Candy Cane Cookies: Beautiful to Serve at Christmas!

Candy cane cookies twist childhood nostalgia into a buttery snack that’s as pretty as a present. These cheerful red-and-white biscuits are simple to make, endlessly giftable, and perfect for a tree-side plate or a plate of presents. They are crisped around the edges, stay tender inside, and look impossibly festive without any piping or fancy equipment.

This recipe creates a flavorful cookie that holds its candy-cane shape after baking, so you can braid, bend, and bake a whole sleigh of them in one go.

What are Candy Cane Cookies?

Candy cane cookies are sweet pastries shaped and colored to resemble classic peppermint canes. The dough is a simple, enriched shortcrust flavored with lemon zest and vanilla, and half is left pale, and the other half is dyed red. Strips of red and white dough are rolled, twisted together, then curved into the signature cane shape before baking. Though visually tied to Christmas, these cookies are essentially a foolproof sugar and shortcrust hybrid, and a fantastic canvas for flavor and color variations.

Pro Tips for the Best Candy Cane Cookies

• Cold dough is easier to roll into neat strips and keeps the red and white colors from smudging into each other. Thirty minutes in the fridge is the minimum; an hour is even kinder.
• A little gel or paste coloring gives vivid red without adding liquid that would soften the dough.
• After braiding, press one end slightly flatter and fold it down to create a natural cane hook. Doing this while the dough is cool helps it hold its shape.
• You can make this dish ahead, as the dough freezes well. Form logs and wrap tightly, then slice frozen logs for fresh-looking cookies later.

Frequently Asked Questions

How do I get a bright, even red color without changing the dough texture?

Use concentrated gel or paste food coloring and add only a few drops at a time until you reach the shade you want. Knead just until the color is distributed, as too much liquid coloring will change the dough’s consistency.

Can I substitute butter with margarine or shortening?

Butter gives flavor and a tender crumb. You can substitute solid vegetable shortening for a slightly different texture. If using margarine, pick a high-fat block type and be mindful that results will vary.

Why do my cookies spread or lose their shape?

If the dough was too warm when shaped, or if you overworked it, cookies may spread. Chill the dough before shaping again, and also avoid adding extra liquid.

Can I add peppermint flavor?

Yes, just replace ½ teaspoon of vanilla with ½ teaspoon peppermint extract, or add ¼–½ teaspoon peppermint extract to the dough. Start small because peppermint can overpower delicate lemon and butter notes.

How to Store Candy Cane Cookies

Keep cooled cookies in an airtight tin or container layered with parchment to avoid sticking, and they stay good for 5-7 days. For longer storage, that is 2-3 weeks, freeze fully baked cookies and thaw at room temperature before serving.

How to Make Candy Cane Cookies

Step 1

Step 1

Whisk together flour, sugar, and lemon zest. Then, add cold butter and mix

Whisk together flour, sugar, and lemon zest. Then, add cold butter and mix

Step 2

Step 2

Add 1 whole egg, 2 egg yolks, and vanilla extract. Mix gently with a fork and then use your hands to bring the dough together until compact.

Add 1 whole egg, 2 egg yolks, and vanilla extract. Mix gently with a fork and then use your hands to bring the dough together until compact.

Step 3

Step 3

Divide the dough into two equal portions.

Divide the dough into two equal portions.

Step 4

Step 4

Mix in red food coloring to one half and knead until the dough absorbs the food color. Refrigerate for 30 minutes.

Mix in red food coloring to one half and knead until the dough absorbs the food color. Refrigerate for 30 minutes.

Step 5

Step 5

Wrap the other half in cling film and refrigerate for 30 minutes.

Wrap the other half in cling film and refrigerate for 30 minutes.

Step 6

Step 6

Cut each chilled dough into strips and roll. Braid together the red and white strips, fold one end down, and press gently to form the cane’s hook.

Cut each chilled dough into strips and roll. Braid together the red and white strips, fold one end down, and press gently to form the cane’s hook.

Step 7

Step 7

Arrange the shaped cookies on a baking tray lined with parchment, leaving a little space between them.

Arrange the shaped cookies on a baking tray lined with parchment, leaving a little space between them.

Step 8

Step 8

Bake at 180°C/360°F for 15 minutes.

Bake at 180°C/360°F for 15 minutes.

Step 9

Step 9

Arrange on a plate for an instant festive display.

Arrange on a plate for an instant festive display.