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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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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
These festive Candy Cane Cookies are a delightful holiday treat featuring a soft center with a crisp exterior. Infused with peppermint and beautifully twisted to resemble candy canes, they are perfect for seasonal celebrations and gifting.
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
- 1 teaspoon red food coloring
Topping
- 3 tablespoons crushed peppermint candies
Instructions
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, approximately 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 even mixing.
- Combine Flour Mixture. With the mixer on low speed, gradually add the flour mixture. Beat only until the flour is just incorporated. If some flour remains at the bottom, remove the bowl and knead the dough by hand a few times until fully combined.
- Divide and Color Dough. Remove half of the dough and transfer it to a separate bowl. Add the red food coloring to this portion and mix thoroughly until the color is evenly distributed. If using liquid coloring, add about 1 teaspoon; if gel, add a few drops and increase as needed for a rich red hue.
- Chill Dough. Wrap each dough ball separately in plastic wrap, pressing them into 1-inch thick disks. Refrigerate both dough portions for 4 hours or until firm. Dough can be chilled for up to 3 days at this stage.
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies. Cut the chilled dough into 1-inch cubes. Roll each cube into a ball, then lightly flour your workspace and gently roll each ball into a 5-inch-long rope using the palm of your hand. Place a red and a white rope side by side and carefully twist them together. Curve one end down about an inch to form the candy cane handle. Arrange the shaped cookies on the prepared baking sheets, spaced 1 inch apart.
- Bake and Garnish. Bake the cookies for 10 minutes, or until they appear dry. Immediately after removing from the oven, sprinkle the tops with crushed peppermint candies.
- Cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, use fresh peppermint extract rather than artificial flavoring.
- If red food coloring is not available, consider using natural alternatives like beet juice, but results may differ.
- Crushing peppermint candies finely helps them adhere better to the warm cookies.
- Ensure dough is well chilled before shaping to prevent sticky handling and better cookie shape.
- Store cookies in an airtight container at room temperature for up to a week for optimal freshness.
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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