If you’re a fan of classic holiday flavors with a little festive twist, you’re going to adore this Peppermint Cookies with Candy Canes Recipe. I absolutely love how these cookies combine the nostalgic comfort of sugar cookies with the bright, refreshing zing of peppermint — plus, those crunchy bits of candy canes add the perfect pop of texture. Trust me, once you try this recipe, it’ll become a staple in your seasonal baking lineup!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples plus candy canes for an easy holiday bake.
- Bright Peppermint Flavor: The perfect minty kick without being overpowering, thanks to peppermint extract and candy cane pieces.
- Easy to Make: Minimal steps and quick baking time make this great for last-minute cookie cravings.
- Perfect Texture: Soft centers with a hint of crunch from candy canes, making every bite delightful.
Ingredients You’ll Need
These ingredients work beautifully together to create cookies that are soft, flavorful, and festive. Make sure your butter is at room temperature to get that nice creamy base, and choosing good quality peppermint and vanilla extracts really elevates the flavor.
- Salted Butter: Using salted adds just the right saltiness, but you can use unsalted and add a pinch of salt if preferred.
- Granulated Sugar: Regular granulated or cane sugar will both work well here.
- Vanilla Extract: Adds depth and warmth to balance the peppermint.
- Peppermint Extract: This is your hero ingredient for that refreshing minty vibe; a little goes a long way.
- Large Egg: Helps bind the dough and keeps the cookies soft.
- All-Purpose Flour: The backbone of the cookie, sifted to prevent lumps and ensure tenderness.
- Baking Soda: Gives the cookies a nice rise and light texture.
- Chopped Candy Canes: Adds festive crunch and peppermint bursts — crushed fresh for best results.
Variations
I love how adaptable this Peppermint Cookies with Candy Canes Recipe is! Whether you want to amp up the peppermint flavor or make it allergen-friendly, there are ways to personalize it that I’ve found very satisfying.
- Extra Minty: When I want a stronger peppermint punch, I add a few drops more peppermint extract but keep an eye on the dough — too much can get bitter.
- Chocolate Peppermint: I sometimes toss in mini chocolate chips along with candy canes — my family goes crazy over this combo.
- Dairy-Free Version: Swap butter for a plant-based alternative and use a flax egg to keep the cookies tender without eggs.
- Crunchy Cookies: Bake a minute or two longer if you prefer edges crispier; just watch so they don’t burn!
How to Make Peppermint Cookies with Candy Canes Recipe
Step 1: Cream the Butter and Sugars Until Light and Fluffy
Start by placing your softened salted butter, granulated sugar, vanilla extract, peppermint extract, and egg into a large mixing bowl. Using an electric mixer on medium speed, beat everything together for about 3-4 minutes. You’ll notice the mixture lighten in color and fluff up — this stage is crucial to getting a tender cookie, so don’t rush it!
Step 2: Mix Dry Ingredients and Combine Gently
In a separate bowl, sift together the all-purpose flour and baking soda. This removes lumps and ensures even spreading. Slowly add the dry mixture to your wet ingredients and gently fold the two with a spatula until just combined. Overmixing here can make the cookies tough, so stop as soon as there’s no more streaks of flour.
Step 3: Fold in the Chopped Candy Canes
Now for the best part — gently folding in the chopped candy canes. I like to crush them fresh with a rolling pin inside a zip-top bag for an even texture and to avoid big shards that could be sharp. Be careful not to overmix and bruise the peppermint pieces.
Step 4: Chill the Dough Before Baking
Scoop the dough into uniform balls (about 1 tablespoon each) and place them on parchment-lined sheet pans, leaving a couple of inches between each. This recipe yields about 22 cookies, depending on size. Pop the cookie sheets into the fridge for 30 minutes. I discovered this step helps prevent the cookies from spreading too thin, keeping the centers soft and chewy.
Step 5: Bake and Cool
Preheat your oven to 350°F (175°C). Bake the chilled cookie dough for 9 to 11 minutes; you’ll want to pull them out when the centers still look slightly soft, as they continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them hold their shape and texture perfectly.
Pro Tips for Making Peppermint Cookies with Candy Canes Recipe
- Room Temperature Butter: Always soften your butter to room temp for easier creaming — it helps the sugar dissolve better, making the cookies lighter.
- Don’t Skip Chilling: Chilling the dough stops them from spreading too much and gives that perfect chewy center texture I love.
- Use Freshly Crushed Candy Canes: This keeps the candy crunchy and prevents the peppermint scent from fading during baking.
- Watch Baking Time Closely: Taking them out just before fully set ensures a tender bite and prevents dryness.
How to Serve Peppermint Cookies with Candy Canes Recipe
Garnishes
I usually sprinkle a little powdered sugar on top for that snowy holiday look right before serving — it just adds a touch of charm and a hint of extra sweetness. If you’re feeling fancy, a little drizzle of melted white chocolate on top pairs beautifully with the peppermint flavor and candy cane crunch.
Side Dishes
These cookies are fantastic with a cup of hot cocoa or peppermint tea — perfect for cozy winter evenings. I’ve also served them alongside vanilla bean ice cream for a festive dessert duo that wowed my dinner guests.
Creative Ways to Present
When hosting holiday parties, I like arranging these cookies on a festive platter garnished with mini candy canes and pine sprigs. Wrapping a few in cellophane and tying with a red ribbon makes sweet edible gifts that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
After they’ve fully cooled, I store leftover peppermint cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container helps keep them soft and prevents drying out—I learned this from a baking buddy, and it works like a charm!
Freezing
You can freeze the dough balls before baking — just scoop and arrange on a tray, freeze until solid, then transfer to a freezer-safe bag. When you want cookies, bake straight from frozen, adding a couple of extra minutes to the baking time. It’s a game-changer for last-minute holiday treats.
Reheating
To refresh your stored cookies, pop them in a 300°F oven for 3-4 minutes or microwave briefly for about 10 seconds. This brings back that soft, just-baked charm, especially if they’ve been sitting a while.
FAQs
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Can I substitute peppermint extract with something else?
If you don’t have peppermint extract, you can use mint extract or even a bit of finely chopped fresh mint, but the flavor won’t be as concentrated or classic. Peppermint extract is generally preferred for that crisp, cooling effect.
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Why do I need to chill the cookie dough?
Chilling the dough firms it up, preventing cookies from spreading too much while baking. It also helps the flavors meld and gives you that ideal soft yet slightly chewy texture in the baked cookie.
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Can I use crushed peppermint candies instead of candy canes?
Yes! Crushed peppermint candies work nicely and melt similarly, offering that crunchy peppermint bite. Just watch baking times, as smaller pieces may melt faster.
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How do I prevent my candy canes from getting too hard after baking?
Using freshly crushed candy canes helps maintain a better texture. Also, don’t overbake the cookies—slightly underbaked centers preserve the candy’s crunch better than fully crispy cookies.
Final Thoughts
When I first tried this Peppermint Cookies with Candy Canes Recipe, I was amazed at how perfectly the candy cane bits complemented the soft, fluffy cookies. It quickly became my go-to holiday treat for gifting and family gatherings. If you’re looking for a cookie that’s festive, easy, and downright delicious, I really recommend giving this one a try—you’ll be so glad you did!
Print
Peppermint Cookies with Candy Canes Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Peppermint Cookies, featuring a buttery sugar cookie base enhanced with peppermint extract and crunchy chopped candy canes. Perfectly soft in the center and slightly crisp on the edges, these cookies are a holiday favorite that are easy to make with simple pantry staples.
Ingredients
Cookie Dough
- 1/2 cup salted butter (at room temperature)
- 3/4 cup granulated sugar (or granulated cane sugar)
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup chopped candy canes
Instructions
- Prepare Baking Sheets: Line 2 medium-sized sheet pans with parchment paper and set them aside, making room in the fridge to chill the cookie dough later.
- Cream Butter and Sugars: In a large bowl, add the softened butter, granulated sugar, vanilla extract, peppermint extract, and egg. Using an electric mixer, beat until the mixture becomes light and fluffy, about 2-3 minutes.
- Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour and baking soda to ensure even texture in your cookies.
- Combine Wet and Dry: Gradually add the sifted flour mixture into the butter and egg mixture. Use a spatula to gently fold until just combined, avoiding overmixing to keep the cookies tender.
- Add Candy Canes: Fold in the chopped candy canes until evenly distributed throughout the dough, adding a festive crunch and peppermint flavor.
- Shape Dough Balls: Scoop out dough and roll into uniform balls, placing them on the prepared parchment-lined sheet pans. Leave about 2 inches between each dough ball to allow for spreading during baking.
- Chill the Dough: Refrigerate the cookie dough balls for 30 minutes to help them hold their shape and develop flavor.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Bake Cookies: Bake the chilled dough balls directly from the refrigerator in the preheated oven for 9-11 minutes, or until the centers are still soft but edges are set and lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your festive peppermint cookies!
Notes
- These peppermint sugar cookies are simple to make with pantry staples and bring a refreshing holiday twist with peppermint extract and candy canes.
- For best results, do not overbake to keep the centers soft and chewy.
- Chilling the dough helps prevent excessive spreading and improves flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 103 kcal
- Sugar: 7 g
- Sodium: 62 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
