Name: Peppermint Candy Cane Cookies Recipe
Prep time: 20 min
Cook time: PT-491241H7M41S
Total time: 3 h 44 min
Cuisine: American
Ingredients: 1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature; 1 cup (200 g) granulated sugar; 1 1/2 teaspoons peppermint extract; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 large egg; 2 3/4 cup (385 g) all-purpose flour; 1 teaspoon liquid red food coloring; 1 egg white; 2 tablespoon sparkling sugar

If you’re on the hunt for a holiday treat that’s both festive and delicious, you’re going to love this Peppermint Candy Cane Cookies Recipe. These cookies have that perfect balance of buttery sweetness with a refreshing peppermint punch, plus they look exactly like the candy canes we all adore during the season. When I first tried this recipe, I was hooked not just on the taste but on how fun and satisfying it is to twist the dough into those classic candy cane shapes. Stick with me—I’ll walk you through every step so your cookies turn out just right and impress everyone!

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Why You’ll Love This Recipe

Delicious Peppermint Flavor: The peppermint extract gives a refreshing holiday twist that’s not overpowering but just right.
Fun and Festive Shape: Twisting the red and white dough into candy canes makes the whole baking experience enjoyable and visually impressive.
Perfect Texture: These cookies come out crisp around the edges with a tender bite, making them perfect for dunking in milk or hot cocoa.
Make-Ahead Friendly: You can chill the dough overnight and bake whenever you’re ready, perfect for busy holiday schedules.

The image shows three candy cane-shaped treats on a textured mat with a woman's hand placing or sprinkling coarse sugar on the middle candy cane. Each candy cane has two twisted layers: one layer is red and shiny, the other is white and smooth, spiraled evenly around. The candy cane on the right is curved, while the other two are straight. The coarse sugar crystals catch the light, adding texture and a sparkling effect on the candy canes. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Peppermint Candy Cane Cookies, holiday peppermint cookies, festive candy cane cookies, peppermint cookie recipe, Christmas cookie ideas

Ingredients You’ll Need

Each ingredient in this Peppermint Candy Cane Cookies Recipe plays a special role, from providing structure to bringing in that signature flavor and color. When shopping, look for quality unsalted butter and pure peppermint extract to get the best results.

Flat lay of a large stick of unsalted butter, a small white bowl filled with granulated sugar, a small white bowl with clear peppermint extract, a small white bowl holding vanilla extract, a small white bowl containing baking powder, a small white bowl with kosher salt, one large whole egg with a clean shell, a small mound of all-purpose flour on white ceramic plate, a small white bowl with liquid red food coloring, a separate small white bowl with an egg white, and a small white bowl filled with sparkling sugar, all arranged in perfect symmetry and balanced proportions 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 - Peppermint Candy Cane Cookies, holiday peppermint cookies, festive candy cane cookies, peppermint cookie recipe, Christmas cookie ideas

Unsalted Butter: Using room temperature butter helps you achieve a smooth dough that’s easy to work with.
Granulated Sugar: Adds just the right sweetness and helps create a tender texture.
Peppermint Extract: This is the star flavor—make sure it’s pure for the best peppermint taste.
Vanilla Extract: Balances the peppermint with warm, familiar notes.
Baking Powder: Gives a little lift so your cookies aren’t too dense.
Kosher Salt: Enhances the sweet and minty flavors.
Large Egg: Binds everything together and adds richness.
All-Purpose Flour: The base of your cookie dough, providing structure.
Liquid Red Food Coloring: This gives the dough that candy cane red glow—gel works too but liquid blends smoothly.
Egg White: For the glossy wash that helps sparkling sugar stick and adds shine.
Sparkling Sugar: Adds a delightful crunch and glistening finish atop your cookies.

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.

Variations

I love to play around with this Peppermint Candy Cane Cookies Recipe to suit different preferences or occasions. You can keep it simple or add your own creative twists — it always turns out great.

Chocolate Peppermint: I like adding mini chocolate chips to the dough for a chocolatey surprise that pairs wonderfully with the peppermint.
Vegan Version: Swap butter with vegan margarine and use a flax egg in place of the egg for a delightful dairy-free option.
Spiced Candy Canes: Mix in a pinch of cinnamon or nutmeg to bring in a cozy holiday spice dimension.
Different Colors: Try using green food coloring instead of red for a fresh twist on the classic look.

How to Make Peppermint Candy Cane Cookies Recipe

Step 1: Cream and Mix Your Base Ingredients

Start by placing the butter, granulated sugar, peppermint extract, vanilla extract, baking powder, and salt into the bowl of your stand mixer. Beat everything together until you get a paste that clings to the sides of the bowl—this tells you the butter and sugar are well combined. Don’t forget to scrape down the bowl so no pockets of dry ingredients stick to the sides. Then, beat in the egg until it’s fully absorbed. This step is key for a smooth, cohesive dough.

Step 2: Adding Flour & Separating Dough

Next, add your flour to the mixture and beat just until all the flour disappears—try to avoid overmixing so your cookies stay tender. Once mixed, divide your dough in half. You’ll add the red food coloring to one half, so mix it in gently on low speed until you get an even red color. Pat both dough halves into disks, then wrap them tightly in plastic wrap. Refrigerate for at least 3 hours or, even better, overnight. This chilling step firms up the dough so it’s easier to shape and helps prevent spreading while baking.

Step 3: Rolling and Twisting Your Candy Canes

Once chilled, your dough should be firm but still malleable. If it’s too hard, let it sit for a few minutes—but don’t let it soften too much or it’ll get sticky and hard to handle. Pinch off a one-inch piece of the white dough and roll it out into a 5-inch rope on a cool surface. Do the same with a piece of the red dough, making sure the ropes are the same length. Place them side-by-side and carefully twist together, creating that classic candy cane swirl. Transfer to a parchment-lined baking sheet, then curve the top of the twisted dough into a candy cane shape. Repeat with the remaining dough, spacing cookies at least 2 inches apart.

Step 4: Brush, Sprinkle, and Bake

Make your egg white wash by beating the egg white with a tablespoon of water until foamy. Gently brush each cookie with this wash—this not only gives a shiny finish but also helps the sparkling sugar stick beautifully. Sprinkle a little sparkling sugar over the tops for that festive, glistening look. Bake your cookies at 350°F (175°C) for 8 to 10 minutes. Watch the edges closely—they should be just starting to brown when done. After baking, let them cool on the sheet for about 10 minutes before transferring to a wire rack. This waiting helps them firm up so they don’t break when you move them.

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Pro Tips for Making Peppermint Candy Cane Cookies Recipe

Chill Dough Thoroughly: I discovered this trick when I rushed baking without chilling—the dough spread too much. Three hours or overnight gives you the best shape.
Use a Light Touch When Twisting: Be gentle so the ropes stay intact and don’t get distorted or tear.
Watch Your Bake Time: Baking just until edges are barely brown keeps the cookies tender instead of dry.
Don’t Overmix Flour: Overworking the dough can make cookies tough—mix just until combined!

How to Serve Peppermint Candy Cane Cookies Recipe

The image shows a metal baking tray filled with candy cane shaped cookies twisted with red and white dough. The red and white layers spiral around each candy cane, creating a striped pattern. Each cookie is sprinkled with sugar crystals on top, giving a slightly shiny and textured look. The tray has a matte silver color with some marks from previous use. The candies have a soft, smooth texture with some golden brown spots at the ends where they were baked. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7 - Peppermint Candy Cane Cookies, holiday peppermint cookies, festive candy cane cookies, peppermint cookie recipe, Christmas cookie ideas

Garnishes

I like to keep the garnishes simple—the sparkling sugar is enough to catch the light and add festive crunch. Sometimes, I add a few crushed candy cane bits on top before baking for extra peppermint goodness and texture, which my family goes crazy for.

Side Dishes

These cookies are a perfect match with warm drinks like hot chocolate, peppermint mocha, or a cozy cup of coffee. I often bring out a platter of these alongside a festive cheese board for a sweet and savory combo that’s great for holiday parties.

Creative Ways to Present

For special occasions, I like arranging these cookies standing up in clear glass jars or wrapping stacks tied with red ribbon as gifts. They also look adorable hanging from the Christmas tree with a little hole poked in the top—just don’t eat those ones right away!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your peppermint candy cane cookies in an airtight container at room temperature. I’ve kept mine fresh and crisp for up to two weeks this way, though they rarely last that long in my house!

Freezing

If you want to make these ahead in larger batches, you can freeze the unbaked dough disks wrapped tightly in plastic. When ready to bake, thaw in the fridge overnight and proceed as usual. I’ve also frozen baked cookies for up to a month—just thaw at room temperature before serving.

Reheating

To freshen leftovers, I pop the cookies in a 300°F (150°C) oven for 5 minutes to bring back their crisp edges and warm the peppermint flavor. Just don’t overheat or they’ll dry out.

FAQs

Can I use gel food coloring instead of liquid for this recipe?

Yes! Gel food coloring works just as well and often provides a more vibrant red without affecting the dough’s consistency. Just be sure to mix it thoroughly for even color.
How do I prevent the cookies from spreading too much?

The key is chilling the dough for at least 3 hours. Cold dough holds its shape better during baking, so don’t skip this step. Also, avoid overworking the dough during mixing.
Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup like regular flour. Just keep an eye on the dough consistency as gluten-free flours can behave differently.
What’s the best way to handle the twisted dough without it breaking?

Work with dough that’s chilled but pliable—if it’s too cold, it might crack; too warm, it’ll lose shape. Roll your ropes carefully and twist gently, supporting the dough to prevent tears.

Final Thoughts

This Peppermint Candy Cane Cookies Recipe holds a special place in my holiday baking. It’s the perfect blend of taste, tradition, and a little bit of hands-on festive fun. Whether you’re baking with family, hosting a party, or just craving that peppermint-sweet treat, these cookies deliver every time. Give them a try—you’ll enjoy the process as much as the delicious results, and I promise, the compliments won’t stop coming!