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 undeniably festive and fun about these cookies, and that's exactly why the Peppermint Candy Cane Cookies Recipe has become a holiday favorite in my kitchen. The sweet peppermint flavor paired with the charming candy cane shape brings instant joy to any cookie plate.

A single candy cane-shaped cookie with two twisted layers, one red and one light beige, rests on a white plate with scalloped edges decorated with small colorful Christmas-themed illustrations and a red patterned ring near the center. Behind the plate, there is a white tray lined with a cloth holding more twisted candy cane cookies with the same red and beige layers. To the right is a white mug with a Christmas tree design, filled with hot chocolate topped with many small white marshmallows. The whole scene is set on a white marbled texture surface with a red plaid cloth partially visible under the plate. 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

Honestly, I look forward to baking these every winter because they combine the crisp snap of a good cookie with a refreshing peppermint punch that’s just right—not overpowering. Plus, the process is so enjoyable, especially twisting the dough into that classic candy cane shape.

Classic Holiday Vibes: These cookies not only taste amazing but instantly elevate your cookie tray with their festive look.
Simple Ingredients: You don’t need any fancy baking supplies—just basics from your pantry, plus peppermint extract and crushed candies.
Perfect Texture: They come out soft inside with a lightly crisp exterior, making every bite a delight.
Fun to Make: Twisting and shaping the ropes into candy canes feels like holiday crafting goals—and kids love getting involved!

The image shows a dark baking tray with eight candy cane-shaped dough pieces arranged in two rows. Each dough piece is twisted with two colors: red and cream, spiraled evenly around each candy cane shape. The tray has a textured surface pattern, and there are small white crumbs sprinkled around the dough pieces. The background is a white marbled surface, partially visible at the tray’s edges. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Peppermint Candy Cane Cookies Recipe plays its role beautifully—from the tenderizing butter to the zingy peppermint extract. Choosing quality ingredients will truly make your cookies shine.

Flat lay of a mound of all-purpose flour, a small white ceramic bowl with baking powder, another with salt, a slab of unsalted butter with a slightly softened texture, a small white bowl filled with granulated sugar, one large whole brown egg with a clean shell, a small white bowl containing clear vanilla extract, a small white bowl with transparent peppermint extract, a small white bowl holding vibrant red food coloring, and a small white bowl with crushed peppermint candies, all arranged symmetrically and spaced evenly, 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: The sturdy base that provides structure without heaviness.
Baking powder: Just enough lift for the cookies to be light without being cakey.
Salt: Enhances all the sweet and minty flavors—it’s the secret to balanced taste.
Unsalted butter: Softened butter adds richness and tenderness. I always use good-quality butter for that creamy flavor.
Granulated sugar: Provides sweetness and helps create that slightly crisp exterior.
Egg: Binds everything together and adds moisture for soft cookies.
Vanilla extract: Adds warmth to complement the peppermint.
Peppermint extract: The star of the show! Make sure it’s pure peppermint extract for the best holiday flavor without bitterness.
Red food coloring: Gives the dough its festive, candy cane hue—gel colors work best for vibrant shades without altering dough consistency.
Crushed peppermint candies: Sprinkled on top while baking, they add a delightful crunch and sparkle.

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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 recipe to suit different occasions—or even dietary needs. You can easily switch out the red food coloring for natural sources like beet powder, or add a little chocolate dip for extra decadence.

Variation: Once, I tried incorporating mini chocolate chips inside the dough—totally delicious with the peppermint! The mint-chocolate combo is always a winner in my house.
Dietary Mods: For a gluten-free version, swap in a 1-to-1 gluten-free flour blend and watch the magic happen.
Seasonal Twist: Outside the holidays, you might swap out peppermint extract for almond or lemon to transform the vibe while still enjoying the same great texture.

Step-by-Step: How I Make Peppermint Candy Cane Cookies Recipe

Step 1: Mix the Dry Ingredients Just Right

Start by whisking together the flour, baking powder, and salt in a medium bowl. This ensures your leavening and seasoning are evenly distributed. Trust me—skipping this means you might end up with uneven texture or salty pockets.

Step 2: Cream the Butter and Sugar Until Fluffy

Using a stand mixer with a paddle attachment, beat the softened butter with granulated sugar on medium speed for about 3 minutes. You’re aiming for a light, fluffy texture—it’s worth the few extra minutes because it helps create that perfect cookie crumb later.

Step 3: Flavor and Combine

Beat in the egg, vanilla extract, and peppermint extract. Don’t forget to scrape down the sides of your bowl once or twice—ingredients like to hide! Then, on low speed, add in those dry ingredients just until combined—overmixing will toughen the dough.

Step 4: Add Color and Chill Separately

Divide the dough in half. Add the red food coloring to one half, kneading it in gently until the color is consistent. Form each half into a 1-inch thick disk, wrap in plastic, and refrigerate for at least 4 hours. This step is crucial for easier shaping and better flavor melding.

Step 5: Shape Into Candy Cane Ropes

Preheat the oven to 375°F and line baking sheets with parchment. Cut chilled dough into 1-inch cubes and roll each into balls. Lightly flour the surface, then roll each ball into a 5-inch-long rope. Place a red and plain rope side by side and twist gently to mimic a candy cane stripe. Curve one end to make the handle.

Step 6: Bake and Finish with Peppermint Candy

Place the shaped cookies about 1 inch apart on baking sheets. Bake for 10 minutes or until the surface looks dry. While cookies are still warm, sprinkle with crushed peppermint candies to make them sparkle. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Top Tip

Through many batches, I’ve learned a few key things that help these cookies shine every time. These tips will save you from common pitfalls and keep your Peppermint Candy Cane Cookies looking and tasting fantastic.

Chill the Dough Enough: Don’t rush this—chilled dough is easier to handle and prevents spreading in the oven.
Use Gel Food Coloring: It gives a richer color without adding extra liquid, preserving the dough’s consistency.
Roll Gently: When forming ropes, use a light hand to keep them even without squashing your pretty stripes.
Sprinkle Peppermint While Warm: Adding the crushed candies right after baking helps them stick and melt slightly for that perfect finish.

How to Serve Peppermint Candy Cane Cookies Recipe

Peppermint Candy Cane Cookies - Serving Suggestion

Garnishes

I like to keep it simple and festive—just those crushed peppermint candies on top do the trick. Sometimes I add a light dusting of powdered sugar right before serving for an enchanting “powdered snow” effect.

Side Dishes

Pair these cookies with a warm cup of hot cocoa or peppermint tea to echo the flavors perfectly. They also complement holiday parties served alongside spiced nuts or a cheese platter for balance.

Creative Ways to Present

For holiday gatherings, I arrange them standing up in mugs filled with sugar or crushed candy canes, which makes the candy cane shape pop. Gift boxes tied with red and white baker’s twine also make a sweet, thoughtful treat for friends.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay fresh and maintain their perfect texture for about a week—though usually, they don’t last that long in my house!

Freezing

I’ve frozen both the shaped dough ropes and the baked cookies. Wrap dough tightly in plastic and freeze up to 3 months. When ready, thaw in the fridge overnight and bake fresh. Baked cookies freeze well too; just thaw at room temp before serving.

Reheating

To bring back that fresh-baked warmth, pop cookies in a 300°F oven for 5 minutes or microwave on low for 10–15 seconds. This refreshes the crisp edges without drying them out.

Frequently Asked Questions:

Can I use peppermint oil instead of peppermint extract?

Peppermint oil is much more concentrated than extract, so I don’t recommend a 1-to-1 swap. Use only a few drops if you go this route and proceed cautiously to avoid overpowering the cookies.

What if I don't have red food coloring?

No worries! You can skip the coloring completely, and your cookies will still taste great. Alternatively, natural options like beet powder can add a gentle rosy hue, but test a small batch first to make sure the color doesn’t affect flavor.

How long can I refrigerate the dough?

You can refrigerate the dough for up to 3 days before baking. This resting time actually helps develop flavors and makes the dough easier to handle when shaping.

Can kids help with this recipe?

Absolutely! Kids will love rolling the dough into ropes and twisting them into candy canes—just help with the oven part for safety. It’s a great way to get little helpers involved and make holiday memories.

Final Thoughts

This Peppermint Candy Cane Cookies Recipe is one I return to year after year because it brings such warmth and cheer—not just in flavor, but in the experience of making them. I love sharing these cookies with friends and family; something about the peppermint and the fun shape just sparks smiles. So go ahead, roll up your sleeves, and bake a batch. You’ll feel like you’ve captured a little holiday magic in every bite!