Soft, buttery cookie dough meets a blast of cool peppermint and crisp bits of candy cane in every bite, making these festive treats the perfect winter pick-me-up. With just a handful of pantry staples and a sprinkle of holiday spirit, you’ll have beautifully simple cookies that look as delightful as they taste—guaranteed to become everyone’s seasonal go-to. Pull up a chair, grab your mixer, and let’s dive into the merry magic of making Candy Cane Cookies!
Key Ingredients
Before we start baking, let’s gather our peppermint-packed essentials. Each ingredient plays a key role in creating that tender texture, minty flavor, and festive crunch you’ll love.
- 1 cup unsalted butter, softened: Provides a rich, creamy base that helps cookies spread evenly and stay moist.
- 1 cup granulated sugar: Adds sweetness and structure for that classic sugar-cookie snap.
- 1 cup powdered sugar: Ensures a tender, melt-in-your-mouth crumb and balances the texture.
- 1 large egg: Binds ingredients together and gives cookies a slight lift and chewiness.
- 1 teaspoon vanilla extract: Lends subtle warmth and depth to complement the peppermint.
- 1 teaspoon peppermint extract: Packs in the minty freshness that defines these holiday treats.
- 3 ½ cups all-purpose flour: Builds the sturdy structure that holds all those festive mix-ins.
- 1 teaspoon baking powder: Provides just enough rise for a tender, soft interior.
- 1 teaspoon salt: Balances sweetness and enhances all other flavors.
- ½ cup crushed candy canes: Sprinkles in delightful peppermint shards and crunchy texture.
- Red and green sprinkles (optional): Adds a pop of festive color and extra festive fun.
How To Make Candy Cane Cookie
Ready to roll up your sleeves and bring these minty marvels to life? We’ll start by whipping together the butter and sugars until silky smooth, then fold in extracts, flour, and festive bits. Follow each step closely for cookies that bake up soft in the center, lightly golden at the edges, and bursting with peppermint goodness.
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so cookies release easily.
2. In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar with an electric mixer on medium speed until the mixture is smooth and creamy, about 2–3 minutes.
3. Add the egg, vanilla extract, and peppermint extract to the butter mixture and continue mixing until fully incorporated and glossy.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring all dry ingredients are evenly combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined—be careful not to overmix, or your cookies may become tough.
6. Gently fold in the crushed candy canes with a spatula, distributing peppermint pieces throughout the dough without smashing them into dust.
7. Using a tablespoon or cookie scoop, portion out the dough and form it into 1-inch balls. Place each ball on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Optionally, roll the cookie dough balls in red and green sprinkles for an extra festive touch before they go into the oven.
9. Bake for 10–12 minutes, or until the edges are lightly golden; the centers may still look soft, which ensures a tender bite.
10. Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
These bright, minty cookies aren’t just delicious straight from the tray—they also shine when paired or presented thoughtfully. Whether you’re setting a dessert buffet or offering a cozy after-dinner treat, here are four fun ideas to make your Candy Cane Cookies the star of the show:
- Hot Cocoa Bar: Serve alongside a steaming mug of hot chocolate with whipped cream and extra crushed candy canes for dipping.
- Festive Platter: Arrange cookies on a decorative tray with sprigs of evergreen and small bowls of extra sprinkles for a holiday buffet.
- Milk Flight: Offer mini glasses of cold milk—plain, chocolate, or peppermint—so guests can sample different pairings.
- Gift Jars: Layer cookies in mason jars with ribbons and tags for charming edible gifts that showcase those vibrant red and green sprinkles.
Tips For Perfect Candy Cane Cookie
These chewy, pepperminty bites are simple by nature, but a few insider tricks can make them shine even brighter. Keep your butter at just the right softness, handle that dough gently, and you’ll have perfect holiday cookies every time.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- For extra holiday flair, drizzle melted white chocolate over the cooled cookies and let it set before serving.
- If you prefer a stronger peppermint flavor, add a little more peppermint extract—start with an extra ¼ teaspoon and adjust in ⅛-teaspoon increments.
- Crushed candy canes can be replaced with peppermint chips for a different texture and flavor if you want a gentler crunch.
How To Store It
Once your Candy Cane Cookies are baked and cooled, proper storage will keep them tasting freshly made. Follow these simple methods to preserve texture and flavor, whether you’re saving extras for later or preparing gifts in advance.
- Room-Temperature Storage: Place completely cooled cookies in an airtight container at room temperature. They’ll stay soft and minty for up to one week.
- Freezing Dough: Shape dough into balls, freeze on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
- Freezing Baked Cookies: Layer cooled cookies between sheets of parchment in an airtight container or freezer bag. Freeze for up to 2 months and thaw at room temperature before serving.
- Bread Trick for Crispness: For a firmer bite, place a slice of fresh white sandwich bread in the container—the cookies will absorb extra moisture from the bread and stay perfectly crisp.
Frequently Asked Questions
Curious minds often have questions, so here are some quick answers to keep your holiday baking on track:
- How can I prepare the dough ahead of time for baking later?
You can make the dough up to 24 hours in advance. After mixing and folding in the crushed candy canes, cover the bowl tightly with plastic wrap and refrigerate. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes so it’s easier to scoop, then portion, sprinkle (if desired), and bake as instructed.
- What can I use as a substitute for crushed candy canes if I don’t have any on hand?
You can replace crushed candy canes with peppermint baking chips or finely chopped peppermint candies. Both will provide a similar minty flavor without the sharp shards of peppermint stick. If you want a softer texture, use peppermint chips; if you still want some crunch, chop the candies coarsely.
- My cookies spread too much and come out flat. How can I prevent this?
Overly soft dough or warm baking sheets can cause spreading. Chill your scooped cookie balls on the baking sheet for 10–15 minutes before baking. Also make sure your butter is softened but not melting; if it’s too warm, refrigerate the mixed dough for about 30 minutes to firm it up.
- How do I achieve a stronger peppermint flavor without overdoing it?
Start by adding an extra ¼ teaspoon of peppermint extract to the original recipe and taste a small piece of raw dough. If you want more, add in ⅛ teaspoon increments. Remember that flavor intensifies slightly when baked, so avoid going overboard to prevent a soapy aftertaste.
- Can I freeze either the cookie dough or the baked cookies?
Yes. For dough, shape into balls, freeze on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time. For baked cookies, cool completely, layer between sheets of parchment in an airtight container or freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving.
- What’s the best way to crush candy canes so they don’t turn into powder?
Place candy canes in a sealed plastic bag and gently tap them with a rolling pin or meat mallet. Start with light taps to create large pieces, then go back and crush any remaining chunks more finely. This method helps you control the size of the pieces for better texture in the cookies.
- How should I store these cookies to keep them fresh and crisp?
Store completely cooled cookies in an airtight container at room temperature. Place a sheet of parchment between layers to prevent sticking. They’ll stay fresh for up to one week. If you prefer a firmer texture, include a piece of white sandwich bread in the container—the cookies will absorb moisture from the bread and maintain a crisp bite.
What Makes This Special
These Candy Cane Cookies strike the perfect balance between soft, buttery cookie and crispy peppermint crunch, making every bite feel like a mini holiday celebration. The combination of vanilla warmth and peppermint zing works like a festive dance on your taste buds, while optional sprinkles add that extra jolt of color. What’s more, they’re beginner-friendly—no fancy techniques required—so you can whip up a batch, print this article for safekeeping, and revisit the recipe whenever the mood strikes. Give them a try, leave a comment if you have questions, or share feedback once you taste that minty magic!
Candy Cane Cookie
Description
Soft, buttery cookie dough infused with cool peppermint and dotted with crisp candy cane pieces. Bake until edges turn golden for a minty, crunchy holiday treat.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together using an electric mixer on medium speed until the mixture is smooth and creamy.
-
Add the egg, vanilla extract, and peppermint extract to the butter mixture. Continue to mix until fully incorporated.
-
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed.
-
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
-
Fold in the crushed candy canes gently into the dough until they are evenly distributed.
-
Using a tablespoon or cookie scoop, portion out the dough and form it into 1-inch balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
-
Optionally, you can roll the cookie dough balls in red and green sprinkles for a festive touch before baking.
-
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers may still look soft, which is fine.
-
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Note
- These cookies can be stored in an airtight container at room temperature for up to a week.
- For extra holiday flair, you can drizzle melted white chocolate over the cooled cookies.
- If you prefer a stronger peppermint flavor, feel free to add a little more peppermint extract, but be cautious as it can become overpowering.
- Crushed candy canes can be replaced with peppermint chips for a different texture and flavor.
