Candy Cane Cookies from Gold Medal® Flour Recipe -
Candy Cane Cookies from Gold Medal(R) Flour Recipe
  • READY IN hrs

Candy Cane Cookies from Gold Medal® Flour

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 32 cookies Change Servings
  • PREP

    1 hr
  • COOK

    12 mins

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
Nov 27, 2012

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.

Most Helpful Critical Review
Dec 06, 2012

This dough is missing something, or has too much of something. I'm thinking both. I'm thinking the cream was not needed. I'm thinking it needed at LEAST another cup of flour. It chilled in my fridge for 3 days before I finally got around to being able to shape them. I had hoped this would be a fun baking project for me and my kids. But this dough was way too frustrating to work with for kids. It's very flimsy and sticky. Even with coating our hands, surface, and lightly dusting the dough with flour, it stuck to everything. When we would finally get a little bit rolled into a couple tubes, it would fall apart when trying to twist it. I gave up after the second candy cane. So then we tried rolling both colors out with a rolling pin thinking we would put one on top of the other, and then roll together and cut into slices so they would look like peppermint hard candies, but the dough stuck to the wax paper we were rolling it on. We tried using a butter knife to separate it and it would stick to the knife. We finally just rolled the dough into little solid color balls, using lots of flour to minimize sticking (too much flour), and baked them that way. The results were really flat, flaky, crumbly cookies. They taste okay, though they seem a bit too rich to me. But the consistency is all wrong. Next time I'll just use my old tried and true sugar cookie recipe and flavor it. If I could give this zero stars I would.

Nov 26, 2012

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.

Dec 24, 2012

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.

Dec 04, 2012

The smell brought me back to my mom making these when I was young! I thought the ratios were great. Made a wonderful dough, and when baked the texture was perfect! My ONLY suggestion, was that the peppermint flavour was too faint. I will double peppermint next time. I will definitely make these again and again!

Nov 26, 2012

My mother made these when I was a child and they were my all time favorite. Thanks for bringing them back around. I will be making these for my granddaughter. (Even if her mother won't let her eat them.!)

Apr 07, 2014

My family loves making these! I didn't change anything with this recipe. They come out so soft and fluffy every time too!

Dec 28, 2012

I really liked the taste of the cookies but the dough was really hard to work with, to twist the way they showed in the picture. So, to make this easier for my 5 year old and I we just mushed the two colors together and rolled into a candy cane shape, so the cookies had a swirled look, not as candy cane striped, but still cute.


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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