Candy Cane Cookies from Gold MedalĀ® Flour

Candy Cane Cookies from Gold Medal® Flour

13 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    12 m
  • Ready In

    1 h 15 m
Recipe by  Gold Medal Flour

“Peppermint-flavored red and white candy cane cookies are fun to make and a festive addition to your holiday cookie tray.”

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Adjust Servings

Original recipe yields 32 cookies



  1. In the bowl of an electric mixer, beat together the butter and sugar until fluffy. Add the cream, egg yolks, vanilla, and peppermint extract and mix thoroughly. Add the flour, baking powder, and salt until well combined.
  2. Remove half of the dough from the mixing bowl and shape into a ball. To the remaining half, add the red food coloring and beat on low speed until well blended. Shape the red dough in a ball. Cover each ball of dough with plastic wrap and refrigerate for at least 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Take a walnut-sized piece of red dough and a walnut-sized piece of white dough. Separately, roll each color on a lightly floured surface, into a 6-inch rope. Place ropes side by side; gently press together and twist the two ropes to form a spiral. Place on a parchment lined baking sheet about 2 inches apart. Curve the top of the cookie to form a cane shape.
  5. Bake cookies for 10-12 minutes or until set, rotating sheets halfway through. Do not overbake. Cool for 2 minutes on cookie sheets before removing to wire racks to cool completely. Store in an airtight container.

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Reviews (13)

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I've been making this recipe for several years now and it's an easy recipe for kids to help make the dough and the dough freezes well if you feel like making extra for another time. I've made using liquid and gel paste food coloring and I prefer the gel paste, the color is just much deeper. I do add a little extra peppermint extract when I make it and for a little something extra I sprinkle the cookies with finely crushed candy canes as soon as they come out of the oven, If you do that make sure you baked the cookies on parchment because the candy that lands on the hot pan makes a mess to clean off. The dough is pretty sticky and can be difficult to work with so I let it chill for quite a while or if short on time pop it in the freezer for a bit, the colder the better, and only bring out what I can work with in about a 10 minuets. These also work well as rolled cookies and cut out shapes with cookie cutters or rolled into logs and sliced and baked, this method works great for keeping on hand in the freezer for unexpected guests during the holidays. Just pull dough out, slice and bake and you have fresh cookies to offer guests in just minuets.



This is one of my husband's most favorite holiday cookies! They are time consuming, but worth the effort. My mother in law has been making them for many years. She also crushes up candy canes and rolls the top part of the cookie in the crumbs to add some extra peppermint flavor and crunch.

Mercury Rose

Mercury Rose

This is a great recipe. I had to use wax paper with some flour strewn across it before taking the dough and shaping it into the cane shapes. These are very flimsy and fall apart easily- do NOT add more flour to the recipe- it is supposed to be difficult to work with but just roll lightly in flour on wax paper and quickly transfer to the cookie sheet. I found that worked best for me. First time making these and worked really well. Have to work fast but it's worth it. Very buttery and tasty! Will be making these again.

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Amount Per Serving (32 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet



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Oatmeal-Chocolate Chip Cookies


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Chocolate Chip Candy Cane Meringue Cookies