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 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.

The image shows a candy cane-shaped cookie with two twisted layers, one red and one cream-colored, giving it a festive striped look. The cookie sits in the center of a white plate with a scalloped edge, decorated with small colorful images like a rocking horse, teddy bear, gift box, and holly leaves. In the background, more candy cane cookies rest on a white tray with a red floral border, placed on top of a red plaid cloth. To the right, a white mug with a Christmas tree design is filled to the brim with mini marshmallows. The whole scene is set on a white marbled surface. 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

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.

The image shows a dark baking tray with eight candy cane-shaped cookies arranged loosely. Each cookie has two twisted layers: one layer is light beige with a smooth, slightly crumbly texture, and the other is bright red with a similar smooth finish. The tray rests on a white marbled surface. A woman's hand is reaching toward the top right corner of the tray, about to pick up a cookie. Some granulated sugar crystals are scattered lightly on the tray. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of all-purpose flour, a tiny pile of baking powder, a small pinch of salt, a square of unsalted butter with a soft texture, a small white bowl filled with granulated sugar, one large whole egg with a clean shell, a small white bowl containing pale vanilla extract, a small white bowl with clear peppermint extract, a small white bowl holding bright red food coloring, and a small white bowl filled with crushed peppermint candies, all arranged symmetrically and naturally placed 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 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.

📝

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 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

peppermint candy cane - Serving Suggestion

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:

Can I use extract other than peppermint in this recipe?

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.

How do I prevent the candy canes from spreading too much while baking?

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.

Can I make these cookies gluten-free?

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.

Why do my cookies lose their peppermint crunch after baking?

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!