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 (360g); ½ teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened (227g); 1 cup granulated sugar (200g); 1 large egg; 2 teaspoons vanilla extract; 1½ teaspoons peppermint extract; 1 teaspoon red food coloring; 3 tablespoons crushed peppermint candies

There’s something truly magical about these minty, twisted treats — the soft yet crisp texture and that cool peppermint flavor just sing holiday cheer. This Peppermint Candy Cane Cookies Recipe is one I come back to every season because it’s easy, festive, and downright irresistible.

The image shows a candy cane shaped cookie on a white plate with a red and gold holiday border and small festive icons like holly, toys, and stars around the edge; the cookie has two twisted layers, one red and one cream colored, with a smooth texture. Behind the plate, there is a white holiday-themed cup filled with hot chocolate topped with small white marshmallows. In the background, a larger white plate with a red holiday design holds many more twisted red and cream candy cane cookies. The whole scene is set on a white marbled surface with red cloth accents. 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 still remember the first time I pulled these cookies out of the oven — the beautiful red and white swirls, the festive shape, and that fresh peppermint aroma filling the kitchen. It’s such a simple recipe, but it never fails to impress family and guests alike.

Festive Appearance: The candy cane shape and vibrant red swirls add instant holiday spirit to your cookie tray.
Delicious Peppermint Flavor: Using real peppermint extract and crushed candies gives these cookies that authentic cool, minty taste you crave.
Perfect Texture: Soft and tender inside with a slightly crisp edge, making every bite satisfying.
Fun to Make: Twisting the dough ropes into candy canes is an enjoyable activity, especially if you’re baking with kids or friends.

The image shows a dark baking tray with eight candy cane-shaped dough pieces arranged in two rows. Each candy cane has two twisted layers, one red and one pale cream, spiral wrapped around each other. The tray rests on a white marbled surface with a red cloth partially visible in the top left corner. Small white sugar crystals are scattered around the dough pieces on the tray. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Peppermint Candy Cane Cookies Recipe plays a special role, balancing texture and flavor perfectly. Here are some tips to help you pick the best versions and understand why they’re important.

Flat lay of a small mound of pale all-purpose flour, a small white ceramic bowl filled with fine white granulated sugar, a small white ceramic bowl holding softened unsalted butter shaped in a smooth dollop, one large whole uncracked brown egg with a clean shell, a small white ceramic bowl of clear vanilla extract liquid, a small white ceramic bowl with transparent peppermint extract liquid, a small white ceramic bowl holding bright red food coloring liquid, a small white ceramic bowl containing crushed red and white peppermint candies, a small white ceramic bowl with off-white baking powder, and a small white ceramic bowl with fine white salt, all arranged symmetrically and balanced, placed 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, providing structure but still keeping the cookies tender.
Baking powder: Adds a slight lift to keep cookies from being too dense.
Salt: Enhances the sweetness and balances the peppermint flavor beautifully.
Unsalted butter: Makes the cookies soft, flaky and adds rich flavor—make sure it's softened for easy mixing.
Granulated sugar: Sweetens the dough and helps achieve that classic crisp edge.
Egg: Binds everything together while adding a bit of moisture.
Vanilla extract: Adds warmth and depth to the flavor profile, complementing the peppermint.
Peppermint extract: The star ingredient for that unmistakable festive taste; don’t skimp on quality here.
Red food coloring: Gives that cheerful candy cane stripe — gel or liquid both work well.
Crushed peppermint candies: Adds crunch and vibrant flavor just as the cookies come out of the oven.

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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 my favorite things about this Peppermint Candy Cane Cookies Recipe is how easy it is to customize. Whether you want to dial up the peppermint punch or switch things up for a gluten-free option, you can make it yours!

Variation: I’ve tried adding mini chocolate chips swirled into the white dough—delicious for a mint-chocolate twist.
Dietary Mods: Swapping regular flour for a gluten-free blend works well, just be mindful of dough consistency.
Extra Crunch: Sprinkle crushed candy cane bits inside the twisted rope before baking for surprise bites of crunch.
Lemon Peppermint: A tiny splash of lemon extract along with peppermint brightens the flavor beautifully.

Step-by-Step: How I Make Peppermint Candy Cane Cookies Recipe

Step 1: Mix Dry Ingredients Like a Pro

Start by whisking together your flour, baking powder, and salt in a medium bowl. This ensures everything is evenly distributed and prevents pockets of baking powder later on—trust me, it makes a big difference in the final cookie texture.

Step 2: Cream Butter and Sugar Until Fluffy

Using a stand mixer or hand mixer, beat the softened butter with sugar on medium speed for about 3 minutes until light and fluffy. This aerates the mixture, giving you a softer cookie. Add the egg, vanilla, and peppermint extract next. Don’t forget to scrape down the sides of your bowl once — it helps everything blend evenly.

Step 3: Slowly Incorporate Flour

Lower your mixer speed, then add the flour mixture little by little. Mix just until blended—overworking dough can make the cookies tough. If you see some flour stuck at the bottom, take the bowl off and knead by hand a few times to make sure every bit is incorporated.

Step 4: Divide and Dye the Dough

Remove half the dough and pop it in a separate bowl. That’s your red dough—add your food coloring about a teaspoon of liquid or a few drops of gel until you get a rich red hue. Press both doughs into 1-inch thick disks, wrap in plastic, and refrigerate for at least 4 hours or up to 3 days.

Step 5: Shape Your Candy Canes

Preheat the oven to 375°F. Cut dough into 1-inch cubes, then roll each into balls. Flour your surface lightly and roll these into 5-inch-long ropes. Lay a red and white rope side by side and gently twist them together. Curve one end down to form that classic candy cane handle. Space on parchment-lined sheets, about an inch apart.

Step 6: Bake and Add Peppermint Crunch

Bake for around 10 minutes, just until the cookies look dry on top—don’t overbake or you’ll lose the tender inside. Right out of the oven, sprinkle the crushed peppermint candies over the cookies so they stick and add a final festive pop of flavor. Let them cool briefly on the pan then transfer to a wire rack to cool completely.

Top Tip

From countless batches, I’ve learned small details can really elevate this Peppermint Candy Cane Cookies Recipe—here are the tips I wish I knew when I started baking!

Chill the Dough Well: Cold dough is key to keeping the shapes crisp and clean—don't skip that 4-hour chill!
Roll Gently: When shaping ropes, avoid pressing too hard or the dough will lose its tender texture.
Fresh Peppermint Extract: Buy a good quality extract—you'll notice the difference in flavor.
Add Sugar on the Edges: If you love extra crunch, lightly brush cookie edges with water before baking and dip them in sugar crystals.

How to Serve Peppermint Candy Cane Cookies Recipe

peppermint candy cane cookies - Serving Suggestion

Garnishes

I usually keep it simple by sprinkling more crushed candy canes right after baking—that fresh crunch contrasts so nicely with the soft cookie. For extra flair, sometimes I drizzle white chocolate over the top or dust with a light shimmer of edible glitter for holiday parties.

Side Dishes

These cookies pair wonderfully with a hot cup of cocoa or steamed milk with a hint of cinnamon. At gatherings, I also love setting them alongside spiced nuts or a rich fudge dip—it’s a festive combo that your guests won’t stop talking about!

Creative Ways to Present

Try tying a few cookies together with a festive ribbon and placing them in a clear cellophane bag for homemade gifts. For a party, arrange them standing up in a cup with candy cane stripes visible or stack them in layers with fresh peppermint sprigs for a whimsical centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay fresh for up to a week. Placing a slice of bread inside helps keep them soft on the inside but still crisp on the edges.

Freezing

This dough freezes beautifully—just wrap each disk tightly in plastic wrap and pop them in the freezer for up to 2 months. When ready, thaw overnight in the fridge before shaping and baking as usual. It’s a lifesaver for holiday prep!

Reheating

If you want to warm up the cookies, a quick 10-15 second zap in the microwave works well without drying them out. For that fresh-out-of-the-oven feel, you can also heat them in a 300°F oven for around 5 minutes, but watch closely.

Frequently Asked Questions:

Can I use peppermint oil instead of extract in the Peppermint Candy Cane Cookies Recipe?

Peppermint oil is far more concentrated than extract, so if you substitute it, use very little—just a drop or two—and be careful because too much can overpower the dough and be bitter. I recommend starting with pure peppermint extract for ease and consistency.

How do I prevent the red dough from bleeding into the white when twisting the candy canes?

Make sure the dough is well chilled after adding the red food coloring—it firms up the dough and minimizes bleeding. Also, handle the ropes gently when twisting and avoid excessive pressure, which can cause the colors to mix unintentionally.

Can I make these cookies vegan or dairy-free?

You can experiment by swapping butter for a vegan margarine or coconut oil and replacing the egg with flax egg or applesauce. Peppermint extract is naturally vegan, so flavor is maintained. Texture might vary slightly, so chilling the dough well is especially important to help it hold together.

What’s the best way to crush peppermint candies for topping?

I like to put the candies in a resealable plastic bag and gently tap them with a rolling pin until they break into small, uneven pieces. Be careful not to crush too finely, or the dust will melt too much on the cookies. Larger chunks add a lovely crunchy texture and striking festive color.

Final Thoughts

This Peppermint Candy Cane Cookies Recipe has become a holiday tradition in my home, one I cherish sharing with friends and family. They’re simple enough to bake on a cozy weekend afternoon but festive enough to impress a crowd. I hope you enjoy making and eating these as much as I do — they bring a sprinkle of magic to any holiday gathering!