Candy Cane Cookies Holiday Treat

These Candy Cane Cookies always steal the holiday show with their cheerful twists and classic peppermint snap. The buttery cream cheese dough twists together with vibrant red and white stripes, filling the kitchen with a festive aroma. Every time I bake these, friends and neighbors cannot help but ask for the recipe. They are perfect for cookie swaps, holiday parties, or as a charming gift nestled in a tin.

Rolling these candy cane cookies with my niece last December brought so much laughter to the kitchen. Watching her focus on twisting the dough made this an instant holiday tradition for us.

Ingredients

• Unsalted butter: use good quality for the richest flavor and cream at room temperature for easy mixing
• Cream cheese: full fat and softened makes the cookies extra tender and rich
• Granulated sugar: use a fine variety for best texture and even sweetness
• Egg yolk: adds richness and helps the dough come together smoothly
• Peppermint extract: pure extract gives that authentic holiday flavor look for clear varieties that are not artificially colored
• Salt: balances the sweetness and enhances the flavors never skip it
• All purpose flour: sift before measuring if possible for the lightest crumb
• Red gel food coloring: gel works best for bright color without over hydrating the dough opt for brands known for vibrant hues

Instructions

Prepare Your Oven and Pans:

Preheat your oven to a steady 350 degrees Fahrenheit or 180 degrees Celsius. Line two large baking sheets with quality parchment paper to prevent sticking and ensure even baking

Cream the Fats and Sugar:

In a large mixing bowl use a sturdy hand mixer or stand mixer fitted with paddle attachment to beat together the unsalted butter cream cheese and sugar. Begin at low then increase to medium high speed and keep mixing for about three minutes until the mixture becomes fluffy and very pale in color. This is essential as it gives your cookies a tender foundation

Combine Wet Ingredients and Seasonings:

Add in your egg yolk peppermint extract and salt. Beat on low until fully blended. Scrape the sides and bottom of your bowl to make sure everything is well incorporated

Incorporate the Flour:

With mixer on low add flour gradually. Mix only until a soft dough forms and there are no streaks of flour. If the dough feels sticky or overly soft stop mixing and continue by hand against the sides of your bowl

Color and Divide the Dough:

Scrape dough onto a clean surface and divide it in half. Place one half back in the bowl and add a small amount of red gel food coloring. Mix gently with a spatula or with gloved hands just until the color is fully even throughout

Shape the Candy Canes:

Take about a tablespoon of each color dough. Roll each into a rope about four inches in length. Lay a red and a white rope side by side pinch one end together and twist gently until you have a striped log. Form into a cane hook and place gently onto your lined tray with a little space between each

Bake the Cookies:

Transfer trays to the oven and bake for ten to twelve minutes. Begin checking at ten minutes. The cookies should look set and the bottom edges just starting to turn golden. Do not overbake for softer cookies

Cool for the Perfect Texture:

Let cookies rest on the baking sheets for three to five minutes until sturdy enough to move. Use a thin spatula to transfer cookies to a wire rack and let them cool completely. This keeps their shape and results in the perfect tender bite

Cream cheese is my secret ingredient here because it creates that irresistible soft crumb. I will never forget the first time I served these at my daughter’s winter recital bake sale and the plate disappeared in minutes.

Storage Tips

Store cooled cookies in an airtight container on the counter for up to a week. Lay a sheet of parchment between layers to protect the candy cane shape. For longer storage freeze baked cookies in a zip top freezer bag and thaw at room temperature before serving

Ingredient Substitutions

If you prefer a less minty twist sub in vanilla extract instead of peppermint. You can also use lemon or almond extract for a unique flavor. If you only have liquid food coloring use it sparingly and chill your dough longer to prevent stickiness

Serving Suggestions

Pile these cookies high on a festive platter for your dessert table. They make adorable edible toppers for holiday cakes or cupcakes. Or include a few in a cellophane bag with a ribbon for a charming edible gift

Cultural and Holiday Traditions

Shaped cookies have always been part of holiday baking in many cultures. The candy cane’s red and white stripes are symbols of good luck and celebration. In our family making these has become as important as trimming the tree each year

Seasonal Adaptations

Swap red gel coloring for green in spring and twist into wreath shapes. Leave out the peppermint and add citrus zest for a summery treat. Add crushed candy cane pieces on top for extra crunch and sparkle

Success Stories

Every time I bring these to the office holiday party I go home with an empty tin and several requests for the recipe. Neighbors love receiving these nestled in a box as part of a homemade gift assortment during December

Freezer Meal Conversion

Form and twist the dough into canes. Lay unbaked cookies in a single layer on a lined baking sheet. Freeze until solid then transfer to a bag. Bake from frozen just add an extra minute or two to the baking time

Let these cookies cool fully and store in a tin to keep them fresh. Their festive charm and melt-in-your-mouth texture mean they will quickly become a family favorite.

Recipe FAQs

→ How do I get vibrant red color for the cookies?

Use a gel food coloring for intense color without altering dough consistency. Americolor Super Red is recommended for best results.

→ Can I enhance the peppermint flavor?

Add more peppermint extract to the dough for a stronger minty taste according to preference.

→ What if my dough is too soft to shape?

Chill the dough in the refrigerator for 30 minutes. This helps it firm up and makes shaping easier.

→ How do I achieve the twisted look?

Roll each dough half into ropes, then twist a red and a plain rope together before forming the candy cane shape.

→ How can I store these cookies?

Store cookies in an airtight container at room temperature for up to one week for optimal freshness.