Easy Candy Cane Cookies: Festive, Fun, and Delicious!

The holiday season is here, and nothing says Christmas like the sweet aroma of freshly baked cookies. Easy Candy Cane Cookies are the perfect festive treat to enjoy with family and friends. With their delicate peppermint flavor, soft texture, and charming red-and-white swirls, these cookies are not only delightful to eat but also to look at.

Whether you’re an experienced baker or just starting out, this recipe is approachable, fun, and full of holiday spirit. From ingredient preparation to baking and serving tips, this guide will ensure your candy cane cookies turn out perfect every time.

Ingredients

Cookie Dough

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves (optional)
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup apple cider

Filling (Optional)

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp cream or milk

Topping

• ¼ cup crushed candy canes or peppermint candies

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
4. Gradually mix in dry ingredients, alternating with apple cider, until a soft, pliable dough forms.
5. Scoop dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly and sprinkle with crushed candy canes.
6. Bake 12–15 minutes, or until cookies are set and lightly golden. Remove from oven and cool completely on wire racks.
7. For optional filling, beat softened butter with powdered sugar and vanilla. Add cream 1 tbsp at a time until desired consistency is reached.
8. Sandwich cookies with filling if desired, or enjoy plain. Store in an airtight container at room temperature for up to a week.

Tips for Perfect Candy Cane Cookies

• Soft vs. Crispy: For softer cookies, slightly underbake by 1–2 minutes. For crispier edges, bake full time.
• Candy Cane Crunch: Crush candy canes finely for a smooth texture or coarsely for extra crunch.
• Chill the Dough: Refrigerate the dough for 15–20 minutes before baking to prevent spreading.
• Flavor Boost: Add a few drops of peppermint extract along with vanilla for an extra minty punch.

Variations

• Chocolate Peppermint Cookies: Fold in ½ cup mini chocolate chips.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free blend.
• Mini Sandwich Cookies: Make smaller cookies and sandwich with frosting or cream cheese filling for bite-sized treats.

Serving Suggestions

• Serve with a glass of cold milk, hot chocolate, or peppermint tea for the ultimate holiday pairing.
• Arrange on a festive platter with holiday decorations for a beautiful dessert table.
• Wrap in clear cellophane with a ribbon for homemade holiday gifts.

Fun Facts & Cultural Context

• Candy canes date back to the 17th century in Europe, originally used as straight sugar sticks for church decorations.
• The iconic red and white stripes symbolize purity and Christ’s sacrifice, making candy canes a traditional Christmas symbol.
• Peppermint-flavored treats are popular during winter for their refreshing taste and festive association.

Why You’ll Love This Recipe

Easy Candy Cane Cookies are fast, fun, and festive. Perfect for baking with kids, gifting to neighbors, or enjoying as a cozy treat by the fire. With a few simple ingredients, you can create a magical holiday experience that looks beautiful and tastes even better.

Whether you bake a batch for yourself or your holiday party, these cookies will bring smiles and a touch of peppermint magic to everyone’s day.

Cream-Filled Apple Cider Cookies

Soft, spiced apple cider cookies with a fluffy vanilla buttercream filling, capturing the cozy essence of fall in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 18 filled cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 280

Ingredients

  

Apple Cider Cookies

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt fine sea salt
• 1.5 tsp cinnamon ground
• 0.5 tsp nutmeg ground, freshly grated ideal
• 0.25 tsp cloves ground, optional
• 0.5 cup unsalted butter softened (1 stick)
• 0.75 cup brown sugar packed, dark preferred
• 1 egg large, room temperature
• 1 tsp vanilla extract pure
• 2 cups apple cider fresh, not apple juice

Vanilla Buttercream Filling

• 0.5 cup unsalted butter softened (1 stick)
• 1.5 cups powdered sugar sifted
• 1 tsp vanilla extract pure, or seeds from 1/2 vanilla bean
• 2-3 tbsp heavy cream or milk
• 1 pinch salt

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer
• Small saucepan

Method

 

1. Pour apple cider into a small saucepan. Bring to a boil, then simmer for 20-25 minutes until reduced to about ¾ cup. Cool completely.
2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2-3 minutes.
5. Beat in the egg and vanilla extract until fully incorporated.
6. With mixer on low, add dry ingredients in three parts, alternating with the cooled cider reduction in two parts. Mix until just combined. Dough will be soft and sticky.
7. Using a 1.5-tablespoon scoop, drop dough onto baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are set and tops are dry. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. For filling: Beat softened butter until smooth. Gradually add sifted powdered sugar, then vanilla, a pinch of salt, and 2 tbsp cream. Beat for 2-3 minutes until fluffy, adding more cream if needed.
9. Spread or pipe filling onto the flat side of half the cooled cookies. Top with remaining cookies to form sandwiches.

Notes

Reduced cider and baked cookies MUST be completely cool before proceeding. Unfilled cookies can be stored airtight for 3 days; fill just before serving for best texture. Use fresh apple cider, not juice, for optimal flavor.