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!
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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
These Candy Cane Cookies are soft with a crisp exterior and bursting with peppermint flavor, making them a perfect festive treat for the holidays. Made with a combination of vanilla and peppermint extracts and decorated with crushed peppermint candies, these cookies resemble classic candy canes both in flavor and appearance.
Ingredients
Dough
- 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
Decoration
- 1 teaspoon red food coloring
- 3 tablespoons crushed peppermint candies
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- 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 the mixture is light and fluffy, about 3 minutes. Add the egg, vanilla extract, and peppermint extract and beat again, scraping down the bowl as needed.
- Incorporate Dry Mixture: With the mixer on low speed, gradually add the dry flour mixture. Beat just until combined—if flour remains at the bottom, remove the bowl and knead the dough by hand a few times until fully incorporated.
- Divide and Color Dough: Remove half of the dough and place it in a separate bowl. Add the red food coloring to this portion and mix thoroughly until the color is consistent. Use about 1 teaspoon if liquid food coloring, or a few drops if gel. Adjust the color for richness if necessary.
- Chill Dough: Wrap each dough portion separately in plastic wrap, pressing them into 1-inch thick disks. Refrigerate for 4 hours or until the dough is firm to the touch. Dough can be chilled up to 3 days at this stage for flexibility.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Cut each dough disk into 1-inch cubes. Roll each cube into a ball, lightly flour your surface, and gently roll each ball into a 5-inch-long rope using your palm. Place one red and one plain rope side by side and carefully twist them together to create the candy cane striped effect. Curve one end down about an inch to form the handle of the candy cane. Arrange the shaped cookies on the baking sheets about 1 inch apart.
- Bake Cookies: Bake the cookies for 10 minutes or until they appear dry on the surface.
- Decorate and Cool: Immediately after removing from the oven, sprinkle the warm cookies with crushed peppermint candies. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- The dough is easy to work with after chilling and can be refrigerated for up to 3 days before baking, allowing for flexible preparation.
- Rolling the dough into ropes helps achieve the traditional candy cane look with red and white stripes.
- If using gel food coloring, add it sparingly as it is highly concentrated; add more if needed to achieve a bright red color.
- Sprinkling crushed peppermint candies immediately after baking helps them stick to the cookies while still warm.
- These cookies have a soft interior with a crisp outer layer, perfect for holiday gifting or serving at festive parties.
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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