Candy Cane Cookies: The Best Festive Treat for Your Holiday Table

Candy Cane Cookies are the perfect festive treat, featuring a delightful peppermint aroma and whimsical red-and-white design for holiday celebrations.

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Course: Dessert

Cuisine: American

Keyword: Candy Cane Cookies, Christmas cookies, cookie exchange, festive treats, holiday baking, mint cookies

Prep Time: 45

Cook Time: 14

Chilling Time: 45

Total Time: 1 44

Servings: cookies

Calories: 120kcal

Equipment

Stand mixer
Baking sheets
Parchment Paper
Plastic wrap

Ingredients

For the Dough

1 cup Unsalted Butter Adds richness and moisture; use room temperature butter for easier mixing.
½ cup Cream Cheese Contributes to a tender texture; can substitute with equal amount of butter, but texture may differ.
1.33 cups Granulated Sugar Provides sweetness and structure to your Candy Cane Cookies.
1 large Egg Yolk Binds ingredients and adds richness; can be replaced with an egg replacer if needed.
2 tsp Peppermint Extract Infuses that signature mint flavor; adjust to taste, and vanilla can substitute for a milder profile.
½ tsp Salt Balances sweetness and enhances flavor.
3.5 cups All-Purpose Flour Forms the bulk of the cookie dough; ensure accurate measurement for best results.

For Coloring

Red Gel Food Coloring Provides the bright red color for the candy canes, ensuring vibrant, eye-catching cookies without altering the dough's texture.

Instructions

Directions

In a stand mixer, beat the unsalted butter until creamy. Then, add the cream cheese and mix until combined. Gradually include the granulated sugar, followed by the egg yolk, peppermint extract, and salt. Mix until smooth, then gradually add the flour until just combined.
Divide the dough in half, taking one portion to color with red gel food coloring. Roll each color into rectangles between two sheets of parchment paper, ensuring even thickness.
Stack the colored rectangles together, gently press them, and roll them into a log. Wrap in plastic wrap and refrigerate for 45 minutes, allowing the dough to firm up.
Once chilled, cut thin strips from the dough and roll them into logs. Twist and shape each log into candy cane shapes, placing them on parchment-lined baking sheets.
Preheat your oven to 350°F (175°C). While it's heating, chill the tray with cookies. Bake for 12-14 minutes, just until they lose their shine and puff slightly.
Allow the cookies to cool completely on the baking sheet before transferring them. Store in an airtight container for up to one week, or freeze for up to three months for later enjoyment.

Notes

Optional: Drizzle some melted white chocolate on top for an extra festive touch.

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