Some cookies belong on a Christmas plate because of how they look, and these are one of them. Each cookie is a ring of twisted red and white dough, like a tiny peppermint wreath, with a light dusting of powdered sugar on top. They look fancy, but they’re shaped by hand with no cookie cutters or special tools.
The flavor matches the look. The buttery dough is flavored with peppermint and vanilla extract, and only half of it is tinted red. That means one simple dough gives you both colors.
Plan ahead for this one. The dough needs at least 3 hours in the fridge, or you can leave it overnight, so mix it first and shape the cookies when you’re ready to bake.
Recipe Card
- Prep time: not specified
- Chill time: at least 3 hours, or overnight
- Bake time: 8 to 10 minutes
- Cooling time: 10 minutes on the baking sheet
- Total time: not specified
- Yield: not specified
- Storage: 1 to 2 weeks in a sealed container at room temperature
Ingredients
- 2 sticks (227g) unsalted butter, at room temperature
- 1 cup (200g) sugar
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 3/4 cups (385g) all-purpose flour
- 1 teaspoon liquid red food coloring
- Powdered sugar, for dusting (the amount isn’t specified)
How to Make Candy Cane Cookie Rings
Part 1: Make the Dough
- Beat the butter mixture. Put the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt in the bowl of a stand mixer. Beat until it forms a paste that clings to the side of the bowl.
- Add the egg. Scrape down the side of the bowl. Beat in the egg until it’s fully absorbed.
- Add the flour. Beat in the flour just until combined. Stop when you can’t see any dry streaks.
Part 2: Color and Chill
- Divide the dough. Take half the dough out of the bowl and set it aside. This is your white dough.
- Tint the other half. Carefully add the red food coloring to the dough left in the bowl. Mix on low speed until the color is evenly spread.
- Chill. Pat each half into a disk and wrap it in plastic wrap. Refrigerate for at least 3 hours or overnight.
Part 3: Shape the Rings
- Heat the oven. When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Check the dough. Chilled dough should be firm but still easy to shape straight from the fridge. If it feels too hard, let it sit out for just a few minutes until it’s malleable. Don’t let it get too soft, or it will be hard to work with.
- Roll the ropes. Pinch off a 1-inch round piece of white dough and roll it into a 5-inch rope. Do the same with a piece of red dough. Make sure both ropes are the same length.
- Twist. Lay the two ropes side by side and twist them together.
- Form the ring. Curve the twisted rope into a circle and pinch the ends together to close it. Place it on the baking sheet.
- Repeat. Shape the remaining dough the same way, leaving about 2 inches between the cookies.
Part 4: Bake and Finish
- Bake. Bake for 8 to 10 minutes, until the edges are just barely brown.
- Cool. Let the cookies cool on the baking sheet for 10 minutes. Then move them to a wire rack.
- Dust. Once the cookies are cool, dust them lightly with powdered sugar.
- Cool the pan between batches. Let the baking sheet cool completely before you put the next batch on it.
Tips and Variations
Don’t skip the chill. Firm dough is easier to roll and twist, so give it the full 3 hours or leave it overnight.
Keep the dough cool as you work. If it warms up too much, it gets too soft to handle. Take only what you need from the fridge.
Match your ropes. Make the red and white ropes the same length so the twist looks even.
Use a cool baking sheet. A hot sheet can melt the butter in the dough. The butter then leaks out and the cookies lose their shape. Let the sheet cool completely between batches.
Mix the color evenly. Use low speed and keep going until there are no streaks, so the red is a solid color.
Try the original sparkle finish. Beat 1 egg white with 1 tablespoon of water until foamy. Brush it on the cookies before baking, then sprinkle with 2 tablespoons of sparkling sugar. Skip the powdered sugar if you do this.
Make classic candy canes. Instead of a ring, curve just the top of the twisted rope into a hook shape.
You might like: Butter Cookies: Crisp, Melt-in-Your-Mouth Slice-and-Bake Cookies
Serving Suggestions
The recipe doesn’t suggest specific pairings. Serve the cookies once they’ve cooled, with their powdered sugar topping. They also keep well, so you can make them ahead and store them in a sealed container at room temperature for a week or two.
Final Thoughts
These candy cane cookie rings are a fun way to turn one simple dough into something that looks special. The peppermint flavor, the red and white twist, and the snowy dusting make them a natural fit for a holiday cookie plate. If you give them a try, leave a comment and tell me how your cookies turned out.