Candy Cane Cookies

These Candy Cane Cookies are festive, charming, and perfect for holiday baking — classic red-and-white swirled sugar cookies shaped like candy canes, ideal for Christmas cookie trays, gifts, or cozy winter baking sessions.

Why You’ll Love This Recipe

• Classic holiday look with red & white stripes
• Buttery, sweet, and lightly crisp
• Perfect for decorating and gifting
• Fun, hands-on dough shaping
• Easy to customize with peppermint or chocolate

Ingredients

For the dough:

• 170 g unsalted butter, softened
• 115 g sugar
• 300 g all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract (or peppermint extract)
• Pinch of salt
• Red gel food coloring

For decorating (optional):

• Sanding sugar
• Crushed candy canes
• Melted white or dark chocolate

Instructions

1. Make the Dough
   • Cream the softened butter and sugar together until light and fluffy.
   • Add the milk, vanilla (or peppermint), and salt; mix until smooth.
   • Add the flour and mix until a soft dough forms.
2. Divide & Color
   • Split the dough into two equal parts.
   • Leave one half plain (white) and color the other half red.
   • Wrap both portions and chill for 30–60 minutes.
3. Shape the Candy Canes
   • Roll a small piece of white dough into a 6-inch rope.
   • Roll an equal piece of red dough into a rope of the same length.
   • Place them side by side, gently press together, and twist into a spiral.
   • Curve the top to form a candy cane shape.
4. Bake
   • Preheat oven to 190 °C (375 °F).
   • Place shaped cookies on a parchment-lined baking sheet.
   • Bake 10–12 minutes, or until set and just lightly golden at the edges.
   • Cool on a wire rack.
5. Optional Decoration
   • Sprinkle warm cookies with sanding sugar or crushed candy canes.
   • Dip ends in melted chocolate for an extra festive touch.

You Must Know

• Chilling the dough helps keep the shape from spreading.
• Use gel coloring for vibrant red stripes.
• Don’t over-flour your surface — cracks form if dough becomes too dry.
• Bake just until set for the best texture.

Pro Tips & Variations

• Swap vanilla for peppermint extract for a classic candy-cane flavour.
• Add crushed peppermint candies inside the dough for extra crunch.
• Make mini candy canes for party platters or gifting.
• Drizzle with white chocolate for a bakery-style finish.
• Use green food coloring for a fun twist.

Serving Ideas & Storage

• Package in clear bags with festive ribbons for gifting.
• Add them to holiday cookie boxes or dessert tables.
• Store in an airtight container up to 1 week.
• Freeze baked cookies up to 2 months.

Frequently Asked Questions

→ Why did my cookies lose their shape?
The dough was too warm — chill longer before shaping or baking.

→ Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend.

→ Can kids help?
Absolutely — rolling and twisting the dough is kid-friendly and fun.

→ How do I keep the red color bright?
Use gel food coloring and avoid overbaking.

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