These Candy Cane Cookies are a peppermint-flavored cookie dough that is twisted and shaped like a candy cane. These holiday-themed cookies are a delicious treat to make with your kids to leave out for that jolly ole man in red!
Memories of Christmas Cookie Baking
Every holiday season, mom and I would put together several trays of cookies and always would take one tray up to Grandpa and Grandma Law’s Christmas Eve family gathering, along with Mom’s delicious Mom’s Cheese Ball Recipe!
As a little girl, getting my hands in the cookie dough and rolling it out, twisting the dough together to make a Candy Cane Cookie shape was so fun!
Making these candy cane cookies can be a time-consuming job, but if you have little ones, it is a very fun recipe to make with your children on a winter afternoon!
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Making the Candy Cane Cookies
Candy Cane Cookies are pretty simple to put together. It starts with a peppermint cookie dough. The dough is divided in half, then one half is tinted with red food color. (I use a gel food coloring).
The hardest part can be making sure the dough stays cold enough to roll out and twist, so it might be a good idea to keep part of the dough in the refrigerator as your working along.
If the cookie dough gets too warm, it will be hard to twist. I found a little secret to twisting that made it a little easier for me. Just dust the board with some flour then pinch off about a teaspoon of dough from each color. Quickly roll the dough with both hands a few times back and forth until they are about 3-inch long ropes.
Getting the candy cane cookie rope twisted just right!
Pinch both ends of the candy cane cookie dough ropes together. Then roll it away from you on the left-hand side. Then roll it towards you on the right-hand side. Once the twist is in there, lightly roll it on the board back and forth a few times to help the dough stick together better.
It may take a couple of times to get the hang of it. But once you do, you will be a pro at twisting and shaping the cookie dough.
Don’t worry if the Candy Cane Cookies don’t look perfect or if your twist is a little loose. They still turn out good, even if you’re not consistent with the twisting. A few times I had to put the dough back into the fridge to cool it down again. Another thing I found was that adding a little more flour with the rolling also made it easier to keep the dough stiffer as I was working with it.
I can’t believe I never made these particular cookies with my own kids and I’m not really sure why I didn’t! However, if we ever get a chance to spend time baking cookies together again for the holidays, these will definitely be a fun one to make!
Other fun shaped Christmas Cookies
To me, the most fun thing about the holidays, other than being with the people I love, is the baking! After all, tis the season to be giving and giving cookies is what I do best.
These Poinsettia Ball Cookies are so colorful and delicious. These nutmeg flavored balls are decorated with red and green cherries and are an eye-catching cookie on the dessert tray!
These Snowman Cookies will make the kids happy! They will love joining in to decorate these cute little cookies.
Everyone loves thumbprint cookies! Little shortbread cookies with a hole in the center that is filled with your favorite fillings. Some of my favorites are these Hazelnut Thumbprints, Strawberry Rhubarb Thumbprints, and Eggnog Thumbprints!
*If you made these Candy Cane Cookies, please give them a star rating*
Red and white cookie ropes are twisted together to make the shape of a candy cane. A fun and festive cookie to make with the kids for the holidays.
- 1 cup unsalted butter, room temperature
- 1 cup sifted powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon salt
- 2 1/2 cups flour
- 1/2 teaspoon red food coloring
- In a large mixing bowl, cream together the butter and the powdered sugar until fluffy.
- Add the egg, vanilla extract, peppermint extract, and salt. Mix until well combined.
- Add the flour and mix until well combined.
- Divide the dough in half and stir the red food coloring into 1/2 of the dough portion. Wrap and chill up to 30 minutes.
- Remove the dough from the refridgerator and preheat the oven to 375 degrees.
- Divide the red and the white dough into 1 teaspoon portioned sizes. Roll each portioned dough into a 4" rope.
- Place 1 white and 1 red rope side by side and stiwt them together, pinching the ends to seal. Form the twisted rope into a candy cane. Place the cookies 2" apart on a cookie sheet that has been lined with parchment paper.
- Bake for 8 minutes or until cookies are firm to the touch. Remove and cool.
Serving Size:2 cookies
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 12mgCarbohydrates: 15gFiber: 0gSugar: 5gProtein: 1g