Peppermint Candy Cane Cookies Recipe

If you’re craving a festive treat that’s as cute as it is delicious, you’re going to love this Peppermint Candy Cane Cookies Recipe. I absolutely adore how these cookies capture that classic holiday peppermint flavor wrapped up in a charming candy cane shape that’s sure to impress your friends and family. Plus, they’re surprisingly easy to make, even if you don’t consider yourself a baker. Stick with me, and I’ll share some of my best tips so your cookies come out perfect every time!

this Recipe

Ingredients You’ll Need

The combo of butter, sugar, peppermint, and a touch of vanilla gives these cookies their iconic flavor and tender crumb. A little tip: use good-quality peppermint extract for the best punch of flavor.

• Unsalted butter: Make sure it’s at room temperature for smooth mixing.
• Sugar: Regular granulated sugar works perfectly here.
• Peppermint extract: This gives the cookies their signature festive flavor—don’t skimp!
• Vanilla extract: Balances the peppermint with a warm undertone.
• Baking powder: Helps the cookies rise just enough without getting cakey.
• Kosher salt: Enhances all the flavors beautifully.
• Egg: Binds everything together.
• All-purpose flour: The backbone of the cookie, providing structure.
• Liquid red food coloring: For that vibrant red swirl to contrast the white dough.
• Egg white (for finishing): Makes the sparkling sugar stick and adds a lovely shine.
• Sparkling sugar: Adds a magical, festive sparkle on top.

Variations

Here’s where the fun begins—you can really make this Peppermint Candy Cane Cookies Recipe your own. Over the years, I’ve swapped out ingredients and added touches that keep my family excited to come home during the holidays.

• Chocolate Peppermint: Adding mini chocolate chips to the dough was a hit one year; my kids loved the chocolate-peppermint combo!
• Gluten-Free Version: I experimented with a gluten-free flour blend and it worked surprisingly well—just watch the dough texture and add a touch more moisture if it feels dry.
• Alternative Sweeteners: Swapping sugar for coconut sugar adds a subtle caramel note, but be aware this changes the cookie color and can make them a bit softer.
• Natural Coloring: For a healthier tweak, try beet juice powder or powdered freeze-dried raspberries instead of food coloring.

How to Make Peppermint Candy Cane Cookies Recipe

Step 1: Cream the Butter and Sugar with Peppermint and Vanilla

This is where the magic starts. Use a stand mixer to beat the butter and sugar with the peppermint and vanilla extracts, along with baking powder and salt. When it’s ready, you’ll see a smooth paste forming that sticks to the side of your bowl—this means your flavors are melding beautifully. Don’t rush it; taking your time here will pay off in flavor and texture.

Step 2: Add Egg and Flour Gradually

Once your butter mixture is ready, add the egg and beat until fully incorporated. Then, slowly mix in the flour until you see no streaks of dry flour left. Remember, you want to stop mixing as soon as it’s combined to avoid tough cookies. If your dough feels crumbly or dry at this point, sprinkle a bit of cool water—in an extra pinch, I’ve learned this little trick helps the dough come together beautifully.

Step 3: Divide and Color Half the Dough

Separate the dough into two halves. Add the red food coloring to one half and gently mix it on low speed until the color is consistent. This part is so satisfying, seeing that bright red dough come to life!

Step 4: Chill the Dough

Wrap each dough half into disks in plastic wrap and pop them in the fridge for at least 3 hours, or better yet, overnight. Trust me, this step really helps the dough firm up, making it so much easier to shape the candy canes without sticking or spreading too much during baking.

Step 5: Shape Your Candy Cane Cookies

Once chilled, your dough will feel firm but easily pliable—if it’s too stiff, just let it sit for a few minutes at room temperature. Pinch off equal-sized pieces of white and red dough, then roll each into 5-inch ropes. The trick here is to keep them the same length so the twist looks neat. Twist them together gently, then shape the top into the classic candy cane hook. Laying them spaced about 2 inches apart on your lined baking sheet keeps them from sticking together.

Step 6: Add Egg White Wash and Sparkle Sugar

Beat an egg white with a tablespoon of water until foamy—this simple wash makes your cookies shine and helps the sparkling sugar stick nicely. Brush it on each candy cane cookie, then sprinkle generously with sparkling sugar. I’ve got to say, this step adds that extra holiday sparkle that makes everyone smile.

Step 7: Bake and Cool

Bake in a 350°F oven for 8 to 10 minutes, just until the edges turn a subtle golden hue. Keep a close eye—overbaking dries these treats out, and they’re best when soft and melt-in-your-mouth. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. If you’re doing multiple batches, be sure to let your cookie sheets cool fully between rounds to prevent spreading mishaps—I’ve learned this the hard way!

How to Serve Peppermint Candy Cane Cookies Recipe

Garnishes

I love finishing these cookies with a sprinkle of sparkling sugar—it catches the light and makes the cookies look festive and polished. Sometimes, if it’s a little extra special occasion, I drizzle a bit of white chocolate over them for an elegant touch. It’s a simple thing but the contrast and flavor are heavenly.

Side Dishes

These peppermint cookies pair beautifully with a warm cup of hot chocolate or a glass of cold milk—perfect for cozy winter evenings. For holiday gatherings, I often set up a little cookie platter alongside spiced cider or eggnog. Trust me, your guests will be asking for seconds.

Creative Ways to Present

One year, I arranged these candy cane cookies in a wreath shape on a festive platter with sprigs of fresh rosemary and holly berries around—everyone loved how it doubled as a centerpiece! You could also tie small bundles with red and white twine to give as thoughtful homemade gifts. They make adorable stocking stuffers or party favors, too.

Make Ahead and Storage

Storing Leftovers

I store my leftover peppermint candy cane cookies in an airtight container at room temperature. They stay fresh and soft for up to two weeks—just be sure they’ve completely cooled before sealing the container to avoid moisture build-up.

Freezing

Freezing the shaped dough before baking is actually a smart move—if you freeze the twisted ropes, you can bake fresh cookies whenever you want. Alternatively, baked cookies freeze well, too. Just wrap them tightly in plastic wrap and store in a freezer bag. When ready, thaw at room temperature, and they’ll taste freshly made.

Reheating

To bring back that fresh-baked warmth, pop your leftover cookies in a 300°F oven for 3-5 minutes. This revives their soft, tender texture without drying them out. I usually avoid microwaving because it can make them chewy or rubbery.

FAQs

Final Thoughts

Honestly, making this Peppermint Candy Cane Cookies Recipe feels like a holiday hug in cookie form. Every year, I look forward to twisting that red and white dough and filling the kitchen with the scent of peppermint and vanilla—it’s become a family tradition that brings joy just as much as the eating part! If you give this recipe a shot, I think you’ll find it’s easy, fun, and absolutely worth the effort. I can’t wait for you to try it and make your own cozy memories with it!

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