Best Candy Cane Cookies Recipe

When the holiday season rolls around, I find myself craving those classic flavors that make December feel magical.

This candy cane cookies brings together buttery vanilla cookies with refreshing peppermint in the most delightful way.

I’ve been baking these festive treats for years, and they never fail to disappear within hours of coming out of the oven.

The crushed candy canes on top give them that perfect crunch, while the soft cookie base melts in your mouth.

These cookies are surprisingly simple to make, even if you’re not a confident baker. They require just a handful of pantry staples plus some crushed candy canes for that signature holiday look and flavor.

Why You’ll Love This Candy Cane Cookies

These cookies have everything you want in a holiday treat. They’re beautiful enough to gift but easy enough to whip up on a busy weeknight.

The peppermint flavor is noticeable but not overwhelming, making them perfect for people who want a hint of mint rather than an intense blast.

Plus, that red and white candy cane topping makes them instantly festive without any complicated decorating skills required.

• Quick and simple: Ready in under 30 minutes from start to finish
• Festive appearance: The crushed candy canes create a beautiful holiday presentation
• Perfect texture: Soft and tender with a slight crunch from the candy pieces
• Crowd-pleaser: Appeals to both kids and adults at holiday gatherings
• Great for gifting: Package them in tins or boxes for thoughtful homemade presents

Read Also: Red Velvet Cinnamon Rolls Recipe

Ingredients for Candy Cane Cookies

These cookies come together with basic baking ingredients you likely already have, plus candy canes for that signature holiday twist.

The peppermint extract adds an extra layer of minty flavor that complements the candy pieces perfectly.

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• ½ cup crushed candy canes (about 12 mini candy canes)
• Additional crushed candy canes for topping

Another favorite: Classic Sugar Cookies Recipe

Kitchen Equipment Needed

Having the right tools makes baking these cookies even easier. A stand mixer saves time and energy when creaming the butter and sugar, though you can certainly use a hand mixer if that’s what you have.

• Large mixing bowl
• Stand mixer or hand mixer
• Whisk
• Measuring cups and spoons
• Cookie scoop (2-tablespoon size)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Plastic bag and rolling pin for crushing candy canes

Recommended Products for This Recipe

After making these cookies countless times, I’ve found that certain products genuinely make a difference in the final result.

These recommendations come from my own kitchen experience and help ensure your cookies turn out perfectly every time.

1. Watkins Pure Peppermint Extract

This peppermint extract has a clean, true mint flavor that doesn’t taste artificial or medicinal.

A little goes a long way, and one bottle will last you through multiple batches of holiday baking. The quality of your extract directly impacts the flavor of these cookies, so it’s worth investing in a good one.

Get it on Amazon

2. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

These professional-grade baking sheets distribute heat evenly, preventing burnt bottoms while ensuring perfectly golden edges.

They’re completely flat (no rolled edges), which makes sliding cookies off with a spatula so much easier. I’ve had mine for over five years, and they still look nearly new.

Get it on Amazon

3. OXO Good Grips Medium Cookie Scoop

This 2-tablespoon cookie scoop creates uniformly sized cookies that bake evenly and look professional.

No more guessing or ending up with mismatched cookie sizes. The spring-loaded handle releases dough cleanly every time, making the scooping process quick and mess-free.

Get it on Amazon

4. Spangler Candy Canes

These classic candy canes have the perfect peppermint intensity and crush beautifully without turning into dust.

Some cheaper brands have a chemical aftertaste or don’t crush well, but Spangler candy canes are consistent and flavorful. Buy extra because you’ll want to snack on a few while baking.

Get it on Amazon

You might also enjoy: Peppermint Chocolate Chip Cookies

Step-by-Step Instructions: How to Make Candy Cane Cookies

Follow these detailed instructions to create perfectly soft and minty candy cane cookies. Taking your time with each step ensures the best texture and flavor.

1. Prepare Your Ingredients and Preheat

• Preheat your oven to 350°F (175°C) so it’s ready when you finish mixing the dough.
• Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
• Take your butter out of the refrigerator if you haven’t already, as it needs to be softened to room temperature for proper creaming.
• Crush your candy canes by placing them in a sealed plastic bag and gently tapping with a rolling pin until you have small pieces, not powder.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
• This step ensures the leavening agent is distributed throughout the flour, which helps your cookies rise evenly.
• Set this bowl aside while you work on the wet ingredients.

3. Cream the Butter and Sugar

• In your large mixing bowl or stand mixer, beat the softened butter on medium speed for about 1 minute until smooth and creamy.
• Add the granulated sugar and continue beating on medium-high speed for 3 to 4 minutes until the mixture becomes light, fluffy, and pale in color.
• This creaming process incorporates air into the dough, which creates a tender cookie texture.
• Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

4. Add the Eggs and Extracts

• Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
• Add the vanilla extract and peppermint extract, then beat for another 30 seconds to distribute the flavors throughout.
• The dough should look smooth and slightly glossy at this point.

5. Combine Wet and Dry Ingredients

• With your mixer on low speed, gradually add the flour mixture to the butter mixture in two or three additions.
• Mix just until the flour disappears and no streaks remain, being careful not to overmix, which can make cookies tough.
• Use a spatula to scrape the bottom of the bowl and fold everything together gently if needed.

6. Fold in the Crushed Candy Canes

• Add the ½ cup of crushed candy canes to the dough.
• Gently fold them in using a spatula or wooden spoon until evenly distributed throughout the dough.
• You want to see red and white flecks throughout but avoid mixing so much that the candy cane pieces dissolve.

7. Shape and Top the Cookies

• Using a 2-tablespoon cookie scoop or spoon, portion out the dough and roll into balls.
• Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
• Gently flatten each ball slightly with the palm of your hand.
• Sprinkle additional crushed candy canes on top of each cookie, pressing them gently into the surface so they stick.

8. Bake the Cookies

• Bake one sheet at a time in your preheated oven for 10 to 12 minutes.
• The cookies are done when the edges are set and just beginning to turn golden, while the centers still look slightly soft.
• Don’t overbake, as the cookies will continue to set as they cool and you want them to stay soft and chewy.

9. Cool and Serve

• Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes.
• This resting time allows them to firm up enough to transfer without breaking.
• Use a spatula to carefully move the cookies to a wire cooling rack to cool completely.
• The candy cane pieces will set as the cookies cool, creating that signature festive crunch.

Read Also: Chocolate Crinkle Cookies Recipe

Tips for The Best Candy Cane Cookies

A few simple tricks can take your candy cane cookies from good to absolutely perfect. These tips come from years of trial and error in my own kitchen.

• Room temperature matters: Make sure your butter is truly softened (not melted) for the best texture. It should leave an indent when pressed but still hold its shape.
• Don’t skip the creaming: Beat the butter and sugar for the full time recommended. This creates air pockets that make cookies tender and gives them that classic slightly crackled top.
• Crush candy canes properly: Aim for small pieces rather than powder. Too fine and they’ll dissolve, too chunky and they’ll fall off. Pieces about the size of rice grains work perfectly.
• Chill if needed: If your dough feels too soft to handle (this can happen in warm kitchens), refrigerate it for 15 to 20 minutes before scooping.
• Watch the baking time: These cookies go from perfectly soft to overdone quickly. Check them at the 10-minute mark and look for just barely golden edges.
• Uniform sizing: Using a cookie scoop ensures all your cookies are the same size, which means they bake evenly and look professional.
• Press the toppings: Gently press the candy cane pieces into the top of each unbaked cookie so they adhere better during baking.

This pairs beautifully with my Peppermint Hot Chocolate Recipe for a complete holiday treat.

Serving Suggestions

These festive cookies shine on any holiday dessert table and pair wonderfully with various beverages and treats. They’re versatile enough for casual family gatherings or elegant holiday parties.

• Serve alongside hot cocoa or peppermint coffee for a cozy winter afternoon treat
• Arrange on a platter with other Christmas cookies like Shortbread Cookies and Molasses Cookies for variety
• Package in cellophane bags tied with ribbon for thoughtful neighbor gifts
• Crumble over vanilla ice cream for a festive sundae topping
• Serve with Eggnog for a classic holiday pairing
• Add to cookie exchange boxes along with Peanut Butter Blossoms

Another favorite: Spritz Cookies Recipe

Variations of Candy Cane Cookies

Once you’ve mastered the basic recipe, try these fun twists to keep things interesting throughout the holiday season.

Each variation offers a unique flavor profile while maintaining that signature candy cane appeal.

• Chocolate candy cane cookies: Add ¼ cup cocoa powder to the dry ingredients and reduce flour by ¼ cup for a chocolate peppermint version
• White chocolate candy cane: Fold in ½ cup white chocolate chips along with the crushed candy canes for extra sweetness
• Double peppermint: Add ½ cup crushed peppermint candies instead of candy canes for more intense mint flavor throughout
• Dipped cookies: Once cooled, dip half of each cookie in melted white or dark chocolate, then sprinkle with more crushed candy canes
• Stuffed candy cane cookies: Place a Hershey’s Kiss or chocolate square in the center of each cookie before baking for a surprise filling
• Red velvet candy cane: Add 1 tablespoon cocoa powder, reduce vanilla to 1 teaspoon, and add red food coloring for festive red cookies

You might also enjoy: Red Velvet Crinkle Cookies

Storage and Reheating

Proper storage keeps these cookies fresh and delicious for days, making them perfect for baking ahead during the busy holiday season. The candy cane pieces stay crunchy when stored correctly.

• Room temperature: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
• Refrigerator: These cookies don’t need refrigeration, but if your kitchen is very warm, you can refrigerate them for up to 1 week. Bring to room temperature before serving for the best texture.
• Freezer: Freeze baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
• Freezing dough: Shape the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the baking time.
• Maintaining freshness: Add a slice of bread to your storage container. It releases moisture that keeps cookies soft without making them soggy.

Read Also: Peanut Butter Fudge Recipe

Nutritional Facts

Per cookie (based on 24 cookies):

• Calories: 165
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 95mg
• Total Carbohydrates: 22g
• Dietary Fiber: 0g
• Sugars: 14g
• Protein: 2g

Note: Nutritional information is approximate and may vary based on specific ingredients used.

Health Benefits of Key Ingredients

While these are certainly a treat, some ingredients do offer nutritional value beyond just great taste. Enjoying them in moderation as part of a balanced diet means you can indulge without guilt.

Peppermint has been used for centuries for its digestive benefits and can help soothe an upset stomach.

The menthol in peppermint may also help clear sinuses and provide a cooling sensation that many find refreshing during the winter months.

• Eggs: Provide high-quality protein and essential vitamins like B12, which supports energy metabolism
• Butter: Contains vitamins A, E, and K2, plus conjugated linoleic acid when from grass-fed sources
• Peppermint: May aid digestion, reduce nausea, and provide antimicrobial properties
• Flour: Enriched varieties provide B vitamins and iron that support various body functions
• Vanilla extract: Contains small amounts of antioxidants and has been linked to mood-boosting properties

This pairs wonderfully with Gingerbread Hot Chocolate for a comforting holiday experience.

FAQs About Candy Cane Cookies

1. Can I make these cookies without peppermint extract?

Yes, you can make these cookies using only the crushed candy canes for mint flavor.

However, the peppermint extract does add an extra layer of minty taste that makes them truly special.

If you don’t have peppermint extract, you could substitute with an equal amount of vanilla extract for a more traditional sugar cookie with candy cane topping.

2. Why did my cookies spread too much?

Excessive spreading usually happens when the butter is too soft or melted, or when the dough is too warm.

Make sure your butter is softened but still holds its shape when pressed. If your kitchen is warm, try chilling the dough for 15 to 20 minutes before baking, and only work with one baking sheet at a time so the remaining dough stays cool.

3. Can I use candy cane flavored chips instead of crushed candy canes?

While you could use candy cane flavored baking chips, the texture and visual appeal won’t be quite the same.

The crushed candy canes provide that signature crunch and festive red and white appearance that makes these cookies special.

Baking chips will melt more during baking and won’t give you those pretty candy cane pieces on top.

4. How do I prevent the candy cane pieces from melting in the oven?

Some melting is natural and creates a pretty marbled effect, but to minimize it, make sure your candy cane pieces aren’t too small (avoid powder).

Press them gently into the cookie surface rather than mixing them too vigorously into the dough.

Baking at the correct temperature (not too low) also helps, as longer baking times increase melting.

5. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Look for blends that contain xanthan gum, as this helps provide structure similar to regular flour.

The texture may be slightly different, but they’ll still be delicious and maintain that candy cane flavor everyone loves.

You might also enjoy: Eggnog Cookies Recipe

Conclusion

These candy cane cookies have become a cherished tradition in my home, and I hope they’ll become one in yours too.

The combination of soft, buttery cookies with that refreshing peppermint crunch creates something truly magical that captures the spirit of the holidays.

What I love most about this recipe is how it brings people together. There’s something about the process of crushing candy canes and the sweet smell of peppermint filling the kitchen that makes everyone want to help and taste-test along the way.

Give this best candy cane cookies recipe a try this holiday season. I’d love to hear how they turn out for you.

Drop a comment below with your results, any fun variations you tried, or share a photo of your festive batch.

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• Christmas Peppermint Pie Recipe
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• Eggnog Cake Recipe
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