When I began working on my next cookbook a few weeks ago—centered entirely on baking—I kept seeing Candy Cane Cookies pop up as one of the most requested recipes from our community here in the Chat. The funny thing is, I’d never actually made them before! With the holiday season approaching, I started thinking about how to reimagine this nostalgic treat. I went back to the many sugar cookie or cut-out cookie doughs I’ve created over the years, searching for a base that could work.
After a few tweaks, testing natural food dyes, and adjusting bake times, I think we’ve landed on something that will bring this holiday classic back to your cookie exchanges—just in time for the most festive season of all.
While Candy Cane Cookies weren’t part of our holiday spread growing up, they’ve been a beloved tradition for so many of you over the years. Inspired by the iconic peppermint candy canes that symbolize the Christmas season, these cookies first gained popularity in 1963, thanks to Betty Crocker’s classic recipe. Since then, they’ve become a staple in holiday baking, bringing nostalgia and festive cheer to countless cookie trays and family gatherings.
These cookies are made by twisting together red and white peppermint-flavored dough into cheerful candy cane shapes. Brushed with a light egg wash and sprinkled with crushed candy canes, they bake up festive and fun, adding a touch of holiday magic to any cookie tray
What is your favorite cookie to make for the holidays?
Candy Cane Cookies
Yields 18 to 20
TOOLS
Parchment paper
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