Candy cane cookies are some of the most iconic Christmas cookies out there. Their cheerful red and white twists and curved tops make them resemble tiny edible Christmas decorations. They’re the kind of cookies that make a holiday baking tray feel festive before anyone’s even taken a bite out of one.
These Easy Candy Cane Cookies have the homemade cookie goodness of a buttery cookie with a hint of peppermint. They aren’t like cookies that depend on frosting to decorate them, their holiday design is part of the dough.
The biggest problem is getting the 2 colours twisted together neatly without cracking or blending them. The dough should be pliable enough to mould, but sturdy enough to hold the candy cane shape while baking. Once that balance is achieved, the cookies are a lovely holiday tradition.
What Is A Candy Cane Cookie?
Candy cane cookies are Christmas cookies that are shaped to resemble traditional peppermint candy canes. They are normally made from a dough of contrasting red and white, twisted and shaped into a curved form.
Many are made from a dough of butter cookies or sugar cookies. Recipes usually include peppermint flavouring, but some use vanilla or almond flavour instead.
The festive look of the cookies is due to the red and white pattern. Candy cane cookies are different than pinwheel cookies. The pinwheel cookies have a spiral inside a round slice, but the candy cane cookies have a twist that is visible the length of the cookie.
They’re especially popular for holiday cookie trays and homemade gifts because the shape is recognisable without any additional decoration.
Candy Cane Cookies vs. Candy Cane Kiss Cookies — What’s the Difference?
Candy cane cookies are traditionally made to resemble candy canes. They are created by twisting together contrasting dough colours.
Candy Cane Kiss cookies are a different holiday treat. They are usually topped with a cookie and a peppermint-flavored chocolate kiss or other candy decoration.
Flavours can crossover, especially when both use peppermint. But their appearance and texture are very different.
Twisted candy cane cookies are a buttery cookie with a decorative shape, while Candy Cane Kiss cookies tend to be a softer cookie base with a distinct candy topping.
Both are festive, but the twisted one looks more like a traditional handmade Christmas cookie.
The Classic Twisted Red & White Candy Cane Cookie: What Gives It Its Shape?
The shape of a candy cane is formed by the difference between 2 strands of dough. When the colours are combined they create the familiar striped look.
The top curve is what makes the cookie recognisable as a candy cane, rather than just a twisted stick.
The dough’s grain is especially important. Too dry and the dough may crack, too soft and it may stretch out and lose definition.
Strand thickness also plays a role in the final appearance. Uneven pieces can cause a twist that looks uneven or bakes unevenly.
The best completed cookies have a distinct red and white pattern, a soft bend and enough hold to keep their shape.
What is the Best Peppermint Flavour for Candy Cane Cookies?
Peppermint Extract: A familiar choice, peppermint extract provides that cooling flavour associated with candy canes. But it is concentrated and can be overwhelming if used carelessly.
Some recipes call for both vanilla and peppermint. The vanilla can take the edge off the mint and give a more rounded cookie flavour.
Peppermint oil is another product which may be much stronger than the extract. The two should not be substituted without consideration of their differing concentrations.
A good candy cane cookie should taste nicely minty without being harsh. You want to still taste the butter cookie flavour.
If you are not into an aggressive cookie then a recipe with a muted peppermint flavour may appeal more to you than one that tastes strongly of mint.
Tips for the Most Perfect Twisted Candy Cane Cookies Each Time
The biggest thing in making candy cane cookies is the consistency of the dough. It must be flexible enough to twist without breaking.
Temperature can make a difference noticeable. Very cold dough may crack; warm dough may be sticky and difficult to shape neatly.
The two colours should be similar in texture. If one strand is softer than the other the strands might stretch unevenly or intermix.
Cookie size matters, too. Super thin candy canes can become brittle and giant cookies can lose some of their delicate look.
The cookies should keep their shape and not spread too much while baking. You want it to end up tender and buttery but still have enough structure to handle comfortably.
How to Achieve the Perfect Red and White Twist in Candy Cane Cookies
The colours are so different that it’s what makes these cookies so appealing. The familiar looking peppermint candy is made with bright red dough next to pale dough.
Food colouring can affect consistency, especially if a lot of liquid colouring is used. Gel colouring often helps because it provides more colour with less liquid.
You should be able to see the twist, not a blended pink and white pattern. That depends on the dough temperature and texture.
A little irregularity can still look charming. Beautiful trays of Christmas cookies don’t have to be perfectly identical when handmade.
The most important thing is that each cookie has its recognisable candy cane shape after baking.
How to Achieve the Proper Peppermint Flavour Not Overwhelming
Peppermint is one of those flavours where you can use a little bit and make a big difference. Too much extract can give a sharp, almost medicinal taste.
The strength of peppermint products varies so be sure to follow the amount in the recipe.
The buttery cookie base helps to mellow the flavour of the mint. Vanilla also provides a little sweetness that helps to balance out the final cookie.
The peppermint flavour should not overpower the cookie as a whole, but should complement the festive look.
For best result, choose one that uses peppermint as part of the overall flavour and not the only thing you can taste.
Can Candy Cane Cookies Be Made Ahead of Time?
Candy cane cookies are nice for holiday baking but you have to be careful with the shaped dough if you make them ahead.
Some doughs can be refrigerated prior to shaping, but very cold dough can be hard to twist without cracking.
Baked cookies are often a good candidate for advance preparation, if stored properly. They are easier to package than fancy iced cookies because they do not have soft frosting.
Centre of cookie is more sturdy than the curved ends, so be sure to protect the curved ends on gift boxes!
If you have a number of Christmas cookie recipes planned, making the candy cane cookies ahead of time can help spread the work out over a few days.
Frequently Asked Questions About Candy Cane Cookies
Why do my candy cane cookies break when I twist them?
The dough may be too cold or dry or stiff. Flexible dough is important to shape the strands without cracking. The balance of ingredients in the recipe and the temperature at which it is handled is important.
Can I make candy cane cookies without peppermint?
Yes. Vanilla or almond flavoured candy cane cookies can still look like the traditional red and white candy cane. They’ll just be missing that familiar peppermint taste.
Why do my candy cane cookies spread out in the oven?
Excess spreading can be due to too warm dough, wrong ingredient proportions or unsuitable baking conditions. Usually, the best results are obtained when a recipe that was designed to hold decorative shapes is used.
How Long Do Candy Cane Cookies Keep?
Baked candy cane cookies can be frozen if carefully packaged. The curved ends can be brittle, so protective containers and separation of layers is helpful.
More Easy Christmas Cookie Recipes
Another fun way to use contrasting dough is with Christmas pinwheel cookies if you like candy cane cookies. Spritz cookies are buttery and make delicate holiday shapes, but peppermint chocolate cookies are richer in flavour.
Make a Christmas cookie tray with gingerbread, shortbread and chocolate crinkle cookies, and candy cane cookies. A beautiful Christmas tray of different colours and textures.
Candy Cane Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and peppermint extract, mixing well.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the dough in half. Leave one half plain and add red food coloring to the other half until the desired color is achieved.
- Take a small piece of each color and roll them into long ropes of equal thickness.
- Twist the two ropes together and shape them into a curved candy cane shape.
- Place shaped cookies on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
