Here’s a buttery, festive cookie that captures the classic peppermint crunch of candy canes in a tender shortbread-style cookie. These candy cane cookies pair vanilla and peppermint for a bright flavor and can be shaped or sprinkled with crushed candy cane for color. They’re quick to bake and make a cheerful addition to holiday platters, cookie exchanges, or gift tins.
Ingredients
– 2 1/2 cups (312 g) all-purpose flour
– 1/2 teaspoon salt
– 1 cup (226 g) unsalted butter, room temperature
– 1 cup (200 g) granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon peppermint extract (or 1 teaspoon if you like stronger mint)
– 1/2 cup finely crushed candy canes or peppermint candies (plus extra for garnish)
– Optional: few drops red food coloring for stripes
Servings and Cooking Time
Servings: Makes about 30 cookies (serving size: 1 cookie).
Preparation time: 20 minutes active, plus 30 minutes chilling.
Cooking time: 10–12 minutes per batch. Total time ~1 hour.
Nutritional Value
The following values are approximate and for one cookie (serving size: 1 cookie). This is for one person.
– Calories: 120 kcal
– Fat: 7 g
– Saturated Fat: 4.5 g
– Carbohydrates: 14 g
– Sugars: 7 g
– Protein: 1.2 g
– Sodium: 45 mg
– Fiber: 0.2 g
Step-by-Step Cooking Process
– Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
– Whisk together flour and salt in a bowl; set aside.
– Cream butter and sugar in a mixer until light and fluffy, about 3–4 minutes.
– Beat in the egg, then mix in vanilla and peppermint extracts until combined.
– Gradually add the flour mixture to the butter mixture on low speed until just combined.
– Stir in the finely crushed candy cane pieces by hand to distribute.
– If desired, divide dough and tint a small portion with red food coloring to create stripes.
– Roll dough into 1-inch balls and flatten slightly, or roll into rope and form candy-cane shapes.
– Place cookies 1 inch apart on prepared sheets and bake 10–12 minutes until edges are set.
– Cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.
Alternative Ingredients
You can substitute unsalted butter with salted butter (reduce added salt to a pinch). Use coconut oil (solid) for a dairy-free option, though texture will change. Swap granulated sugar for brown sugar for a deeper flavor, or use a 1:1 erythritol blend for lower sugar content.
Serving and Pairings
Serve candy cane cookies with hot chocolate, peppermint mocha, or strong black coffee. They’re lovely on a holiday cookie board with gingerbread, spritz, and chocolate crinkles. For a dessert plate, pair with whipped cream or vanilla ice cream to balance the mint.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking. Freeze baked cookies in a single layer in a freezer-safe container for up to 3 months; thaw at room temperature before serving. Reheat briefly in a 300°F oven for 3–5 minutes if you want a warm cookie.
Cooking Mistakes
– Overmixing the dough — creates tough cookies.
– Skipping chilling — cookies may spread too thin.
– Using too much peppermint extract — results in overpowering mint.
– Placing cookies too close on the sheet — they can stick together.
– Baking at too high temperature — edges brown before centers bake.
– Not crushing candy fine enough — hard bits can chip teeth.
– Forgetting to cool on rack — cookies can become soggy if left on hot sheet.
Helpful Tips
– Measure flour by spooning into the cup and leveling for accuracy.
– Chill dough 30 minutes for cleaner shapes and less spread.
– Crush candy canes in a sealed bag with a rolling pin to avoid sticky mess.
– Add the peppermint extract gradually; taste the dough.
– For bright stripes, tint a small dough portion and twist with plain dough.
– Use silicone mats for even browning and easy removal.
FAQs
How do I prevent candy cane cookies from spreading?
Chill the finished dough for at least 30 minutes before shaping and baking; use properly measured flour and bake on a cool sheet. If dough feels too soft, refrigerate longer. Also avoid over-creaming butter and sugar, which incorporates excess air and causes spreading.
Can I skip the crushed candy canes inside the dough?
Yes — you can omit crushed candy canes and instead press a few pieces on top after baking or roll baked cookies in crushed candy for texture. Omitting them yields a smoother dough and milder peppermint flavor.
Are candy cane cookies safe for kids and pets?
These cookies are safe for kids but contain peppermint extract and hard candy pieces — supervise young children to avoid choking hazards. The recipe contains ingredients (chocolate-free here) that are toxic to pets if they include xylitol or large amounts of chocolate, so keep cookies away from pets.
Can I make these cookies gluten-free?
Yes — replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Texture may be slightly crumblier; chill dough well and handle gently to avoid cracks.
How do I get a stronger peppermint flavor?
Increase the peppermint extract gradually up to 1 teaspoon, or add more crushed candy canes. Use high-quality peppermint extract rather than oil for balanced flavor. Taste small amounts of raw dough cautiously when adjusting flavor.
Can I turn this into sandwich cookies?
Absolutely — pair cooled cookies with peppermint buttercream, white chocolate ganache, or marshmallow fluff. Press two cookies together and chill to set before serving for a festive sandwich cookie.
What’s the best way to crush candy canes without a mess?
Place candies in a sealed zip-top bag and crush with a rolling pin or heavy pan. Freeze candy canes for 10 minutes beforehand to make them easier to break and reduce sticky residue.
Conclusion
Candy cane cookies are an easy, festive treat that balance buttery shortbread with bright peppermint. With simple swaps and clear storage tips, they’re ideal for holiday baking, gifting, or cookie exchanges. Try striped dough or crushed candy garnish to personalize these cheerful cookies.
