If you love everything festive, sweet, and a little bit minty, then you are going to absolutely adore this Peppermint Candy Cane Cookies Recipe. These charming treats bring a burst of holiday cheer with every bite, combining the buttery richness of a classic cookie with the refreshing zing of peppermint and the playful swirl of red and white dough shaped into iconic candy canes. Trust me, once you try baking these yourself, they’ll become your go-to cookie during the holiday season and beyond, spreading joy and delightful flavor through your kitchen.
Ingredients You’ll Need
Getting the ingredients right is the first secret to these fabulous Peppermint Candy Cane Cookies Recipe. Each item is simple but vital, working together to give you perfect texture, vibrant color, and that unmistakable peppermint flavor that makes these cookies truly special.
- Unsalted butter (2 sticks, 227g): Use room temperature butter to ensure your dough mixes up smooth and tender.
- Sugar (1 cup, 200g): Sweetness is key, and granulated sugar helps the cookies have that lovely crisp edge.
- Peppermint extract (1 1/2 teaspoons): This adds the signature cool, minty flavor that makes these cookies unique.
- Vanilla extract (1 teaspoon): Vanilla balances the peppermint and deepens the cookie’s flavor profile.
- Baking powder (1 teaspoon): Provides a light lift so your cookies stay tender without being flat.
- Kosher salt (1/2 teaspoon): Just enough to enhance all the sweet and minty notes without overpowering.
- Egg (1 large): Binds the dough, adding richness and structure.
- All-purpose flour (2 3/4 cups, 385g): The foundation for your cookies’ soft but sturdy texture.
- Liquid red food coloring (1 teaspoon): Creates that festive red hue for the candy cane stripes.
- Egg white (1): Used for brushing on top to help sparkling sugar stick beautifully.
- Sparkling sugar (2 tablespoons): Adds a magical shimmer and a bit of sparkle to the finished cookies.
How to Make Peppermint Candy Cane Cookies Recipe
Step 1: Make the dough
Start by combining your soft butter, sugar, peppermint and vanilla extracts, baking powder, and kosher salt in a stand mixer. Beat these together until they form a creamy paste that clings to the sides of the bowl—that usually takes about 2 to 3 minutes. Then scrape down the bowl and add the egg, mixing until it’s fully incorporated. Finally, add all-purpose flour and mix on low speed just until you see the flour disappear. This careful mixing is what gives your cookies that perfect tender crumb.
Step 2: Color half the dough
Divide your dough into two equal halves. Keep one plain white, and add liquid red food coloring to the other half. Mix this gently but thoroughly on low so it becomes a deep, uniform red. This contrast is what makes the candy cane look so festive and fun to eat.
Step 3: Chill the dough
Shape each dough portion into flat disks and wrap them in plastic wrap. Refrigerate for at least 3 hours or preferably overnight. This rest period firms up the dough, making it easier to handle and helping the cookies keep their shape during baking.
Step 4: Preheat the oven
Before shaping, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking. Proper oven heat is crucial for even baking and that perfect edge color.
Step 5: Shape the cookies
Take the chilled dough from the fridge and let it soften just slightly if it feels too firm. Pinch off equal-sized 1-inch pieces from each dough color and roll them into 5-inch long ropes. Twist a red and a white rope together tightly, then curve the top end to form the classic candy cane shape. Place the formed cookies on your baking sheets with about 2 inches between each so they have room to bake without sticking together.
Step 6: Apply egg white wash and sparkling sugar
Whisk the egg white with a splash of water until foamy. This will help the sparkling sugar adhere and give your cookies a festive, shimmering finish. Lightly brush each cookie with the egg white wash and sprinkle generously with sparkling sugar for that magical look.
Step 7: Bake the cookies
Bake your cookies for 8 to 10 minutes, just until the edges start to turn lightly golden but before they get too brown. Keeping them tender and soft is the goal, so watch carefully as ovens vary. Overbaking dries them out, and that’s not what we want here.
Step 8: Cool the cookies
Let the cookies cool on the baking sheets for 10 minutes so they firm up and hold their candy cane shapes. Then transfer them to a wire rack to cool completely. This prevents sogginess and ensures you get that perfect snap when you bite in.
How to Serve Peppermint Candy Cane Cookies Recipe
Garnishes
To make your Peppermint Candy Cane Cookies Recipe even more delightful, consider dusting a little extra sparkling sugar or finely crushed peppermint candies on top after baking. A gentle sprinkle of edible glitter adds an extra sparkle that’s perfect for holiday parties or gift giving.
Side Dishes
Pair these cookies with a warm cup of hot chocolate or a peppermint-spiked creamy latte for an irresistible indulgence. The cold peppermint cookie and the warm drink create a wonderful contrast that will have everyone asking for seconds.
Creative Ways to Present
For a stunning presentation, arrange your candy cane cookies in a festive holiday tin or tie bundles together with red and white twine for gift-giving. You can also dip half of each cookie in white chocolate and add crushed candy cane pieces for an elegant twist that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store your Peppermint Candy Cane Cookies in an airtight container at room temperature for up to a week. Make sure to layer the cookies with parchment paper to prevent sticking and maintain their shape and texture.
Freezing
If you want to enjoy these festive treats later, you can freeze the shaped, unbaked dough wrapped tightly in plastic wrap for up to 3 months. When you’re ready, thaw overnight in the fridge before baking. You can also freeze fully baked cookies in an airtight container for up to 2 months.
Reheating
For that just-baked warmth, gently reheat cookies in a 300°F oven for about 3-5 minutes. Avoid microwaving as it can make cookies chewy or overly soft. Reheating brings back that fresh-baked magic without sacrificing texture.
FAQs
Can I use regular peppermint extract instead of pure peppermint?
Yes, regular peppermint extract works just fine, but pure peppermint extract tends to give a fresher, more intense flavor. Adjust to taste if you’re using a concentrated extract.
What if I don’t have liquid red food coloring?
You can substitute with gel-based food coloring, but use it sparingly to avoid altering the dough consistency. Alternatively, powdered food coloring works, though it can be more subtle.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend designed for baking. Keep in mind that texture may vary slightly, so be sure to chill the dough well before shaping.
How do I prevent my cookies from spreading too much?
Make sure your dough is well chilled before shaping. Baking sheet temperature matters too; if it’s too warm, cookies spread more. Baking with parchment or silicone mats also helps maintain shape.
Can these cookies be decorated with icing?
They can! A simple royal icing or cream cheese frosting works wonderfully, especially if you want to add extra holiday flair or personalize your candy canes with festive patterns.
Final Thoughts
There’s something truly special about homemade Peppermint Candy Cane Cookies Recipe that brings warmth and sweetness to any occasion. Whether baking with family or gifting to friends, these cookies are filled with holiday spirit and flavor that simply can’t be beat. So roll up your sleeves and give this recipe a try—you’ll be spreading joy one minty, buttery bite at a time!
Print
Peppermint Candy Cane Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Candy Cane Cookies are a festive and flavorful holiday treat featuring a delightful combination of peppermint and vanilla flavors. The dough is divided and colored to create red and white twisted candy cane shapes, finished with a sparkling sugar coating for a charming shimmer. Perfectly tender and visually festive, these cookies are ideal for holiday gatherings or as a sweet seasonal gift.
Ingredients
Cookie Dough
- 2 sticks (227g) unsalted butter, at room temperature
- 1 cup (200g) 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 cups (385g) all-purpose flour
- 1 teaspoon liquid red food coloring
For Finishing
- 1 egg white
- 2 tablespoons sparkling sugar
Instructions
- Make the dough: Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and kosher salt in the bowl of a stand mixer. Beat on medium speed until a paste forms and clings to the side of the bowl, about 2-3 minutes. Scrape down the sides, then beat in the egg until fully incorporated. Add the all-purpose flour and mix on low speed until just combined, ensuring no dry streaks remain.
- Color half the dough: Divide the dough in half, removing one portion from the bowl. Add the liquid red food coloring to the remaining dough in the mixer bowl and mix on low speed until the color is evenly distributed and uniform.
- Chill the dough: Pat each half of the dough into flat disks. Wrap each in plastic wrap and refrigerate for at least 3 hours, preferably overnight, to firm up the dough for easier shaping.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape the cookies: Remove dough from the refrigerator and allow to soften slightly if too hard, but do not let it get too warm. Pinch off a 1-inch piece of white dough and roll it into a 5-inch long rope. Repeat with the red dough, ensuring both ropes are equal length. Place the ropes side by side and twist tightly together. Curve the twisted rope at the top to form a candy cane shape. Place shaped cookies 2 inches apart on prepared baking sheets. Repeat with remaining dough.
- Apply egg white wash and sugar: In a small bowl, beat egg white with 1 tablespoon water until foamy. Brush each cookie lightly with the egg white wash and sprinkle sparkling sugar evenly over the tops for a festive shimmer.
- Bake the cookies: Bake in the preheated oven for 8 to 10 minutes, or until edges are just barely brown and cookies are set. Avoid overbaking to maintain tenderness.
- Cool the cookies: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Allow baking sheets to cool fully before baking subsequent batches to prevent spreading from residual heat.
Notes
- For best results, chill the dough overnight to make shaping easier.
- Do not overbake to keep cookies tender and soft rather than dry and crunchy.
- The egg white wash with sparkling sugar adds a beautiful festive shimmer and helps the sugar adhere.
- Allow baking sheets to cool between batches to prevent cookie spreading.
- You can substitute liquid red food coloring with gel food coloring for a more vibrant color if desired.
