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Peppermint Candy Cane Cookies

These Candy Cane Cookies will surely catch your guests' attention at your upcoming Christmas party. They're festive and cute!
Prep Time15 minutes
Cook Time14 minutes
Chill Time1 hour
Total Time1 hour 29 minutes
Course: Dessert
Keyword: candy cane cookies
Servings: 24 cookies


  • Baking Sheet
  • Parchment paper
  • Plastic Wrap
  • Mixing Bowl


  • 1 stick Unsalted Butter softened
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1/2 tsp Peppermint Extract
  • 1 1/2 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 2 tsp Red Food Coloring


  • In a large bowl, cream together butter, sugar and egg. Add peppermint extract.
  • In a separate bowl, sift together all dry ingredients.
  • Slowly add dry ingredients into wet ingredients and mix until cookie dough forms.
  • Wrap cookie dough in plastic and refrigerate for at least one hour.
  • Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
  • Remove chilled cookie dough from fridge and let sit for 5 minutes.
  • Divide cookie dough in two and color one of the halves with red gel food coloring. Knead until completely tinted.
  • Roll out both cookie dough colors into small spheres, about 1 ½ inches in diameter
  • For one cookie, you’ll need one sphere of each color. Roll each one into small logs, about 3 inches long and half an inch in width.
  • Press both cookie dough logs together at the top, so they’re attached. Twist them around each other.
  • Roll the cookie dough twist so that they’re completely incorporated with one another – this will create a smooth candy cane cookie and results in a “rod” about 5 inches long.
  • Continue for the rest and place each one carefully on lined baking sheet.
  • Bake for about 12 to 14 minutes. Serve with your favorite cookie buttercream dip.