Chocolate Dipped Candy Cane Cookies
Nothing says “Christmas is here!” quite like Candy Cane Cookies — those adorable red-and-white twists that somehow make everyone smile before they even take a bite.
They’re buttery, sweet, a little minty, and let’s be honest — ridiculously photogenic. Whether you’re baking for Santa, your neighbors, or your Instagram feed (no judgment here), these cookies are the edible definition of holiday cheer.
My first time making them? Total disaster. My “candy canes” looked more like snakes that needed a nap. But after a few batches (and a few kitchen tantrums), I found the secret to perfect twists, and now these beauties are a non-negotiable Christmas tradition in my house.
So, wanna know how to nail that perfect swirl and make your kitchen smell like peppermint heaven? Let’s go. 🎄
What Makes Candy Cane Cookies Special
Besides being drop-dead cute, these cookies are a total crowd-pleaser because they combine the flavor of classic sugar cookies with a hint of peppermint extract — and that signature red-and-white twist makes them instantly festive.
They’re soft, buttery, and slightly crisp on the edges, making them perfect for pairing with hot cocoa or gifting in holiday tins.
Why You’ll Love Them
- They’re show-stoppers. People will think you spent hours on them. (You didn’t.)
- They taste like Christmas. Peppermint + buttery cookie = holiday magic.
- Kid-friendly. Perfect for family baking nights.
- Customizable. Don’t love peppermint? Swap it for vanilla or almond extract.
And the best part? They’re just as fun to make as they are to eat.
Ingredients You’ll Need
Here’s your Christmas cookie shopping list (you probably have most of it already):
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- ½ tsp peppermint extract
- Red food coloring (gel preferred)
Optional toppings:
- Crushed candy canes or sparkling sugar for that extra sparkle ✨
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Easy peasy.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until it’s fluffy and light (about 2–3 minutes). Add the egg, vanilla, and peppermint extract — mix until smooth.
Step 4: Divide and Color
Split the dough into two equal portions. Add a few drops of red food coloring to one half and mix until evenly colored. (Pro tip: Use gel coloring — it gives a richer red without messing with the texture.)
Step 5: Chill the Dough
Cover both doughs and chill for at least 30 minutes. It’ll make twisting them way easier and less sticky.
Step 6: Shape the Candy Canes
Take 1 tsp of each color dough. Roll each into a rope about 5 inches long. Lay the two ropes side by side, gently twist together, and form a candy cane shape.
(FYI — perfection is overrated. Slightly crooked canes still taste amazing.)
Step 7: Bake
Place your canes 2 inches apart on the baking sheet. Bake for 8–10 minutes, just until the edges look set but not browned.
Step 8: Cool and Decorate
Cool on the pan for 2 minutes, then move to a rack. While still warm, sprinkle with crushed candy canes or sparkling sugar if you’re feeling fancy.
Tips for Picture-Perfect Candy Cane Cookies
- Don’t skip chilling. Warm dough = cookie meltdown.
- Roll evenly. Uneven ropes twist weird (learned the hard way).
- Work quickly. Dough softens fast from hand warmth.
- Use parchment. Keeps your canes from sticking or breaking.
Fun Variations
Let’s get creative (because who follows the rules during Christmas baking anyway?).
Chocolate Candy Cane Cookies
Add 2 tbsp cocoa powder to the red dough half for a chocolate-mint combo.
Sparkle Canes
Brush baked cookies with a little melted butter and dip in red sanding sugar for a glitzy finish.
Vanilla-Almond Twist
Skip the peppermint extract and use 1 tsp almond extract for a warm, nutty twist.
Storage & Gifting Tips
These cookies are as sturdy as they are cute — great for gifting!
- At Room Temp: Store in an airtight tin for up to 1 week.
- In the Freezer: Freeze unbaked dough ropes for up to 3 months; bake straight from frozen.
- For Gifting: Layer them in tissue-lined tins or jars. Bonus: They smell like Christmas even before you open them.
Why These Cookies Steal the Show
Candy Cane Cookies aren’t just a treat — they’re a vibe. They instantly brighten dessert tables, cookie exchanges, and office potlucks (and let’s face it, they outshine the beige sugar cookies).
They’re festive, nostalgic, and surprisingly easy once you get the hang of that twist. One bite, and it’s basically Christmas in cookie form.
Conclusion
So there you go — buttery, pepperminty, perfectly twisty Candy Cane Cookies that bring instant holiday joy.
Whether you’re baking with kids, prepping gifts, or sneaking bites straight off the tray (I see you 👀), these cookies will make your holidays a little brighter and a lot more delicious.
Now go turn on the Christmas playlist, pour a cup of cocoa, and start twisting up some cookie magic. ❤️
Print
Chocolate Dipped Candy Cane Cookies
- Total Time: 40 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Buttery, peppermint-flavored Candy Cane Cookies with festive red and white twists – the ultimate Christmas cookie!
Ingredients
2½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1½ tsp vanilla extract
½ tsp peppermint extract
Red food coloring
Crushed candy canes or red sanding sugar (optional)
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets.
2. Whisk flour, baking powder, and salt.
3. Beat butter and sugar until fluffy; add egg, vanilla, and peppermint extract.
4. Divide dough in half; color one half red.
5. Chill dough 30 minutes.
6. Roll 1 tsp of each color into 5-inch ropes; twist and shape into candy canes.
7. Bake 8–10 minutes; cool slightly.
8. Sprinkle with crushed candy canes or sugar, then enjoy!
Notes
Use gel food coloring for vibrant red.
Chill dough for easier shaping.
Store up to 1 week in airtight container or freeze dough for 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
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