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Candy Cane Cookies

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  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 3
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A festive, delicious, pepperminty holiday cookie shaped like a candy cane.
by: Girl vs Dough
Updated Nov 7, 2014
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  • 1 cup butter, cubed and softened
  • 1 cup powdered sugar
  • 1 egg, lightly beaten
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups Gold Medal™ unbleached all-purpose flour
  • 3/4 teaspoon red food coloring
  • 1/4 teaspoon peppermint extract
  • 20 round peppermint candies or 5 candy canes, crushed
  • 1/4 cup sugar


  • 1
    In a large bowl or the bowl of a stand mixer, cream together butter and powdered sugar until light and fluffy, about 3 minutes.
  • 2
    Add egg, almond and vanilla extracts and salt and stir thoroughly to combine. Add in flour in 3 intervals, stirring until just combined between each interval.
  • 3
    Divide dough in half and shape one half in a ball, wrap in plastic wrap and place in refrigerator. Keep the other half in the bowl and add red food coloring and peppermint extract and stir until color is evenly distributed throughout. Shape dough in a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.
  • 4
    Preheat oven to 375°F. Remove dough from refrigerator and unwrap, placing on a lightly floured surface. Scoop 1 teaspoon dough from each ball and roll each piece into a 4-inch log. Place logs next to each other and press together very lightly, then twist and pinch ends lightly to seal. Place log on parchment paper-lined baking sheet and curve one end to form a candy cane shape. Repeat with remaining dough.
  • 5
    Bake cookies 10 minutes or until set. Meanwhile, mix together crushed peppermint candies and sugar. Remove cookies from oven and immediately sprinkle with candy/sugar mixture, if desired. Allow to cool completely on cooling rack before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Nothing is more nostalgic to me than baking Christmas cookies.

    Almost every Christmas while growing up, cookies were the center of attention. Whether it was my great-grandmother’s famous almond horns, rum balls and thumbprint cookies, or my mom’s signature frosted sugar cookies, there were always cookies to be enjoyed. And I always loved being a part of it (both for the baking and the eating, of course).

    One of my favorite childhood Christmas cookie recipes is for Candy Cane Cookies. They’re festive, delicious and fun to make. Infused with a dash of peppermint extract and shaped just like a candy cane, they’re the perfect cookie to make for your next holiday party, cookie swap or family gathering. Santa may even want a few with his glass of milk after he comes down the chimney.

    These cookies are reminiscent of the traditional sugar cookie, but with hints of peppermint, almond and vanilla, plus a topping of sugar and crushed peppermint candies, they’ve got a little extra something. Plus, I always loved the process of helping my mom make them before they went in the oven – something about shaping dough into a cute little candy cane puts me right in the Christmas spirit. They take only 10 minutes in the oven, so you won’t have to wait too long before you can devour them.

    If you want to add a unique and delicious cookie recipe to your traditional gamut of Christmas cookies, this is a great addition. It’s fun, festive and yummy – all the necessary ingredients for a great holiday cookie. Your group – and the man in the red suit – will love this recipe.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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