Chef Mitchell - Professional Chef
👨‍🍳 Professional Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary Institute Graduate

❤️ My Recipe Story

"Growing up, my family always made candy cane cookies during the holidays. The vibrant colors and festive flavors brought us all together. Now, I enjoy sharing this tradition with others, creating sweet memories one batch at a time. Each cookie is a reminder of joy and togetherness during the holiday season."

With over a decade of culinary experience, I specialize in creating delightful desserts. My passion for baking shines through every recipe I craft, bringing joy to those who enjoy them. I strive to combine traditional techniques with modern flavors for memorable treats.

View All Mitchell's Recipes →
A plate of colorful candy cane cookies arranged beautifully with festive decorations in the background.

Why These Cookies Are Special

Colorful Candy Cane Cookies are a beloved holiday treat, combining festive colors and peppermint flavors. Their eye-catching appearance makes them a delightful addition to any holiday cookie platter. The soft texture and buttery taste, paired with the crunch of candy canes, create a unique and satisfying cookie experience.

These cookies are not only delicious but also easy to make, making them a perfect baking project for families. Kids will love helping to twist the dough and sprinkle the candy canes. Plus, they make great gifts when packaged in festive boxes or bags.

💡 Professional Tip

Use gel food coloring to achieve vibrant colors without altering the dough's consistency. Additionally, ensure your butter is at room temperature for easy creaming.

Frequently Asked Questions

Absolutely! You can prepare the dough a day ahead and refrigerate it. Just allow it to come to room temperature before shaping the cookies. Baked cookies can also be stored in an airtight container for up to a week.

Yes, you can use margarine instead of butter if desired. For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Just ensure the baking powder is gluten-free as well.

To shape the cookies, roll the colored dough into ropes about 6 inches long before twisting them together. This method gives them the classic candy cane shape. Make sure the ropes are evenly sized for uniform baking.

You will need basic baking tools including measuring cups and spoons, a mixing bowl, a whisk, a spatula, and baking sheets lined with parchment paper. A wire rack for cooling is also helpful.

The cookies are done when the edges are lightly golden. They will firm up as they cool, so be careful not to overbake them. The center should still feel slightly soft.

These cookies pair wonderfully with a warm cup of cocoa or a festive spiced tea. They also make a lovely addition to holiday dessert platters alongside other cookies and sweets.

Definitely! You can incorporate chocolate chips, crushed nuts, or even dip half of the cookies in melted chocolate for added flavor. Feel free to experiment with different extracts like almond or orange for a unique twist.

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to three months.

Recipe Troubleshooting Guide

✅

Cookies Are Too Soft

Problem: If your cookies are spreading too much and are soft in the center, it may be due to warm dough.

Solution: To fix this, chill the dough for 30 minutes before shaping the cookies. This helps them hold their shape better while baking.

✅

Cookies Are Too Dry

Problem: If your cookies come out dry, it could be because of overbaking or too much flour.

Solution: Always bake cookies until they are just set around the edges. Measure flour accurately, and consider spooning it into the measuring cup rather than scooping.

✅

Color Not Vibrant

Problem: If the colors of the cookies are not as vibrant as expected, it may be due to using liquid food coloring.

Prevention: For brighter colors, use gel food coloring, as it provides more intensity without adding extra liquid to the dough.

✅

Cracking Dough

Problem: If the dough is cracking while being rolled, it might be too dry or not mixed properly.

Recovery: Add a teaspoon of milk or water to the dough to help it come together. Ensure it is mixed well to avoid dry patches.

✅

Uneven Baking

Problem: Cookies may bake unevenly if they are placed too close together on the baking sheet.

Prevention: Ensure cookies are spaced at least 2 inches apart on the baking sheet to allow for proper air circulation during baking.

✅

Flavor Balance Issues

Too Sweet: If the cookies are too sweet, balance the flavor with a sprinkle of sea salt on top before baking.

Too Salty: To counteract too much salt, you can add a bit more sugar or chocolate chips to the batch.

Bland: If the cookies taste bland, enhance the flavor by adding a little more vanilla or peppermint extract, adjusting to your taste.

Ingredients for colorful candy cane cookies displayed on a countertop, including butter, flour, and vibrant food coloring.

Ingredient Selection Matters

Choosing high-quality ingredients is crucial for the best flavor and texture in your cookies. Fresh butter and pure extracts will enhance the overall taste. Additionally, using gel food coloring ensures vibrant colors without affecting the dough's consistency.

When measuring flour, spoon it into your measuring cup instead of scooping directly. This prevents compacting, resulting in a lighter cookie. Always check the freshness of your baking powder to ensure proper leavening.

Essential Ingredient Notes

  • Butter: Use unsalted butter to control the salt content in your cookies. Ensure it is softened to room temperature for easy creaming with sugar.
  • Food Coloring: Opt for gel food coloring for intense shades. Start with a small amount, as it goes a long way, and mix until you achieve your desired hue.
  • Peppermint Extract: Choose pure peppermint extract for the best flavor. If you prefer a milder taste, start with less and add more to your liking.
Baking colorful candy cane cookies in the oven, with a warm golden hue and vibrant colors.

Mastering the Cookie Technique

Shaping cookies into candy canes takes a little practice. Rolling the dough into uniform ropes is key to achieving that classic appearance. The twisting technique should be gentle to avoid tearing the dough.

Using parchment paper can prevent sticking and help with even baking. Remember to cool cookies on a wire rack to maintain their crispness. Experiment with your shapes and decorations to make them uniquely yours.

Perfecting the Candy Cane Shape

For an authentic candy cane shape, twist two ropes of colored dough together but avoid over-twisting. The goal is to create a visually appealing swirl while keeping the integrity of each color.

Colorful Candy Cane Cookies

Prep 20 min
Cook 10 min
Serves 24 servings
Level Easy

📋 Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour, sifted for a light texture
    Fresh and quality ingredients recommended
  • 1 teaspoon baking powder, fresh for optimal rise
    Fresh and quality ingredients recommended
  • 1/2 teaspoon salt, adjust to taste
    Fresh and quality ingredients recommended
  • 1 cup unsalted butter, softened for easy mixing
    Fresh and quality ingredients recommended
  • 1 cup granulated sugar, regular white sugar preferred
    Fresh and quality ingredients recommended
  • 1 large egg, use room temperature for better incorporation
    Fresh and quality ingredients recommended

Wet Ingredients

  • 1 teaspoon vanilla extract, pure for the best flavor
    Measure accurately for best results
  • 1/2 teaspoon peppermint extract, adjust based on preference
    Measure accurately for best results
  • 1/4 cup red food coloring, gel for vibrant color
    Measure accurately for best results
  • 1/4 cup green food coloring, gel for vibrant color
    Measure accurately for best results
  • 1 cup powdered sugar, for decorating
    Measure accurately for best results
  • Crushed candy canes, for garnish
    Measure accurately for best results

Instructions

  1. Prepare Ingredients

    Gather all ingredients and ensure the butter is softened. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. Mix Dry Ingredients

    In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside for later use.

  3. Cream Butter and Sugar

    In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

  4. Incorporate Egg and Extracts

    Add the egg, vanilla extract, and peppermint extract to the butter mixture, mixing until fully combined.

  5. Combine Dry and Wet Mixtures

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

  6. Divide the Dough

    Split the dough in half. Leave one half plain and add red food coloring to one half and green food coloring to the other, mixing until evenly colored.

  7. Shape the Cookies

    For each cookie, take a teaspoon of the red dough and a teaspoon of the green dough. Roll each into a rope about 6 inches long, then twist them together to form a candy cane shape.

  8. Bake the Cookies

    Place the shaped cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.

  9. Cool and Decorate

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cooled, dust with powdered sugar and sprinkle with crushed candy canes.

Recipe Notes & Tips

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve warm or at room temperature for best flavor.

Variations

Feel free to customize with your favorite ingredients.