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 delightful about a cookie that captures the spirit of the season in every bite. This Peppermint Candy Cane Cookies Recipe isn’t just a treat; it’s a little celebration wrapped in red and white twists, bursting with refreshing peppermint flavor that's perfect for cozy afternoons or holiday gatherings.

A twisted candy cane cookie with two visible spiral layers, one red and one light beige, sits centered on a white plate decorated with small Christmas-themed images like holly leaves, teddy bears, toy soldiers, and gifts around the rim, which has a scalloped edge and a red circle near the center. In the background, multiple similar candy cane cookies are arranged on a white plate with red and gold festive patterns. To the right, a white mug with a Christmas tree design is filled to the top with small white marshmallows. All items rest on a white marbled surface with some red plaid cloth partially visible beneath the plates. 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

I’ve made these Peppermint Candy Cane Cookies more times than I can count, and each batch feels like a little holiday magic. What makes this recipe really stand out is how simple it is to create that classic candy cane look and flavor at home, even if you don’t consider yourself a baking pro.

Classic Holiday Flair: The twisted red and white dough mimics candy canes, brightening up your cookie platter instantly.
Refreshing Peppermint Flavor: A perfect balance of sweet and minty that wakes up your taste buds without overpowering.
Soft Yet Crisp Texture: These cookies have a tender inside with a satisfying crunchy exterior—my personal favorite contrast.
Fun and Easy to Make: Twisting the dough into candy canes is surprisingly simple and a great way to get kids involved in baking.

The image shows eight candy cane shaped cookies on a dark baking tray with a subtle star pattern. Each cookie is twisted in two colors, red and cream, spiraling evenly from top to bottom. The cookies are spaced apart, with a slightly rough texture on the surface that suggests a sugar coating. Some small scattered salt or sugar crystals are visible on the tray between cookies. The tray is positioned on a white marbled surface with a corner of a red cloth barely visible in the top left. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Peppermint Candy Cane Cookies Recipe plays a part in getting that perfect flavor and texture. I always recommend quality vanilla and peppermint extracts because they really shine through and bring the cookie to life.

Flat lay of a small mound of all-purpose flour, a neat pile of granulated sugar, a smooth cube of unsalted butter, a single large whole egg with a clean shell, a small white ceramic bowl filled with clear vanilla extract, a small white ceramic bowl with peppermint extract, a small white ceramic bowl containing bright red gel food coloring, a small white ceramic bowl holding crushed peppermint candies, and a small white ceramic bowl with a blend of baking powder and salt placed symmetrically 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: Provides the sturdy base for the dough, giving structure without heaviness.
Baking powder: Just a touch helps the cookies rise slightly for a tender crumb.
Salt: Balances sweetness and enhances the peppermint flavor.
Unsalted butter: Using softened butter helps mix ingredients smoothly and adds richness.
Granulated sugar: Sweetens the dough and contributes to that light, crisp texture.
Large egg: Binds ingredients together and adds moisture to keep cookies soft inside.
Vanilla extract: Deepens flavor complexity—don’t skip this!
Peppermint extract: The star of the show, delivering that unmistakable minty brightness.
Red food coloring: Gives you those festive red stripes; gel works best for vibrant color without thinning dough.
Crushed peppermint candies: Sprinkled on top for crunch and extra peppermint punch.

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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

One of the things I love about this Peppermint Candy Cane Cookies Recipe is how easy it is to tweak for your taste or occasion. Whether you want a little less peppermint or a more intense red tint, this recipe makes it simple to personalize and truly make the cookies your own.

Variation: I sometimes swap half the all-purpose flour for almond flour to add a subtle nutty richness—this gives the cookies a slightly softer bite, and it’s become a holiday favorite in my house.
Dietary adjustment: Use a vegan butter substitute and an egg replacer if you want to keep the same texture without animal products.
Extra festive: Try adding crushed candy cane pieces inside the dough for an extra burst of peppermint spark in every bite.

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

Step 1: Prep Your Dry Ingredients

Start by whisking together the flour, baking powder, and salt in a medium bowl—this ensures everything is evenly distributed so your cookies bake consistently without random salty or dense spots.

Step 2: Beat Butter and Sugar Until Fluffy

Using a stand mixer or hand mixer, cream the softened butter and sugar on medium speed for about 3 minutes. You’re aiming for a light, fluffy texture here—this aerates the dough so your cookies come out tender and not too dense.

Step 3: Add the Flavors and Combine

Beat in the egg, vanilla, and peppermint extracts next. Scrape down the sides of the bowl once so everything blends evenly. Then, switch to low speed and slowly add the flour mixture. If you see any flour patches at the bottom, don’t worry—remove the bowl and knead the dough gently by hand to fully combine.

Step 4: Divide and Color the Dough

Take half the dough out and add your red food coloring to it, mixing well until you get a rich, vibrant red. I prefer gel coloring here because it doesn’t add extra moisture but feel free to use liquid if that’s what you have—just add gradually. Wrap both doughs separately in plastic wrap, pressing them into disks, then chill in the fridge for at least four hours until firm.

Step 5: Shape Your Candy Canes

Preheat your oven to 375°F and line baking sheets with parchment paper. Cut both doughs into 1-inch cubes, then roll each into a ball. On a lightly floured surface, roll each ball into a 5-inch rope by gently pressing and rolling. Place a red and a white rope side by side, then twist them carefully together. Curve one end down slightly to form the iconic candy cane hook and place them on your baking sheets, spaced about an inch apart.

Step 6: Bake and Finish with Peppermint Crunch

Bake for about 10 minutes or until the cookies look dry on top. Right out of the oven, sprinkle crushed peppermint candies generously over each cookie—the warmth helps the pieces stick perfectly. Let them cool a few minutes on the sheet before transferring to a wire rack. This step adds a wonderful crunch and makes the peppermint flavor pop even more.

Top Tip

Over the years of baking this Peppermint Candy Cane Cookies Recipe, I’ve learned a few secrets that make a world of difference in the final outcome. Here’s what I’d share with any friend diving into this for the first time:

Chill the Dough Properly: Don’t rush this part! The chilling step firms up the dough, making it easier to roll and twist cleanly into those candy cane shapes.
Use Gel Food Coloring: It gives vivid color without adding extra liquid, so your dough texture stays perfect.
Roll Gently: When shaping, use light pressure to keep the dough ropes even — this helps your candy canes look uniform and bake evenly.
Don’t Skip the Sprinkle Right Away: Adding crushed peppermint candies right after baking means they’ll stick well, giving you that festive crunch.

How to Serve Peppermint Candy Cane Cookies Recipe

peppermint candy canes - Serving Suggestion

Garnishes

I usually keep it simple with the crushed peppermint candies on top—that’s my go-to garnish because of the crunch and added burst of mint. Sometimes, I like to drizzle a little white chocolate over them for an elegant touch and a creamy contrast.

Side Dishes

These cookies pair beautifully with a warm cup of hot cocoa or a peppermint spiced latte. For parties, I’ll serve them alongside a cheese platter or even gingerbread treats to balance sweet and savory flavors in the snack spread.

Creative Ways to Present

One year, I arranged these cookies in a circle with a glass of milk in the center — it looked like a festive wreath and was a big hit! Another fun idea is packaging them in clear cellophane tied with red ribbon for irresistible homemade gifts.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover cookies in an airtight container at room temperature. They usually stay fresh for up to a week, and I love how the peppermint flavor deepens after sitting a day or two.

Freezing

I’ve frozen both the formed dough ropes and baked cookies. For dough, wrap tightly in plastic, then foil, and freeze up to three months. When ready, thaw in the fridge overnight before baking. Baked cookies freeze well too—just use freezer-safe containers and thaw at room temperature.

Reheating

To refresh the cookies, especially if stored overnight, briefly warm them in a 300°F oven for 5 minutes. This revives the crisp edges and intensifies the peppermint aroma without drying the inside out.

Frequently Asked Questions:

Can I make these cookies without food coloring?

Yes! The red food coloring is mainly for that iconic candy cane look, but the cookies will still taste fantastic without it. You can simply make all the dough white if you prefer a more subtle appearance or natural look.

What peppermint extract should I use for the best flavor?

I recommend using a pure peppermint extract, which tends to have a fresh, clean mint flavor. Be careful with the amount—peppermint extract is potent, so about 1 ½ teaspoons is enough to get that perfect balance without overpowering the cookie.

Can kids help with making these cookies?

Absolutely! Shaping the dough into candy cane twists is one of the easiest and most fun parts for kids. Just help them with the rolling and twisting, and they’ll love seeing their creations turn into delicious holiday cookies.

What’s the best way to crush peppermint candies for the topping?

I like to put the candies in a sealed plastic bag and gently tap them with a rolling pin or the bottom of a heavy pan. You want small, crunchy pieces—not powder—so they add texture and flavor without melting too much on the cookies.

Final Thoughts

I hope you enjoy making this Peppermint Candy Cane Cookies Recipe as much as I do. It’s one of those recipes that feels like a warm holiday hug every time you bake it, blending simple ingredients into festive, flavorful memories. Give it a try—you might just find these becoming your go-to cookie for every winter celebration!