If you’re looking to add a burst of festive cheer to your holiday baking, this Easy Candy Cane Cookie Recipe – Colorful Christmas Treats for Holiday Baking (2025) is an absolute must-try. These charming, swirled cookies capture the essence of the season with their delightful peppermint crunch and vivid red-and-white appearance. They’re soft, buttery, and infused with warming vanilla and almond notes that make every bite a nostalgic celebration of Christmas. Whether you’re baking with family or looking to impress at your next holiday party, these cookies are sure to bring smiles and sweet memories to everyone lucky enough to taste them.
Ingredients You’ll Need
This recipe uses straightforward yet carefully chosen ingredients that work harmoniously to create texture, flavor, and that unmistakable festive look. Each item plays a key role—from the rich butter that makes the cookies tender to the red food coloring for that signature candy cane pop.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb essential for soft cookies.
- 1 cup powdered sugar: Also called confectioners’ sugar, it lends a smooth texture and subtle sweetness.
- 1 large egg: Acts as a binder to hold the dough together while adding moisture.
- 1 tsp vanilla extract: Adds classic warmth and depth to the cookie flavor.
- 1/2 tsp almond extract (optional): Gives an extra layer of holiday magic with a delicate nutty aroma.
- 2 1/2 cups all-purpose flour: The backbone that holds your cookies together with just the right structure.
- 1 tsp baking powder: Helps the cookies rise gently for a soft bite.
- 1/2 tsp salt: Balances sweetness and enhances all the flavors.
- Red gel food coloring: Provides vibrant, concentrated color without watering down the dough.
- 1/2 cup crushed candy canes: Sprinkled on top for that classic peppermint crunch and festive sparkle.
How to Make Easy Candy Cane Cookie Recipe – Colorful Christmas Treats for Holiday Baking (2025)
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C) so it’s perfectly heated for even baking. At the same time, line two baking sheets with parchment paper or silicone mats to ensure your cookies won’t stick and cleanup will be a breeze.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This creaming step is what makes the cookies melt-in-your-mouth tender. Then, beat in the egg along with the vanilla and almond extracts, blending everything into a smooth, fragrant batter.
Step 3: Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening and seasoning. Gradually add these dry ingredients to your butter mixture, stirring gently to combine. The dough should come together without overmixing to avoid tough cookies.
Step 4: Divide the Dough
Now, split your dough evenly into two portions. Leave one plain and color the other with a few drops of red gel food coloring. Knead the red dough until the hue is uniform and vibrant. This step is what gives you those striking candy cane stripes in every cookie.
Step 5: Shape the Candy Cane Cookies
Take a small piece from each dough portion, about a tablespoon each, and roll them into 6-inch ropes. Carefully twist the red and plain ropes together and shape into candy canes with a gentle “J” curve. Arrange them on your prepared sheets with enough space to allow slight spreading during baking.
Step 6: Bake the Cookies
Bake your shaped candy cane cookies for 9 to 12 minutes. They should be just turning golden at the edges but remain soft inside. Keep an eye on them after 9 minutes to make sure they don’t get too crispy—soft and tender is the goal.
Step 7: Cool the Cookies
Let the cookies cool on the baking sheets for about 5 minutes so they firm up, then transfer them carefully to a wire rack. Cooling on a rack helps keep them from becoming soggy by letting air circulate around.
Step 8: Add the Candy Cane Topping
While the cookies are still warm, sprinkle the crushed candy canes generously on top. You can crush candy canes by pulsing them lightly in a food processor or placing them in a zip-top bag and rolling with a pin. This peppermint topping adds festive color and a satisfying crunch.
Step 9: Let the Cookies Cool Completely
Finally, allow the cookies to cool fully on the rack before serving. This ensures the peppermint topping sets perfectly and won’t fall off when handled.
How to Serve Easy Candy Cane Cookie Recipe – Colorful Christmas Treats for Holiday Baking (2025)
Garnishes
A dusting of powdered sugar or a drizzle of white chocolate can add an elegant flair to your colorful candy cane cookies. You can also use whole mini candy canes or peppermint sticks as decorative accents on your serving platter for an extra festive touch.
Side Dishes
These cookies are a perfect treat alongside a warm cup of hot cocoa or a glass of cold milk. For gatherings, consider pairing them with a holiday cheese board featuring mild cheeses and winter fruits to balance the sweetness perfectly.
Creative Ways to Present
Wrap stacks of these cookies in clear cellophane tied with red and white ribbons for delightful homemade gifts. Alternatively, arrange them in a festive tin or place them on a decorative platter lined with evergreen sprigs and holly berries for a stunning holiday centerpiece.
Make Ahead and Storage
Storing Leftovers
Store your candy cane cookies in an airtight container at room temperature to keep them fresh for up to a week. Separate layers with parchment paper to prevent sticking and preserve their attractive shape and texture.
Freezing
You can freeze these cookies for longer storage. Place cooled cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag with parchment paper between layers. They’ll stay fresh for up to three months.
Reheating
If you want to enjoy these cookies warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. Avoid microwaving as it can soften the candy cane topping and make the cookies lose their crisp edges.
FAQs
Can I use regular liquid food coloring instead of gel?
You can, but gel food coloring is recommended because it gives more vibrant color without adding extra moisture to the dough, which could affect texture.
Is almond extract necessary for the recipe?
While optional, almond extract adds a lovely subtle flavor that deepens the holiday vibe, complementing the vanilla perfectly. Feel free to omit if you prefer.
How do I prevent the cookies from spreading too much?
Chilling the dough for about 30 minutes before shaping can help the cookies hold their shape better during baking.
What if I don’t have a rolling pin for crushing candy canes?
No worries! You can place the candy canes in a sturdy bag and gently tap with a heavy pan or use a clean wine bottle to crush them evenly.
Can these cookies be made gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour, but be sure to check your baking powder is gluten-free as well for best results.
Final Thoughts
This Easy Candy Cane Cookie Recipe – Colorful Christmas Treats for Holiday Baking (2025) captures the spirit of Christmas in every delightful bite. From the bright red swirls to the peppermint crunch, these cookies are as joyful to make as they are to eat. I can’t wait for you to try them and share this festive favorite with your loved ones — happy baking!
PrintEasy Candy Cane Cookie Recipe – Colorful Christmas Treats for Holiday Baking (2025)
Easy Candy Cane Cookies are colorful, festive treats perfect for holiday baking. These soft, melt-in-your-mouth cookies feature a delightful twist of vanilla and almond extracts, with a vibrant red and white dough forming classic candy cane shapes. Finished with a crunchy topping of crushed candy canes, these cookies bring a perfect balance of sweetness and peppermint flavor to your Christmas celebrations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24–30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Additional Ingredients
- Red gel food coloring (to color half the dough)
- 1/2 cup crushed candy canes (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ease cleanup.
- Cream the Butter and Sugar: In a large mixing bowl, beat 1 cup softened unsalted butter and 1 cup powdered sugar using a mixer until light and fluffy, about 3-4 minutes. Add 1 large egg, 1 tsp vanilla extract, and 1/2 tsp almond extract, beating until fully incorporated.
- Mix the Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Slowly add the dry mix to the wet ingredients, mixing until just combined. Avoid overmixing.
- Divide the Dough: Divide dough into two equal parts. Leave one portion plain; add a few drops of red gel food coloring to the other and knead until the color is even.
- Shape the Candy Cane Cookies: Take equal portions (about 1 tbsp) of each dough. Roll into 6-inch ropes, then gently twist the ropes together to form candy cane shapes with a hook or ‘J’ curve. Place on prepared baking sheets with space between cookies.
- Bake the Cookies: Bake for 9-12 minutes until edges are lightly golden but centers remain soft. Avoid overbaking to maintain a tender texture.
- Cool the Cookies: Let cookies cool on baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely to prevent sogginess.
- Add the Candy Cane Topping: While still slightly warm, crush candy canes using a rolling pin or food processor. Sprinkle crushed candy canes generously over the cookies.
- Let the Cookies Cool Completely: Allow cookies to cool fully on the wire rack to set the topping and ensure they are ready to serve.
Notes
- Use gel food coloring for vibrant color without adding moisture.
- Do not overmix the dough to keep cookies tender.
- Let cookies cool sufficiently before applying crushed candy canes to prevent melting or falling off.
- Store cookies in an airtight container to maintain freshness and crispness.
- If you prefer stronger peppermint flavor, add a few drops of peppermint extract along with vanilla and almond extracts.