These adorable Candy Cane Cookies are the perfect Christmas treat. They look just like candy canes and have peppermint flavor, too. This is such a fun Christmas cookie recipe to make with the kids.
When you think of candy cane cookies, crushed candy canes being incorporated is likely what comes to mind. In this case, you are making two different colored cookie doughs and twisting them to look like candy canes. With subtle mint flavor coming from the peppermint extract, these cookies are both tasty and cute!
I remember making a cookie similar to this with my mother when I was young. It was a simple sugar cookie dough that was separated and colored. Adding peppermint extract is a total game-changer. It reminds you of a real candy cane, but you still get the soft, chewy cookie texture.
What You’ll Need
This recipe uses simple, budget-friendly ingredients. Many of these baking staples are probably already in your pantry, making it super easy to grab whatever extras you might need.
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Milk: Divided into ¼ cup for the vinegar mixture and 1 tablespoon to brush over the cookies before baking (whole milk or 2% works best).
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White Vinegar: You won’t taste this in the cookies, but it helps the dough rise.
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Sugar: Granulated sugar goes into the cookie dough, while white sanding sugar is sprinkled on top before baking.
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Unsalted Butter: Make sure it is softened at room temperature; if it’s too cold, your dough will be lumpy.
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Egg: You will need 1 large egg.
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Extracts: This recipe calls for both vanilla and peppermint extracts.
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Flour: Use standard all-purpose flour.
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Baking Powder: This ensures the dough rises properly.
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Salt: Enhances the overall flavor and balances the sweetness.
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Red Gel Food Coloring: Any brand will work great!
How to Make Candy Cane Cookies
Making these candy cane Christmas cookies is easier than you may think! As long as you have the right tools, the result will be cute and delicious cookies that are sure to please a crowd.
- Step 1. Pour white vinegar into ¼ cup of milk and set aside.
- Step 2. Preheat your oven to 350 degrees F and line large baking sheets with parchment paper.
- Step 3. Cream butter and sugar in a large mixing bowl with an electric mixer.
- Step 4. Add a large egg, peppermint extract, and teaspoon vanilla extract. Beat until incorporated. Then, add the vinegar mixture and mix well.
- Step 5. Whisk flour, baking powder, and salt in a medium bowl.
- Step 6. Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
- Step 7. Divide the cookie dough in half. Add the red food coloring to one of the halves. Gently mix until fully incorporated.
- Step 8. Spoon 1 tablespoon of each dough and roll them into 5-inch ropes. Twist the colors together and pinch the ends together. Bend into a candy cane shape.
- Step 9. Brush the candy can cookies with the remaining tablespoon of milk and sprinkle with sanding sugar.
- Step 10. Bake for 10-11 minutes or until the bottoms of the cookies start to brown.
Tips and Tricks
- If you do not have white vinegar, lemon juice can be used instead.
- Roll from the center of the dough when rolling out the ropes. This will ensure the thickness remains the same.
- Do not scoop the dough ahead of time to prevent it from drying out and cracking when you twist it.
- Leftovers can be stored in an airtight container and stored at room temperature. They will stay fresh for up to 2 weeks.
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