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 nothing quite like the crisp coolness of peppermint paired with buttery goodness, which is exactly why my Peppermint Candy Cane Cookies Recipe has become a staple in my holiday baking. These cookies feel festive, fun to make, and absolutely delicious—perfect for sharing or sneaking a few straight from the tray.

The image shows a single candy cane-shaped cookie with twisted red and cream-colored stripes placed in the center of a white plate decorated with festive holiday designs like toys, holly, and stars around the edge. Behind the plate, there is a tray full of similar candy cane cookies with the same red and cream twist pattern. To the side, there is a white mug decorated with a Christmas tree, filled with hot cocoa topped with small white marshmallows. All items rest on a white marbled surface with a red plaid cloth partially visible under the plate and tray. 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 can’t get enough of how these cookies bring that classic candy cane vibe into a soft yet slightly crisp cookie. Handling the dough is surprisingly fun, and twisting those red and white ropes together feels like making edible holiday art.

Perfect Texture: Soft inside but just crisp enough on the outside for that ideal cookie bite.
Vibrant Color Contrast: The bright red and white twist looks as charming as it tastes.
Real Peppermint Flavor: Using peppermint extract & crushed candies makes these cookies truly minty fresh.
Fun to Make: Twisting the dough ropes into candy cane shapes makes baking a joyful, hands-on experience.

The image shows a baking tray with eight candy cane-shaped cookies arranged in two rows. Each cookie has two twisted layers, one red and one pale off-white, spiraled together to form the classic candy cane shape. The tray has a dark, starburst texture but the background around it is a white marbled surface. A woman's hand is placing or adjusting one of the cookies on the tray. The cookies have a smooth dough texture with some sugar sprinkled lightly around them on the tray. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe strikes a beautiful balance between classic cookie richness and that distinctive peppermint punch. Each ingredient plays a role, whether it’s the texture, flavor, or that festive look.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a block of unsalted butter, a small white ceramic bowl of granulated sugar, one large whole egg with a clean shell, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of peppermint extract, a small white ceramic bowl with vivid red food coloring, and a small white ceramic bowl filled with crushed peppermint candies, all arranged symmetrically 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 backbone of our cookies providing structure without being heavy.
Baking Powder: Adds a gentle lift that keeps the cookies from being dense—helps with that soft interior.
Salt: Enhances all the flavors and balances the sweetness perfectly.
Unsalted Butter: Using softened butter gives richness and helps the dough come together smoothly.
Granulated Sugar: Sweetens and adds that slight crispness when baked.
Egg: Binds everything together and adds moisture for softness.
Vanilla Extract: A subtle background warmth that amplifies the other flavors.
Peppermint Extract: Essential for that signature candy cane flavor—don’t skimp on this!
Red Food Coloring: Gives you that festive classic candy cane red—gel works well for a vivid color.
Crushed Peppermint Candies: Sprinkled on top, these add texture and a burst of minty crunch.

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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

These cookies are pretty fantastic as-is, but I like to play around with tweaks depending on the occasion or what’s in my pantry.

Variation: Sometimes I add a pinch of cinnamon for a warm holiday twist—it’s subtle but adds depth that surprises guests.
Dietary Mod: For a gluten-free option, I’ve had success swapping the all-purpose flour for a blend designed for cookies; just expect a slightly different texture.
Seasonal Flair: Swap peppermint extract for almond around Valentine’s Day for a new flavor angle.

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

Step 1: Whisk Your Dry Ingredients

Simply mix the flour, baking powder, and salt in a medium bowl. I like to whisk them well to ensure everything’s evenly distributed—no salty lumps sneaking into the batter!

Step 2: Cream Butter and Sugar

Using a stand mixer with a paddle attachment makes this easy. Beat the softened butter and sugar on medium until light and fluffy—this usually takes about 3 minutes. It’s worth spending the time here because it affects the texture later.

Step 3: Add Flavors and Flour

Beat in the egg, vanilla, and peppermint extract, stopping once to scrape the bowl. Then, on low speed, slowly add your flour mixture. Don’t overbeat; stop as soon as it comes together. If some flour sticks to the bottom, just knead it in by hand gently.

Step 4: Color and Chill Dough

Remove half the dough and mix in your red food coloring until fully combined. Form both doughs into disks, wrap well, and chill in the fridge for at least 4 hours. Trust me, this step is crucial—it makes the dough easier to handle and helps keep those perfect shapes.

Step 5: Shape Your Candy Canes

Preheat your oven to 375°F and line baking sheets with parchment. Cut dough into 1-inch cubes, then roll each into a ball. Lightly flour the surface and roll each ball into a 5-inch rope. Twist one red and one white rope together, then curve one end to make the candy cane hook.

Step 6: Bake and Garnish

Bake for 10 minutes until the cookies look dry on top. Right out of the oven, sprinkle with crushed peppermint candies for that fresh mint crunch. Let them cool on the sheet a bit before moving to a wire rack to cool completely.

Top Tip

From my many batches of these cookies, I’ve learned a few little nuggets that make all the difference between “meh” and “wow, these are incredible.” These tips will help you breeze through the recipe and get spectacular results.

Perfect Dough Temperature: Make sure the butter is softened but not melted before mixing—too warm and your dough will be sticky and hard to shape.
Color Balancing: Use gel food coloring for a richer, more vibrant red without adding extra liquid to the dough.
Twist Gently: When twisting the ropes, go slow and gentle so they don’t lose their shape or crack.
Don’t Skip the Chill: Chilling the dough is key—it firms up the dough and makes rolling and shaping much easier.

How to Serve Peppermint Candy Cane Cookies Recipe

peppermint candy cane cookies - Serving Suggestion

Garnishes

I love to finish these cookies with a fresh sprinkle of crushed peppermint candies right after baking—that adds a festive sparkle and the best crunch. Sometimes a light dusting of powdered sugar also feels magical for presentation.

Side Dishes

These cookies are fantastic alongside a hot cup of cocoa or a peppermint mocha. Serving with a creamy vanilla ice cream also makes for a delightful dessert spread.

Creative Ways to Present

During the holidays, I like to arrange these cookies standing upright in glass jars to show off the twisted pattern or stack them on pretty platters surrounded by holly sprigs to wow guests.

Make Ahead and Storage

Storing Leftovers

I store my leftover cookies in an airtight container at room temperature with parchment layers between so they stay crisp on the outside and soft inside. They last well for up to a week if properly sealed.

Freezing

Freeze unbaked dough disks wrapped tightly in plastic wrap—this way you can thaw and slice only what you need. Baked cookies freeze well too; just make sure to thaw them at room temp before serving.

Reheating

To refresh cookies out of storage, I pop them in a 300°F oven for about 5 minutes to bring back that fresh-baked aroma and texture. Be careful not to overheat or they can dry out.

Frequently Asked Questions:

Can I use natural peppermint oil instead of extract?

Natural peppermint oil is much stronger and more concentrated than peppermint extract, so if you choose to use it, use significantly less—usually a few drops—and proceed cautiously to avoid overpowering the dough.

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

Make sure the dough is well chilled before rolling and twisting. Using gel food coloring helps too, as it is less likely to bleed compared to liquid dyes. Twisting gently and placing the cookies in the freezer for a few minutes before baking can help maintain distinct colors.

Can I make this recipe vegan?

You can try substituting the butter with a vegan butter alternative and replacing the egg with a flax egg or applesauce. However, this may slightly change the texture and flavor, so be prepared for some experimentation if you want to keep the peppermint candy cane flavor while making it vegan.

What is the best way to crush peppermint candies?

Place peppermint candies in a zip-top bag and gently crush them using the back of a rolling pin or a heavy pan. Be careful not to crush too finely, so they retain some texture and visible crunch when sprinkled on the cookies.

Final Thoughts

This Peppermint Candy Cane Cookies Recipe lights up my kitchen every time I make it. The combination of bright peppermint flavor and that fun twisted candy cane look brings a little festive magic to any day. You’ll find these cookies not only taste wonderful, but they also create joyful moments while baking—and that’s what I love to share with friends. I hope you enjoy this recipe as much as I do; it’s a holiday classic that’s worth making again and again.