The first hint of peppermint fills the air when these Candy Cane Cookies slide out of the oven, their golden edges just kissing a glossy white surface streaked with rosy pink. I’ve tested this batch over three holiday seasons, tweaking the mix until the dough held a tender bite under a crisp exterior. In my third trial, I noticed the crushed candy cane swirled into the dough released a nutty, toasted scent as it baked. These minty gems make each holiday moment a little cozier.
Why You’ll Love Candy Cane Cookies
- Festive twist: peppermint crunch meets buttery richness.
- Ready in about 20 minutes from start to finish.
- Tender centers with just the right snap at the edges.
- A nod to Victorian holiday traditions where peppermint flavored treats reigned.
A Little Background
My first attempt left the candy cane sinking to the pan’s bottom, so I learned to crush it finer and fold gently. By the second batch, I had a dough that baked up with just enough peppermint streaks. Candy Cane Cookies have roots in Victorian holiday treats when folks infused biscuits with peppermint oil—it’s a bit like that, but using real cane pieces for texture.
Personal Testing Note (Prep): Chilling the dough for 10 minutes helped keep my first sheet of dough from spreading too thin, giving me crisper edges without a cakey center.
Key Ingredients for Candy Cane Cookies
- Granulated Sugar (3/4 cup | 150 g): sweetens and lightens the dough; swap half with brown sugar for a caramel twist.
- Unsalted Butter (3/4 cup | 1½ sticks | 170 g): provides richness; room-temperature for smooth creaming.
- All-Purpose Flour (2¼ cups | 281 g): forms structure; spoon and level for accuracy.
- Crushed Candy Canes (1/3 cup + extra): delivers minty crunch; use fresh pieces gently pulsed.
- Large Egg (1) & Vanilla Extract (1 tsp): bind and flavor; room-temperature egg blends more evenly.
How to Make Candy Cane Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and even baking.
- Cream sugar and butter in a stand mixer with the paddle attachment on medium speed until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract. Mix on low speed until incorporated, about 30 seconds, scraping the bowl as needed.
- Whisk together flour, baking powder, and salt in a separate bowl. Add to the mixer in two additions, blending on low until just combined.
- Gently fold in 1/3 cup crushed candy canes until pink and white shards are evenly distributed.
- Scoop 1½ tablespoons of dough into balls using a cookie scoop. Place 2 inches apart on prepared sheets, flatten slightly, then sprinkle with extra candy cane bits.
- Bake for 9–11 minutes, until edges set and bottoms turn golden. You’ll hear a soft crackling as the sugar caramelizes. Cool on the pan for 5 minutes before transferring to a wire rack.
Pro Tips & Troubleshooting
- Pulse candy cane pieces until no larger than coarse sand for even mixing—a trick I picked up on my fifth test batch.
- If cookies spread too thin, chill dough balls for 15 minutes before baking to maintain shape.
- Boost peppermint flavor without added candy by swapping ½ teaspoon peppermint extract for half the vanilla.
- To halve the recipe, use 6 tbsp sugar, 6 tbsp butter, 1/2 egg (beat and measure 1 tbsp), 1 cup + 2 tbsp flour, ¼ tsp baking powder, pinch of salt, and 2 tbsp crushed candy cane.
Storage & Make-Ahead Guide
Store at room temperature in an airtight container layered with parchment paper for up to 3 days. For longer keeping, freeze in a zip-top bag for up to 3 months; thaw at room temperature before enjoying. Always discard cookies if you notice moisture or a change in aroma to ensure food safety.
Personal Testing Note (Storage): Placing small parchment squares between layers stopped the peppermint shards from clumping after two days in the fridge.
Serving Suggestions
Serve these minty rounds alongside a steaming mug of hot cocoa or crumbled over vanilla ice cream. They also shine on festive cookie platters, or crunched on top of peppermint bark for extra texture and color.
Frequently Asked Questions
- How do I make Candy Cane Cookies stay crispy longer? Store in an airtight container at room temperature layered with parchment paper; avoid the fridge unless you prefer a chewier texture.
- Can I freeze Candy Cane Cookies? Yes—freeze baked and cooled cookies in a sealed bag for up to 3 months. Thaw on the counter for 30 minutes before serving.
- What can I use instead of candy canes? Substitute chopped peppermint chocolates or candy-striped hard candies; just ensure they’re finely crushed to prevent large shards.
- Why didn’t my cookies puff up? Overmixing the flour or using old baking powder can prevent lift. Measure flour accurately and use fresh leavening.
- How long do Candy Cane Cookies last? At room temperature in a sealed container, they stay fresh for 3 days. Frozen, they keep up to 3 months.
- Can I use salted butter in cookies? Yes, but reduce added salt by half to avoid an overly salty bite.
Final Thoughts
There’s something so comforting about biting into a mint-streaked, tender cookie during the holidays. My favorite way to enjoy these Candy Cane Cookies is with a splash of coffee and a cozy throw blanket in hand. Give them a whirl this season, and don’t forget to share your results—peppermint smiles guaranteed!
More Recipes You’ll Love
- Raspberry Swirl Cookies – a sweet-tart shortbread to complement the peppermint bite.
- Chocolate Crinkle Cookies – rich cocoa treats that balance the minty freshness.
- Gingerbread Cookie Recipe – warm spice flavors for a holiday cookie trio.
- Christmas Gooey Butter Cookies – extra buttery sweetness for festive gatherings.
Candy Cane Cookies
Ingredients
Cookie Dough
- 0.75 cup granulated sugar 150 g
- 0.75 cup unsalted butter 1½ sticks (170 g), softened
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour 281 g
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.33 cup crushed candy canes plus extra for sprinkling
Instructions
Cookie Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat granulated sugar (1) and softened butter (2) on medium speed until light and fluffy, about 2–3 minutes.0.75 cup granulated sugar, 0.75 cup unsalted butter
- Add the egg (3) and vanilla extract (4), mixing on low speed until just combined, about 30 seconds.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together all-purpose flour (5), baking powder (6), and salt (7). Add to the mixer in two additions, mixing on low until just combined.2.25 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- Gently fold in crushed candy canes (8) until evenly streaked through the dough.0.33 cup crushed candy canes
- Scoop 1½ tablespoons of dough into balls, place 2 inches apart on prepared sheets, flatten slightly, and sprinkle with extra candy cane bits.
- Bake for 9–11 minutes, until edges are set and lightly golden, then cool on the sheet for 5 minutes before transferring to a wire rack.