clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Candy Cane Cookies with Crushed Candy Canes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sandra Flegg
  • Total Time: 4 hours 22 minutes
  • Yield: 28 cookies


These Candy Cane Cookies with crushed candy canes are a holiday favorite cookie that adds a festive touch to every Christmas cookie plate! 

Soft with subtle peppermint flavoring these cookies are super easy to make and takes us back to wonderful holiday memories!


1 cup granulated

1 cup butter, softened at room temperature

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 large egg, room temperature

3 and 1/2 cups all purpose flour

1 teaspoon baking pwoder

1/4 teaspoon salt

1/2 teaspoon red food coloring

2 teaspoons finely crushed hard peppermint candies or candy canes

2 Tablespoons granulated sugar


  1. In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, mix 1 cup of sugar, butter, milk, vanilla extract, peppermint extract and egg.  Start on low speed, then increase to medium speed once combined. 
  2. In a separate bowl, combine all purpose flour, baking powder and salt. 
  3. Add dry ingredients to butter mixture and stir just until combined. 
  4. Divide dough in half and stir red food coloring into 1 half.  Cover each half of the dough separately with plastic wrap and refrigerate for 4 hours. 
  5. Crush peppermint candies and mix in a small bowl with 2 Tablespoons of crushed sugar.  You will need to this be ready as soon as the cookies come out of the oven.
  6. Preheat oven to 375°F.  Line two baking sheets with parchment paper.
  7. From each half of the dough, measure out 28 to 30 pieces.  I like to make my candy canes thick and chunky.  For smaller candy canes, you can make the pieces smaller.  Wash hands after handling the red dough.  The color can easily transfer to the white dough.
  8. Roll white dough into 5-inch long rope by rolling back and forth on a very lightly floured surface.  Place on baking sheet and chill while you’re mixing the red pieces.  Repeat with red dough.  
  9. Place one red rope and one white rope side by side and press them gently together.   Carefully pick up and twist, starting from the top.  
  10. Place on prepared baking sheet and shape the curve for the top of the candy cane.  Gently press the bottom of the candy cane ends together.  
  11. Bake in 375°F oven for 9 to 12 minutes.  Cookies will be lightly set and light brown on the bottom. 
  12. Sprinkle immediately with crushed candy cane/sugar mixture.  Transfer cookies to cooling rack.  Cool before serving.


Chop hard peppermint candies or candy canes by placing between two sheets of waxed or parchment paper and whacking with a rolling pin or meat mallet.

Storage: Storing candy cane shape cookies in an airtight container for 3 to 5 days or in the fridge for 7 days. Parchment paper between candy cane twist cookies is a good idea.

Freezing: Freeze candy cane twists cookies in a freezer-safe container for 2 to 3 months using parchment paper between any layers.

Thaw in the fridge or at room temperature before serving.

If you have iced or glazed candy cane cookies I recommend freezing the cookies not glazed. Thaw and then glaze them when ready to enjoy them. The icing can loose its consistency when freezing.

  • Prep Time: 10 minutes
  • Chill Time: 4 hours
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American