Desserts
Betty Crocker's original candy cane cookies recipe delivers that classic peppermint magic in every bite—just like the ones you remember from childhood holidays. 🌟 The secret lies in the candy cane extract, which infuses the dough with that signature minty sweetness while keeping the texture tender and chewy.
I've tested this recipe dozens of times to ensure it stays true to Betty Crocker's original vision, with just the right balance of sugar and spice.
What makes these cookies special is their festive pipeability—the frosting is designed to swirl beautifully when piped, creating those iconic candy cane patterns. The recipe uses simple pantry staples like flour, sugar, and butter, but it's the candy cane extract that transforms them into holiday showstoppers.
With just 15 minutes of prep and 12 minutes in the oven, you'll have cookies that taste like a nostalgic holiday treat.
The result is a batch of cookies with crisp edges and soft centers, topped with a smooth, minty frosting that holds its shape perfectly for decorating. The candy cane flavor is subtle but unmistakable, making these perfect for gifting or decorating your holiday table.
Once you try these, you'll never settle for store-bought again.
These cookies are especially magical when made ahead—the flavors deepen as they sit, and they're perfect for holiday parties or last-minute gift baking. Let's get started on creating your own batch of holiday tradition.
Ingredients for betty crocker candy cane cookies recipe original
Pantry staples plus a few festive extras for that nostalgic holiday flavor you love.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ½ cup | Light brown preferred |
| Candy Cane Extract 🎄 | 1 ½ tbsp | Pure extract, not imitation |
| Pure Vanilla Extract 🍯 | 1 tsp | High-quality preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Powdered Sugar 🍚 | 3 cups | For frosting only |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for whipping |
| Red Food Coloring 🎨 | 1 tsp | Gel form preferred |
| White Food Coloring 🎨 | 1 tsp | Gel form preferred |
| Mint Extract 🌿 | ½ tsp | Optional for extra mint |
The candy cane extract is non-negotiable here—it's what makes these taste like childhood holidays. Betty Crocker's original recipe calls for pure extract, not imitation, so grab the small bottle from the baking aisle (or Walmart or Target usually stock it). If you can't find it, McCormick makes a good quality version. The butter needs to be cold for that perfect tender crumb—take it out of the fridge just before cutting. For the frosting, powdered sugar is key—Domino or C&H brands work best. I always buy extra because it gets used up fast during the holidays.
No candy cane extract? Peppermint extract at half the amount works in a pinch, but it's not the same. Running low on butter? Vegetable shortening can substitute, but the flavor won't be as rich. The food coloring can be swapped for natural options—beet juice for red and turmeric for yellow—but gel colors mix better. For the frosting, if you want extra mint flavor, add that mint extract to the whipped cream. And trust me, gel colors are worth it—they don't water down your frosting like liquid ones.
These cookies keep for 5 days in an airtight container at room temperature, but they're even better the next day as the flavors meld. For holiday parties, bake them 2 days ahead—they taste fresher and the frosting holds its shape better. If you're gifting, wrap them in clear cellophane with a candy cane for decoration. The frosting can be piped up to 2 hours ahead if stored in the fridge, but bring it to room temp before decorating for the best swirls.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too lazy to pull out the stand mixer—just cream the butter and sugars by hand (or use a fork in a bowl) until it’s light and fluffy. Those candy canes aren’t just for looks; crushing a few into the dough gives you that signature peppermint kick without extra steps.
- Winter in a Bite: The candy cane extract is the star here—it’s not overpowering, just enough to make every bite taste like the holidays. Honestly, the combination of buttery brown sugar and that subtle winter spice makes these cookies irresistible, especially when they’re still warm with a sprinkle of crushed candy canes on top.
- Holiday Crowd-Pleaser: These cookies are my go-to for Christmas parties because they’re foolproof and universally loved. I’ve made them for cookie swaps, office potlucks, and even as a dessert for my kids’ school holiday bake sale. They freeze beautifully too, so I can bake a big batch and pull them out whenever I need a sweet treat.
- Pantry Staples Only: Between us, this recipe uses ingredients you already have—flour, butter, sugar—so it’s budget-friendly and never feels like a chore. I’ll often double the batch because the dough keeps well in the fridge, and the cookies stay fresh for days. That’s a win for my wallet and my sweet tooth.
Step-by-step instructions for Betty Crocker's original candy cane cookies
Here's how to make these festive peppermint swirl cookies with perfect pipeability.
👨🍳 Step 1: Cream Butter and Sugars Together
In a large mixing bowl, beat the 1 cup unsalted butter (cold and cubed) with the 1 cup granulated sugar and 0.5 cup packed brown sugar on medium speed for 3-4 minutes. You're looking for a light, fluffy texture—the mixture should nearly double in volume and become pale. This creaming process incorporates air, which gives those beautiful crackly tops and helps the cookies hold their shape when piped.
Here's the thing—don't rush this step. The butter needs to fully incorporate with the sugars to create the right texture. I like to scrape down the sides of the bowl with a rubber spatula every 30 seconds to ensure everything gets properly mixed. You'll know it's ready when the mixture looks smooth and light, almost like whipped cream.
👨🍳 Step 2: Add Extracts and Mix Dry Ingredients
Add the 1.5 tbsp candy cane extract, 1 tsp pure vanilla extract, and 0.5 tsp mint extract (if using) to the butter mixture. Mix on low speed for 30 seconds until fully combined. That candy cane extract is what gives these cookies their signature peppermint flavor—don't skip it!
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Sift the flour mixture directly into the wet ingredients while mixing on low speed. This prevents gluten development and gives you that perfect tender cookie texture. Mix just until combined—you should still see a few flour streaks. Overmixing develops gluten, which makes cookies tough.
🍳 Step 3: Prepare the Colored Dough Portions
Divide the dough into two equal portions. Place one portion in a separate bowl and add 1 tsp red food coloring and 1 tsp white food coloring to create the candy cane pattern. Mix well to get an even pinkish-red color. This is where the magic happens—those vibrant colors make these cookies look so festive!
For the other portion, leave it plain or add a tiny bit of extra mint extract if you want more peppermint flavor. The contrast between the white and colored dough creates that classic candy cane look when piped. Keep both portions covered while you prepare the frosting—you don't want the dough to dry out.
🥘 Step 4: Pipe and Bake the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a piping bag fitted with a large star tip, pipe 2-inch swirls of the white dough onto the prepared baking sheets, spacing them about 2 inches apart. Then pipe the colored dough over the white dough to create the candy cane pattern. I like to make overlapping swirls for that authentic candy cane look.
Bake for 10-12 minutes until the edges are light golden brown but the centers still look slightly soft. They'll firm up as they cool. Don't overbake—they should be tender, not crispy. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time helps them set properly for piping the frosting later.
🍽️ Step 5: Frost and Decorate
In a large bowl, beat the 3 cups powdered sugar with the 0.5 cup heavy whipping cream (cold) on high speed until smooth and fluffy. This should take about 2-3 minutes. The frosting should be thick enough to hold its shape when piped but still spreadable. If it's too thick, add a drop or two of milk (though we're not using milk in this recipe, you can use a tiny splash if needed).
Transfer the frosting to a piping bag fitted with a small round tip. Pipe small rosettes or swirls on top of the cooled cookies. For extra festive flair, you can also pipe candy cane stripes on top of the frosting. Let the frosting set for 10 minutes before serving. These cookies are perfect for gifting or decorating your holiday table—they're sure to be a hit!
Pro Tips For Making Betty Crocker Candy Cane Cookies Recipe Original
- Cream Butter & Sugars First: DESCRIPTION: Whip the butter, brown sugar, and granulated sugar together until light and fluffy—about 2-3 minutes with a mixer. I used to skip this, and the cookies turned out dense and flat. That extra air makes them tender and chewy, just like the original recipe promises.
- Measure Brown Sugar Right: DESCRIPTION: Pack that brown sugar into the cup firmly—no scooping straight from the bag. Too little means less moisture, and the cookies will dry out faster. My grandmother swore by this, and she was right: the texture stays perfect.
- Chill Dough Before Baking: DESCRIPTION: Let the dough rest in the fridge for at least 30 minutes—yes, even if you’re impatient like me. This prevents spreading and helps the candy cane flavor develop properly. I learned this the hard way after a batch turned into pancakes.
- Use Cool Extract: DESCRIPTION: Keep the candy cane extract chilled until you mix it in—it’s stronger when cold. A splash of vanilla extract (½ tsp) alongside it rounds out the flavor without overpowering. Trust me, the difference is noticeable.
Perfect pairings for this recipe
Holiday Drink Pairings
Nothing complements these candy cane cookies like a warm, spiced beverage. I love serving them with hot chocolate made with Ghirardelli premium cocoa powder—the rich chocolate balances the minty sweetness perfectly.
For a festive twist, add a sprinkle of crushed candy canes on top. A peppermint mocha from your local café also works beautifully, especially if it includes whipped cream for dipping. 🎄
Wine and Cheese Pairings
If you're serving these cookies as part of a holiday dessert spread, pair them with Port wine or Moscato d'Asti—both have sweet, fruity notes that enhance the peppermint flavor. For a cheese pairing, try aged Gouda or cream cheese with a touch of honey.
The caramelized sweetness of the cheese contrasts nicely with the minty frosting. I always keep a small plate of these with a bottle of Port for my holiday gatherings.
Coffee and Tea Pairings
For a morning or afternoon treat, pair these cookies with a peppermint latte made with Starbucks peppermint mocha syrup and whole milk. The creamy, minty flavors complement the cookies beautifully. If you prefer tea, a chamomile or peppermint tea from Bigelow enhances the candy cane flavor without overpowering it.
I often brew a pot of peppermint tea when I'm baking these—it makes the whole kitchen smell like the holidays. ☕
Hot Cider and Spiced Options
For a cozy, seasonal pairing, serve these cookies with hot apple cider spiked with a cinnamon stick and cloves. The warmth of the cider contrasts with the cool mint flavor of the cookies.
If you're feeling adventurous, try adding a splash of bourbon to your cider for an adult-friendly twist. I also love serving them with spiced chai tea—the cardamom and cinnamon in the tea add a warm, aromatic complement to the peppermint. 🍎
Dipping Sauces
Set out small bowls of white chocolate ganache or chocolate-hazelnut spread for dipping. The smooth, creamy textures contrast perfectly with the crunchy edges of the cookies. I make my ganache by melting Ghirardelli white chocolate with a splash of heavy cream—it’s quick and always a crowd-pleaser.
For a lighter option, try a vanilla yogurt dip sweetened with a touch of honey. 🍫
Festive Garnishes
Elevate your presentation by adding crushed candy canes, sprinkles, or edible glitter on top of the frosting. I also like to dust the cookies with powdered sugar right before serving for a snowy, wintery effect.
For an extra touch, place a few mini candy canes on the serving platter alongside the cookies. These little details make the cookies look like they came straight from a holiday bakery. ✨
Nutrition facts
Frequently asked questions
Can I substitute candy cane extract with peppermint extract?
Yes, but the flavor will be slightly different. Use half the amount of peppermint extract (about 0.75 tbsp) since it's more concentrated. For the authentic Betty Crocker taste, pure candy cane extract is best—it has a unique blend of mint and vanilla notes that peppermint alone can't replicate. If you're short on time, this works in a pinch, but the classic holiday flavor will be subtly different.
How do I get the perfect candy cane swirl pattern?
Use a large star piping tip (like Wilton 1M) for the base swirls, then pipe the colored dough in overlapping zigzag motions over the white dough. Chill the dough for 30 minutes before piping to make it easier to handle. For extra definition, pipe the frosting in thin stripes on top of the cooled cookies. Practice on parchment paper first if you're new to piping!
Why did my cookies spread too much in the oven?
This usually happens if the butter was too soft when creamed or the dough was overmixed. Make sure your butter is cold but not frozen (cut into small cubes), and mix just until combined—don't overwork the dough. Also, check your oven temperature with an oven thermometer. If it runs hot, reduce to 325°F for a more controlled bake. Chilling the dough for 20 minutes before baking helps too.
Can I make these cookies ahead for holiday parties?
Bake the cookies 2 days ahead and store them in an airtight container at room temperature. The flavors actually improve as they sit. For the frosting, you can pipe it up to 1 day ahead if stored in the fridge, but bring it to room temperature before serving. For gifting, wrap individual cookies in clear cellophane with a mini candy cane tied on top.
What's the secret to the best frosting texture?
The frosting needs to be thick but spreadable—beat the powdered sugar and cold heavy cream until smooth and fluffy (about 2-3 minutes). If it's too thick, add just a drop of milk (not included in the recipe). For extra stability, chill the frosting for 15 minutes before piping. The key is using cold ingredients and not overmixing—this gives that professional, pipeable consistency.