Candy Cane Cookies are a classic Christmas cookies that has stood the test of time. You may be surprised to find that these cookies are also a special favorite of Santa’s elves! Candy cane cookies are a festive delight...

Candy Cane Cookies are a classic Christmas cookies that has stood the test of time. You may be surprised to find that these cookies are also a special favorite of Santa’s elves!

Candy cane cookies are a festive delight in the world of holiday baking. These treats feature a classic sugar cookie dough that undergoes a split personality transformation – one part takes on a vibrant red hue with the help of food coloring, while the other retains its natural color. The real artistry comes into play as the two halves are carefully twisted together to achieve the recognizable candy cane pattern.

Peppermint extract is the secret ingredient that elevates these cookies to holiday stardom, imparting a refreshing and minty flavor that mirrors the traditional candy cane taste. Some recipes go the extra mile by incorporating crushed peppermint candies, adding both sweetness and a satisfying crunch.

As these cookies bake, the kitchen becomes a fragrant haven of warmth and holiday cheer, thanks to the tantalizing blend of buttery richness and peppermint freshness. Beyond their visual appeal with the distinctive red and white stripes, candy cane cookies have become a popular choice for various festive occasions, from cookie exchanges to family gatherings, offering a perfect balance of tradition and flavor sophistication.

What You’ll Need to Make Candy Cane Cookies

How To Make Candy Cane Cookies

Cream butter, shortening and 1 cup of sugar until light and fluffy.

Add egg, vanilla and peppermint extract.  Mix.

Stir flour and salt into batter mixture and combine well.

Divide in dough in half into two bowls.

Stir red food coloring or beet root powder into dough in one of the bowls.

Scoop dough for candy cane cookies into one teaspoon portions.

Roll dough into ropes about 4 inches long. 

Place two ropes side by side, press lightly together and twist into candy cane shape with curved top.

They should look like this!

Place candy cane cookies onto ungreased cookie sheets and bake at 375 degrees for 8 to 10 minutes or until very lightly browned. 

While still warm, sprinkle with crushed candy cane and sugar mixture.

Elves LOVE These Cookies

If you have any little elves in your house this holiday season, you’ll probably notice these candy cane cookies disappearing faster than you had expected. I bake countless varieties of cookies all year ’round but especially during the Christmas season. I’ve never known any cookies to be as irresistible to elves as these are. I can make a batch of these, each of us only have one or two, and wake to find the jar empty the next day with my elves’ bellies looking slightly plumper than the night before.

Clearly, these are a favorite among Santa’s helpers, and Santa, too!

Print

Candy Cane Cookies

This recipe for Candy Cane Cookies has stood the test of time. And the kids love making And eating them. Enjoy these holiday favorites.

Course Dessert

Cuisine American

Keyword cookies

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 4

Calories 82kcal

Ingredients

1/2 cup butter softened1/2 cup shortening or Coconut oil1 cup sugar1 egg1 teaspoon vanilla extract1/2 teaspoon peppermint extract2 and 1/2 cups unsifted all purpose flour1 teaspoon salt3/4 teaspoon red food coloring or beet root powderTopping1/2 cup sugar1/2 cup crushed peppermint candy cane

Instructions

Preheat oven to 375 degrees.

In a large mixing bowl, cream butter, shortening, and 1 cup sugar until light and fluffy.

Add egg, vanilla and peppermint extract.

Stir flour and salt into butter mixture and beat until well combined.

Divide dough in half.

Stir red food coloring/beet root powder into one half of dough until well blended.

Roll 1 teaspoonful of each color dough into four inch rope.

Place 2 ropes side by side, press lightly together and twist.

Place on ungreased cookie sheets and curve top for the handle of the candy cane.

Bake 8 to 10 minutes or until lightly browned.

While cookies are baking, crush candy canes to equal 1/2 cup mixture and add 1/2 cup sugar.

While still warm, sprinkle with topping mixture. The warm cookie will cause the topping to slightly melt enough to adhere to candy cane.

Makes about 4 dozen cookies.

Nutrition

Calories: 82kcal

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“Gratitude turns what you have into enough.”

~Unknown

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