Candy Cane Cookies: A Christmas recipe

There’s something special about cookies that mix two flavors in one bite: buttery vanilla and rich chocolate, twisted together like a candy cane. These candy cane cookies are soft and crumbly. Plus, they look beautiful on a holiday table (or any time you want to treat yourself).

They’re definitely the kind of treat you can make as a Christmas gift idea. Pack them in a glass jar and decorate it with a red ribbon, maybe even add a little tag with the list of ingredients!

It’s a simple, cute, and budget-friendly idea!

Ingredients

For the dough (makes about 25 cookies):

• 250 g (2 cups) all-purpose flour

• 100 g (½ cup) unsalted butter, softened

• 100 g (½ cup) sugar

• 1 egg

• 1 tsp vanilla extract

• 1 tsp baking powder

• A pinch of salt

• 1 ½ tbsp unsweetened cocoa powder (for the chocolate half)

Optional: a little milk (if the dough feels too dry)

Instructions

1. Prepare the dough base

In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add the egg and vanilla extract, and mix again until well combined.

In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms, it should come together easily without sticking too much to your hands.

If the dough feels too crumbly, add a teaspoon or two of milk.

2. Divide and flavor 

Split the dough into two equal parts. Leave one half as it is, this will be your vanilla dough.

To the other half, add the cocoa powder. Mix gently until the color is even and the dough is smooth. Now you have two doughs: one vanilla, one chocolate.

3. Shape the candy cane sticks

Take a small piece (about the size of a walnut) from each dough. Roll each into a thin rope, around 10–12 cm (4–5 inches) long.

Place one vanilla rope and one chocolate rope side by side. Gently twist them together to create a two-tone swirl. If you want them to look like candy canes, you can curve one end slightly into a hook shape.

Continue until you’ve used up all the dough.

4. Chill (optional but recommended)

For best results, place the shaped cookies on a baking tray lined with parchment paper and chill in the fridge for about 15–20 minutes. This helps them hold their shape while baking.

5. Bake

Preheat your oven to 180°C (350°F). Bake the cookies for 10–12 minutes, until they’re slightly golden on the edges but still soft in the center. Let them cool on the tray for 5 minutes, then transfer to a rack to cool completely.

Tips

• You can freeze the shaped cookies and bake them straight from frozen, just add 2–3 minutes to the baking time.

• For a festive touch, dip one end in melted chocolate or sprinkle a little powdered sugar on top.

• Store in an airtight container for up to a week (if they last that long!).

Whether you make them for Christmas, a party, or just a rainy Sunday afternoon, they’ll fill your kitchen with the smell of butter and cocoa and probably disappear faster than you expect.