These twirled red and white peppermint stick-style candy cane cookies are instantly festive — no extra decorations needed! They’re perfect for Christmas cookie swaps.

Peppermint stick-style candy cane cookies recipe
Candy Cane CookiesIngredients

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
Granulated sugar


1. In a large bowl, stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract, and egg. Stir in flour, baking powder, and salt. Divide dough in half. Stir food color into one half. Cover and refrigerate at least 4 hours.

2. Heat oven to 375 degrees.

3. For each candy cane, shape 1 rounded teaspoon of dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

4. Bake 9-12 minutes or until set and very light brown. While sheet is baking, place additional dough back in refrigerator so that it cools and it easy to work with when you are ready to form more candy canes. Immediately sprinkle granulated sugar over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Prep time: 40 minutes
Chill: 4 hours
Cook time: 9-12 minutes per sheet
Yields: 4-1/2 dozen cookies

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About: Recipe provided courtesy of UCSD University Communications / recipe provided by Anne Proffitt

Photo credit(s): Candy cane cookies photo thanks to Alejandra Owens

Original publication date: December 17, 2007

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