Peppermint Candy Cane Cookies Recipe

If you’re hunting for the perfect festive treat, you’ve got to try this Peppermint Candy Cane Cookies Recipe. It’s one of those recipes that’s both eye-catching and downright delicious, blending nostalgic holiday vibes with buttery, pepperminty goodness. Trust me, once you bake these, they’ll be the star of your cookie platter!

this Recipe

Ingredients You’ll Need

When it comes to the Peppermint Candy Cane Cookies Recipe, the ingredients strike a delightful balance between traditional cookie staples and ones that bring that unmistakable peppermint punch. Using quality butter and fresh spices makes a world of difference.

• Unsalted Butter: Using unsalted butter lets you control the saltiness and gives that rich, creamy base.
• Granulated Sugar: Sweetens the dough while helping with that perfect cookie texture.
• Peppermint Extract: This is the magic ingredient—be sure to get a pure, strong peppermint flavor for that authentic candy cane taste.
• Vanilla Extract: Adds warmth and depth, balancing out the peppermint.
• Baking Powder: Gives just enough lift to keep cookies tender but not cakey.
• Kosher Salt: Enhances flavors and balances the sweetness.
• Large Egg: Binds everything and adds richness.
• All-Purpose Flour: The backbone that gives structure without weighing the cookies down.
• Liquid Red Food Coloring: For that iconic red hue—it’s easier to blend than gel and gives a smooth color.
• Egg White: Brushed on for a glossy finish and to hold sparkling sugar.
• Sparkling Sugar: Adds festive sparkle and a subtle crunch.

Variations

I love experimenting with the Peppermint Candy Cane Cookies Recipe, and I encourage you to get creative too. From swapping flavors to tweaking the presentation, it’s fun to make this recipe your own.

• Chocolate Peppermint: I once added some cocoa powder to part of the dough—it makes a rich, festive combo that my family went crazy for.
• Gluten-Free Version: Using a gluten-free flour blend works well; just keep an eye on dough consistency as it can be a bit drier.
• Minty Swirls: If you don’t want to fuss with candy cane shapes, try swirling red and white dough together for a cool marbled effect.

How to Make Peppermint Candy Cane Cookies Recipe

Step 1: Creaming and Mixing the Dough

Start by placing the butter, sugar, peppermint extract, vanilla, baking powder, and salt in the bowl of your stand mixer. Beat these together until they form a smooth paste that clings slightly to the side of the bowl. I like to scrape down the bowl once or twice to make sure everything’s evenly mixed. Then, add your egg and beat again until it’s fully incorporated. Finally, add the flour and mix on low speed until you have no dry streaks. Don’t overmix here—it’s key to keeping your cookies tender.

Step 2: Coloring and Chilling the Dough

Divide the dough in half; this is where the magic starts. Carefully add the red food coloring to one portion and mix on low speed until the color is fully blended. Then, pat both doughs into disks, wrap tightly in plastic wrap, and chill for at least 3 hours or overnight. This chilling step is crucial—it firms up the dough, making it easier to shape without sticking or losing its shape in the oven.

Step 3: Shaping Your Candy Cane Cookies

Once chilled, your dough should be firm but pliable. If it’s too hard, let it rest at room temperature for a few minutes—not too long, though, or it becomes tricky to work with. Pinch off a 1-inch piece of the white dough and roll it into a 5-inch rope. Do the same with the red dough, matching the length. Place the ropes side by side and twist them gently together—that’s what gives these cookies that classic candy cane spiral. Then, form each twisted rope into a curved cane shape and lay them on a baking sheet lined with parchment or a silicone mat. Leave about 2 inches between each cookie; they won’t spread too much but need breathing space.

Step 4: Brushing and Sprinkling

Lightly beat the egg white with a tablespoon of water until foamy—that’s your wash. Brush each cookie lightly on top, then sprinkle with sparkling sugar for a festive shimmer. This extra step not only adds sparkle but also gives your cookies a pretty glossy finish that feels fancy but is super simple.

Step 5: Baking Your Cookies

Bake the cookies in a preheated oven at 350°F (175°C) for around 8 to 10 minutes, just until the edges start to turn a light golden brown. Don’t overbake—these cookies are best when tender and slightly soft in the center. Let them cool on the sheet for 10 minutes to firm up before transferring to a wire rack. Trust me, this part is worth the wait!

How to Serve Peppermint Candy Cane Cookies Recipe

Garnishes

I usually keep garnishes simple—a dusting of sparkling sugar before baking is all I need. But sometimes, I like drizzling a bit of melted white chocolate over the cooled cookies for extra sweetness and visual drama. Crushed candy canes on top add a delightful crunch and extra peppermint punch if you’re feeling festive!

Side Dishes

These cookies pair beautifully with warm drinks like hot cocoa topped with marshmallows or a fresh peppermint mocha. A simple milk glass or even a spiced holiday tea balances the peppermint flavor nicely.

Creative Ways to Present

For holiday parties, I arrange these cookies in a circle on a festive platter, with some sprigs of fresh pine or holly tucked around for a winter wonderland feel. Another fun idea I’ve used is packaging them in clear cellophane bags tied with a red ribbon—makes gifting a breeze and they look like little peppermint miracles!

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint candy cane cookies in an airtight container at room temperature. They keep their tender bite and fresh flavor for up to two weeks, which is great if you want a steady supply of goodies through the holidays.

Freezing

If you want to make these ahead, freezing the unbaked dough disks works perfectly. Just wrap tightly and freeze for up to 3 months. When ready, thaw overnight in the fridge and follow shaping instructions. I did this once and it saved me so much time during a busy holiday week!

Reheating

To freshen up leftovers, I pop a cookie or two into a warm oven (around 300°F) for 3-4 minutes. This helps restore a just-baked softness without drying them out. Microwave can work too, but I find the oven keeps that crisp edge while softening centers gently.

FAQs

Final Thoughts

I absolutely love how this Peppermint Candy Cane Cookies Recipe adds a dash of festive flair with every bite. What started as a fun holiday experiment quickly became a family favorite in my kitchen. I hope you give it a try and enjoy the process as much as the results. Whether you’re gifting, sharing, or just indulging yourself, these cookies bring that perfect mix of sweetness, peppermint, and holiday spirit. Trust me—you’ll want to keep this recipe handy for many seasons to come!

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