Candy Cane Cookies Recipe

I’ve got to tell you, this Candy Cane Cookies Recipe is a holiday game-changer. Imagine biting into a buttery, tender cookie with that unmistakable peppermint sparkle that instantly reminds you of cozy winter nights and festive gatherings. What makes this recipe so special is the blend of cream cheese and butter that keeps the cookies soft and delicate—a texture I haven’t found in many candy cane-inspired treats before.

Whether you’re baking for a Christmas party, sending a sweet gift to friends, or just craving a festive treat to enjoy with your favorite holiday movie, these candy cane cookies are perfect. Plus, they’re surprisingly easy to make, so even if you’re short on baking time, you’ll end up with a batch that looks and tastes impressive.

Ingredients You’ll Need

All the ingredients in this Candy Cane Cookies Recipe come together to create that tender crumb and minty brightness. I always recommend using good-quality peppermint extract for a natural, refreshing flavor — it really makes a difference.

• Unsalted butter: Room temperature butter helps you cream easily with the cream cheese for that perfect base.
• Cream cheese: Adds moisture and slight tang, making these cookies wonderfully soft inside.
• Granulated sugar: Use fine granulated sugar for even sweetness and a bit of structure.
• Large egg yolk: Only the yolk here—gives richness without extra liquid that could disrupt dough texture.
• Peppermint extract: Essential for that classic candy cane flavor. I prefer pure extract over artificial flavors.
• Salt: Balances the sweetness and enhances all the flavors.
• All-purpose flour: The sturdy base of these cookies; be sure to measure properly to avoid dense results.
• Red gel food coloring: I like Americolor Super Red because it’s vibrant without affecting dough consistency.

Variations

I love how flexible this Candy Cane Cookies Recipe can be. Feel free to tweak it depending on your mood or dietary needs—you’ll find it’s a great base to play with!

• Chocolate Peppermint: Once, I swirled in some melted dark chocolate with the dough—it’s decadent and adds a grown-up twist.
• Gluten-Free: Swap all-purpose flour for a high-quality gluten-free blend; the cookies still stay soft and delicious.
• Mini Candy Cane Toppings: Crushed peppermint candies sprinkled on top before baking add crunch and more festive flair.
• Natural Coloring: Try beet juice powder instead of red gel coloring if you prefer natural dyes, though the color is a bit more muted.

How to Make Candy Cane Cookies Recipe

Step 1: Cream Butter and Cream Cheese

Start by beating the unsalted butter and cream cheese together until smooth and fluffy. This step is key; if your butter is too cold, you’ll struggle to get the right texture. I usually let mine sit for about 30 minutes at room temperature before starting. Creaming these two well traps air and creates a light cookie.

Step 2: Add Sugar, Egg Yolk, and Peppermint

Next, beat in the granulated sugar until it’s fully incorporated and a bit fluffy. Then add the large egg yolk and peppermint extract along with the salt. Mixing these adds depth to your cookie dough—peppermint’s aroma here smells amazing and instantly lifts the holiday spirit.

Step 3: Incorporate the Flour and Color

Slowly mix in the flour until just combined. Don’t overmix at this stage; that helps keep your cookies tender. Finally, divide the dough in half if you want to create that classic candy cane swirl effect. Add red gel food coloring to one half and gently knead it in until you get a vibrant color. If you’re not into the swirl look, you can mix all red or keep plain—it’s your call!

Step 4: Shape and Chill the Dough

This is where the magic happens. Roll out equal parts of the red and plain dough into ropes, then twist them together to create that iconic candy cane stripe. Chill the dough logs in the fridge for at least an hour—this makes them easier to slice and helps keep the shape during baking. I once skipped chilling and my cookies spread out too much, so don’t skip this step!

Step 5: Slice and Bake

Once chilled, slice the dough into thin rounds (about 1/4 inch thick). Place them on a parchment-lined baking sheet with some space between each cookie. Bake at 350°F (175°C) for about 10-12 minutes until the edges just start to turn golden. Keep an eye on them so they don’t overbake—you want tender, not crispy.

How to Serve Candy Cane Cookies Recipe

Garnishes

I’m a simple gal when it comes to garnishes—sometimes just a light dusting of powdered sugar is all these candy cane cookies need to pop visually and add a little snowy charm. Other times, I’ve added a drizzle of white chocolate for extra indulgence. Sprinkling crushed candy cane pieces on top right after baking adds crunch and gives them that unmistakable festive look.

Side Dishes

These cookies pair wonderfully with a hot cup of cocoa or peppermint-flavored coffee. For a party, I like setting them alongside a cinnamon-spiced mulled wine or eggnog. They’re light enough to be a sweet finish but rich enough to feel like a special treat.

Creative Ways to Present

For holiday gatherings, I’ve wrapped stacks of these cookies in clear cellophane tied with red and white striped twine. You can also arrange them in a circular pattern on a large platter, sprinkling some crushed peppermint in the middle for a festive centerpiece. If gifting to friends, I like layering the cookies between parchment paper in pretty tins—simple but feels so thoughtful.

Make Ahead and Storage

Storing Leftovers

After baking, I let my Candy Cane Cookies cool completely, then store them in an airtight container at room temperature. They usually stay fresh and perfectly soft for up to a week. If you notice they’re firming up, a quick zap in the microwave for 10-15 seconds brings back that just-baked tenderness.

Freezing

I often freeze the dough logs before slicing—they freeze beautifully and make baking ahead super easy. Just wrap them tightly in plastic wrap and pop into a freezer bag. When you want cookies, thaw in the fridge overnight, slice, and bake as usual. Leftover baked cookies can also freeze well for up to 3 months; just thaw at room temperature in their container.

Reheating

If you have leftovers that have lost a little softness, I like reheating them in a preheated oven at 300°F (150°C) for 5 minutes—this revives their tender crumb without drying them out. Avoid the microwave if you want to keep that crisp edge-to-soft center texture.

FAQs

Final Thoughts

This Candy Cane Cookies Recipe has become one of my seasonal favorites because it perfectly blends classic holiday flavors with a texture that’s just dreamy. I hope you give it a try and make it your own—from the first swirl of red dough to that peppermint aroma wafting through your kitchen, it’s a baking experience that’s both comforting and festive. So grab your mixing bowl, invite a friend or family member to join, and enjoy the magic of creating these sweet little candies that taste as good as they look.

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