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Candy Cane Cookies: The Peppermint Christmas Cookie
Candy Cane Cookies, you know, those festive little treats that remind us of the classic red-and-white striped peppermint candy canes, are actually rooted in American holiday baking traditions. It's funny, though—no one really knows exactly when these cookies came about. They probably popped up around the mid-20th century as bakers decided to have some fun with traditional sugar cookie dough.So, what did they do? Well, they started shaping the dough into those iconic cane-like curves. A lot of them would color half the dough red and add a bit of peppermint flavoring to really capture that Christmas candy vibe. Before long, these cookies became a hit—especially since many home bakers were on the lookout for whimsical and kid-friendly recipes to celebrate the season.Fast forward to today, and Candy Cane Cookies have become a must-have on holiday cookie trays everywhere. They really blend that nostalgic charm we all love with the timeless flavors of vanilla and mint. Honestly, who can resist them?
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1½ cup unsalted butter (softened)
  • ½ cup confectioners' sugar
  • 2 large egg (room temperature)
  • 1 tsp baking powder
  • ½ tsp red food coloring
  • ½ tsp salt
  • 1½ tsp peppermint extract
  • 4 tbsp crushed peppermint candy for topping (optional)
  • 1 cup cup granulated sugar
  • 1½ tsp almond extract
  • 1 tsp vanilla extract

Instructions
 

  1. Preheat: Preheat oven to 350°F (175°C). Line 3 baking sheets with parchment paper or silicone mats.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
  4. Add Eggs and Extracts: Beat in the eggs one at a time. Add vanilla and peppermint extracts; mix until combined.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients on low speed. Mix until just combined — don’t overmix!
  6. Add Candy Canes: Gently fold in the crushed candy canes for peppermint crunch.
  7. Festive Stripes: For candy cane stripes, divide dough in half. Tint one half with red food coloring. Roll both halves into ropes, twist them together, then slice into cookie rounds.
  8. Shape Cookies: Scoop dough with a tablespoon-sized cookie scoop onto baking sheets, spacing about 2 inches apart. Press extra crushed candy canes on top if desired.
  9. Bake: Bake for 12-15 minutes or until edges are just turning golden. Be careful not to overbake to keep cookies soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

Use room temperature butter for easier creaming with sugar, which helps create a light and fluffy cookie texture.
Crush candy canes finely to evenly distribute the peppermint flavor and avoid large, sharp pieces in the cookies.
Don’t overmix the dough once you add the flour — overworking the dough can make the cookies tough.
Chill the dough for 30 minutes before baking if you want thicker, chewier cookies. This step is optional but recommended.
Underbake slightly (take cookies out when edges just start to brown) for soft, tender centers that stay fresh longer.