There’s something magical about the crisp snap of a holiday cookie that just feels like the season itself. This Peppermint Candy Cane Cookies Recipe captures that festive spirit perfectly — soft inside, with a delightful peppermint zing and swirled red-and-white design that makes every bite feel like a celebration.
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Why You'll Love This Recipe
I’ve made these Peppermint Candy Cane Cookies Recipe year after year as a holiday tradition, and honestly, I can’t get enough of them. They’re as charming as they are tasty — and trust me, everyone loves a cookie that looks as fun as it tastes!
- Classic Festive Design: The twisted red and white dough make these cookies look just like real candy canes, perfect for gift-giving or decorating.
- Perfect Peppermint Flavor: The peppermint extract combined with crushed candy pieces gives a refreshing yet comforting minty bite.
- Soft Center with Crisp Edges: Baked just right, these cookies have that perfect texture combo everyone loves.
- Easy to Make Ahead: The dough chills beautifully, so you can prep in advance without any stress.
Ingredients & Why They Work
Every ingredient in this Peppermint Candy Cane Cookies Recipe plays a key role in both flavor and texture. Using good-quality peppermint extract is a game-changer, and the crushed candies on top add that extra crunch and festivity. Here’s what you’ll need and why each one works so well:
- All-purpose flour: The base of the dough, provides structure without making cookies too dense.
- Baking powder: Adds just the right amount of lift for a light texture.
- Salt: Balances sweetness and enhances overall flavor.
- Unsalted butter: Softened to help create a tender crumb with rich flavor.
- Granulated sugar: Sweetens and contributes to the slight crispiness on the edges.
- Large egg: Binds ingredients together and ensures moisture.
- Vanilla extract: Rounds out the flavors and pairs beautifully with peppermint.
- Peppermint extract: The star flavor that gives these cookies their festive character.
- Red food coloring: For that classic candy cane red swirl — I recommend gel for vibrant color without extra liquid.
- Crushed peppermint candies: Sprinkled on top during baking to add crunch and extra mint flavor.
Make It Your Way
One of the best parts about this Peppermint Candy Cane Cookies Recipe is how inviting it is to make your own twist. I love playing around with add-ins and adjustments depending on the mood and crowd. You’ll find your favorite way to make them truly yours in no time.
- Variation: Once, I swapped half the peppermint extract for a drop of almond extract — it gave the cookies a subtle nuttiness that was unexpected and delicious.
- Dietary: For a gluten-free version, I’ve had success using a 1:1 gluten-free flour blend, just watch the dough texture as it might need a bit more chill time.
- Spice it up: Adding a pinch of cinnamon or nutmeg can warm the flavor profile if you want a twist on the classic peppermint.
- Color variations: If you want a less traditional look, try green or pink food coloring to customize for different occasions.
Step-by-Step: How I Make Peppermint Candy Cane Cookies Recipe
Step 1: Whisk dry ingredients together
Start by whisking the flour, baking powder, and salt in a medium bowl. This keeps the leavening evenly distributed, ensuring every cookie rises just right without a salty spot sneaking through.
Step 2: Cream butter and sugar
Using a stand mixer fitted with a paddle attachment, beat the softened butter and sugar at medium speed until you get a light, fluffy texture — about 3 minutes. This step is key to the perfect cookie crumb, so don’t rush it!
Step 3: Add egg and extracts
Beat in the egg, vanilla, and peppermint extract, scraping down the bowl once to make sure everything blends smoothly. The peppermint extract is what brings these cookies to life, so don’t skip this step or substitute with anything less festive.
Step 4: Incorporate flour mixture
With the mixer on low, slowly add the flour mixture until just combined. If you see some flour hiding at the bottom of the bowl, no worries — just remove the dough and lightly knead it by hand a couple times. You want cohesive dough but avoid overworking it, which can make cookies tough.
Step 5: Divide and color the dough
Remove half the dough and mix red food coloring into it until vibrant and uniform. I find gel colors give the best results — less mess, more color! Wrap both dough portions separately in plastic wrap, pressing them into disks about 1-inch thick. Chill for at least 4 hours or up to 3 days. This step is essential for handling and shaping.
Step 6: Shape your candy canes
Preheat the oven to 375°F and line two baking sheets with parchment. Cut the dough into 1-inch cubes, roll each into balls, then gently roll into 5-inch ropes on a lightly floured surface. Twist a red and a white rope together carefully, then curve one end to form that perfect candy cane hook shape. Place cookies 1 inch apart on your sheets.
Step 7: Bake and finish with crushed peppermint
Bake for about 10 minutes until cookies look dry on top but still soft. Right out of the oven, sprinkle crushed peppermint candies over your warm cookies. Let them cool on the baking sheet a few minutes so the candies stick well, then transfer to a wire rack until completely cool.
Top Tip
Over the years of baking these, I’ve learned a few little tricks that really help nail the perfect Peppermint Candy Cane Cookies Recipe. These tips make all the difference between “just good” and “absolutely irresistible.”
- Softened Butter: Make sure the butter is soft but not melted — too warm and your dough gets greasy and hard to shape.
- Chill the Dough: Don’t skip the chilling time; it firms the dough and makes rolling and twisting so much easier.
- Gentle Rolling: Roll your dough ropes gently — too much pressure can flatten them and spoil that iconic candy cane swirl.
- Crushed Peppermint Timing: Sprinkle crushed candies right after baking while cookies are warm so they stick perfectly without melting.
How to Serve Peppermint Candy Cane Cookies Recipe
Garnishes
I usually keep it simple with crushed peppermint on top because it’s authentic and adds a crunchy contrast. But sometimes I drizzle a thin glaze of white chocolate or even dip the handles in melted chocolate for an extra rich touch. Those little touches always wow guests!
Side Dishes
These cookies are a dream with a cup of hot cocoa topped with whipped cream or alongside a peppermint mocha latte. If serving at a party, I love pairing them with a cheese board featuring mild cheeses and fresh fruit — the contrast is fantastic.
Creative Ways to Present
For holiday gatherings, I arrange these cookies standing in a tall glass jar or placed on a festive platter decorated with pine sprigs and cinnamon sticks. You can also tie small bundles with red and white twine for thoughtful edible gifts — they always get rave reviews.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, layering parchment paper between them so they don’t stick. They stay fresh and soft inside for about 4-5 days. It’s a nice surprise when you find a half-hidden cookie days later!
Freezing
I often freeze the shaped dough ropes before baking — just wrap tightly in plastic wrap and freeze for up to a month. When you’re ready, thaw in the fridge overnight and proceed with baking. This saves so much prep time during busy holiday weeks.
Reheating
If you want warm cookies after storing, I gently reheat them for 5-7 minutes in a 300°F oven — just enough to refresh their softness without drying them out. I avoid microwaving since it can make the texture gummy.
Frequently Asked Questions:
Yes! Store-bought crushed candy canes work perfectly and add a nice crunch and color to your cookies. Just be sure to crush them finely to avoid any large sharp pieces.
To minimize color bleeding, make sure the dough is well chilled before shaping and handle the ropes gently without stretching too much. Using gel coloring can also help since it’s less watery than liquid food coloring.
Yes, with some adjustments. Use a dairy-free butter substitute and a flax or chia egg replacement. Keep in mind the texture might be slightly different, but the peppermint flavor will still shine.
Place the peppermint candies inside a clean zip-top bag and gently crush them using a rolling pin or a heavy pan. This keeps the pieces contained and prevents sugar dust from scattering everywhere.
Final Thoughts
Honestly, this Peppermint Candy Cane Cookies Recipe feels like a warm hug in cookie form — so festive, so flavorful, and so fun to make. Whether you’re baking with kids or gifting to friends, these cookies bring smiles and fill your kitchen with that unmistakable holiday magic. I hope you give them a try and create some sweet traditions of your own!
Print
Peppermint Candy Cane Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Candy Cane Cookies are soft with a crisp exterior and bursting with peppermint flavor, perfect for the holiday season. Featuring a delightful twist of red and white dough shaped like candy canes and topped with crushed peppermint candies, they offer a festive treat that evokes the classic holiday candy experience.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360 g)
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened, 227 g)
- 1 cup granulated sugar (200 g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ teaspoons peppermint extract
Additional Ingredients
- 1 teaspoon red food coloring
- 3 tablespoons crushed peppermint candies
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and peppermint extract, stopping once to scrape down the bowl to ensure everything is well incorporated.
- Combine Flour Mixture: With the mixer on low speed, gradually add the flour mixture, beating just until the flour is combined. If some flour remains at the bottom of the bowl, remove it and knead the dough by hand a few times until fully incorporated.
- Divide and Color Dough: Remove half of the dough and place it in a separate bowl. Add red food coloring (about 1 teaspoon if liquid, or a few drops if gel) to this half and mix until the color is well combined and vibrant.
- Chill Dough: Wrap each dough half separately in plastic wrap and press into 1-inch thick disks. Refrigerate for 4 hours or until firm to the touch. The dough can be chilled for up to 3 days at this stage.
- Prepare Oven and Baking Sheets: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
- Shape Cookies: Cut both dough disks into 1-inch cubes. Roll each cube into a ball. Lightly flour your work surface and roll each dough ball into a 5-inch-long rope by gently rolling it up and down with your palm. Place one red and one white rope side by side and carefully twist them together. Curve one end down by about an inch to create the candy cane handle shape. Place the shaped cookies on the prepared baking sheets spaced 1 inch apart.
- Bake Cookies: Bake for 10 minutes or until the cookies appear dry on top. Immediately after removing them from the oven, sprinkle each cookie with crushed peppermint candies.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to set the peppermint topping, then transfer them to a wire rack to cool completely before serving.
Notes
- Use gel food coloring for a more vibrant red color without adding extra liquid to the dough.
- Chilling the dough firms it up, making it easier to roll and shape the candy canes.
- If dough is sticky when shaping, dust the surface lightly with flour to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 46 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 21 mg
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