Name: Peppermint Candy Cane Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (360 g); ½ teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter (softened, 227 g); 1 cup granulated sugar (200 g); 1 large egg; 2 teaspoons vanilla extract; 1½ teaspoons peppermint extract; 1 teaspoon red food coloring; 3 tablespoons crushed peppermint candies

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.

A single candy cane-shaped cookie with twisted red and cream-colored stripes is placed in the center of a white scalloped plate decorated with small Christmas-themed illustrations and a red patterned ring near the middle; in the background, a larger white scalloped platter holds multiple similar cookies arranged closely, all resting on a white marbled surface partially covered by a red and black plaid cloth. To the right, a white mug with Christmas tree and gold star decorations is filled with a drink topped with many small white marshmallows. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Candy Cane Cookies Recipe
Top Tip
How to Serve Peppermint Candy Cane Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Candy Cane Cookies Recipe

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.

There is a dark baking tray with eight candy cane shaped cookies on it. Each cookie is made of two twisted stripes, one red and one pale beige, creating a spiral pattern along the candy cane shape. Some of the cookies have small white sprinkles on and around them on the tray. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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:

Flat lay of a small mound of all-purpose flour, a small white bowl with baking powder, a small white bowl with salt, a large slab of unsalted butter, a small white bowl filled with granulated sugar, one large whole uncracked egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of clear peppermint extract, a small white bowl containing bright red gel food coloring drops, and a small white bowl with crushed peppermint candy pieces, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use store-bought crushed candy canes instead of crushed peppermint candies for this recipe?

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.

How do I prevent the red food coloring from bleeding into the white dough?

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.

Can I make these cookies vegan or dairy-free?

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.

What’s the best way to crush peppermint candies without making a mess?

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!