I live for Christmas cookie baking season. There is nothing better (than summer) than snow falling outside, Christmas music playing and the smell of cookies coming from a warm oven. This recipe is a family favorite. I am not sure of its origins and the recipe is written on a scrap piece of paper sitting in my parents’ home. This recipe brings the beloved candy cane into cookie form. The mint is not overpowering but adds a little twist to Christmas cookies.  I hope you enjoy this Candy Cane Christmas Cookie Recipe!

The secret to these Christmas cookies is that it does not use regular sugar. Powdered sugar is used instead and gives these cookies the perfect “melt in your mouth” sensation you love! I hope you enjoy this family recipe as much as we do! This just might be the cookie we choose to do as a family for our Christmas Advent Countdown. 

Candy Cane Christmas Cookie Recipe

Print Recipe

Christmas Candy Cane Recipe

Add

Course

dessert

Cuisine

Cookies

Keyword

christmas cookies

Prep Time

15 minutes

Cook Time

8-10 minutes

Passive Time

30 minutes

Servings

cookies

Ingredients

• 1 cup butter
• 1 cup powdered sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 tsp peppermint extract
• dash salt
• 2 1/2 cups flour
• 1/2 tsp red food coloring

Course dessert Cuisine Cookies Keyword christmas cookies Prep Time 15 minutes Cook Time 8-10 minutes Passive Time 30 minutes Servings cookies Ingredients 1 cup butter 1 cup powdered sugar 1 egg 1/2 tsp vanilla 3/4 tsp peppermint extract dash salt 2 1/2 cups flour 1/2 tsp red food coloring

Instructions

1. Beat the butter until softened.
2. Add in the powdered sugar and beat until fluffy.
3. Beat in the egg, vanilla and salt.
4. Add the flour and beat until combined. Dough will be crumbly. Use your hands to knead the dough and then divide into two balls. Place each ball into its own bowl.
5. Add the peppermint extract to one ball and the red food coloring to the other. (Tip: make a little well in each ball and begin to fold in.)
6. Cover and chill for a minimum of 30 minutes or until easy to handle.
7. After dough has been refrigerated, form teaspoonfuls of each color and then roll into a 4" rope on a FLOURED SURFACE. Place ropes side by side and twist together pinching the ends to seal. Curve the top part so it looks like a candy cane.
8. Bake at 375 for 8-10 minutes.
9. Let cool for 5 minutes before transferring. Enjoy!

Sometimes we end up with a little more of one color over another and get creative at the end. (Think hearts, pretzels, etc!) If you try this recipe, let me know! I’d love to know what you think.  Let me know over on Instagram (that’s where I usually hang out!). Now excuse me while I grab a cookie with my cup of hot cocoa.