Introduction

These Easy Candy Cane Cookies are a festive and delicious treat perfect for the holiday season. With a soft, melt-in-your-mouth texture and a peppermint crunch from crushed candy canes, they bring classic Christmas cheer to your kitchen. Baking these colorful twisted cookies is both fun and rewarding for home cooks of all levels.

The image shows a white, speckled plate with a black scalloped edge, filled with ten candy cane-shaped cookies. Each cookie has two twisted layers, one layer is bright red and the other is creamy white. The cookies have a smooth texture and are arranged neatly on the plate. The plate is placed on a white marbled surface with small red and white candy cane decorations and a green textile with snowflake patterns partially visible around it. photo taken with an iphone --ar 4:5 --v 7

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)
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
Red gel food coloring
1/2 cup crushed candy canes (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and almond extracts, and mix until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Step 4: Divide the dough into two equal portions. Leave one plain, and knead red gel food coloring into the other until evenly colored. Add more for a deeper red if desired.
Step 5: Take about 1 tablespoon of plain dough and 1 tablespoon of red dough each. Roll them into 6-inch ropes, then twist together to form candy cane shapes. Place them on the baking sheets, spaced apart.
Step 6: Bake for 9-12 minutes, or until the edges just begin to turn golden. The cookies should remain soft inside.
Step 7: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: While still slightly warm, sprinkle crushed candy canes over the cookies for a festive peppermint crunch.
Step 9: Allow the cookies to cool fully on the wire rack before serving or storing.

Tips & Variations

Use gel food coloring for vibrant color without affecting dough moisture.
Crush candy canes ahead of time and store in a sealed container for easy decorating.
Try peppermint or orange extract instead of almond for a unique holiday flavor.
If dough is too soft to handle, refrigerate for 30 minutes before shaping.

Storage

Store fully cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to one month, layering with wax paper to prevent sticking. To enjoy, thaw at room temperature; reheating is usually not necessary as these cookies are best soft.

How to Serve

A white plate with a black trimmed scalloped edge holds ten candy cane-shaped cookies, each twisted with two layers: one layer smooth and creamy white, the other bright red with a velvety texture. The cookies have rounded ends and a slight shine, arranged neatly with some laying straight and others curved, showing the spiral twist clearly. The plate sits on a white marbled texture surface, with festive decorations including a small blue bottle brush tree, red and white striped candy cane, snowflake cutouts, and pieces of red-striped and green fabric peeking around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

You can, but gel food coloring is preferred because it delivers brighter color without softening the dough. Liquid coloring might make the dough too wet and affect the texture.

How do I prevent the cookies from spreading too much while baking?

Make sure your dough is well chilled before shaping, or refrigerate the shaped cookies briefly before baking. Also, avoid overmixing the dough, which can cause spreading due to overdeveloped gluten.