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.

A white square plate filled with many twisted candy cane shaped cookies. Each cookie has two thick spiraled layers, one bright red and one light cream, wrapping around each other in a tight twist. The cookies have a soft, slightly smooth texture. The plate sits on a white marbled surface, and a glass of milk is blurred in the background. 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 Candy Cane Peppermint Cookies Recipe
Top Tip
How to Serve Candy Cane Peppermint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Peppermint Cookies Recipe

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.

The image shows several candy cane shaped cookies with two twisted colors: bright red and creamy white. Inside a rectangular white dish with a red rim and some worn edges, there are about six of these cookies, arranged loosely. Around the dish on a white marbled surface, there are three more cookies placed casually, and a black wire cooling rack is partially seen in the top left corner holding a few more cookies. A folded white towel with black stripes is in the bottom left corner. The cookies have a smooth, slightly textured surface with a gentle shine. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl with cream of tartar powder, a small white ceramic bowl of heavy cream, one whole large brown egg with a clean shell, a small white ceramic bowl of clear vanilla flavoring, a small white ceramic bowl of pure peppermint extract, a small white ceramic bowl of baking powder, a simple white ceramic plate of all-purpose flour, and a small white ceramic bowl of vibrant red gel food coloring 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

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.

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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 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:

Can I use regular vanilla extract instead of clear vanilla?

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.

How important is chilling the dough?

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.

Can I make these cookies ahead and freeze them?

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.

What do I do if my dough feels too sticky while rolling?

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.