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Candy Cane Cookies

Candy Cane Cookies

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A festive, delicious, pepperminty holiday cookie shaped like a candy cane.MORE+LESS-


cup butter, cubed and softened


teaspoons almond extract


teaspoon vanilla extract

2 1/2

cups Gold Medal™ unbleached all-purpose flour


teaspoon red food coloring


teaspoon peppermint extract


round peppermint candies or 5 candy canes, crushed

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  • 1

    In a large bowl or the bowl of a stand mixer, cream together butter and powdered sugar until light and fluffy, about 3 minutes.

  • 2

    Add egg, almond and vanilla extracts and salt and stir thoroughly to combine. Add in flour in 3 intervals, stirring until just combined between each interval.

  • 3

    Divide dough in half and shape one half in a ball, wrap in plastic wrap and place in refrigerator. Keep the other half in the bowl and add red food coloring and peppermint extract and stir until color is evenly distributed throughout. Shape dough in a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.

  • 4

    Preheat oven to 375°F. Remove dough from refrigerator and unwrap, placing on a lightly floured surface. Scoop 1 teaspoon dough from each ball and roll each piece into a 4-inch log. Place logs next to each other and press together very lightly, then twist and pinch ends lightly to seal. Place log on parchment paper-lined baking sheet and curve one end to form a candy cane shape. Repeat with remaining dough.

  • 5

    Bake cookies 10 minutes or until set. Meanwhile, mix together crushed peppermint candies and sugar. Remove cookies from oven and immediately sprinkle with candy/sugar mixture, if desired. Allow to cool completely on cooling rack before serving.

No nutrition information available for this recipe

More About This Recipe

  • Nothing is more nostalgic to me than baking Christmas cookies.

    Almost every Christmas while growing up, cookies were the center of attention. Whether it was my great-grandmother’s famous almond horns, rum balls and thumbprint cookies, or my mom’s signature frosted sugar cookies, there were always cookies to be enjoyed. And I always loved being a part of it (both for the baking and the eating, of course).

    One of my favorite childhood Christmas cookie recipes is for Candy Cane Cookies. They’re festive, delicious and fun to make. Infused with a dash of peppermint extract and shaped just like a candy cane, they’re the perfect cookie to make for your next holiday party, cookie swap or family gathering. Santa may even want a few with his glass of milk after he comes down the chimney.

    These cookies are reminiscent of the traditional sugar cookie, but with hints of peppermint, almond and vanilla, plus a topping of sugar and crushed peppermint candies, they’ve got a little extra something. Plus, I always loved the process of helping my mom make them before they went in the oven – something about shaping dough into a cute little candy cane puts me right in the Christmas spirit. They take only 10 minutes in the oven, so you won’t have to wait too long before you can devour them.

    If you want to add a unique and delicious cookie recipe to your traditional gamut of Christmas cookies, this is a great addition. It’s fun, festive and yummy – all the necessary ingredients for a great holiday cookie. Your group – and the man in the red suit – will love this recipe.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Candy Cane Cookies Recipes

My husband suggested these when I asked for favorite Christmas cookies from years past. His mother would make these often. They are festive with the flecks of white and red peppermint candy.

These cookies are basically a classic chocolate chip cookie recipe with crushed peppermint candy cane added. I reduced the sugar slightly to compensate for the candy cane's sugar. I also used mini chocolate chips instead of regular ones, to spread out the chocolate flavor.

Source: Inspired by my mother-in-law, Nancy and the Tollhouse chocolate chip cookies recipe.

  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 package mini chocolate chips (12 oz.)
  • 3 candy canes, peppermint flavor

    Preheat oven to 350 degrees F. Place candy canes in a ziptop bag and hit it a few times with a meat tenderizer (flat side) or hammer. The candy cane will soften when baked, so the size of the final crushed pieces doesn't matter too much.

Candy Cane Cookies

Those iconic red and white Christmas candies have now transformed into one of the most delicious holiday cookies you'll ever taste. The festive colors of these Candy Cane Cookies, plus the fact that they're made with real crushed candy canes, makes them a perfect holiday treat. Whether you serve them at a Christmas soiree or just enjoy them with your family this December, these minty Christmas cookies are sure to go on your baking "nice list" for many years to come.

Discover more delicious cookie recipes from on this recipe collection page.


  • 1 cup butter
  • 1 cup confectioner’s sugar
  • 1 egg
  • 1 teaspoon peppermint extract
  • 1 / 2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 1 / 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 / 2 teaspoon red food coloring (more if needed)
  • 1 / 4 cup crushed candy canes or peppermint candy
  • 1 / 4 cup sugar


Preheat oven to 375 degrees F.

Mix the butter, sugar, egg and extracts thoroughly.

Mix the flour and salt, and stir into the butter mixture. Divide the dough in half. Blend the food coloring into one half.

Mix the sugar and crushed candy together.

Roll 2 tsp. of each color of dough into 2 5-inch "snakes," rolling each "snake" back and forth on a lightly floured board. Place the two "snakes" next to each other, press together lightly and twist like a rope (so it looks like a barber's pole).

Make the cookies one at a time. Curve the top to make the handle of the candy cane. Bake for approximately 8-10 minutes, until just lightly brown on the bottom. Remove the cookies immediately and sprinkle with the sugar-candy mixture.

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In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and shortening. Then add the confectioners sugar, egg, and extracts.

Combine the flour and salt together in a separate bowl and then add it to the butter mixture. Blend on low speed until incorporated.

Divide the dough into 3 sections and add to 3 separate bowls. Mix red food coloring into one, green into another, and leave one plain.

Wrap dough separately in plastic wrap and place in refrigerator for at least an hour.

How to make White Chocolate Candy Cane Cookies

These White Chocolate Candy Cane Cookies are super easy to make. Crush up some candy canes and throw them into a standard cookie dough.

The first time I made these my food processor was being temperamental, so my candy cane chunks were a bit large. Not wanting them to turn into candy cane powder, I stopped pulverizing before I should have.

They still turned out great, but maybe a bit more crunchy than expected.

The second time making these I used store-bought crushed candy canes due to laziness, they worked perfectly well and would recommend you go this route if they are easily available to you. Either method will work though!

I strongly recommend chilling the cookie dough before baking. I didn’t do this when I baked them and they were fine, but lots of people had trouble with cookies that spread too much. As such, I’ve tweaked the recipe a bit and added a note to chill the dough before baking.

I didn’t try freezing them after baking. I suspect they would do ok in the freezer but the candy cane parts will get stickier/chewier.

Ideally, I would store them in an airtight container separated with parchment. They’ll last a couple weeks or so this way at room temperature.

And OH before I forget, I have a tip for you…

I am obsessed with perfectly round, pretty cookies. I don’t like when they come out lopsided and uneven due to the chocolate chips or other additions.

What I do as soon as they come out of the oven is I grab one of my metal cookie cutters (one that’s larger than the cookies that bake up), I place it over the baked cookie and nudge the cookie cutter in a circular motion around the outside of the cookie to bring in any uneven sides.

I hope that makes sense… This only works when the cookies are straight out of the oven and haven’t quite set yet, so you have to be a bit speedy about it.

These white chocolate candy cane cookies are the perfect burst of flavour this holiday season. If you’re not a fan of white chocolate like me, these cookies might just convert you, or you could swap the white chocolate for any other kinda and have an equally delicious cookie on your hands!

Candy Cane Kiss Cookies

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: 24 sugar cookies and 20 chocolate cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Festive sugar cookies and chocolate cookies stuffed with a Candy Cane Hershey Kiss. Soft, chewy, and easy to make!


Sugar/Vanilla Cookie Dough

  • 10 Tablespoons ( 145g ) unsalted butter, softened to room temperature
  • 1 cup ( 200g ) granulated sugar
  • 2 egg yolks*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups ( 188g ) all-purpose flour (spoon & leveled)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • sprinkles
  • 24 Candy Cane Hershey Kisses*

Chocolate Cookie Dough

  • 1/2 cup ( 115g ) unsalted butter, softened to room temperature
  • 1/2 cup ( 100g ) granulated sugar
  • 1/2 cup ( 100g ) packed light or dark brown sugar
  • 1 large egg*
  • 1 teaspoon pure vanilla extract
  • 1 cup ( 125g ) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons ( 51g ) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) milk
  • 3/4 cup ( 90g ) confectioners’ sugar
  • 20 Candy Cane Hershey Kisses*


  1. For the sugar/vanilla cookies: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
  2. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.
  3. For the chocolate cookies: Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky. Chill for at least 2 hours.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, a little more than 1 Tablespoon of dough each. Roll each ball into confectioners’ sugar to coat heavily. Bake for 10-11 minutes. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.


  1. Vanilla Cookies– Make Ahead & Freezing Instructions: Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into sprinkles right before baking. Do not thaw simply bake for an extra minute or two.
  2. Chocolate Cookies– Make Ahead & Freezing Instructions: Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into confectioners’ sugar right before baking. Do not thaw simply bake for an extra minute or two.
  3. Eggs: I strongly suggest using room temperature egg yolks and egg (respectively) for these cookies recipes so the egg(s) disperse more evenly into the cookie doughs. To bring to room temperature quickly, place egg(s) into a glass of warm water for 5 minutes.
  4. Candy Cane Hershey Kisses: If you cannot find Candy Cane Hershey Kisses, you can use regular chocolate Hershey Kisses. To get a peppermint flavor, add 1/2 teaspoon peppermint extract to either cookie dough when you add the vanilla extract.
  5. Sugar Cookie Dough: The cookie dough should be relatively firm and even somewhat dry. If you find that it’s very soft and hard to roll, chill for at least 45 minutes. Soft cookie dough = flat cookies. I strongly recommend King Arthur flour because this flour has a higher protein content than any other flour on the market. More protein in flour results in thicker cookies.
  6. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: candy cane kiss cookies

Related Recipes

    1. 1. In a medium bowl, combine the flour, baking powder and salt set aside.
    2. 2. In the bowl of a stand mixer, beat the butter and shortening together at medium-high speed. Add the egg, sugar, and vanilla extract and beat to incorporate on medium speed. Add the flour mixture and mix on low speed until just incorporated.
    3. 3. Divide the dough evenly into two balls. Wrap one in plastic wrap. Place the other in a medium bowl and add the red food coloring a few drops at a time, mixing and squishing the dough with your hands to help the coloring incorporate. (Warning: You will have pink fingers!) When all the food coloring is worked in, wrap the dough in plastic wrap refrigerate both doughs until slightly firm, about 1 hour.
    4. 4. Position a rack in the center of the oven, preheat the oven to 375°F, and line 2 large baking sheets with parchment paper.
    5. 5. Grab a small chunk of one of the doughs (about 1 tablespoon) and roll it on a clean work surface into a thin tube (about 1/4- to 1/2-inch-thick). Trim to about 4 inches in length. Repeat with the other color of dough. When you have two tubes in two different colors, lay them side by side on the work surface and roll them together gently to stick. Twist them to form a spiral of color, then shape one end into a hook shape to form a candy cane. Transfer to the prepared baking sheets. Repeat with the remaining dough.
    6. 6. Bake until the cookies are just set but not yet browned, 8 to 10 minutes. Remove and let cool on the baking sheet for 3 to 5 minutes then transfer carefully to racks to cool completely.

    Reprinted with permission from Family Celebrations with the Cake Boss by Buddy Valastro, © 2013 Atria Books, a division of Simon & Schuster, Inc.

    Recipe Summary

    • 1 cup (1/2 lb.) butter, at room temperature
    • 1 cup sugar
    • 2 large egg yolks
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 5 tablespoons milk
    • 1 teaspoon vanilla
    • ¼ teaspoon peppermint extract
    • Red food coloring

    In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth beat in egg yolks.

    In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.

    Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.

    Divide each half of dough in half again (four portions total) wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.

    Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes). Wrap twisted rolls in waxed paper chill until firm, at least 4 hours, or up to 1 week (see notes).

    Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.

    Bake cookies in a 350° oven until light golden, about 10 minutes transfer to racks to cool completely.


    • 3 cups all-purpose flour, plus more for dusting
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1 cup (2 sticks) unsalted butter
    • 3/4 cup sugar
    • 1 egg, room temperature
    • 1 teaspoon peppermint extract
    • 3/4 teaspoon vanilla extract
    • Green food coloring
    • Red food coloring

    In a small bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer fit with a paddle attachment and set on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg, peppermint, and vanilla and beat to incorporate. Reduce the mixer&rsquos speed to low and blend in the flour mixture one-third at a time.

    Turn the dough out onto a lightly floured surface and knead a few times. Roll it into a ball and flatten into a disk. Halve the dough. Wrap one portion in plastic and halve the other portion. Use the food coloring to tint one portion of the remaining dough red and the other green. Cover each with plastic and refrigerate all the dough portions for 2 hours.

    Heat the oven to 350°. Line two baking sheets with parchment paper. Scoop and roll teaspoon-size portions of half the plain dough into balls and place on a plate. Repeat with the red dough. To make each candy cane, roll a ball of the plain dough into a 5- to 6-inch tube. Repeat with a ball of red dough. Arrange the two pieces side-by-side, then gently twist them together and pinch the ends. Transfer the dough to a prepared baking sheet and shape into a candy cane. Repeat with the remaining dough portions, spacing them 2 inches apart (you should have enough to make about 15 cookies).

    Bake the cookies until set and lightly golden on the bottom, about 10 minutes. Let the cookies cool completely on the baking sheets. Repeat the shaping and baking steps with the remaining plain and green dough.

    The Story of the Candy Cane

    So nobody really knows the exact origin of the candy cane but they actually started out as straight sticks and were completely white. They were also just sugar flavored – not peppermint. Good news for those who want to keep their candy cane cookies extra simple! LOL!

    Over time, they became associated with Christmas and a holiday tradition and in the 1900s they became more and more popular. They now have some Christian meanings associated with them, but that isn’t part of their origin.


    I read lots of reviews before I made this. I agree with previous reviewers who said it was too sweet, too rich, and too much work. They are fairly cute and taste and hold up better when you eat them straight out of the freezer.

    So good. Just the right amount of sweetness and richness. Just warning you, it doesn't look exactly like the picture, but still looks very nice. Made these for Christmas. They were the best Christmas Cookies I've ever had in my whole life. You have to try these!

    Can use 1 stick of butter and more powdered sugar and a bit of milk for filling.

    I added peppermint extract to the cookie dough. For the buttercream, I omitted the food coloring and instead used some of the powder left when I crushed the candy canes. It gave the buttercream a nice light pink color and extra peppermint flavor too. These have been a huge hit!

    I've made these cookies 3 or 4 times now. They look great and are a lot of fun to make. I think the quality of cocoa that you use makes a difference. They are really rich so I like to make them smaller, more bite sized. I definitely don't think this makes enough filling to fill them as full as the photo. The filling is a lot of butter so they get a bit melty when if they get warm.

    Beautiful cookies, but they're just short of greatness. There's something missing and I can't figure out what it is. Very sugary but not a lot of flavor payoff for the sweetness.

    Made these today for a friend to take to a party. Tasted the cookie and the filling separately and it was yummy, but very rich. I think next time I'll make bite sized cookies so that they can be enjoyed without being overwhelming. I used Mandy Aftel's peppermint essence/oil - just two drops and it was perfect. This is a very lovely oil - full, but delicate and incredibly flavorful. Now I'll wait for the reviews from my friend!

    I've never actually made these with the candy cane bits because the resulting sandwich cookies are so delicious by themselves. I like to add a little vanilla to the frosting to balance out the peppermint. These have become one of my favorite Christmas cookies to make (and eat!). The recipe doesn't make many, so doubling the batch is a good idea.

    After reading the reviews, pulling the cookies out of the oven in time seemed to be the biggest trick. Unfortunately even with that in mind, they still came out tasting like dog biscuits as previously mentioned. There is not enough chocolate flavor coming through which puts them in the bland, middle-of-the-road category.

    We've made these cookies several years in a row. First of all, don't overcook them! These lose all appeal when not soft. Second, try using a quarter cream cheese instead of butter. It adds to the flavor and texture of the filling. Third, up the peppermint extract to taste. We like it pretty strong! And last, try my tip for filling them: Put a large dollop of frosting on the bottom of a cookie, press the second cookie on top until the icing just begins to ooze out from the sides, and roll it in crushed peppermints. Oh, these cookies are also great refrigerated. The cold chocolate-mint combination is so good!

    This recipe is wonderful! Everything about this cookie is amazing.

    don't mind the haters - these are actually pretty good cookies. if you watch the timer with diligence, the chocolate wafers turn out really well. the butter cream recipe does need some help. waaaaay to buttery to begin with, but some almond milk and a pinch of extra sugar saves the day. also - if you are a reasonable person (and not a total frosting fiend), you can almost certainly just make 1/2 the filling as this jawn calls for. otherwise, mint and chocolate are the best combo, and this is a worthy cause.

    A very pretty cookie with a lovely texture to bite into, but the taste is rather unappealing. Imagine biting into two dog biscuits with toothpaste in the middle.

    An aesthetically pleasing addition to the Christmas cookie buffet.

    My family loves this Christmas cookie! It's a hit year after year. Just be careful not to overcook them.

    This is one of our favorite "family" recipes! We started making it as a December holiday cookie but it has quickly become our special Valentine Day treat.

    Two things: The cookies itself were hard almost as hard as a rock but still soft enough to break them in half. If you were to eat the cookies plain - there would be NO taste! The recipe asks for a lot of crushed candy canes - I seriously didn't use even half of the candy canes needed for the recipe. Overall, the buttercream did help the cookies taste good but if the cookies were a lot softer it would be more enjoyable to eat.

    By far the best Christmas Cookie I have ever made. A MUST MAKE cookie for the holidays. Chocolate, peppermint creme rolled in candy cane. Not much more explanation needed. Key to success: do not overcook cookies. That and add just a wee bit more powdered sugar than you think you should.

    Of all the cookies I made these were the ones always left on the plate. The dough for this is pretty hard, perhaps I overdid them, but Iɽ say they weren't worth the trouble.

    I thought these cookies sounded fabulous for christmas time. but I was sadly disappointed. The buttercream is FAR too buttery. I ended up adding milk, and quite a bit of extra powdered sugar, which just made it too sweet. The cookies turned out too dry. soft, but dry, and fairly bland. After eating one cookie, I felt like I had consumed about a full stick of butter, and ended up giving the rest away (and I was almost ashamed to give these terrible cookies away). In my opinion, people who are giving these cookies a good review are too easy to please.

    delicious and easy, a big hit with everyone! i made frosted cookies instead of cookie sandwiches- each of them is pretty rich and i think this made them a bit more manageable.

    Watch the video: Candy Canes. How Its Made


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