These Peppermint Candy Cane Cookies are a classic holiday treat: peppermint-scented sugar cookie dough shaped into charming candy canes and finished with a sparkle of coarse decorating sugar. They take a bit more time than a simple drop cookie, but the result—crisp edges, tender centers, and bright peppermint flavor—is well worth it.
I’ve baked these cookies for years and every batch still feels like a small victory. They hold their shape beautifully when handled cold, and the peppermint and vanilla together create a festive, unmistakable flavor. Whether you’re baking for a party, gifting them, or adding them to your cookie platter, these candy cane cookies are a holiday favorite.
Why You’ll Love These Candy Cane Cookies
These Peppermint Candy Cane Cookies are a step up from ordinary roll-and-cut sugar cookies. They take a bit more hands-on shaping, but they reward you with a lovely peppermint aroma, a satisfying crunch from decorating sugar, and an eye-catching striped appearance that’s perfect for holiday gatherings.
- Festive and decorative: The candy cane shape and red-and-white stripe make these ideal for holiday platters and gifting.
- Distinct peppermint flavor: Peppermint and vanilla extracts combine to create a classic holiday taste.
- Kid-friendly activity: Rolling and twisting the dough is a fun task for helpers of all ages.
- Worth the effort: Slightly more involved shaping produces a standout cookie everyone will notice.
For best results, keep the dough cold and handle it in short bursts. If you enjoy precision baking, weighing the dough halves for equal red and white portions can make the stripes exceptionally even.
Ingredients That Make Them So Good
- Butter: Softened and whipped until light and fluffy to build structure and flavor.
- Sugars: A mix of granulated and powdered sugar creates a tender, slightly crisp cookie.
- Extracts: Peppermint stands out, rounded by a touch of vanilla.
- Red food coloring: For the traditional candy cane stripe.
- Decorating sugar: Large crystals add sparkle and a pleasant crunch.
Exact ingredient amounts and adjustable servings are provided in the recipe card below.
How to Make Peppermint Candy Cane Cookies
Below is a concise overview of the method; follow the recipe card for the exact measurements and timing.
1. Make the Dough
Cream the butter until light, add the granulated and powdered sugars and beat until fluffy. Mix in the egg yolks, peppermint extract, and vanilla. Slowly add the flour and salt until just combined—don’t overmix.
Pro Tip: Stop mixing as soon as the flour is incorporated to keep the cookies tender.
2. Divide and Color
Divide the dough into two equal portions. Tint one portion red with food coloring and leave the other plain. Flatten each into a square, wrap in plastic, and chill for at least 2 hours or overnight.
3. Roll, Stack, and Slice
Roll both doughs into 9×9-inch squares. Stack them and press gently to seal, then cut in half and chill briefly. Slice into thin strips, roll each strip into a rope while gently twisting the two colors together, and shape the ropes into candy canes. Roll each cookie in coarse decorating sugar for sparkle.
Learn from experience: Work quickly and keep the dough cold. If the dough softens, chill it again for cleaner shapes and less spreading.
4. Bake and Cool
Bake at 325°F until the bottoms are just golden, about 13–15 minutes. Allow cookies to rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
5. Store Properly
Store these peppermint cookies in an airtight container. Because they carry a strong peppermint aroma, keep them separate from other flavored cookies to avoid flavor transfer.
Tips for Success
- Keep the dough cold: Chilled dough holds shape better and spreads less in the oven.
- Use coarse decorating sugar: Larger crystals give a pretty sparkle and resist melting during baking.
- Space cookies well: Give each cookie room on the sheet because they will spread slightly.
- Rotate pans: If your oven has hot spots, rotate baking sheets halfway through baking for even color.
Frequently Asked Questions
Here are answers to common questions about these slightly more involved cookies.
Yes. Shape the candy canes, freeze them on a baking sheet, then transfer to a freezer-safe container. Bake from frozen, adding a minute or two to the bake time.
This recipe is designed for hand-twisted candy canes, but you can roll the dough and use a cutter if you prefer a simpler method.
Over-warmed dough is the most common cause. Chill shaped cookies before baking to minimize spreading.
Yes. Baked cookies keep about a week in an airtight container, and both shaped dough and baked cookies freeze well.
Peppermint Candy Cane Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large egg yolks
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 12 drops red food coloring
- 1/2 cup decorating sugar large crystals work best
Instructions
- Combine the flour and kosher salt in a small bowl and set aside.
- In a stand mixer with the paddle attachment, beat the butter on high until light and fluffy, about 4–5 minutes. Add the granulated and powdered sugars and beat until very light, 2–3 more minutes. Scrape the bowl, then add the egg yolks, peppermint extract, and vanilla; beat on low until combined.
- With the mixer on low, add the flour mixture gradually until incorporated. Do not overmix.
- Divide the dough in half. Add red food coloring to one half and mix until evenly colored. Shape each portion into a flat square, wrap in plastic, and refrigerate at least 2 hours or overnight.
- Preheat the oven to 325°F and line baking sheets with parchment. Roll each chilled dough piece to a 9×9-inch square, stack them, press to seal, and cut in half. Chill briefly if needed to firm up the dough for slicing.
- Cut the stacked dough into thin strips (about 1/4 inch), roll each strip into a rope while twisting the colors, then shape into candy canes. Roll each cookie in decorating sugar and chill on the baking sheet until firm.
- Bake until the bottoms are just golden, 13–15 minutes, rotating sheets if necessary. Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool completely.
- Store in an airtight container, separated from other cookies to prevent flavor transfer.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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