Peppermint Candy Cane Cookies Recipe

If you’re on the hunt for a festive treat that’s as fun to make as it is delicious to eat, you’ll love this Peppermint Candy Cane Cookies Recipe. These cookies bring together that classic holiday peppermint flavor with a charming candy cane twist, perfect for sharing with family or gifting to friends. Trust me, once you taste these, you’ll find yourself making them year after year!

this Recipe

Ingredients You’ll Need

The magic behind this Peppermint Candy Cane Cookies Recipe lies in simple, quality ingredients that balance flavor and texture perfectly. Plus, a hint of red food coloring creates that signature candy cane look without artificial overload.

• Unsalted Butter: Using unsalted butter lets you control the salt level while keeping the cookies rich and tender.
• Sugar: Regular granulated sugar provides sweetness and helps create a lovely crisp edge.
• Peppermint Extract: This packs all the fresh, chilly peppermint flavor you want — make sure to use peppermint extract, not oil, for the best taste.
• Vanilla Extract: For a subtle warmth that complements the peppermint beautifully.
• Baking Powder: Helps give the cookies just a little lift without getting cakey.
• Kosher Salt: Enhances all the flavors and balances the sweetness.
• Egg: Binds the dough and adds richness.
• All-Purpose Flour: The foundation for structure; make sure it’s measured well to avoid tough cookies.
• Liquid Red Food Coloring: Just enough to color half the dough that candy cane red.
• Egg White: Used as a wash to help the sparkling sugar stick and give a slight gloss.
• Sparkling Sugar: Adds a festive, crunchy finish on top.

Variations

I love how adaptable this Peppermint Candy Cane Cookies Recipe is. Whether you’re looking to lighten it up, make it gluten-free, or put a creative spin on the appearance, there’s something here for you.

• Gluten-Free Option: I swapped the all-purpose flour with a 1-to-1 gluten-free baking blend with great success—just chill the dough a bit longer to prevent spreading.
• Chocolate Peppermint: Adding mini chocolate chips to the dough made these a big hit at my last holiday party.
• Natural Coloring: I experimented with beet powder as a natural red coloring; it’s subtle but works well for those avoiding artificial dyes.
• Vegan Adaptation: Using vegan butter and a flax egg works, but the texture is a smidge softer – still delicious, though!

How to Make Peppermint Candy Cane Cookies Recipe

Step 1: Mix the Flavorful Dough Base

Start by beating your softened unsalted butter with sugar, peppermint extract, vanilla extract, baking powder, and salt in a stand mixer until the mixture forms a nice, smooth paste that clings to the sides. I found this step key to evenly distribute the peppermint throughout the dough — no boring bites here! Scrape down the bowl and beat in the egg next, then mix in the flour until the dough just comes together without any visible flour streaks. Don’t overmix or you risk tough cookies.

Step 2: Divide and Color the Dough

Divide the dough in half. Add your liquid red food coloring to one half and mix on low until the color is beautifully uniform. It’s really satisfying to watch that plain dough turn into festive candy cane red in seconds. For a deeper red, I’ve sometimes added a tiny bit more food coloring, but don’t go overboard or it can affect the flavor.

Step 3: Chill the Dough Thoroughly

Pat each half of the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. This step is a game-changer for texture and shaping — I learned this the hard way when my cookies spread out flat. The cold dough holds its shape better, and that candy cane twist comes out crisp and clean.

Step 4: Shape Your Candy Canes

Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat. Once chilled, take the dough out — it should be firm but pliable. Pinch off equal-sized pieces of both doughs and roll each into about a 5-inch rope. Place the red and white ropes side by side and gently twist together, then curve the top to form a candy cane shape. This is the fun part where your cookies start looking like holiday magic!

Step 5: Egg White Wash and Sparkling Sugar

Quickly whip together an egg white with a tablespoon of water to make a wash that you brush on top of each candy cane cookie. This step helps the sparkling sugar stick and gives the cookies a pretty shine. I love how this tiny detail adds sparkle that really says “festive!”

Step 6: Bake and Cool

Bake the cookies for 8 to 10 minutes, keeping an eye on their edges—they should be just slightly golden, not browned. After baking, let them cool on the sheet for 10 minutes before moving to a wire rack. Patience here pays off because the cookies firm up nicely as they cool. Oh, and a quick tip I picked up: always cool your cookie sheet before baking the next batch to prevent dough meltdowns.

How to Serve Peppermint Candy Cane Cookies Recipe

Garnishes

I like to keep garnishes simple to let these cookies shine. Sometimes I’ll sprinkle just a pinch more sparkling sugar or dust a few crushed candy canes on top after baking for extra crunch and festivity. A light drizzle of white chocolate can also be a lovely upscale touch, especially if you’re serving guests.

Side Dishes

These cookies pair amazingly well with a warm cup of hot cocoa or peppermint-spiked coffee. If serving at a party, I love setting up an assortment of holiday drinks and a fresh fruit platter to balance the sweetness.

Creative Ways to Present

For festive gatherings, wrap a few of these peppermint twisted cookies in clear cellophane tied with a red ribbon—they make charming edible gifts. I’ve also arranged them in a wreath shape on holiday cookie platters, which never fails to draw oohs and ahhs from guests.

Make Ahead and Storage

Storing Leftovers

After baking, these cookies stay fresh for about a week or two when stored in an airtight container at room temperature. I keep mine tucked away from any humidity to maintain that perfect crispness.

Freezing

I like to freeze the dough after shaping into ropes but before twisting and baking — you can freeze the ropes individually wrapped in plastic. When you’re ready to bake, just let them thaw slightly until pliable for twisting and then follow the baking steps. This is a huge time saver for holiday prep!

Reheating

If you want to freshen up your cookies, a quick 5-7 seconds in the microwave or 3-4 minutes in a 300ºF oven does the trick. This revives some softness inside while keeping the edges delightfully crisp.

FAQs

Final Thoughts

This Peppermint Candy Cane Cookies Recipe has truly become a holiday favorite in my home. I love how it combines straightforward ingredients with a bit of festive flair that impresses every time. Whether you’re baking with kids or whipping up a batch to gift, these cookies bring joy with their delightful peppermint kick and classic candy cane look. Give it a try—you’ll be hooked, and your kitchen will smell like a winter wonderland!

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