Can I make the dough ahead of time?

Yes. You can prepare the dough up to 48 hours in advance. Keep it tightly wrapped in the refrigerator. When you’re ready to shape your Candy Cane Cookies, let the dough soften at room temperature for 10 to 15 minutes so it rolls easily.

Why does my dough crack when I roll it?

This usually happens when the dough is too cold or slightly dry. Warm it with your hands for a few seconds and roll it again. If it continues to crack, add a tiny splash of milk and knead it in gently until the texture softens.

Can I freeze the cookies?

Absolutely. These cookies freeze beautifully. Freeze them baked or unbaked. If freezing the shaped unbaked candy canes, place them in a single layer on a sheet pan until firm, then transfer to a freezer bag. Bake straight from the freezer, adding 1 to 2 extra minutes.

Can I use liquid food coloring instead of gel?

You can, but use it sparingly. Liquid coloring can make the dough softer, so add it gradually. If the dough becomes sticky, chill it briefly until it firms back up.

How do I keep the colors from blending together?

Twist gently and avoid over-handling the ropes. Gel food coloring helps keep the red vibrant without bleeding into the white dough. Baking on parchment also prevents unwanted spreading.

What can I use instead of peppermint extract?

You can swap the peppermint for almond, lemon, or even coconut extract. Almond extract makes them taste like classic bakery sugar cookies. Lemon extract adds a bright, fresh twist.

Candy Cane Cookies Irresistible Holiday Favorite

Description

Soft, buttery candy cane cookies with a twist of red and white dough and a subtle peppermint flavor. These festive cookies are a holiday baking tradition and perfect for sharing.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Red gel food coloring

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy.
Mix in the egg, vanilla extract, and peppermint extract until well combined.
Add the flour and salt and mix until a smooth dough forms.
Divide the dough in half and color one half with red gel food coloring.
Roll small pieces of each color into ropes, twist them together, and shape into candy canes.
Place on prepared baking sheets and bake for 8 to 10 minutes, until set but not browned.
Cool on a wire rack until firm before serving or storing.

Notes

Chill the dough if it becomes sticky. Roll ropes thinly for better definition. Try shaping into hearts or spirals. Swap peppermint with almond extract or try green food coloring for variety. Dip in white chocolate and crushed candy canes for extra flair.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 7g
Sodium: 50mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg