Candy Cane Cookies with Peppermint Flavor Recipe

If you’re looking for a festive treat that captures the spirit of the holidays with a delightful peppermint twist, you’re going to adore this Candy Cane Cookies with Peppermint Flavor Recipe. These cookies are not just cute—they’re bursting with minty freshness and a perfect balance of sweetness, making them an absolute crowd-pleaser. Stick with me, and I’ll walk you through every step to make sure your cookies come out beautifully shaped and wonderfully flavorful every single time.

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Ingredients You’ll Need

All the ingredients come together to create a rich yet minty dough that’s easy to roll and shape. Plus, the crushed candy canes (optional) add a lovely crunch and extra peppermint oomph.

• Salted Butter: Softened butter lends richness and helps the cookies stay tender while adding flavor depth.
• Powdered Sugar: It blends smoothly into the dough for a delicate sweetness and a silky texture.
• Large Egg: Make sure it’s at room temperature to help the dough bind properly.
• Vanilla Extract: Just a touch to round out the peppermint flavor wonderfully.
• Peppermint Extract: The star of the show—this brings that unmistakable holiday cheer to the cookies.
• All-Purpose Flour: The base ingredient that forms the sturdy yet tender cookie structure.
• Red Food Coloring: Use gel or liquid to tint half the dough the perfect candy cane red.
• Crushed Candy Canes (Optional): For a festive sprinkle topping that adds crunch and peppermint intensity.

Variations

I love how versatile this Candy Cane Cookies with Peppermint Flavor Recipe is — you can easily tweak it to fit different occasions or dietary preferences. Play with these ideas and make it your own!

• Gluten-Free Version: I’ve swapped the all-purpose flour for a 1:1 gluten-free baking blend with great results—just ensure your blend has xanthan gum for structure.
• Chocolate Peppermint: Adding some mini chocolate chips to the dough or dipping the finished cookies in melted dark chocolate gives a decadent twist my family goes crazy for.
• Mint Intensity Adjustments: Not everyone loves a strong peppermint punch, so feel free to reduce the peppermint extract by half if you prefer a subtle hint.
• Colored Candy Canes: Use crushed colored candy canes for extra festive flair and visual interest on top.

How to Make Candy Cane Cookies with Peppermint Flavor Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Begin by placing softened butter and powdered sugar in a large bowl or stand mixer. Beat them on medium speed for 2 to 3 minutes until light and fluffy. This step is essential for that melt-in-your-mouth texture later on. Make sure your butter is soft but not melted — I learned this the hard way when my dough turned too sticky! Once fluffy, add the egg, vanilla, and peppermint extracts, mixing until just combined.

Step 2: Incorporate the Flour Gradually

Add the flour one cup at a time, mixing on low speed between additions. Don’t rush here—scrape down the sides and bottom of your bowl often to get an even mix. The dough will come together and feel slightly stiff but pliable. This is the point where you’ll start to think about dividing your dough.

Step 3: Divide and Color Your Dough

Take half the dough and form it into a disc, wrap it tightly in plastic wrap, and refrigerate for an hour (or overnight if you have time—I often do this to deepen flavor and make rolling easier). Next, add your red food coloring to the remaining dough. I usually start with ½ teaspoon of gel coloring and add a bit more until I get that perfect candy-cane red. Knead it briefly on a clean surface to evenly distribute the color, form another disc, and refrigerate it as well for at least one hour.

Step 4: Shape Your Candy Cane Cookies

Preheat your oven to 375°F and line two baking sheets with parchment paper. Now comes the fun part: rolling out the dough! Pinch off ½ tablespoon-sized pieces from each dough disc. Roll them into 5-inch ropes on a clean counter—keeping the white and red dough separate to avoid color mixing. Then, place one red and one white rope side by side and twist them together. Pinch the ends to seal and carefully shape each twist into a candy cane curve before placing on your baking sheet. If your dough warms up and gets sticky, just pop it back in the fridge for 15 minutes to firm up before continuing.

Step 5: Bake and Finish

Bake the cookies for about 12 minutes, or until the white dough just begins to turn golden on the edges. This timing preserves that tender center I love. After they come out, if you want, sprinkle crushed candy canes over the top while they’re still warm—this adds an extra festive crunch that’s irresistible. Then let them cool completely on the baking sheets before storing.

How to Serve Candy Cane Cookies with Peppermint Flavor Recipe

Garnishes

I keep things simple and festive by sprinkling crushed candy canes on top right after baking—love the sparkle and crunch it adds. Another finishing touch I like is a light dusting of powdered sugar for that snowy effect. If I’m feeling adventurous, I drizzle a little melted white chocolate over them for a pretty contrast and extra sweetness.

Side Dishes

These cookies pair beautifully with a warm cup of cocoa, peppermint hot chocolate, or even a classic eggnog. I’ve also enjoyed them alongside spiced coffee or a cinnamon tea for a cozy vibe. They’re sweet enough to be a dessert highlight but not too overpowering, so you can serve them with light bites or savory snacks when entertaining.

Creative Ways to Present

For holiday parties or gifting, I arrange these candy cane cookies in a clear jar or wrap stacks with festive ribbon. I’ve also shaped larger twisted ropes and cut them into cookie bites for a fun twist on the traditional shape—guests loved those! Another idea is to lay them on a cookie platter decorated with holly sprigs and tiny ornaments for a perfect centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover candy cane cookies in an airtight container layered with parchment paper to keep them from sticking. At room temperature, they last up to a week, keeping their soft yet slightly crisp texture. Just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

You can freeze both the shaped dough ropes (before baking) or the baked cookies. For dough, wrap tightly in plastic wrap and freeze for up to 3 months; thaw in the fridge before rolling and twisting. For baked cookies, layer with parchment in an airtight container or freezer bag. I’ve found freezing works wonderfully when I prepare batches in advance for holiday events.

Reheating

To freshen up leftover cookies, I pop them in a warm oven at 300°F for 5 minutes or so—this revives that just-baked softness and brings back their delightful aroma. Just keep an eye so they don’t crisp up too much if you prefer them tender.

FAQs

Final Thoughts

I absolutely love how this Candy Cane Cookies with Peppermint Flavor Recipe brings a little bit of magic to the kitchen every holiday season. From the fun shaping to the wonderful peppermint aroma filling the house, it’s become a tradition my family looks forward to year after year. If you’re ready to create a batch that tastes as good as it looks, trust me—you’ll have so much fun making these, and even more fun eating them! Grab your ingredients, and let’s get twisting those sweet, minty candy canes.

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