Name: Peppermint Candy Cane 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 so festive and delightful about a cookie that looks as joyful as it tastes. This Peppermint Candy Cane Cookies Recipe captures that holiday spirit perfectly with its minty flavor and iconic twisted stripe design — plus, they’re a blast to make with friends or family.

A white square plate filled with many twisted candy cane shaped cookies. Each cookie has two thick spiraled layers, one bright red and one light cream, wrapping around each other in a tight twist. The cookies have a soft, slightly smooth texture. The plate sits on a white marbled surface, and a glass of milk is blurred in the background. 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 Peppermint Candy Cane Cookies Recipe
Top Tip
How to Serve Peppermint Candy Cane Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Candy Cane Cookies Recipe

Why You'll Love This Recipe

I still remember the first time I baked these peppermint candy cane cookies — the smell of peppermint filling the kitchen, the joy of twisting dough into little candy canes, and then of course, the taste. They’re festive, flavorful, and just perfect for gifting or keeping all to yourself.

Delicious Seasonal Flavor: The peppermint extract gives these cookies a refreshing holiday twist that’s not overpowering, just perfectly festive.
Fun to Make: Crafting the candy cane shape makes this recipe interactive and enjoyable, especially if you're baking with kids or friends.
Beautiful Presentation: The classic red and white stripes look gorgeous and will impress anyone who sees them on your cookie platter.
Great Make-Ahead Option: The dough chills well and the cookies keep fresh in an airtight container, making holiday prep easier.

The image shows several candy cane shaped cookies with two twisted colors: bright red and creamy white. Inside a rectangular white dish with a red rim and some worn edges, there are about six of these cookies, arranged loosely. Around the dish on a white marbled surface, there are three more cookies placed casually, and a black wire cooling rack is partially seen in the top left corner holding a few more cookies. A folded white towel with black stripes is in the bottom left corner. The cookies have a smooth, slightly textured surface with a gentle shine. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe relies on a few simple ingredients that combine to make a tender, flavorful cookie dough perfect for shaping and holding that candy cane twist. Here’s what you’ll need and why each is key.

Flat lay of a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl with cream of tartar powder, a small white ceramic bowl of heavy cream, one whole large brown egg with a clean shell, a small white ceramic bowl of clear vanilla flavoring, a small white ceramic bowl of pure peppermint extract, a small white ceramic bowl of baking powder, a simple white ceramic plate of all-purpose flour, and a small white ceramic bowl of vibrant red gel food coloring 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: Softened butter adds richness and helps your cookies stay tender but hold their shape well.
Granulated sugar: Sweetens without making the dough gritty—helps with that slight crisp edge after baking.
Cream of tartar: This is what gives the cookie a bit of chew and subtle tang—don’t skip it!
Heavy cream: Adds moisture for a smoother dough texture so your candy canes roll easily.
Egg: Binds everything together and enhances the cookie’s structure.
Pure peppermint extract: Essential for that iconic minty flavor—use good quality for the best taste!
Clear vanilla flavoring: Keeps the dough looking pristine white while adding subtle vanilla undertones.
Baking powder: Gives the cookies a little lift without spreading too much.
All-purpose flour: The sturdy base that helps keep the candy cane shapes intact.
Red squeeze gel color: Provides that vibrant candy cane red without watering down your dough.

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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 thing I love about this Peppermint Candy Cane Cookies Recipe is how easily you can make it your own. Whether you want to dial up the peppermint or switch to a gluten-free flour, there’s room to get creative without losing that holiday magic.

Variation: I once swapped half the peppermint extract for a bit of orange zest and extract — it gave the cookies a festive twist without losing that classic look. You might try almond or even chocolate extract for a unique spin!
Diet-Friendly: For gluten-free versions, I recommend a cup-for-cup gluten-free flour blend—though you may want to chill the dough a bit longer to help it hold better.
Texture Tweak: Add a teaspoon of cornstarch for a softer, more tender cookie if you prefer melt-in-your-mouth treats.
Color Fun: Swap or add different gel colors to create rainbow candy canes — a big hit at kids’ parties!

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

Step 1: Creaming Your Butter to Fluffy Perfection

Start by softening your butter—room temp is key here so it blends smoothly. Using a mixer, beat it on medium-high speed for 1½ to 2 minutes until it’s light and fluffy. This step helps create that tender texture, so don’t rush it.

Step 2: Adding Sugar, Cream of Tartar, and Cream

Lower your mixer speed and add sugar, cream of tartar, and heavy cream. Then crank it back up to medium and beat for 2-3 minutes until everything’s creamy and airy. This combination boosts flavor and gives you the right structure for rolling the dough later.

Step 3: Incorporate Egg, Peppermint & Vanilla Flavoring

Slow down the mixer again and add the egg until fully combined. Next, pour in the peppermint extract and clear vanilla flavoring — this is where that peppermint magic really comes alive!

Step 4: Mixing In Flour and Baking Powder Without Overworking

With your mixer on low, gradually add the baking powder and flour, half a cup at a time. Keep mixing until no streaks of flour remain — be careful not to overmix, or your cookies could become tough.

Step 5: Dividing & Coloring the Dough

Split the dough into two balls. Return one ball to the bowl for coloring. Cover the other white dough ball tightly and refrigerate both for 1 hour — chill time is crucial for holding that candy cane shape!

Step 6: Adding the Red Gel Color

Add red gel color to the dough in the mixing bowl. Mix on low until the color is even and vibrant with no white patches. Transfer and cover the red dough, then refrigerate for another hour.

Step 7: Rolling and Shaping Your Candy Canes

Once chilled, scoop a half tablespoon of each dough and roll them into tight balls. I like to chill these balls again for 10-15 minutes before rolling into ropes—that little extra chill helps maintain shape. Roll the ropes about 5 inches long, keeping your hands cool to avoid softening the dough.

Press the bottoms of the white and red ropes gently together, then twist lightly. Keep them round — no flattening! Curve the top ends to form the iconic candy cane hook, lay them on parchment-lined sheets about 2 inches apart, and get ready to bake.

Step 8: Baking and Cooling

Bake at 350°F for 7 minutes, but keep a close eye — ovens vary! After baking, let the cookies cool on the pan for 10 minutes; this helps them firm up before moving them to a wire rack.

Step 9: Repeat & Store

With the remaining dough, repeat the rolling, twisting, and baking steps. Once cooled, store your cookies in an airtight container to keep them fresh and festive for days.

Top Tip

Having made this Peppermint Candy Cane Cookies Recipe several times, I've discovered a few tricks that really make a difference in results and ease.

Chill, Chill, Chill: The dough must be well chilled to prevent your candy canes from losing their shape when baked — it’s the secret to that perfect swirl!
Keep Your Hands Cool: Warm hands make the dough sticky and hard to work with, so if you feel the dough warming up, pop it back in the fridge briefly.
Watch the Oven Closely: Since every oven varies, check your cookies starting at 6 minutes to avoid overbaking — you want soft centers with just crisp edges.
Use Parchment Paper: It not only simplifies cleanup but keeps your counters safe from the red gel color, which can stain pretty easily!

How to Serve Peppermint Candy Cane Cookies Recipe

peppermint candy cane cookies - Serving Suggestion

Garnishes

I love dusting the cookies lightly with finely crushed peppermint candies or decorating with a thin drizzle of white chocolate — both add a lovely visual and taste boost without overshadowing the classic mint flavor.

Side Dishes

These cookies pair wonderfully with a warm cup of hot cocoa or peppermint mocha coffee. For a party, I like serving them alongside a simple cheese board — the cool peppermint contrasts nicely with creamy cheeses.

Creative Ways to Present

I’ve gifted these cookies arranged in clear cellophane bags tied with a red satin ribbon, or laid flat in decorative tins. For festive baking parties, forming small stacks tied with twine adds a charming, homemade vibe.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store these peppermint candy cane cookies in an airtight container at room temperature. They stay fresh and chewy for up to a week, perfect if you want to make a batch ahead of holiday gatherings.

Freezing

I often freeze the shaped dough ropes before baking — just wrap them tightly in plastic wrap and place them in a freezer bag. When ready to bake, thaw in the fridge overnight and bake as usual. This makes holiday prep stress-free!

Reheating

If you want that fresh-baked warmth, pop a leftover cookie in the microwave for 10-15 seconds or briefly warm in a 300°F oven for 5 minutes. This refreshes the soft texture without drying them out.

Frequently Asked Questions:

Can I use peppermint oil instead of peppermint extract?

Peppermint oil is much more concentrated than peppermint extract, so if you choose to use it, start with a very small amount (like ¼ teaspoon) and taste the dough as you go. The extract is more forgiving and designed for baking, so it’s generally easier to work with.

How do I prevent the red color from bleeding into the white dough?

Make sure to keep the red and white dough well-chilled and handle them minimally when rolling. Using gel color instead of liquid helps reduce bleed. Also, working on parchment paper prevents staining your surfaces.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a cup-for-cup gluten-free baking flour blend. It’s best to chill the dough longer as gluten-free dough can be softer and more likely to spread. Adjust baking time slightly as needed.

How do I store these cookies to keep them fresh?

Store the cooled cookies in an airtight container at room temperature. They usually stay fresh for up to a week. For longer storage, freeze the baked cookies in a sealed container or bag, then thaw at room temperature before serving.

Final Thoughts

This Peppermint Candy Cane Cookies Recipe is one of my all-time favorites because it brings together that classic holiday flavor with a bit of creative fun. Making these cookies always puts me in a festive mood, and sharing them feels like passing along a little holiday joy. I’m sure once you try them, you’ll love having these sweet minty treats as a go-to during the season — or really anytime you want a bit of winter magic.