Name: Candy Cane Cookies with Peppermint Flavor Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter softened; 1½ cups granulated sugar; ½ teaspoon cream of tartar; 1 tablespoon heavy cream; 1 large egg room temperature; 1½ teaspoons pure peppermint extract; 1¼ teaspoons clear vanilla flavoring; ⅛ teaspoon baking powder; 3 cups all-purpose flour; ½ teaspoon red squeeze gel color

There's something undeniably festive about these cheerful treats. The perfect blend of a classic sugar cookie with a refreshing peppermint twist makes this Candy Cane Cookies with Peppermint Flavor Recipe a holiday baking superstar you'll actually look forward to making year after year.

A white square plate filled with many twisted candy cane shaped cookies. Each cookie has two thick spiraled layers, one bright red and one light cream, wrapping around each other in a tight twist. The cookies have a soft, slightly smooth texture. The plate sits on a white marbled surface, and a glass of milk is blurred in the background. 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 Candy Cane Cookies with Peppermint Flavor Recipe
Top Tip
How to Serve Candy Cane Cookies with Peppermint Flavor Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Cookies with Peppermint Flavor Recipe

Why You'll Love This Recipe

Every year, I bake these candy cane cookies as my little act of holiday magic. They're more than just cookies—they're a burst of peppermint-y joy wrapped in a pretty red and white twist. And honestly, the smell alone will have your whole house feeling like a winter wonderland.

Perfect Peppermint Pop: The peppermint extract gives these cookies a bright, refreshing flavor that’s unmistakably festive.
Classic Texture: Crispy edges with a soft center—exactly how you want your sugar cookies.
Eye-Catching Design: The iconic red and white swirl mimics candy canes and instantly garners compliments.
Great for Gifting: They hold their shape well, making them easy to pack and share during the holidays.

The image shows several candy cane shaped cookies with two twisted colors: bright red and creamy white. Inside a rectangular white dish with a red rim and some worn edges, there are about six of these cookies, arranged loosely. Around the dish on a white marbled surface, there are three more cookies placed casually, and a black wire cooling rack is partially seen in the top left corner holding a few more cookies. A folded white towel with black stripes is in the bottom left corner. The cookies have a smooth, slightly textured surface with a gentle shine. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together in a way that’s both familiar and exciting—classic sugar cookie vibes with a peppermint lift. I always recommend using clear vanilla flavoring here so the cookies stay that beautiful white shade, letting the red coloring really pop.

Flat lay of a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl with cream of tartar powder, a small white ceramic bowl of heavy cream, one whole large brown egg with a clean shell, a small white ceramic bowl of clear vanilla flavoring, a small white ceramic bowl of pure peppermint extract, a small white ceramic bowl of baking powder, a simple white ceramic plate of all-purpose flour, and a small white ceramic bowl of vibrant red gel food coloring placed 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

Unsalted Butter: Softened for easy creaming, it creates the tender crumb and rich flavor every cookie lover wants.
Granulated Sugar: Adds sweetness and helps with that slight crispness on the edges.
Cream of Tartar: A subtle acid that lightens the texture and helps with the color.
Heavy Cream: It enriches the dough, making each bite more luscious.
Egg: Brings moisture and structure—make sure it’s at room temp for smooth mixing.
Peppermint Extract: The star that delivers that cool peppermint flavor; don’t skip this!
Clear Vanilla Flavoring: Keeps the cookie dough looking bright and prevents browning you get with regular vanilla.
Baking Powder: Lightly leavens the cookies for just enough rise without losing shape.
All-Purpose Flour: Gives structure to the cookies, make sure to add it gradually to avoid a tough dough.
Red Squeeze Gel Color: This gel color blends smoothly without affecting dough texture or flavor.

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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

I love mixing things up depending on my mood or who I’m baking for. This Candy Cane Cookies with Peppermint Flavor Recipe is really versatile—just watching the peppermint extract level can dial the flavor from subtle to bold.

Variation: One year, I made half the batch without peppermint extract—those ended up as perfect classic sugar cookies for my kiddos who weren’t into peppermint yet. It’s a simple way to please everyone.
Dietary tweak: You could swap the butter for a dairy-free alternative and it still turns out pretty darn good, though the texture shifts slightly.

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

Step 1: Cream the Butter for the Fluffiest Base

Start by creaming your softened unsalted butter on medium-high speed for about 1½ to 2 minutes until it’s light and fluffy. This step really makes the cookies tender. Don’t rush it—you want to see the buttery mixture brighten up and feel soft to the touch.

Step 2: Add Sugar, Cream of Tartar, and Cream

Turn your mixer down to low as you add granulated sugar, cream of tartar, and heavy cream. Then bring the speed back up to medium and blend for 2 to 3 minutes. You’ll notice the mixture become even fluffier, almost cloud-like in texture—that’s exactly what you want.

Step 3: Incorporate the Egg and Flavors

Slow the mixer speed again and add your room-temperature egg. Once it’s fully combined, stir in the peppermint extract and clear vanilla flavoring. This is where the magic starts—without the peppermint, these would just be plain sugar cookies, so don’t skip it!

Step 4: Gentle Flour Folding and Color Separation

Now for the dry stuff—baking powder and flour go in slowly, about ½ cup at a time on low speed, to avoid overmixing and tough cookies. When no flour streaks show, split the dough in half. Keep one plain—the white part of your candy canes—and color the other half with red gel food coloring. This slow mixing helps the color blend smoothly without toughening the dough.

Step 5: Chill Your Dough—The Secret to Perfect Shape

Pop both dough balls covered in the fridge for 1 hour. This chilling step is non-negotiable if you want well-defined candy cane shapes that don’t spread while baking. Trust me, skipping this? You’ll end up with red and white puddles instead of those iconic stripes!

Step 6: Roll, Twist, and Shape Your Candy Canes

After chilling, take half of each dough color and roll them into tight balls. Then roll those into 5-inch ropes—you want your hands cool here to keep the dough from warming too much. Lightly press the bottoms of the red and white ropes together, then gently twist. Don’t flatten the ropes! Keep them rounded for that authentic candy cane look.

Step 7: Bake and Cool

Arrange your candies canes on parchment-lined baking sheets, curl the tops into the classic cane hook shape, and bake at 350°F for about 7 minutes. Keep a close eye though—ovens vary, and you want them lightly golden but not browned. Let the cookies cool on the pan for 10 minutes before transferring to a wire rack.

Step 8: Repeat & Store

Repeat rolling and baking with the remaining dough. When cooled, store your cookies in an airtight container to keep them fresh and pepperminty.

Top Tip

I’ve made these cookies dozens of times and these little tips made a world of difference in the results. Baking cookies is an art and a science, and small tweaks can transform a good cookie into your holiday signature.

Keep Your Hands Cool: Warm hands make the dough sticky and hard to shape. Chill your hands under cold water if you feel the dough getting too soft.
Don’t Skip the Chill: The refrigerator resting time is key—it helps the dough firm up so the candy canes keep that perfect twist without spreading.
Watch Your Oven: Ovens aren’t all created equal. Start checking your cookies at 6 minutes so they don’t overbake and dry out.
Use Gel Food Coloring: It doesn’t add extra liquid, so your dough texture stays spot on and the color intensity is vibrant.

How to Serve Candy Cane Cookies with Peppermint Flavor Recipe

Garnishes

I usually keep my candy cane cookies bare—it’s all about that beautiful twist and the peppermint aroma. But if I’m feeling fancy, a light dusting of powdered sugar or a drizzle of white chocolate adds a pretty finishing touch that everyone loves.

Side Dishes

Serve these cookies alongside a tall glass of cold milk or a cozy mug of hot cocoa topped with marshmallows. They also pair brilliantly with peppermint bark or a rich fudge platter for a full-on holiday treat spread.

Creative Ways to Present

For gifting or parties, I like tying a bundle of these cookies together with rustic twine and a sprig of fresh evergreen. Or, arrange them standing in a festive jar so the red and white swirls show through—a great centerpiece and treat!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store these candy cane cookies in an airtight container at room temperature. I’ve found they stay fresh and flavorful for up to a week—perfect for nibbling through the holidays or sharing with guests.

Freezing

You can freeze the shaped, unbaked dough well wrapped in plastic and foil for up to 3 months. Or freeze the fully baked cookies in an airtight container. When you want a batch, just thaw overnight in the fridge, then bake or serve.

Reheating

If you want that freshly baked warmth, pop your cookies in a 300°F oven for 3-4 minutes. It softens them slightly without drying out, bringing back that just-baked, peppermint-y cozy feeling.

Frequently Asked Questions:

Can I use regular vanilla extract instead of clear vanilla?

You can, but keep in mind regular vanilla extract will slightly brown the dough and affect the bright white color, which may change how striking the candy cane red and white contrast looks.

How important is chilling the dough?

Chilling is essential for this recipe because it helps the dough firm up, making it easier to roll and twist into candy cane shapes that hold during baking without spreading out too much.

Can I make this recipe without peppermint extract?

Yes! Leaving out the peppermint extract will turn these into classic sugar cookies. This is great if you want some plain cookies alongside the peppermint ones for guests who aren’t fans of mint flavor.

Why use gel food coloring instead of liquid?

Gel coloring adds vibrant color without extra liquid, which helps maintain the dough consistency and prevents it from becoming too sticky or soft.

Final Thoughts

This Candy Cane Cookies with Peppermint Flavor Recipe is truly one of my favorite holiday traditions to bake and share. Its classic look, festive flavor, and satisfying texture have made it a staple at our family gatherings. I hope you take the time to try it—you’ll find it’s both approachable and impressive, a recipe that rewards your effort with joy in every bite. Happy baking, and may your holidays be merry and minty!