape.
2. Add the Egg and Flavorings
Beat in the egg, vanilla extract, and optional peppermint extract. Scrape down the sides and bottom of the bowl so everything mixes evenly.
For vanilla candy cane cookies, simply leave out the peppermint.
3. Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until the dough comes together. Avoid beating it longer than necessary.
The dough should feel soft and hold together when pressed.
4. Divide and Color the Dough
Divide the dough into two equal portions.
Leave one portion plain. Mix red gel food coloring into the other portion until evenly colored, starting with a small amount and adding more as needed.
Gel coloring works best here because it adds color without much extra liquid.
Flatten each portion into a thick disk, wrap separately, and refrigerate for 1 hour.
5. Prepare Your Baking Sheets
Line two baking sheets with parchment paper.
If the chilled dough feels very firm, let it sit at room temperature for 5–10 minutes. It should be pliable enough to roll without cracking but still cool to the touch.
6. Roll the Dough Into Ropes
For each cookie, take about 2 teaspoons of plain dough and 2 teaspoons of red dough.
Roll each piece into a rope about 5 inches long. Keep both ropes roughly the same thickness so they bake evenly. A digital kitchen scale makes it easy to portion the dough consistently.
Work with a few cookies at a time, keeping the remaining dough covered so it doesn’t dry out.
7. Twist and Shape
Place one red rope and one plain rope side by side. Gently press them together at one end, then twist them around each other two or three times.
Transfer the twist to the prepared baking sheet and curve the top into a candy cane hook. Lightly pinch the ends together.
Leave about 2 inches between cookies.
Tip: Shape the hook on the baking sheet. Moving an already curved cookie can stretch or break it.
8. Chill the Shaped Cookies
Refrigerate the shaped cookies for 15 minutes while you preheat the oven to 350°F (175°C).
If you’re using the optional sugar topping, sprinkle it lightly over the cookies before baking.
9. Bake Until Just Set
Bake one sheet at a time on the middle rack for 9–11 minutes, until the surfaces look set and the bottoms are barely golden.
The tops should stay pale. If you wait until the cookies brown all over, they’ll have a firmer texture.
Let them cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack. The curved tops are fragile while warm.
Tips for Pretty Red and White Twists
Keep the Ropes Short and Even
Long, thin ropes are more likely to break. Aim for about 5 inches and avoid stretching the dough as you twist it. A small kitchen scale can help you keep each rope the same size.
Match the Dough Temperatures
Both colors should feel equally firm. If one portion gets softer while you’re working, refrigerate it briefly before continuing.
Use Very Little Extra Flour
Too much flour on the work surface can make the ropes dry and prevent them from sticking together. Start with a clean, unfloured surface and add only a light dusting if needed.
Don’t Skip the Final Chill
Chilling the shaped cookies helps preserve the twists and curved tops in the oven.
Easy Flavor and Decorating Variations
Vanilla Candy Cane Cookies
Omit the peppermint extract and keep the vanilla. You’ll get the festive shape with a classic sugar cookie flavor.
Red, Green, and White Cookies
Divide the dough into three portions and color one red and one green. Use two colors per cookie to create a mixed holiday tray.
White Chocolate Dipped Ends
Once the cookies are completely cool, dip the straight ends into melted white chocolate. Set them on parchment until the coating firms up.
Peppermint Crunch Cookies
Add a small sprinkle of finely crushed candy cane to the wet white chocolate. Add this topping close to
