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.
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.
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.
- 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.
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:
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.
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.
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.
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!
Print
Candy Cane Cookies with Peppermint Flavor Recipe
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 1 hour 37 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Candy Cane Cookies are a festive treat perfect for the holiday season. Soft, buttery sugar cookies twisted with red and white dough and infused with refreshing peppermint extract create a charming candy cane shape that is as fun to make as it is to eat.
Ingredients
Cookie Dough
- 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
Instructions
- Cream Butter: Using a stand mixer or handheld mixer on medium-high speed, cream the softened unsalted butter for 1½ to 2 minutes until light and fluffy.
- Add Sugar and Cream of Tartar: Reduce speed to low, add granulated sugar, cream of tartar, and heavy cream. Increase speed to medium and mix for 2 to 3 minutes until the mixture is fluffy.
- Incorporate Egg: Lower mixer speed to low and add the large egg. Mix until fully incorporated.
- Add Flavorings: Stir in the peppermint extract and clear vanilla flavoring.
- Add Dry Ingredients: On low speed, gradually add baking powder and all-purpose flour, half a cup at a time, mixing just until no visible flour streaks remain.
- Divide Dough: Split the dough into two equal balls. Return one ball to the bowl for coloring and refrigerate the other covered for 1 hour to keep it white.
- Color Dough: Add the red gel color to the dough in the bowl and mix on low speed until uniform in color with no white streaks. Cover and refrigerate this red dough for 1 hour.
- Preheat Oven: Just before removing dough from the refrigerator, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Divide Dough for Shaping: Split both the red and white dough balls in half, leaving half of each color refrigerated.
- Form Dough Balls: On a parchment-covered surface, scoop ½ tablespoon portions of red and white dough each and roll into tight round balls. Chill for 10-15 minutes to help the dough hold its shape.
- Roll Ropes: Roll white and red dough balls into 5-inch long ropes keeping your hands cool to maintain shape.
- Twist Ropes: Lightly press the bottoms of red and white ropes together and twist gently without flattening to keep the rounded shape.
- Shape Candy Canes: Place twisted ropes on the prepared baking sheet spaced 2 inches apart and curve the tops to form candy cane hooks.
- Bake Cookies: Bake for 7 minutes until set but not browned.
- Cool Cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Repeat: Remove the remaining dough from the refrigerator and repeat steps 10 through 16 for additional batches.
- Store: Once cooled, store cookies in an airtight container to maintain freshness.
Notes
- Chilling the dough is essential to prevent spreading and preserve the candy cane shape during baking.
- Keep a close watch on baking time as oven temperatures can vary; cookies should be baked until just set.
- Peppermint extract is key for the classic holiday flavor; omit if you prefer plain sugar cookies.
- Use parchment paper on your work surface to avoid staining from the red dough.
- Keep your hands cool while rolling the dough ropes to maintain the shape and prevent dough from becoming too soft.
- Ensure the twisted ropes remain rounded and avoid flattening to create authentic candy cane shapes.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg

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