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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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
Description
Classic Candy Cane Cookies are soft with a crisp exterior, flavored perfectly with peppermint. These festive cookies are ideal for holiday celebrations, featuring a delightful twist and topped with crushed peppermint candies for extra flavor and crunch.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (227g)
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ teaspoons peppermint extract
Additional Ingredients
- 1 teaspoon red food coloring
- 3 tablespoons crushed peppermint candies
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose 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 unsalted 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, scraping down the bowl once to ensure even mixing.
- Combine Flour Mixture: With the mixer on low speed, gradually add the flour mixture. Beat just until the flour is combined. If any flour remains at the bottom of the bowl, remove and knead the dough by hand a few times until fully incorporated.
- Divide and Color Dough: Remove half of the dough and add red food coloring to it. Mix thoroughly to achieve a rich red color, using about 1 teaspoon of liquid food coloring or a few drops of gel food coloring. Wrap each dough portion separately in plastic wrap and press into 1-inch thick disks.
- Chill Dough: Refrigerate the wrapped dough disks for 4 hours or until firm to the touch. Dough can be chilled for up to 3 days at this stage.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Shape Cookies: Cut the dough into 1-inch cubes. Roll each cube into a ball. Lightly flour your surface and roll each ball into a 5-inch-long rope by rolling it up and down gently with your palm. Place a red and a white rope side by side and carefully twist them together. Curve one end downward to form the handle of the candy cane. Place the formed candy canes on the baking sheets spaced 1 inch apart.
- Bake Cookies: Bake the cookies for 10 minutes, or until they appear dry on top but not browned.
- Add Peppermint Topping and Cool: Immediately after removing from the oven, sprinkle crushed peppermint candies over the warm cookies. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- The cookies have a soft interior with a crisp exterior, making them a perfect holiday treat.
- If food coloring is not available, you may omit it and simply twist plain peppermint dough for a subtle festive look.
- Use crushed peppermint candies for a crunchy topping; crushed candy canes or peppermint bark can be suitable alternatives.
- Ensure to chill the dough well to make it easier to roll and shape into the iconic candy cane form.
- Store the cooled cookies in an airtight container to maintain freshness for up to one week.
Nutrition
- Serving Size: 1 serving
- 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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