I love these cookies because they’re as beautiful as they are delicious. The combination of vanilla and peppermint creates that classic holiday flavor, while the buttery sugar cookie base keeps them soft and tender. The red and white twist makes them stand out on any cookie platter, and they hold their shape perfectly when baked. I also love that they can be decorated simply with sugar sprinkles or crushed candy canes for an extra festive touch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 cup butter, softened 1 cup granulated white sugar 2 teaspoons peppermint extract 1/2 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon salt 1 egg 2 3/4 cups all-purpose flour 1 1/2 teaspoons liquid red food coloring
Optional Topping: 1 egg white + 1 tablespoon water (for egg wash) 1 tablespoon granulated sugar or 2 tablespoons crushed candy canes
Directions
In a large mixing bowl, I beat together the butter, sugar, peppermint extract, vanilla extract, baking powder, salt, and egg until everything is well combined and creamy.
I add the flour and mix just until the dough comes together—being careful not to overmix, so the cookies stay soft.
I divide the dough in half. I wrap one half in plastic wrap and shape it into a flat disk—this will be my white dough.
I add the red food coloring to the other half of the dough and mix until it’s evenly colored. I shape that half into a disk, wrap it in plastic, and refrigerate both dough portions for at least 3 hours. Chilling the dough helps it hold its shape while baking.
When I’m ready to bake, I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
I take both doughs out of the fridge and unwrap them. For smaller cookies, I scoop 1 tablespoon of each color; for larger ones, I use 2 tablespoons of each. I roll each piece into 4-inch or 8-inch logs of equal thickness.
I lay one red and one white log next to each other, gently twist them together to form a spiral, then bend the top to shape a candy cane.
I place the candy canes on the prepared baking sheet, leaving about 1–2 inches between each one.
To keep their shape, I chill the shaped cookies for another 10 minutes before baking.
For a sparkly finish, I whisk the egg white with water, brush it lightly over each cookie, and sprinkle with granulated sugar or crushed candy canes.
I bake for 6–8 minutes—6 for smaller cookies, 8 for larger—just until the edges turn lightly golden.
I let the cookies cool completely on the baking sheet before transferring them to a wire rack, which keeps them from breaking.
Servings and Timing
This recipe makes about 12 large cookies (or more if I make them smaller). Total time is around 3 hours and 23 minutes, including chilling, with about 15 minutes of prep, 8 minutes of baking, and 3 hours of chill time.
Variations
Sometimes I like to add a touch of almond extract for a sweet, nutty undertone that pairs beautifully with the peppermint. For an extra pop of color, I roll the twisted dough in red or green sanding sugar before baking. If I want to change things up, I make half the batch with green dough instead of red for a fun peppermint “forest” look.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to a week. If I’m baking ahead for the holidays, I freeze the shaped dough (unbaked) on a baking sheet, then transfer it to a freezer bag. When ready to bake, I let the cookies thaw for 10–15 minutes before baking as usual. Baked cookies can also be frozen for up to 2 months—just layer them with parchment paper to prevent sticking.
FAQs
Why do I need to chill the dough?
Chilling keeps the butter firm, which helps the cookies hold their candy cane shape while baking.
Can I skip the food coloring?
Yes, but the red and white contrast is what gives them their candy cane charm. Natural beet powder or gel coloring also works.
How do I prevent the dough from cracking when twisting?
If it starts to crack, I let it warm up for a few minutes at room temperature until pliable.
Can I use gel food coloring instead of liquid?
Yes, I use gel when I want a deeper red without adding too much moisture to the dough.
Can I make the dough ahead of time?
Yes, I refrigerate it for up to 3 days or freeze it for up to a month before shaping.
How can I make them gluten-free?
I use a 1:1 gluten-free all-purpose flour blend—it works beautifully with this recipe.
What’s the best way to crush candy canes for topping?
I place them in a plastic bag and crush them gently with a rolling pin or mallet.
Can I double the recipe?
Yes, this recipe doubles easily if I’m baking for a crowd or gifting cookies.
Why did my cookies spread too much?
They likely weren’t chilled long enough or the butter was too soft. Chilling the shaped dough before baking helps.
Can I decorate them after baking?
Definitely! I sometimes drizzle them with white chocolate and sprinkle extra crushed candy canes on top.
Conclusion
I love how these Peppermint Candy Cane Cookies bring festive cheer to every holiday table. They’re fun to make, beautiful to look at, and delicious to eat—with that perfect mix of buttery sweetness and cool peppermint flavor. Whether I’m baking with family or giving them as gifts, these cookies always capture the magic of the season.
Peppermint Candy Cane Cookies are festive red-and-white twisted sugar cookies flavored with peppermint and vanilla. Soft, buttery, and perfectly sweet, they’re as fun to make as they are to eat—ideal for holiday cookie trays, gifts, or baking with kids.
Author:Amy
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:3 hours 23 minutes (including chilling)
Yield:12 large cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup butter, softened
1 cup granulated sugar
2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1 egg
2 3/4 cups all-purpose flour
1 1/2 teaspoons liquid red food coloring
Optional Topping:
1 egg white + 1 tablespoon water (for egg wash)
1 tablespoon granulated sugar or 2 tablespoons crushed candy canes
Instructions
In a large mixing bowl, beat together butter, sugar, peppermint extract, vanilla extract, baking powder, salt, and egg until creamy and smooth.
Add flour and mix just until combined to form a soft dough. Do not overmix.
Divide dough in half. Wrap one half in plastic wrap as the white dough. Add red food coloring to the other half, mix until evenly colored, then wrap in plastic.
Chill both doughs for at least 3 hours.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll 1 tablespoon of each dough color into 4-inch logs (or 2 tablespoons each for larger cookies). Place one red and one white log side by side and twist gently to form a spiral. Bend the top to shape a candy cane.
Place cookies on the prepared sheet, spacing them 1–2 inches apart. Chill shaped cookies for 10 minutes before baking.
Brush each cookie lightly with egg wash and sprinkle with sugar or crushed candy canes if desired.
Bake for 6–8 minutes, until edges are just golden. Cool completely on the baking sheet before transferring to a wire rack.
Notes
Add a hint of almond extract for a sweet, nutty undertone.
Roll twisted dough in colored sugar before baking for extra sparkle.
Use green food coloring for a fun color variation.
Freeze unbaked shaped cookies for up to a month; bake straight from frozen.
Drizzle cooled cookies with melted white chocolate and extra crushed candy canes for decoration.
