Nothing quite says holiday magic like a batch of homemade peppermint treats, and these cookies truly capture that festive spirit. This Candy Cane Peppermint Cookies Recipe delivers a soft, buttery texture combined with a refreshing peppermint punch—making them an instant favorite around my kitchen.
Jump to:
Why You'll Love This Recipe
I've made plenty of holiday cookies over the years, but this Candy Cane Peppermint Cookies Recipe holds a special place for me. The combination of creamy peppermint and the striking red-and-white twist isn’t just delicious—it’s so fun to make and share. Plus, they’re surprisingly easy to pull off at home.
- Festive and Flavorful: The peppermint extract pairs beautifully with buttery dough creating that classic candy cane taste you’ll want to munch on all season.
- Impressive Yet Simple: Twisting the dough into candy cane shapes looks fancy, but you’ll find the instructions easy to follow and calming to do.
- Perfect Texture: These cookies stay soft with a slight crisp edge—a textural balance that’s just right for peppermint cookies.
- Great for Gifting: They look gorgeous packaged up in clear bags or tins, making gift-giving a breeze during the holidays.
Ingredients & Why They Work
This cookie dough is built on a base of traditional sugar cookie ingredients, but the magic comes from peppermint extract and a touch of red gel color that brings each candy cane to life. Using clear vanilla flavoring keeps the white dough crisp and bright rather than amber-hued.
- Unsalted Butter: Using softened unsalted butter gives you control over the salt balance and a tender cookie texture.
- Granulated Sugar: Sweetens the dough and helps create that slight crispness on the edges.
- Cream of Tartar: It acts as a stabilizer and keeps your cookies soft and chewy rather than cakey.
- Heavy Cream: Adds richness and moisture, so the cookies don’t dry out while baking.
- Large Egg: Binds the dough and adds a bit of structure, ensuring your cookies hold their shape.
- Pure Peppermint Extract: This is your flavor superstar—don’t substitute it lightly or you’ll lose that bright peppermint zing.
- Clear Vanilla Flavoring: Unlike regular vanilla extract, it won’t tint your dough, keeping that candy cane white crisp.
- Baking Powder: A small amount to give just the right lift to your dough for a tender crumb.
- All-Purpose Flour: Your base that holds everything together—make sure to measure it properly for the best consistency.
- Red Squeeze Gel Color: A concentrated, vibrant color to create that iconic candy cane red without making dough sticky.
Make It Your Way
I love tweaking this Candy Cane Peppermint Cookies Recipe every year. Whether it’s adding crushed candy canes for extra crunch or cutting back the red dye for a softer color palette to match my kitchen decor, you can totally make it your own!
- Variation: One year, I tried the dough without peppermint extract on half of it, giving me classic sugar cookies alongside peppermint ones—perfect for those who aren’t big peppermint fans.
- Dietary mods: You can swap butter for coconut oil for dairy-free, though the texture will shift a bit, so chill times become extra important.
- Seasonal twist: Add a drop of almond extract or cinnamon instead of peppermint if you want a warm, cozy fall vibe.
Step-by-Step: How I Make Candy Cane Peppermint Cookies Recipe
Step 1: Cream that butter until fluffy
Start by creaming your softened butter on medium-high speed for about 1½ to 2 minutes. I always find this is where magic begins—the butter becoming airy and light helps make the cookies tender later. Be patient here; don’t rush this step.
Step 2: Add sugar, cream of tartar, and cream
Lower the mixer speed, then add your granulated sugar, cream of tartar, and heavy cream. Slowly bump the speed to medium and keep mixing for another 2 to 3 minutes until fluffy and combined. This makes a smooth, creamy base that's crucial for the texture you want.
Step 3: Eggs and extracts join the party
On low speed, add your egg, then peppermint extract and clear vanilla flavoring. Mixing these in at low speed prevents overworking the dough here, so take it easy. That peppermint extract is the real secret—don’t skip it!
Step 4: Flour and baking powder come in slowly
Still on low speed, add baking powder and flour half a cup at a time. Mix carefully until just combined—no need to overmix, or your cookies might turn tough. At this stage, I like to look for no visible streaks of flour to ensure even mixing.
Step 5: Divide, color, and chill
Split the dough in two; one half goes untouched as your white dough, and the other gets red gel color mixed in till uniform. Cover both and refrigerate for at least an hour—this chilling step helps the dough become manageable and maintains the candy cane shape during baking.
Step 6: Roll, twist, and shape your candy canes
Once chilled, scoop equal-sized balls of red and white dough, roll into tight balls, then into 5-inch ropes. Keep your hands cool (this really makes a difference). Press ropes together and twist gently to form the signature candy cane swirl, then shape the crook. This is my favorite, most relaxing part—it’s like edible crafting!
Step 7: Bake and cool gently
Bake your candy canes at 350°F for seven minutes. They might look slightly soft but don’t overbake—or you lose that tender chew. Let them cool on the pan for 10 minutes before transferring to a wire rack. Patience here is key!
Top Tip
I’ve learned a few things over the many holiday seasons of baking these candy cane cookies, and sharing these tips can really save you some stress and make sure your cookies come out picture-perfect.
- Chilling Is Crucial: Always chill your dough for at least an hour. It firms up the dough & helps keep your candy canes’ pretty shape without spreading.
- Keep Your Hands Cool: When rolling, cool hands help keep the dough from getting gummy or losing shape. I sometimes chill my hands briefly under cold water.
- Use Parchment for Twisting: Lay parchment paper down when shaping the ropes to avoid red dye staining your counter or board.
- Watch Your Oven: Oven temps can vary—start checking cookies around 6 minutes to avoid overbaking and keep soft centers.
How to Serve Candy Cane Peppermint Cookies Recipe
Garnishes
I usually sprinkle crushed candy canes on top right after shaping—before baking—so they stick beautifully and add an extra burst of peppermint crunch. If you want to get fancy, a light drizzle of white or dark chocolate complements the peppermint flavor wonderfully.
Side Dishes
These cookies are a match made in heaven with a mug of hot cocoa or peppermint mocha. I often set up a cozy cookie and hot drink station for holiday gatherings and watch the smiles roll in.
Creative Ways to Present
For gift boxes, I layer these cookies with parchment paper and tie with red and white baker’s twine. At parties, I love arranging them standing upright in decorative jars to showcase their candy cane curl—guests always find that delightful!
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature for up to a week. Keeping layers separated with parchment paper helps prevent them from sticking or crushing each other.
Freezing
If you want to prep early, these cookies freeze well. Freeze them individually on a baking sheet first, then transfer to freezer-safe bags. This keeps them fresh for up to 3 months without losing their shape or flavor.
Reheating
To revive frozen or stored cookies, pop them in a 300°F oven for about 5 minutes or until just warm. This brings back some fresh-baked softness without drying them out.
Frequently Asked Questions:
Yes, you can use regular vanilla extract, but it will slightly brown the dough. Clear vanilla helps keep the white dough bright and pure-looking, which makes those candy cane stripes pop visually.
Chilling is very important to prevent spreading during baking and to maintain the candy cane shape. The cold dough is easier to roll and twist without losing structure. Skipping this step often leads to cookies that bake flat and lose their signature look.
Absolutely! You can freeze both the shaped cookies and the dough itself. Just freeze shaped cookies on a tray first, then store them in airtight bags. The dough can also be portioned, wrapped, and frozen. Thaw before baking for best results.
If the dough feels sticky, chill it a bit longer in the refrigerator. You can also lightly dust your hands and rolling surface with flour or work on parchment paper as suggested. Warm hands can quickly soften dough, so keeping them cool helps immensely.
Final Thoughts
This Candy Cane Peppermint Cookies Recipe brings me back to cozy holiday afternoons spent with family, warm kitchen smells filling the air, and that joyful feeling of creating something festive and fun. I can’t recommend it enough—it’s not just a cookie, it’s a tradition you’ll look forward to making again and again. I hope you enjoy every last peppermint-y bite as much as I do.
Print
Candy Cane Peppermint Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 1 hour 37 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Candy Cane Cookies are festive peppermint-flavored sugar cookies twisted into charming candy cane shapes, perfect for holiday celebrations and gifting. They feature a soft, tender texture with a delightful peppermint aroma and a beautiful red and white swirl.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter softened
- 1½ cups granulated sugar
- ½ teaspoon cream of tartar
- 1 tablespoon heavy cream
- 1 large egg room temperature
- 1½ teaspoons pure peppermint extract
- 1¼ teaspoons clear vanilla flavoring
- ⅛ teaspoon baking powder
- 3 cups all-purpose flour
- ½ teaspoon red squeeze gel color
Instructions
- Cream Butter: Using a stand mixer or handheld mixer on medium-high speed, cream the unsalted butter for 1½ to 2 minutes until smooth.
- Add Sugar and Cream: Reduce speed to low, add granulated sugar, cream of tartar, and heavy cream. Increase to medium speed and mix for 2 to 3 minutes until fluffy.
- Incorporate Egg: Lower mixer speed to low and add the egg, mixing until fully incorporated.
- Add Extracts: Mix in peppermint extract and clear vanilla flavoring thoroughly.
- Add Dry Ingredients: At low speed, gradually add baking powder and flour ½ cup at a time, mixing just until no flour streaks remain.
- Divide Dough: Split dough into two equal balls. Cover one ball and refrigerate for 1 hour. Leave the other in the mixing bowl for coloring.
- Color Dough: Add red gel color to the uncolored dough and mix on low speed until uniformly red. Place colored dough in a covered bowl and refrigerate for 1 hour.
- Preheat Oven: Just before removing dough from fridge, preheat oven to 350°F and line a baking sheet with parchment paper.
- Portion Dough: Divide both red and white dough into halves; keep halves refrigerated until ready to use.
- Roll Dough Balls: On parchment-covered surface, scoop ½ tablespoon of each dough color and roll into tight balls. Chill for 10-15 minutes if possible to keep dough cool.
- Form Ropes: Roll each dough ball into a 5-inch long rope, keeping hands cool to prevent warming the dough.
- Twist Candy Canes: Press bottoms of one red and one white rope together lightly, then twist gently to combine without flattening. Place twisted ropes on baking sheet and curve tops to create candy cane hook.
- Bake Cookies: Space cookies 2 inches apart and bake for 7 minutes at 350°F.
- Cool Cookies: Let cookies cool on baking sheet for 10 minutes before transferring to a cooling rack.
- Repeat: Use remaining dough halves and repeat rolling, shaping, and baking steps.
- Store: Once cooled, store cookies in an airtight container to maintain freshness.
Notes
- Chilling the dough is essential to prevent spreading and maintain the candy cane shape during baking.
- Oven temperatures can vary; watch cookies closely as baking time approaches to avoid overbaking.
- Peppermint extract is key for the flavor; omit it for plain sugar cookies.
- Cover the counter or cutting board with parchment paper when rolling red dough to prevent staining.
- Keep hands cool during rolling to preserve the shape and texture of the dough ropes.
- Do not flatten the ropes when twisting to keep the candy cane appearance crisp and rounded.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
Leave a Reply