Flaky Candy Cane Cookies
These classic Candy Cane Cookies combine buttery peppermint and vanilla dough twisted into festive red and white canes, perfect for Christmas cookie trays. Soft, tender, and sparkling with sugar, they bring nostalgic holiday flavor to every bite — a family favorite that’s as beautiful as it is delicious.
- Prep Time: 20 mins
- Cook Time: 24 mins
- Total Time: 3 hrs 44 mins
- Yield: 36 cookies
- Category: Cookies, Holiday
- Method: Baked
- Cuisine: American
Ingredients
2 sticks (227g) unsalted butter, at room temperature
1 cup (200g) sugar
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
2 3/4 cups (385g) all-purpose flour
1 teaspoon liquid red food coloring
To finish:
1 egg white
2 tablespoons sparkling sugar
Instructions
Place butter, sugar, peppermint extract, vanilla, baking powder, and salt in the bowl of a stand mixer. Beat until a smooth paste forms.
Scrape down the sides and beat in the egg until absorbed. Add flour and mix just until combined with no dry streaks remaining.
Divide the dough in half. Remove one half and set aside. Add red food coloring to the remaining dough and mix on low until evenly tinted.
Pat each dough portion into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
When ready to bake, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Pinch off a 1-inch piece of white dough and roll into a 5-inch rope. Do the same with a piece of red dough. Place ropes side by side and twist gently together. Transfer to the baking sheet and curve the top to form a candy cane shape.
Repeat with remaining dough, spacing cookies 2 inches apart.
Whisk the egg white with 1 tablespoon of water until foamy. Brush over cookies and sprinkle with sparkling sugar.
Bake for 8–10 minutes, until the edges are just barely golden. Let cool on the sheet for 10 minutes before transferring to a wire rack.
Cool completely and store in an airtight container at room temperature for up to 1–2 weeks.
Notes
**Sophie’s Tips for Perfect Candy Cane Cookies**
• If the dough feels too dry, sprinkle a little cool water and knead gently until it comes together.
• To prevent spreading, chill the shaped cookies before baking.
• Let baking sheets cool fully before reusing — hot sheets cause butter to melt and cookies to lose shape.
• For extra sparkle, use coarse or colored sanding sugar.
• The dough can be made ahead and refrigerated for up to 2 days.