There’s something magical about biting into a cookie that tastes like the holidays wrapped up in a sweet, minty hug. This Peppermint Candy Cane Cookies Recipe brings that joy right to your kitchen – the delicate peppermint flavor with a soft center and crisp edge makes these cookies downright irresistible.
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Why You'll Love This Recipe
From the first time I made these peppermint candy cane cookies, they quickly became a seasonal favorite in my home. There's something truly satisfying about twisting the dough into those classic candy cane shapes and watching them come to life in the oven – plus, the crushed peppermint candies on top add that perfect burst of festive crunch.
- Classic Holiday Flavor: The peppermint extract combined with crushed peppermint candies delivers authentic, refreshing mintiness you’ll want all season long.
- Soft with a Crisp Exterior: These cookies strike the perfect texture balance—light and tender inside, with slightly crisp edges for a delightful bite.
- Fun to Shape and Decorate: Twisting the dough ropes into candy cane shapes is a fantastic activity to enjoy with family or friends.
- Make-Ahead Friendly: The dough chills beautifully, which means you can prep it early and bake fresh cookies whenever holiday cravings strike.
Ingredients & Why They Work
Every ingredient in this Peppermint Candy Cane Cookies Recipe plays a role in creating that soft, melt-in-your-mouth texture you’re aiming for. Plus, the peppermint elements really make these cookies festive and bright.
- All-purpose flour: Provides structure; the right amount ensures the cookies hold their shape but stay tender.
- Baking powder: Adds just a touch of lift so these cookies aren’t dense or heavy.
- Salt: Balances sweetness and enhances all the flavors.
- Unsalted butter: Softened butter contributes to that rich, soft texture and a subtle, creamy base flavor.
- Granulated sugar: Sweetens the dough and helps create a slightly crisp exterior as it caramelizes.
- Egg: Acts as a binder and adds moisture, helping the cookies keep their tender crumb.
- Vanilla extract: Balances the peppermint and adds warmth and depth to the flavor.
- Peppermint extract: The star ingredient for that unmistakable holiday mint flavor; fresh and bright.
- Red food coloring: Gives the dough that classic candy cane pop of color—use gel or liquid based on preference.
- Crushed peppermint candies: Sprinkled on top after baking for a cool crunch and extra festive flair.
Make It Your Way
I love how versatile this Peppermint Candy Cane Cookies Recipe is. Once you have the base down, it’s easy to tweak and make it your own—whether you want to amp up the peppermint, change up the shapes, or even swap in some different extracts for a twist.
- Variation: One winter, I added mini chocolate chips to half the dough, and it was a delicious surprise—a rich mint-chocolate combo that became a new holiday hit.
- Dietary swaps: You can try using coconut oil instead of butter for a dairy-free option, though it changes the texture slightly.
- Seasonal twists: For a fun twist, mix in some crushed toffee bits or chopped nuts with the peppermint candies on top.
Step-by-Step: How I Make Peppermint Candy Cane Cookies Recipe
Step 1: Whisk dry ingredients carefully
Start by whisking together your flour, baking powder, and salt in a medium bowl. This ensures the leavening agent and salt are evenly distributed throughout the flour, which helps the cookies bake evenly and taste perfectly balanced.
Step 2: Cream butter and sugar till fluffy
Using a stand mixer with the paddle attachment, beat the softened butter and sugar together on medium speed for about 3 minutes. You’re aiming for a light, fluffy mixture that will give your cookies a lovely tender texture. Don’t rush this step—it makes a world of difference!
Step 3: Add egg and extracts
Beat in the egg, vanilla extract, and peppermint extract, scraping down the bowl once to make sure everything blends together smoothly. This is where your dough starts smelling like holiday magic.
Step 4: Combine the flour mixture
With the mixer on low, add the flour mixture in parts. You want to mix just until combined; if some flour clings to the bottom, don’t be shy to knead it in by hand. Overmixing here can make the dough tough, so keep it gentle.
Step 5: Color and chill the dough
Divide the dough in half. Add red food coloring to one half and mix until the color is vibrant and even. Then, wrap each half separately in plastic wrap and press into disks about an inch thick. Refrigerate for at least 4 hours to let the dough firm up.
Step 6: Shape your candy canes
Preheat your oven to 375°F and line two baking sheets with parchment paper. Cut the dough into 1-inch cubes, roll each into balls, then gently shape each into 5-inch ropes on a floured surface. Twist one red and one white rope together and curve the top to form the candy cane handle. Place on baking sheets about an inch apart.
Step 7: Bake and decorate
Bake your cookies for about 10 minutes, or until they look dry but aren’t browned. As soon as they come out of the oven, sprinkle with crushed peppermint candies so they stick and add that signature crunch. Let cool on the cookie sheets for a few minutes, then transfer to wire racks to cool completely.
Top Tip
I found these tips especially helpful after a few batches: they saved me from overworking the dough or having flat candy canes.
- Chill Thoroughly: Don’t skip the chilling step—it firms the dough so the ropes hold their twist shape and bake up beautifully.
- Gentle Rolling: Use a light touch when rolling out the ropes; too much pressure can flatten the dough and make it hard to twist.
- Fresh Peppermint Extract: Freshness here really makes a difference; avoid old or generic extracts for the brightest flavor.
- Sprinkle While Hot: Add crushed peppermint candies immediately after baking while cookies are still warm so they stick nicely and don’t crumble off.
How to Serve Peppermint Candy Cane Cookies Recipe
Garnishes
I usually stick with the crushed peppermint candies on top—they add a wonderful sparkle and festive touch. Sometimes, I lightly dust them with powdered sugar for a snow-kissed look that’s just perfect for a holiday gathering.
Side Dishes
Pair these peppermint candy cane cookies with a cozy mug of hot chocolate or your favorite spiced tea. I also like to serve them alongside a small plate of mixed nuts or fruit for a balanced snack spread.
Creative Ways to Present
For holiday parties, I’ve wrapped bundles of these cookies with festive ribbons and placed them in clear glass jars for gifting. They also look adorable arranged around a centerpiece, or tucked into cupcake liners arranged on a dessert table for easy grabbing.
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature—they stay soft with the perfect crisp edges for up to a week. Adding a slice of bread in the container helps keep them moist but still crisp on the outside.
Freezing
This dough freezes wonderfully! I usually wrap the dough disks tightly in plastic wrap and pop them in a freezer bag. When I want cookies, I thaw overnight in the fridge and proceed with shaping and baking. The cookies taste as fresh as if I baked them the same day.
Reheating
If you have leftovers that have softened, popping a cookie in a preheated 300°F oven for a few minutes refreshes that crisp exterior while keeping the center soft and minty. Microwave reheating tends to make them chewy, which is a nice option if you prefer that texture.
Frequently Asked Questions:
Absolutely! While peppermint gives that signature holiday flavor, vanilla, almond, or even a touch of citrus extract can add a unique twist. Just keep in mind that peppermint pairs especially well with the festive theme.
Chilling the dough thoroughly before shaping and baking is key. Also, handling the dough gently and avoiding overmixing your flour helps maintain the structure. Use parchment paper and space cookies well apart to give them room to bake without merging.
You can substitute the all-purpose flour with a gluten-free blend that’s suitable for baking. Just be sure it includes xanthan gum or another binder to help the dough hold together, as gluten gives elasticity to the cookie structure.
Peppermint candies tend to soften quickly if sprinkled too early or stored improperly. For the best crunch, sprinkle the crushed candies immediately after baking while the cookies are still warm so they adhere and harden well. Store cookies in an airtight container to preserve texture.
Final Thoughts
This Peppermint Candy Cane Cookies Recipe holds a special place on my holiday cookie tray because of its perfect balance of flavor, texture, and festivity. It’s such a joy to bake—especially as you watch those red and white ropes turn into charming candy canes right before your eyes. Once you try these, I bet you’ll reach for this recipe year after year, just like I do!
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 festive Candy Cane Cookies feature a delightful peppermint flavor with a soft interior and a crisp exterior. Perfect for holiday celebrations, they are beautifully twisted into candy cane shapes and topped with crushed peppermint candies for extra crunch and flavor.
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
Additives
- 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 until evenly combined.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Then, beat in the egg, vanilla extract, and peppermint extract, scraping down the bowl once to ensure even mixing.
- Combine Flour Mixture: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Beat just until incorporated. If some flour remains at the bottom, remove the bowl and knead the dough by hand a few times to fully combine.
- Divide and Color the Dough: Remove half of the dough from the bowl. Add red food coloring to this portion (about 1 teaspoon if liquid or a few drops if gel), mixing until the color is evenly distributed. Wrap each dough portion separately in plastic wrap and press into 1-inch thick disks.
- Chill Dough: Refrigerate the wrapped dough disks for 4 hours or until firm to the touch. Dough can be stored chilled for up to 3 days at this stage.
- Preheat Oven and Prepare Pans: Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper for easy removal and cleanup.
- Shape Cookies: Cut the dough into 1-inch cubes. Roll each cube into a smooth ball. Lightly flour your work surface, then roll each dough ball into a 5-inch-long rope by gently rolling it with your palm. Place one red and one plain rope side by side and carefully twist them together. Curve one end down slightly to form the candy cane's handle. Arrange the shaped cookies on the prepared baking sheets about 1 inch apart.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes or until they appear dry but not browned.
- Add Topping and Cool: Immediately after removing from the oven, sprinkle crushed peppermint candies over the warm cookies. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a more vibrant red color, use gel food coloring as it provides richer pigmentation without adding extra liquid.
- If the dough is too soft to handle after chilling, return it to the refrigerator to firm up before shaping.
- To store, keep cookies in an airtight container at room temperature for up to one week.
- You can substitute crushed peppermint candies with finely crushed candy canes or peppermint bark for different texture and flavor variations.
- These cookies freeze well; wrap tightly and freeze up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 serving
- 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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