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 magical about holiday treats that fill your kitchen with cozy aromas and festive vibes. This Peppermint Candy Cane Cookies Recipe combines that warm feeling with a minty twist, offering soft, twisted delights dusted with crushed peppermint. Trust me, they’re as fun to make as they are to eat!

A single candy cane shaped cookie sits in the center of a white scalloped plate decorated with red and gold bands and small, colorful holiday-themed images like toys, holly, and snowmen around the edge. The cookie has two twisted layers, one red and one light tan, spiraled together to look like a candy cane. Behind the plate, there is a white tray holding many more of these red and tan twisted candy cane cookies, resting on a white cloth with red and gold patterns. To the right, a white mug with a Christmas tree design is filled to the top with small white marshmallows. The scene is set on a white marbled surface with a red plaid cloth partially visible. 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 remember baking these for my family last Christmas and watching everyone’s faces light up as they bit into those tender cookies, packed with peppermint flavor and a delicate crunch from the crushed candies on top. It's the kind of recipe that feels festive and joyful — perfect for cookie swaps or hanging out in the kitchen with friends.

Classic holiday charm: The candy cane shape and peppermint flavor instantly put you in the holiday spirit.
Soft yet crisp texture: These cookies strike a perfect balance with a tender inside and a lightly crunchy exterior.
Easy to customize: You can tweak the peppermint extract or add dyes to match your festive theme.
Great for gifting: Their cheerful look makes them an ideal homemade gift that anyone would appreciate.

The image shows eight candy cane-shaped cookies placed on a dark baking tray with a starburst pattern. Each cookie has two twisted stripes, one off-white and the other red, spiraling around each candy cane shape. The cookies have a slightly rough texture with tiny sugar crystals sprinkled on the tray’s surface. The tray is resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Peppermint Candy Cane Cookies Recipe uses simple ingredients that come together beautifully. The blend ensures your cookies stay soft with just enough structure to hold the twisted shape — which is the real fun part. Here's a quick rundown with tips for each.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl with baking powder, a small white ceramic bowl with salt, a large piece of unsalted butter, a small white ceramic bowl of granulated sugar, one large whole uncracked brown egg, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of peppermint extract, a small white ceramic bowl with vibrant red food coloring, a small white ceramic bowl filled with crushed peppermint candies, all arranged in perfect symmetry 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: Provides the structure; make sure to scoop and level for accurate measuring to avoid dense cookies.
Baking powder: Gives a slight lift, keeping cookies light and tender instead of flat.
Salt: Balances the sweetness and enhances flavor depth.
Unsalted butter: Softened but not melted, it creates that tender crumb and helps the cookie dough hold together smoothly.
Granulated sugar: Sweetens and contributes to the delicate crunch in the finished cookie.
Large egg: Binds ingredients and adds moisture for a soft bite.
Vanilla extract: Adds warmth and rounds out the mint flavor.
Peppermint extract: The star of the recipe — be sure to use a good quality extract for a fresh, authentic peppermint note.
Red food coloring: Optional but essential if you want that classic candy cane look; gel coloring works best for vibrant color without altering dough consistency.
Crushed peppermint candies: For crunchy, minty topping that mimics real candy canes beautifully.

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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

I love experimenting by swapping out peppermint extract for a hint of vanilla or adding white chocolate chips for a sweeter version. You can also adjust the red food coloring to create soft pink or deep crimson ropes depending on your mood or party colors.

Variation: Once, I made these cookies with half the peppermint extract replaced by orange extract, and it was surprisingly delicious and unique.
Dietary tweaks: Try using a sugar substitute like erythritol to make a lower-sugar version, though it may affect the texture slightly.
Seasonal fun: Swap peppermint candies for crushed toffee bits or colored sprinkles for other holidays.

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

Step 1: Mixing the dry ingredients

Start by whisking together the flour, baking powder, and salt in a medium bowl. This ensures everything is evenly distributed and prevents clumps. I like using a fine-mesh sieve sometimes to aerate the flour and keep the dough light, but a whisk works just as well.

Step 2: Creaming butter and sugar

Using a stand mixer with the paddle attachment, beat your softened butter and sugar on medium speed until the mixture looks light and fluffy—usually around 3 minutes. This step creates tiny air pockets that help your cookies have a tender bite. Remember to scrape down the sides of your bowl to get everything evenly mixed.

Step 3: Add egg and flavors, then combine with dry ingredients

Beat in the egg, vanilla, and peppermint extract until just combined. Lower the mixer speed and gradually add the dry ingredients. Mix just until you see the flour disappear; overmixing can make cookies tough. If some flour clings to the bottom, don’t hesitate to finish kneading gently by hand.

Step 4: Divide and color the dough

Separate half the dough into another bowl and add your red food coloring. I find gel colors give a richer color without turning the dough too wet — just a few drops usually do. Knead until the color is even, then wrap both dough balls separately in plastic wrap and press into disks. Refrigerate for at least 4 hours so the dough firms up for easier shaping.

Step 5: Shaping the candy canes

Preheat your oven to 375°F and line baking sheets with parchment paper. Cut dough into 1-inch cubes and roll each into a ball. Lightly flour your countertop, then roll each ball into a 5-inch rope. Pair one red and one white rope side-by-side, gently twist them together, and curve the end downward to create that classic candy cane hook. Place on the sheet about an inch apart.

Step 6: Baking and finishing touches

Bake for 10 minutes or until the cookies look dry on top. While they’re still warm, sprinkle the crushed peppermint candies generously on each cookie. Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely. This step helps the candies stick without melting away too much.

Top Tip

Having made these cookies multiple times, I've learned a few handy tips that really boost your success and enjoyment:

Chill the dough well: Don't rush this step — properly chilled dough makes rolling and twisting so much easier and helps cookies hold their shape during baking.
Gentle rolling: Use just enough flour on your hands and surface to prevent sticking but avoid over-flouring, which can dry out the dough.
Work quickly: Keep your dough portions refrigerated while shaping to prevent softening — warm dough can be sticky and lose the candy cane form.
Apply crushed candies while cookies are warm: This ensures they stick nicely without melting fully, preserving their crunch.

How to Serve Peppermint Candy Cane Cookies Recipe

peppermint candy cane cookies - Serving Suggestion

Garnishes

I usually keep garnishes simple — a sprinkle of more crushed peppermint candies after baking adds a pretty pop and extra crunch. For a whimsical touch, a drizzle of white chocolate over cooled cookies looks gorgeous and tastes heavenly.

Side Dishes

These cookies pair beautifully with a cup of hot cocoa or peppermint tea. For parties, I like arranging them alongside spiced nuts or a little cheese board to keep things festive and balanced.

Creative Ways to Present

Last year, I wrapped sets of three cookies in clear cellophane bags tied with red and white twine, perfect for giving as festive favors. You could also stand them upright in mugs filled with candies or marshmallows to create a fun edible centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your cookies in an airtight container at room temperature. I've found that placing a slice of bread inside the container helps keep them soft by absorbing excess air moisture. They stay fresh this way for about a week.

Freezing

You can freeze the shaped dough wrapped tightly in plastic wrap for up to 3 months — great if you want to prepare ahead of the holiday rush. Thaw in the fridge overnight before baking as usual. Baked cookies also freeze well; just layer them between parchment paper in a freezer bag.

Reheating

If your cookies lose a bit of their crispness, pop them in a warm oven at 300°F for 3–5 minutes to refresh that slight crunch. Just watch closely to avoid browning too much.

Frequently Asked Questions:

Can I substitute peppermint extract with something else?

You can swap peppermint extract for spearmint or a sprinkle of finely crushed candy canes for a milder mint flavor. Just keep in mind that extracts vary in strength, so start with less to avoid overpowering your cookies.

How do I keep the candy cane shape from spreading while baking?

Chilling the dough thoroughly before shaping is key to keeping the ropes firm. Also, avoid using too much flour when rolling, and shape your candy canes right before baking to maintain their form.

Can I make these cookies gluten-free?

Yes! You can substitute a gluten-free all-purpose flour blend that includes xanthan gum. Be mindful that the texture might be slightly different — chilling the dough well helps a lot with manageability and shape retention.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for up to a week. You can extend their life by freezing the baked cookies, which will keep well for several months when properly wrapped.

Final Thoughts

This Peppermint Candy Cane Cookies Recipe is more than just a festive treat — it’s a joyful baking experience that brings a little magic to your holiday kitchen. I hope you enjoy twisting the dough, sharing these cookies, and of course, savoring that cool peppermint crunch with every bite. Give it a try and watch how it becomes a beloved tradition in your home!