Candy Cane Cookies are a classic for Christmas! A easy small batch of cookies with twisted flavors of vanilla and peppermint – reminiscent of a candy cane twist. The cookies are soft and tender and are certain to keep you on the nice list!
Candy Cane Cookies For Christmas
These Candy Cane Cookies are like a literal reference to Christmas. The iconic shape of a candy cane and the flavor of peppermint. So it seems fitting that they are popping up on the blog a week before Santa arrives.
These cookies, along with the Chocolate Crinkle Cookies, have been a holiday staple in my family for years. Probably because Better Crocker made them a holiday highlight in her Cooky Book. I’ve mentioned this cookbook a few times now – it is worth adding to your library.
Small Batch Of Christmas Cookies
Full disclosure – I attempted these cookies last year. And failed miserably. I couldn’t get the cookies to shape ‘pretty’, and they spread like melted butter when baked. And in true Grinch form, I got frustrated and vowed never to make them again.
The cookie dough is actually the same dough from my Butter Cookies. Needless to say, I’m in love with this dough. The dough is soft and tender and almost has a ‘sandy’ texture. Which gives the cookies a good bite. Also, the cookies are not super sweet like a lot of holiday cookies.
And the small batch recipe lends itself perfectly for holiday cookies. Why? This cookie recipe makes approximately one dozen cookies. Of course, the size and shape of the cookie can yield a different quantity. With this small batch of cookie dough, you can make a variety of cookies:
- Shaped – i.e. this recipe.
- Slice and bake – the dough is formed into a log and sliced when it is cold.
- Rolled and cut-out – for your classic shaped sugar cookies.
- Drop – if you want to make a super easy batch of cookies, scoop the dough with a cookie scoop. Easy.
What You Need To Make The Cookies
For these shaped Candy Cane Cookies, the ingredients and equipment is pretty, darn, easy.
- Unsalted butter
- Granulated sugar – I have only tested the recipe with regular sugar.
- Egg yolk
- Vanilla extract – You could also try other extract flavors. Almond would make a lovely cookie.
- Peppermint extract – A little goes a long way.
- All purpose flour – I have only test the recipe with AP flour.
- Red food coloring – A few drops is all you need.
- Sugar or sugar sprinkles – Optional, but I like the little touch of sparkle on the cookies.
- Stand mixer – Another small batch recipe in which I chose to use my Kitchen Aid! If you don’t have a stand mixer, a hand held mixer will work fine.
- Ruler – To measure your dough ropes.
- Plastic wrap
- Baking sheets – My go-to baking sheets are from Nordic Ware. I have every size and for small batch cookies I always use the half-sheet.
- Parchment paper
- Cooling rack – Another Nordic Ware find. And it is the perfect size for the baking sheet.
Tips For Making Candy Cane Cookies
- These cookies are not super sweet!
- These cookies are not super minty! – If you want a peppermint forward cookie, you can add more peppermint extract. However, I would not add more than a 1/4 of a teaspoon. This is my flavor opinion. You can always taste a tiny amount of the peppermint dough and add more peppermint extract if you like.
- Scrape the sides of the bowl as you mix – Even though we are using a stand mixer, this is still a small batch and we want to make sure ingredients aren’t sticking to the sides or bottom of the mixing bowl.
- Chill the dough – I’m becoming even more of an advocate for chilling cookie dough. Dough likes some time to relax. And after all of the mixing and kneading, it is nice to give it a rest so all the gluten can form. Also, a good rest will give the ingredients time to mingle and yield a flavorful cookie.
- The number of cookies can vary, however this is still a small batch. Depending on how large or small you shape your cookies, you can get more or less cookies. I was able to make 12 cookies.
- Shape room temperature dough – So it is contradictory to the above, but we do want the dough to come to room temp after it has chilled. The dough forms into our desired shapes easier when it is room temp.
- Making the candy cane shape – I have provided the way I twisted the two dough colors together. But you may have seen (or practiced) another way that works better for you. Bottom line – there are no rules when it comes to making the shape of this cookie.
- Devour cooled cookies – These cookies taste much better when they have cooled completely.
My hope is everyone is enjoying the holiday season and whipping up some festive sweet treats!
More Christmas Cookie Recipes
- Frosted Butter Cookies
- Gingerbread Cookies with Apple Cider Icing
- Snickerdoodle Cookies (Small Batch)
- Chocolate Crinkle Cookies (Small Batch)
- Flourless Peanut Butter Cookies
Candy Cane Cookies
- 6 tablespoons unsalted butter (room temperature)
- 1/4 cup + 2 teaspoons granulated sugar (plus more for sprinkles )
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 1 and 1/4 cups all purpose flour
- 1/4 teaspoons salt
- 2 to 3 drops Red Food Coloring
- In the work bowl of a stand mixer fitted with the paddle attachment – Add the butter and sugar and beat on medium speed until light an fluffy. Add the egg yolk and vanilla extract and beat until incorporated – scraping down the sides of the bowl as needed.
- Turn the mixer down to low speed and sprinkle in the salt, then flour in a few increments – letting the flour mix in before adding the next increment. Scrape down the sides of the bowl as needed. After adding the last increment of flour, let the dough mix for about a minute until it starts to form a rough dough. The dough will be crumbly.
- Turn off the mixer and remove half of the dough. Gently knead the dough together with your hands until it forms a ball. Wrap the dough tightly in a piece of plastic wrap and refrigerate.
- With the remaining dough in the stand mixer bowl, add the peppermint extract and 2 drops of red food coloring. Turn the mixer on low and beat until the food coloring starts to color the dough. You can add more food coloring to get your desired color of red – I recommend only a drop at a time. Once the dough is mostly red (there can still be little streaks of white, since we are going to knead the dough into a ball),turn off the mixer and gently knead the dough together with your hands until it forms a ball. Wrap the dough tightly in a piece of plastic wrap and refrigerate.
- Refrigerate the dough for at least 2 hours, or overnight. See Notes on chilling the dough.
- 30 minutes before you are ready to make the cookies – remove the dough from the refrigerator and let come to room temp on the counter. Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
- Take 2 teaspoons of each dough at a time to make a candy cane cookie – 1. (separately) Roll each color of dough into a ball with the palms of your hands. 2. Roll each dough ball into a rope 5 inches long. 3. Gently press the two dough ropes together. 3. Roll the dough rope in one direction so it starts to twist and make the swirl. You can also hold one end of the rope and gently twist the other end to make the swirl. 4. Once you have your dough swirled, roll the rope a couple more times to smooth out any seams. 5. Gently curve the top to make the top of your candy cane. 6. Optional – sprinkle the tops of the cookies with granulated sugar or sprinkles.
- Note – if you find your dough to be crumbly as you are forming the dough balls and rope, let the dough sit at room temp for a few more minutes – it may be too cold. Another option – when you are making the small dough balls, you can knead the small dough balls a little more to get the dough to a workable temperature. Don't knead too much though – we don't want the cookies to be tough.
- Place your cookies 2 inches apart on the prepared baking sheets. At this point, I recommend placing your shaped cookies back in the fridge for about 10 minutes. With all of the rolling and shaping, it is good to let the dough relax and the butter to firm back up.
- One baking sheet at a time – bake the cookies for 9-11 minutes, or until the edges just start to golden. High altitude – check the cookies at 9 minutes as they may not take as long to bake. Note – while the first baking sheet of cookies are baking, refrigerate the other baking sheet of cookies until ready.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer to the cooling rack to cool completely. Happy Holidays!
- The cookies are not overly sweet! The (optional) sugar sprinkles on top add a little more sweet.
- The cookies are not overly minty! A little peppermint extract goes a long way. However, if you want a peppermint punch in your cookies, you can add a little more. I don’t recommend using more than 1/4 teaspoon. You can taste a small bit of your red dough after you add the peppermint extract to taste test.
- Chilling the dough – Even though we want to work with room temperature dough when shaping the cookies, I still recommend chilling the dough prior for a couple hours. This gives the dough time to relax and all the flavors to meld together.
- Shaping the candy canes – There are a variety of ways to twist the the two dough colors form the iconic swirl. My method works for me, but you may find another method to be better for you.
- The number of cookies can vary, however this is still a small batch. Depending on how large or small you shape your cookies, you can get more or less cookies.