Easy 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
Scale
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.