If you’re on the hunt for the perfect festive treat this holiday season, you’re going to adore this Peppermint Candy Cane Cookies Recipe. I absolutely love how these cookies come together with their beautiful red and white twists and that refreshing peppermint pop — they’re a guaranteed crowd-pleaser! Whether you’re baking for a party, gifting neighbors, or just want a sweet slice of holiday cheer, stick around because I’m going to share every single tip to make sure your cookies turn out perfect every time.
Why You’ll Love This Recipe
- Classic Holiday Flavor: Peppermint and vanilla join forces in these cookies for a nostalgic festive taste.
- Fun and Festive Look: The twisted red and white dough create charming candy cane shapes that brighten any cookie tray.
- Simple Technique: You’ll enjoy the straightforward steps that even beginners can nail with confidence.
- Customizable Crunch: Adding crushed candy canes on top gives that extra festive crunch and a burst of peppermint.
Ingredients You’ll Need
Each ingredient here plays a simple but essential role in making your peppermint candy cane cookies turn out soft, flavorful, and perfectly shaped. Here are some thoughts on what to look for as you shop.
- Salted Butter: Using salted butter helps balance the sweetness and adds depth to the flavor; make sure it’s softened for easy mixing.
- Powdered Sugar: This keeps the dough smooth and tender compared to granulated sugar.
- Large Egg: Essential for binding the dough and adding richness—room temperature means it blends more evenly.
- Vanilla Extract: A classic flavor booster that blends beautifully with peppermint.
- Peppermint Extract: The star flavor here; a little goes a long way, so measure carefully for the perfect minty kick.
- All-Purpose Flour: The sturdy base; scoop and level for accurate measurement to avoid dense cookies.
- Red Food Coloring: I personally like gel food coloring because it’s vibrant and doesn’t add extra liquid, making dough consistency easier to manage.
- Crushed Candy Canes (Optional): Adds a delightful crunch and festive sparkle on top, but you can skip if you want a softer texture.
Variations
One of the best parts about this Peppermint Candy Cane Cookies Recipe is how easy it is to make it your own. Over time, I’ve played around with flavors and textures to keep things exciting in the holiday kitchen.
- Chocolate Peppermint Twist: I once swapped half the flour for cocoa powder and added mini chocolate chips—the kids went nuts over how rich and festive it tasted!
- Gluten-Free Version: Using a gluten-free all-purpose flour mix works great if you want to keep the festive vibe without gluten.
- Extra Crunchy: Tossing in peppermint candies not only on top but mixed right into the dough adds lovely texture and bursts of minty sweetness.
- Color Play: Want a simple spin? Add green food coloring instead of red for a fun holiday combo.
How to Make Peppermint Candy Cane Cookies Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by placing your softened salted butter and powdered sugar into a large mixing bowl — I like using my stand mixer, but a hand mixer works great too. Beat the mixture on medium speed for about 2 to 3 minutes until it’s light, airy, and fluffy. This little step is key because it helps create that tender, melt-in-your-mouth texture you want in cookies. Don’t rush it! Once fluffy, add the egg, vanilla extract, and peppermint extract, mixing well so those flavors meld beautifully.
Step 2: Incorporate Flour Gradually
Add the all-purpose flour slowly—one cup at a time—mixing on low speed after each addition. This prevents overworking the dough and keeps your cookies soft, not tough. I always scrape the bowl down with a spatula during this part to make sure everything is mixed evenly; you don’t want little pockets of flour hiding in the dough! Once combined, divide your dough in half and cover each portion for chilling.
Step 3: Color One Half and Chill Both Discs
Here’s the fun part: take one half of the dough and add red food coloring bit by bit, kneading it gently on a clean surface until you get that perfect vibrant color. I like to use gel food coloring because it’s more concentrated, so you don’t need much. Wrap each dough disc tightly in plastic and refrigerate them for at least an hour—if you can wait overnight, that’s even better for flavor and handling.
Step 4: Roll, Twist, and Shape Your Candy Canes
Once chilled, unwrap the dough and pinch off small ½ tablespoon portions from each color. Roll each piece into a 5-inch-long rope on a clean surface — make sure you keep the white ropes separate from the red so you don’t get any color bleeding. Then, gently press a red and white rope side by side and twist them together tightly, pinching the ends to seal. Shape your twisted dough into a classic candy cane curve, placing them on parchment-lined baking sheets. If your dough gets sticky, just pop it back into the fridge for 15 minutes to firm up, trust me—it makes rolling so much easier!
Step 5: Bake and Add the Final Peppermint Crunch
Pop your shaped cookies into a 375°F oven, baking for about 12 minutes, or until the white parts just start to turn lightly golden. This timing is crucial—if you bake too long, the peppermint flavor can fade and the cookie texture gets too crispy. As soon as they come out, sprinkle crushed candy canes on top for that magical, minty crunch. Let cool completely on the sheets before transferring—they’ll firm up perfectly and won’t lose their delicate shape.
Pro Tips for Making Peppermint Candy Cane Cookies Recipe
- Don’t Skip Chilling: I learned early that chilling the dough makes rolling and twisting way easier and prevents spreading during baking.
- Use Gel Food Coloring: This avoids adding excess liquid which can throw the dough consistency off and keeps colors vivid.
- Roll on a Clean Surface: Keeping red and white dough separate while rolling helps maintain crisp color lines without accidental smudging.
- Watch Your Bake Time: Baking too long dulls that fresh peppermint flavor and the cookies become crumbly—12 minutes is your sweet spot.
How to Serve Peppermint Candy Cane Cookies Recipe
Garnishes
I usually leave these cookies plain after adding the crushed candy cane topping because the sparkle and crunch say it all. But if you want to dress them up, a light drizzle of white chocolate or a sprinkle of edible glitter can make them extra festive and perfect for holiday gift boxes.
Side Dishes
These cookies pair wonderfully with a hot cup of cocoa, peppermint tea, or even a glass of cold milk to balance out that minty sweetness. I’ve served them alongside gingerbread or spiced cookies for a variety-packed cookie tray that guests rave about.
Creative Ways to Present
For holiday parties, I love standing a few cookies upright in clear mason jars tied with red and white twine — it looks festive and inviting! Another fun idea is arranging them in a circle on a cake stand for a peppermint wreath effect that doubles as a centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container lined with parchment paper between layers to keep them from sticking or breaking. At room temperature, they stay fresh for about a week—perfect for snacking throughout the holidays.
Freezing
If you want to make batches ahead, these cookie dough discs freeze beautifully. Just wrap tightly in plastic wrap and freeze for up to 3 months. When ready, thaw overnight in the fridge, then roll and twist as usual—makes holiday prep so much easier!
Reheating
When you’re ready to enjoy chilled or frozen cookies, I pop them in a 300°F oven for 5 minutes to refresh the texture without drying them out. This brings back that soft, buttery feel and melts the peppermint just right.
FAQs
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Can I make these cookies without peppermint extract?
Absolutely! While peppermint extract is key for that classic candy cane flavor, you can substitute it with another extract like vanilla or almond if you prefer. Just keep in mind the taste will be different—peppermint is what makes these cookies really festive.
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What’s the best way to crush candy canes for the topping?
I usually place candy canes into a sealed plastic bag and gently tap them with a rolling pin or heavy pan. You want small, crunchy bits—not a powder—so be careful not to crush too finely. This gives a great texture contrast on top of the cookies.
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Can I use liquid food coloring instead of gel?
You can, but be cautious with the amount you add. Liquid food coloring adds more moisture, which can slightly change your dough’s consistency. I recommend starting with a small amount and adjusting slowly until you get the color you want.
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How do I prevent the red and white dough from bleeding colors?
Keeping the dough chilled before rolling and working on clean, separate surfaces helps a lot. Also, not over-handling the dough reduces transfer of color. If your dough warms up too much, pop it back in the fridge for a few minutes to firm up again before shaping.
Final Thoughts
This Peppermint Candy Cane Cookies Recipe holds a special place in my heart — every holiday season, pulling out these bright, minty treats just feels like magic. They’re not only delicious but also a joy to make, especially when you see those perfect swirls come to life. I hope you’ll give this recipe a whirl and find as much joy baking and sharing them as I do. Trust me—you’ll be making these year after year!
Print
Peppermint Candy Cane Cookies Recipe
- Prep Time: 45 mins
- Cook Time: 12 mins
- Total Time: 1 hr
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Candy Cane Cookies are perfectly soft and buttery with a delightful peppermint flavor and a charming red-and-white twist. Ideal for holiday celebrations, these cookies combine classic flavors with a fun candy cane shape, finished optionally with crushed candy canes for added crunch and holiday cheer.
Ingredients
Base Dough
- 2 sticks salted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 1/2 tsp. peppermint extract
- 3 cups all-purpose flour
Coloring and Decoration
- 1/2 – 1 tsp. red food coloring (gel or liquid as preferred)
- 3 candy canes, crushed (optional)
Instructions
- Make the base dough: Place the softened butter and powdered sugar in a large bowl or stand mixer bowl. Beat with a hand or stand mixer on medium speed for 2 to 3 minutes until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing well to combine. Gradually add the flour, one cup at a time, mixing on low speed to fully incorporate after each addition. Scrape down the bowl sides as needed.
- Chill the white dough: Remove half of the dough and form it into a disc about one inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour or overnight to firm up.
- Color and chill the red dough: In the bowl with the remaining dough, add red food coloring and mix on low until evenly colored. Knead the dough on a clean surface a few times to ensure full color incorporation. Shape into a one-inch thick disc, wrap tightly, and refrigerate for 1 hour.
- Prepare for shaping: Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Shape the cookies: Unwrap both dough discs. Pinch off 1/2-tablespoon pieces from each disc separately. Roll each piece on a clean surface into 5-inch long ropes, keeping the white and red ropes separate to avoid color transfer. Twist one red and one white rope together, pinching ends to secure. Form the twisted ropes into candy cane shapes and place them on the prepared baking sheets. If dough becomes sticky or difficult to roll, chill wrapped in plastic for 15 minutes to firm up.
- Bake the cookies: Bake for 12 minutes or until the white dough is lightly golden. If using crushed candy canes, sprinkle them on the cookies immediately after removing from the oven. Let the cookies cool completely on the baking sheets.
- Store: Once cooled, store cookies in an airtight container layered between parchment paper for up to one week at room temperature.
Notes
- Use gel food coloring for more vibrant color with less quantity; adjust liquid accordingly.
- If dough becomes too soft to handle, refrigerate until firm for easier rolling and shaping.
- Crushed candy canes add a crunchy peppermint finish but are optional.
- For best flavor, use room temperature egg to help with dough consistency.
- Store cookies properly to maintain freshness and prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
