Candy Cane Cookies

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These Candy Cane Cookies are as festive as they are fun to make. With a crisp, buttery sugar cookie base and a swirl of sparkling red sugar, they resemble classic holiday peppermint sticks but in a soft, buttery ring form. Their delicate crunch and sweet vanilla flavor make them a hit at cookie swaps and perfect for gifting.

They’re the kind of cookies that disappear faster than you can say “Merry Christmas,” especially when paired with a cup of hot cocoa. Plus, they bring a whimsical, nostalgic charm to any holiday cookie tray. Whether you’re baking with kids or just looking to spread a little edible cheer, these cookies are a seasonal must.

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What Kind of Sugar Should I Use?

Granulated sugar works best for the dough, giving the cookies their crisp texture and clean sweetness. For decorating, red sanding sugar or sparkling sugar adds that eye-catching pop. Crushed peppermint candies can be sprinkled on top for an extra festive twist.

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Ingredients for the Candy Cane Cookies

Unsalted Butter – This gives the cookies a rich flavor and soft bite. Let it come to room temperature so it creams well with the sugar.

Granulated Sugar – Essential for sweetness and structure. This also helps create the classic sugar cookie texture.

Egg – Binds the dough together and adds a little tenderness.

Vanilla Extract – For that warm, cozy flavor that complements the sugary swirl.

All-Purpose Flour – Forms the structure of the cookie. Be sure to measure correctly so the dough holds its shape.

Baking Powder – Adds just a hint of lift, helping the cookies stay light.

Salt – Balances out the sweetness and enhances flavor.

Red Sanding Sugar – Creates that festive candy cane look and gives a slight crunch.

Crushed Peppermint Candies (optional) – A fun, crunchy topping that adds a cool peppermint note and extra color.

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How To Make the Candy Cane Cookies

Step 1: Cream the Butter and Sugar

Start by beating the unsalted butter and granulated sugar together in a large mixing bowl. Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy—about 2–3 minutes. This step sets the foundation for a tender cookie.

Step 2: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until everything is fully incorporated and smooth. The dough should be soft and creamy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Be careful not to overmix—the dough should be soft but not sticky.

Step 4: Chill the Dough

Divide the dough in half and flatten into two discs. Wrap in plastic wrap and chill for at least 1 hour. Chilling helps the cookies hold their shape while baking.

Step 5: Roll and Decorate

Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out one disc at a time to about 1/4 inch thick. Use a round cookie cutter (or donut cutter) to cut out rings. Press the red sanding sugar gently into the dough in a swirling pattern. For extra sparkle, sprinkle crushed peppermint candies on top.

Step 6: Bake to Perfection

Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

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How to Serve and Store Candy Cane Cookies

Candy Cane Cookies are perfect for holiday parties, dessert platters, or cozy nights by the fire. Serve them alongside mugs of hot chocolate, warm cider, or peppermint mocha for an extra festive pairing. You can also wrap a few in cellophane bags with ribbon for a sweet homemade gift.

To store, keep the cookies in an airtight container at room temperature for up to 5 days. If you’d like to make them ahead, the cookie dough can be frozen (before baking) for up to 2 months. Simply thaw in the fridge overnight and bake as directed. Baked cookies also freeze well—just layer with parchment paper in a freezer-safe container.

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Frequently Asked Questions

How do I keep the red sugar from bleeding?

Make sure the dough is well chilled before decorating. Avoid using gel food coloring directly on the dough; use sanding sugar instead for clean stripes.

Can I make these cookies ahead of time?

Yes! The dough can be made up to 2 days in advance and chilled. You can also freeze the shaped dough and bake straight from frozen—just add 1–2 extra minutes to the baking time.

Can I make these gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for structure.

What’s the best way to crush peppermint candies?

Place them in a zip-top bag and use a rolling pin or meat mallet. Crush until you get small shards—not dust.

Do I have to use a ring shape?

Not at all. You can use any holiday cutter you like—stars, trees, or classic rounds all work beautifully with this dough.

Can I add peppermint extract to the dough?

Absolutely! Add 1/4 teaspoon along with the vanilla for a minty twist, but go light—peppermint extract is strong.

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Want More Cookie Ideas with a Twist?

If these festive Candy Cane Cookies made your holiday brighter, here are a few more cookies to keep your oven warm:

• Condensed Milk Snow Cookies for a melt-in-your-mouth texture with a snowy sugar dusting.
• Caramel Cheesecake Cookies if you’re craving a rich and creamy center.
• Lemon Churro Cookies for a citrusy burst wrapped in warm cinnamon sugar.
• Cherry-Topped Coconut Macaroons if you love chewy cookies with a tropical flair.
• Kentucky Butter Cake Cookies for those buttery, old-fashioned cookie vibes.

These all make delightful additions to any cookie exchange or dessert spread.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the peppermint? Maybe swap in green sugar for extra color?

I love seeing your spins on classic recipes—share your photos, your tweaks, and your baking stories.

Looking for more? Head over to my Pinterest board where I post new cookie ideas all season long!

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