These Candy Cane Cookies are perfect for the holidays! A fun red and white sugar cookie twisted to look just like the peppermint candy. Always a favorite and a great addition to your cookie tray.
Serve these easy Christmas cookies with a cup of cocoa or along side other peppermint favorites like my Candy Cane Biscotti and White Chocolate Candy Cane Pretzels!
Recipe Features
- Shortbread: These cookies use a shortbread base that have a hint of peppermint. Perfect holiday flavor.
- Peppermint Extract: No need to crush candy pieces IF you don’t want to!
- Freezer Friendly: These cookies freeze extremely well, making them a great make-ahead dessert.
I made these cookies for the first time in 1997. Really showing my age here. I was 10 and was gifted a Betty Crocker cookbook. Our teacher let us all bring in a holiday treat to share and this was my contribution. I had never baked a day in my life and they still turned out perfect.
That’s how easy these cookies are. If they’re a little crooked or not perfectly twisted, that’s completely ok! It adds a little character and makes them that much more delicious! The perfect combination of peppermint and buttery shortbread is nearly irresistible!
Ingredients For Candy Cane Cookies
The base for this cookie dough is a classic shortbread. Divide the dough in half and twist to perfection! It really is so simple and a wonderful addition to your holiday cookie trays! Here is what you will need to get started:
- Butter: Personal preference, I like salted butter in my shortbread. However, unsalted works well too!
- Shortening: Optional, you can use half shortening. This helps the cookies keep their shape while baking without too much spread.
- Powdered Sugar: Just a touch of powdered sugar to help sweeten the dough.
- Egg: One large egg to help bind things together.
- Extracts: Both vanilla and peppermint extract is used to give the buttery dough a little flavor.
- Flour: Use all-purpose flour for the best structure.
- Salt: I suggest only using added salt if you are using unsalted butter.
- Food Color: To get that lovely red/pink color you’ll need a touch of red color.
- Finishing Sugar: Another optional ingredient, but beautiful on top of your cookies. A sprinkle of coarse sugar gives you a glitter finish that makes these stunning!
How To Make Candy Cane Cookies
- PREP: Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper or silicone baking mats and set aside for later.
- DOUGH: Add the butter, shortening and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat on low for 2 minutes, or until the mixture has combined. Increase the speed and beat for 1 minute more. Add the egg and extracts followed by the flour and salt. Continue to mix for 2 minutes, or until the dough has formed.
- DIVIDE: Divide the dough in half. For one half of the dough, add 1-2 teaspoons of red food color and mix until combined and the dough is pink or red.
- ROLL: Roll 2 teaspoons of the white dough into a 4 to 5 inch log. Repeat with 2 teaspoons of red dough. Place the strands together and gently twist to form the candy cane shape.
- BAKE: Place each cookie on the prepared trays. If using, sprinkle with white sanding sugar. Bake 8-9 minutes, or until the edges have slightly lifted from the tray.
- ENJOY: Remove from the tray and enjoy!
Helpful Tools
- Cookie Trays: Seems like this is an obvious suggestion, but not all trays are made the same. Dollar store versions, or thinner trays, will bake hot. This leaves you with cookies that are crispy on the outside and raw in the center. I absolutely love my Nordic ware Trays (affiliate). Super easy to clean and perfect for every dessert.
- Silicone Baking Mats: I always have parchment on hand, it comes in so handy when baking bacon, but silicone baking mats (affiliate) are my go-to for cookies. They keep everything from sticking and a quick wipe down has them clean and ready for the next batch. This set (affiliate) is $13 and I’ve owned mine for over 5 years. They still look brand new.
- Cookie Scoop: I specifically like this set (affiliate). For $20 you get three different sizes, which means you can make small cookies, medium, or LARGE. It helps to keep the cookie dough even for each cookie.
Recipe Notes:
I personally prefer Food Coloring Gel. You can use less and still get a vibrant color. I opt for just a touch to keep my cookies more pastel, but you can add more for a bold red cookie.
Yes! In fact, we occasionally stir 1/4 cup of crushed peppermints into the white dough before rolling for even more candy cane flavor.
The easiest way to crush candy canes is to place them in a zip top bag. Seal tightly and gently pound with a rolling pin or the smooth side of a meat cleaver.
Yes. These cookies can be frozen and stored for up to 3 months! Simply bake according to the recipe, allow to cool completely, and place in a freezer safe bag or container. When ready to enjoy, simply allow to come to room temperature on the counter.
These shortbread Christmas cookies are best when eaten within 7 days of baking. Be sure to store in a zip top bag or airtight container for the best results.
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Candy Cane Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup shortening*
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2½ cups all-purpose flour
- 1/2 teaspoon salt
- 1-2 teaspoons red food color
- 1/2 cup white sanding sugar
Instructions
- Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper or silicone baking mats and set aside for later.
- Add the butter, shortening and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat on low for 2 minutes, or until the mixture has combined. Increase the speed and beat for 1 minute more.
- Add the egg and extracts followed by the flour and salt. Continue to mix for 2 minutes, or until the dough has formed.
- Divide the dough in half. For one half of the dough, add 1-2 teaspoons of red food color and mix until combined and the dough is pink or red.
- Roll 2 teaspoons of the white dough into a 4 to 5 inch log. Repeat with 2 teaspoons of red dough. Place the strands together and gently twist to form the candy cane shape.
- Place each cookie on the prepared trays. If using, sprinkle with white sanding sugar. Bake 8-9 minutes, or until the edges have slightly lifted from the tray.
- Remove from the tray and enjoy!
Notes
Nutrition
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