Candy Cane Cookies Recipe

Introduction

These Candy Cane Cookies are a festive and fun treat perfect for the holiday season. Combining classic sugar cookie flavors with a peppermint twist and red-and-white swirls, they bring a cheerful look and delicious taste to any cookie tray.

Ingredients

• 1 box sugar cookie mix
• 1/2 stick butter, melted
• 1 egg
• 1/3 cup softened cream cheese
• 1/2 cup all-purpose flour, plus additional for surface
• Red food coloring
• 1 1/2 teaspoons peppermint extract

Instructions

1. Step 1: Preheat your oven to 325 degrees F (165 degrees C).
2. Step 2: In a large bowl, combine the sugar cookie mix, melted butter, egg, cream cheese, and flour. Mix well until the dough forms.
3. Step 3: Divide the dough evenly into two separate bowls.
4. Step 4: Add red food coloring gradually to one bowl, kneading until you reach your desired shade of red.
5. Step 5: Add peppermint extract to the other bowl and knead until fully incorporated.
6. Step 6: Lightly flour your work surface. Shape each portion of dough into balls, then roll each into 1/4-inch-wide ropes about 6 inches long.
7. Step 7: Twist a red rope and a white rope together carefully, then shape into a candy cane form.
8. Step 8: Place the candy cane cookies on a baking sheet and bake on the top oven rack for 10 to 12 minutes.
9. Step 9: Remove the cookies from the oven and let them cool on a wire rack before serving.

Tips & Variations

• For a stronger peppermint flavor, you can add a little more peppermint extract but be careful not to add too much as it can become overpowering.
• If you don’t have red food coloring, try using natural alternatives like beet juice for a subtle color and extra moisture.
• To make the ropes easier to twist, make sure the dough is not too warm—cool it in the fridge briefly if it’s sticky.
• For a festive touch, sprinkle crushed candy canes over the cookies right after baking while still warm.

Storage

Store the Candy Cane Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies in a sealed bag for up to 3 months. To reheat, let thaw at room temperature or warm briefly in a low oven to retain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can use a gluten-free sugar cookie mix and substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator, wrapped tightly, for up to 24 hours before shaping and baking.

Candy Cane Cookies Recipe

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★★★★★

4.6 from 142 reviews

These festive Candy Cane Cookies combine a buttery sugar cookie base with a creamy hint of cream cheese and refreshing peppermint flavor. Twisted red and white dough ropes are shaped into candy canes, making them perfect for holiday celebrations and gifting.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 box sugar cookie mix
• 1/2 stick butter, melted (4 tablespoons)
• 1 egg
• 1/3 cup softened cream cheese
• 1/2 cup all-purpose flour, plus additional for surface

Flavoring and Decoration

• Red food coloring, as needed
• 1 1/2 teaspoons peppermint extract

Instructions

1. Preheat oven: Preheat your oven to 325 degrees Fahrenheit to ensure it reaches the correct baking temperature before you prepare the cookies.
2. Prepare dough: In a large mixing bowl, combine the sugar cookie mix, melted butter, egg, softened cream cheese, and 1/2 cup of all-purpose flour. Mix thoroughly until a cohesive dough forms.
3. Divide dough: Separate the dough evenly into two separate bowls. This will allow you to color and flavor each portion differently.
4. Add color and flavor: Gradually add red food coloring to one bowl, kneading the dough to reach your desired shade of red. To the other bowl, add the peppermint extract and knead to evenly incorporate the flavor.
5. Shape ropes: On a floured surface to prevent sticking, shape each portion of dough into balls. Roll each ball into a rope about 1/4 inch wide and approximately 6 inches long.
6. Create candy canes: Carefully twist one red rope and one white peppermint-flavored rope together. Shape the twisted ropes into classic candy cane shapes.
7. Arrange and bake: Place the shaped candy canes spaced apart on cookie sheets. Bake in the preheated oven on the top rack for 10 to 12 minutes, or until cookies are set but not overly browned.
8. Cool: Remove cookies from the oven and transfer them onto a cooling rack. Allow to cool completely before serving or storing.

Notes

• To prevent dough from sticking, dust your work surface and rolling pin lightly with flour.
• Colors can be adjusted for more intense red tones or varied peppermint extract for stronger flavor.
• Store cookies in an airtight container at room temperature for up to one week.
• For a crisper cookie, bake closer to 12 minutes, and for a softer cookie, aim for 10 minutes.

Keywords: Candy Cane Cookies, Christmas Cookies, Peppermint Cookies, Holiday Cookies, Sugar Cookies with Cream Cheese