Name: Candy Cane Sugar Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1½ teaspoons vanilla extract; ½ teaspoon peppermint extract; 2½ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; Red food coloring

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Candy Cane Sugar Cookies are festive, fun, and full of holiday spirit. These soft, buttery cookies are shaped into red and white candy canes and lightly flavored with vanilla and peppermint for a classic Christmas treat. They’re the kind of cookies I love to bake with family, decorate holiday platters with, and leave out for Santa.

Why You’ll Love This Recipe

I love how these cookies combine nostalgic flavor with eye-catching design. They’re easy to make and perfect for getting creative with kids or friends in the kitchen. The dough is soft and easy to shape, and the peppermint twist adds a delightful holiday touch without being overpowering. Plus, they look beautiful stacked on a plate or wrapped up as gifts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
½ teaspoon peppermint extract
2½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Red food coloring

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I beat in the egg, vanilla extract, and peppermint extract.
In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually add it to the wet ingredients, mixing until a dough forms.
I divide the dough in half. I leave one half plain and add red food coloring to the other half, kneading until evenly tinted.
I take a small piece (about 1 teaspoon) of each dough color, roll them into ropes about 4–5 inches long, then twist them together and curve the top to form a candy cane shape.
I place them on the prepared baking sheet and bake for 8–10 minutes, just until set and barely golden on the bottoms. I let them cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 30 candy cane cookies. Prep time is 30 minutes, plus chill time if needed. Baking takes 8–10 minutes per batch. I usually let the dough chill for 20 minutes if it’s too soft to shape.

Variations

I sometimes sprinkle crushed peppermint candies or sanding sugar on top before baking for extra sparkle and crunch.
For a richer flavor, I replace ½ teaspoon of vanilla with almond extract.
If I’m short on time, I roll the dough into balls and bake as simple peppermint sugar cookies without shaping.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well—either before baking (as shaped dough) or after baking. I freeze baked cookies in layers separated by parchment paper for up to 2 months.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and store it in the fridge. I let it sit at room temperature for 10–15 minutes before shaping if it’s too firm.

How do I keep the cookies from spreading too much?

I chill the shaped cookies on the baking sheet for 10–15 minutes before baking to help them hold their shape.

Can I skip the peppermint extract?

Yes. If I prefer a classic sugar cookie flavor, I just use vanilla or a touch of almond extract instead.

What food coloring works best?

I use gel food coloring—it gives vibrant color with less liquid. I start with a few drops and adjust as needed.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. I just make sure to mix gently and chill the dough if it feels sticky.

Conclusion

Candy Cane Sugar Cookies are a joyful holiday classic that combines playful shapes with sweet, minty flavor. They’re simple enough for beginner bakers, festive enough for any celebration, and always a hit with kids and adults alike. Whether I’m baking them for a cookie swap, gifting them, or just enjoying with a mug of cocoa, these cookies bring a little extra magic to the season.