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Test Kitchen Approved

Candy Cane Cookies

Recipe By Nancy Frank and her mother Bonnie Campbell

Yields

1 dozen

Prep Time

25 Minutes

Cooking Time

10 Minutes

Recipe By Nancy Frank and her mother Bonnie Campbell

Candy cane cookies are a unique addition to any holiday cookie platter--creamy vanilla bean and sweet peppermint make these beautiful butter cookies a hit.

Ingredients

1 egg

1 cup unsalted butter

1/2 cup peppermint sugar of choice, plus more to sprinkle:





2 1/2 cups all-purpose flour

1/2 cup powdered sugar


Red food coloring

Savory Spice ingredients in this recipe

  • Peppermint Vanilla Bean Sugar

    We add a peppermint kick to our classic Vanilla Bean Sugar for a seasonal sweet treat. Try in holiday-inspired drinks or use in place of plain whit...

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    Leaving Soon
  • Chocolate Peppermint Sugar

    Only available during the holiday & winter season, this specialty sugar tastes like a mint brownie in a bottle. Bold peppermint meets velvety B...

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    Leaving Soon
  • Natural Peppermint Extract

    As soon as you open a bottle and smell our Natural Peppermint Extract, you will know why so many customers believe it is the best tasting peppermi...

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  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Directions

Step 1: Make dough

In a stand mixer fitted with the paddle attachment, cream together egg, butter, peppermint sugar of choice, Natural Peppermint Extract, and Pure Madagascar Vanilla Extract. In a separate bowl, whisk together flour, powdered sugar, and salt. Mix dry ingredients into wet until just combined. Divide dough in half and color one half red with several drops of food coloring. Wrap dough in plastic wrap and chill for 20 min., until firm.

Step 2: Form cookies

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. On a lightly floured surface, roll out 1 Tbsp. of each dough into 6-inch long ropes. Twist ropes together, pinching at each end to secure, and curve one side down towards the middle like a candy cane. Transfer to prepared baking sheet.

Step 3: Bake

Bake cookies for 10 to 12 min., until bottoms are beginning to turn golden brown and tops are set but not browned. Remove from oven and sprinkle with peppermint sugar while still warm.