Candy Cane Cookies Zoom

Candy Cane Cookies Recipe

I don’t know about you, but no Christmas is complete without these Candy Cane Cookies. A tasty butter cookie exploding with peppermint flavor, these traditional Christmas cookies make wonderful homemade gifts for family and friends, and they’re sure to be a hit at your cookie exchange this year! Decorated with White Sparkling Sugar, these Candy Cane Cookies are a festive and fun holiday cookie that you’ll love making with the kids. Don’t forget to leave a few out for Santa, too!
Makes: 3 dozen
Skill Level: None

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Step 1

Preheat oven to 375ºF. Prepare cookie pans with parchment paper.

Step 2

In large bowl, beat butter, sugar and salt with mixer on medium speed until light and fluffy. Beat in egg and extracts. Add flour 1 cup at a time to butter mixture, mixing well after each addition. If dough becomes too stiff, add water, a teaspoon at a time. Do not chill dough.

Step 3

Divide dough into 2 balls. Color one ball of dough with red color, adding additional if desired. Pinch off a 3/4 in. ball of each color dough. On flat surface, roll balls into 3-in. long strips. Place red and white strips side-by-side; roll them together until the two colors have wrapped around one another and are twisted together. Roll in Sparkling Sugar. Curve the strip at the top to the shape of a candy cane and place on prepared pans.

Step 4

Bake 8-10 minutes or until cookies are lightly browned. Cool on pan 2 minutes; remove to cooling grid and cool completely.

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1-1/2 teaspoons pure vanilla extract


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1 cup (2 sticks) butter, softened

1/4 teaspoon peppermint extract (or 1/2 teaspoon Almond Extract)

1/2 teaspoon salt




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Candy Cane Cookies is rated 4.5 out of 5 by 22.
Rated 2 out of 5 by from i didnt really like these at all. they taste bland and the dough would NOT roll right for me so i ended up just rolling them out and using a candy cane cut out i would not make these again.
Date published: 2011-12-11
Rated 3 out of 5 by from The dough was very soft and that made them hard to cut. Mine looked nothing like the picture. I don't know where I went wrong. I did not substitute any ingredients.
Date published: 2011-12-07
Rated 5 out of 5 by from Oh my, this picture brought back memories from baking Christmas cookies with my Mom - and that was many years ago! This recipe is wonderful and sooo much better than the one handed down to me. It has been greatly refined; the only thing I change (because I dislike mint) - I put almond in both colors for home and sometimes put clear chocolate flavor in the white part and mint in the red for gifts - what fun watching peoples' faces when they bite into THAT surprise combination! I do find that handing the dough as little as possible makes the cookies more tender. Using the sanding sugar is marvelous!! The "old" recipe called for ROLLING in crushed candy canes BEFORE baking which made them stick to the pan, burn easily and these are so much yummier. Thank you for the wonderful gift of loving memories - new and improved. :) P.S. The rater that had such an awful time with the recipe, I wonder if you creamed your butter and sugar long enough to allow the fat to distribute completely though the sugar- that will make them not as flavorful -- and why throw away a great idea? Just adjust it to your liking!
Date published: 2011-11-08
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