Name: Candy Cane Peppermint Cookies Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter softened; 1½ cups granulated sugar; ½ teaspoon cream of tartar; 1 tablespoon heavy cream; 1 large egg room temperature; 1½ teaspoons pure peppermint extract; 1¼ teaspoons clear vanilla flavoring; ⅛ teaspoon baking powder; 3 cups all-purpose flour; ½ teaspoon red squeeze gel color

There’s something undeniably festive about these peppermint-scented treats, with their vibrant swirls and that melt-in-your-mouth softness. This Candy Cane Peppermint Cookies Recipe is not just a holiday classic—it’s a joy to make and share, perfect for gathering around the kitchen table with friends and family.

The image shows many twisted candy cane shaped cookies on a white square plate. Each cookie has two thick spiral layers: one is cream-colored with a smooth soft texture, and the other is bright red with the same smooth texture. The cookies are arranged in a slightly messy pile, overlapping each other. The background is a white marbled surface with another twisted cookie and a glass of milk visible in the distance. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candy Cane Peppermint Cookies Recipe
Top Tip
How to Serve Candy Cane Peppermint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Peppermint Cookies Recipe

Why You'll Love This Recipe

I’ve made plenty of holiday cookies over the years, but these peppermint beauties always steal the show. They mix that classic sugar cookie comfort with a refreshing peppermint pop, and the candy cane twist is just plain fun to shape and decorate.

Perfect Peppermint Flavor: Bright peppermint extract gives these cookies a wonderfully fresh, festive taste that feels just right for the holidays.
Buttery Soft Texture: Thanks to the cream of tartar and heavy cream, these cookies stay soft and tender while holding their shape beautifully.
Eye-Catching Design: The contrasting red and white doughs twisted into candy cane shapes make these cookies a charming addition to any cookie platter.
Kid-Friendly Activity: Rolling and twisting the dough ropes into candy canes is a fun, hands-on step that kids (and adults) really enjoy.

Several twisted candy cane-shaped cookies lie inside a white rectangular dish with a red rim. Each cookie has two colors twisted together: bright red and a light beige, creating a striped pattern along their length. Around the dish, some cookies rest on a white marbled surface, and a black cooling rack with more cookies is visible in the top left corner. Part of a white cloth with black stripes peeks into the bottom left corner. The overall scene is bright and clean. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Candy Cane Peppermint Cookies Recipe plays a crucial role, working together to create that signature flavor and texture. Shopping for quality extracts and fresh butter will definitely take your cookies up a notch.

Flat lay of a large slab of unsalted butter, a small white bowl of granulated sugar, a small white bowl of cream of tartar, a small white bowl of heavy cream, one large whole brown egg, a small white bowl of pure peppermint extract, a small white bowl of clear vanilla flavoring, a small white bowl of baking powder, a simple mound of all-purpose flour, and a small white bowl with vibrant red gel color placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: The base for a rich, tender cookie; softened butter creams smoothly with sugar for that perfect texture.
Granulated Sugar: Sweetness plus structure—granulated sugar helps create crispy edges while keeping the centers soft.
Cream of Tartar: This little addition adds tenderness and helps maintain the cookies’ shape.
Heavy Cream: Adds moisture and richness, making the dough more pliable for shaping.
Egg: Binds ingredients and adds a soft crumb.
Peppermint Extract: The star of the show—it infuses the cookies with that refreshing peppermint flavor you crave.
Clear Vanilla Flavoring: A subtle warmth without competing with the peppermint’s brightness.
Baking Powder: Provides a gentle lift for a light texture.
All-Purpose Flour: The structure and body of the cookie dough.
Red Gel Color: Intense color without changing the dough’s consistency; perfect for that festive red swirl.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Candy Cane Peppermint Cookies Recipe is how easy it is to personalize. I love swapping the shape or tweaking the peppermint amount to suit my taste. Feel free to make it your own.

Variation: I sometimes leave out the peppermint extract for a classic sugar cookie version that my kids adore—perfect if you want to please picky eaters.
Dietary Mods: You can experiment with gluten-free flour blends if gluten is a concern, though the texture may shift a bit.
Spice it Up: Adding a pinch of cinnamon or nutmeg can add a cozy twist to the peppermint flavor.

Step-by-Step: How I Make Candy Cane Peppermint Cookies Recipe

Step 1: Creaming the Butter and Sugar Perfectly

Start by softening your butter to room temperature—not melting! Using a stand mixer or handheld on medium-high speed, whip the butter for 1½ to 2 minutes until smooth and fluffy. This sets the stage for a light cookie. Lower the speed and add sugar, cream of tartar, and heavy cream. Beat again until fluffy—about 2 to 3 minutes. Don’t rush this part; it's key to tender cookies with great texture.

Step 2: Flavoring and Mixing Dough

Drop the mixer speed to low and add your egg, mixing just until combined. Then, stir in peppermint extract and clear vanilla flavoring—this is where the magic happens. Slowly add baking powder and flour, half a cup at a time, mixing only until no flour streaks remain. Overmixing develops gluten which can toughen your cookies, so keep it gentle here.

Step 3: Dividing and Coloring Your Dough

Divide the dough into two equal balls. Pop the white dough into the fridge, covered, for an hour. Add the red gel color to the other ball and mix on low until fully combined—no white streaks! Cover and chill that one, too. Chilling is crucial to help with shaping and prevent spreading while baking.

Step 4: Rolling and Twisting Candy Canes

Cover your counter with parchment (trust me, the red dye can stain!). Use a ½ tablespoon scoop to portion each dough into balls, and roll each into tight balls before chilling 10-15 minutes again. Roll each into 5-inch ropes—keep your hands cool to preserve the shape. Press the bottoms of a red and white rope lightly together, then twist gently without flattening. Curve the top for that signature candy cane crook. Place spaced on a parchment-lined baking sheet.

Step 5: Baking and Cooling

Bake at 350°F for 7 minutes—oven temps vary, so watch closely near the end. The cookies should look set but still soft to the touch. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack. Repeat the shaping and baking with the remaining dough.

Top Tip

Over the years, I’ve learned a few tricks that really make the difference when making this Candy Cane Peppermint Cookies Recipe. They help everything come together smoothly and ensure those festive shapes stay perfect.

Keep Your Hands Cool: Warm hands soften the dough too much, making it hard to keep the candy cane shape. If needed, wash and chill your hands between rolls.
Chilling is a Must: Chilling the dough twice—before and after shaping—helps prevent spreading and keeps your candy canes looking crisp.
Use Parchment Underneath: The red dye can stain countertops, so always work on parchment or a silicone mat to keep cleanup easy.
Don’t Overbake: These cookies bake quickly. Pull them out as soon as they look set to the touch but still soft—they’ll firm up as they cool.

How to Serve Candy Cane Peppermint Cookies Recipe

Garnishes

I like to keep it simple—sometimes a light dusting of powdered sugar adds a snowy touch. For a bit of sparkle, nibble on a few crushed candy canes sprinkled over the cookies after baking. The texture contrast is delightful!

Side Dishes

These cookies pair beautifully with a cup of hot cocoa or a steaming mug of peppermint tea. During holiday parties, I often set out a platter alongside soft cheeses and fresh fruit to balance the sweetness.

Creative Ways to Present

My favorite festive hack: arrange the cookies standing up in a holiday-themed jar or tin, so guests can easily grab one. For gifts, I tie a bunch together with a red ribbon—it’s like edible holiday decor!

Make Ahead and Storage

Storing Leftovers

Store your leftover candy cane cookies in an airtight container at room temperature. They usually stay fresh for up to a week, but honestly, they disappear pretty quickly in my house!

Freezing

I’ve frozen the dough unbaked with great success—shaping the candy canes after thawing makes it feel like a fun cookie day all over again. Fully baked cookies freeze well too; just wrap them tightly and use within two months.

Reheating

To refresh frozen or leftover cookies, pop them in a 300°F oven for about 5 minutes. This softens them just right without drying them out, reviving that fresh-baked coziness.

Frequently Asked Questions:

Can I use regular vanilla extract instead of clear vanilla flavoring?

Yes, you can substitute regular vanilla extract if you don’t have clear vanilla. Just be aware that the dough might take on a slight tint, altering the pure white color of the cookie dough slightly.

How do I prevent the red dough from staining my hands or workspace?

Work on parchment paper or a silicone mat to protect your counters, and keep your hands cool to avoid dough sticking. Washing your hands frequently during shaping also helps reduce stains.

What if I don’t have cream of tartar?

Cream of tartar helps keep the cookies tender and maintain shape, but if you don’t have it, you can omit it. Just know the texture might be slightly different—perhaps a bit less soft.

Can I make these cookies ahead of time?

Absolutely! The dough can be made and refrigerated up to 2 days ahead, or frozen for longer storing. You can also bake the cookies in advance; just store them properly to keep them fresh.

Final Thoughts

This Candy Cane Peppermint Cookies Recipe is a staple I turn to year after year—it captures the spirit of the season with every buttery, minty bite. I hope you find as much joy in making and sharing these as I always do; it’s a sweet tradition that never gets old. So grab your apron, roll up your sleeves, and let’s get twisting!