• Sugar 1 cup • 470 kcal
  • Butter 1 cup • 717 kcal
  • Milk ½ cup • 49 kcal
  • Vanilla 1 tsp
  • peppermint extract 1 tsp
  • Egg 1 • 130 kcal
  • Flour 3 ½ cups
  • Baking powder 1 tsp • 156 kcal
  • Salt ¼ tsp • 1 kcal
  • red / green food coloring ½ tsp
Calories refers to 100 gr of product

If you’re looking for a simple yet pretty cookie, these retro candy cane cookies will fit the bill perfectly!

They are plain, with a hint of peppermint – no chocolate, no frosting, no nuts or other additions. This makes them perfect for those who like their cookies a little more minimalist.

It’s very easy to make the dough and shape the cookies into twisted candy canes. These are perfect to make with your kids, as they are sure to enjoy creating the shapes.


Stir the sugar, butter, milk, vanilla, and peppermint extract in a large bowl, along with the egg.

Mix the flour, baking powder and salt, then add to butter mixture. Stir well to create a dough.

Divide dough into three even pieces. Mix red food coloring into one piece, and green food coloring into another piece. Leave one piece of dough plain.

Cover dough with cling wrap and refrigerate for around 4 hours.

Heat oven to 375F/170C fan/gas mark 5.

For each candy cane: take one rounded teaspoon of dough from each piece of dough. Roll each spoonful into a 4 inch rope.

Put one green and one white length of dough side by side. Press lightly together, then pick up and twist until it looks like a barber’s pole made of dough.

Place on a baking sheet lined with parchment paper and then curve the top of the dough twist to make it look like a cane.

Bake for around 9-12 minutes until lightly brown.

Remove from baking sheet and cool on a cooling rack.