There’s something absolutely magical about the scent of peppermint wafting through your kitchen during the holidays. When I first made these candy cane cookies, I couldn’t believe how the simple addition of crushed candy canes transformed ordinary sugar cookies into something that screams Christmas morning! These delightful treats capture all the festive spirit of the season with their beautiful red and white swirls, crispy edges, and that perfect hint of cool mint that makes your taste buds dance.
Table of Contents
Key Takeaways
- Easy festive baking: Transform simple sugar cookie dough into stunning holiday treats with crushed candy canes
- Perfect texture combo: Crispy edges with tender centers and delightful candy cane crunch
- Make-ahead friendly: Dough can be prepared days in advance for stress-free holiday baking
- Gorgeous presentation: Natural red and white colors make these cookies Instagram-worthy without artificial dyes
- Versatile recipe: Easily adaptable for different dietary needs and flavor preferences
Why You’ll Love These Candy Cane Cookies
- Effortlessly festive – The crushed candy canes do all the decorating work for you, creating beautiful speckled cookies that look like you spent hours decorating
- Perfect balance of flavors – Sweet vanilla cookie base with refreshing peppermint that’s not overwhelming
- Crowd-pleaser texture – Crispy edges give way to soft centers with delightful candy cane crunch throughout
- Holiday tradition maker – These cookies are destined to become a family favorite that everyone asks for year after year
Ingredient Highlights & Notes
The beauty of these cookies lies in their simplicity. You’re working with a classic sugar cookie foundation that gets elevated with the addition of crushed candy canes. The key is using real candy canes rather than peppermint extract alone – you get both the flavor and that gorgeous visual appeal that makes these cookies so special.
Ingredients
For the Cookie Dough:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened (European-style butter works beautifully here)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar (light or dark both work)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract (start with ½ teaspoon if you prefer subtle mint)
For the Candy Cane Magic:
- 12-15 standard candy canes, crushed (about 1 cup crushed)
- 2 tablespoons granulated sugar for rolling (optional but creates beautiful sparkly edges)
Equipment & Tools
- Large mixing bowl
- Electric mixer (hand or stand mixer)
- Medium bowl for dry ingredients
- Cookie scoops or tablespoon for portioning
- 2 large baking sheets
- Parchment paper or silicone baking mats
- Rolling pin or food processor for crushing candy canes
- Plastic bag (if crushing candy canes manually)
Instructions & Method
Step 1: Prep Your Candy Canes
Place candy canes in a sealed plastic bag and gently crush with a rolling pin until you have pieces ranging from fine powder to small chunks. You want variety in size – the powder adds flavor while the chunks provide that delightful crunch! Alternatively, pulse in a food processor, but don’t over-process.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. This ensures even distribution of the leavening agent throughout your cookies.
Step 3: Cream Butter and Sugars
In your large mixing bowl, cream the softened butter with both granulated and brown sugars until light and fluffy – about 3-4 minutes with an electric mixer. The mixture should look pale and increased in volume. This step is crucial for achieving that perfect tender texture!
Step 4: Add Eggs and Extracts
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla and peppermint extracts. The dough should smell absolutely divine at this point!
Step 5: Combine Wet and Dry
Gradually mix in the flour mixture on low speed until just combined. Don’t overmix – you want tender cookies, not tough ones! Gently fold in ¾ cup of your crushed candy canes, reserving the rest for topping.
Step 6: Chill the Dough
Wrap dough in plastic wrap and refrigerate for at least 30 minutes. This prevents spreading and helps maintain that perfect cookie shape. Pro tip: I often make the dough the night before – it just gets better with time!
Step 7: Bake to Perfection
Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop dough into 1½-tablespoon portions, roll lightly in remaining crushed candy canes if desired, and place 2 inches apart on prepared sheets. Bake for 9-11 minutes until edges are lightly golden. The centers might look slightly underdone – that’s perfect!
Step 8: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking while ensuring they finish cooking through residual heat.
Tips, Variations & Substitutions
Flavor Variations
- Chocolate lovers: Add ½ cup mini chocolate chips along with the candy canes
- Extra minty: Increase peppermint extract to 1½ teaspoons, but taste-test first!
- Citrus twist: Replace peppermint extract with orange extract and use orange-flavored candy canes
Dietary Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend – I’ve had great success with this swap
- Dairy-free: Substitute vegan butter, ensuring it’s room temperature for proper creaming
- Lower sugar: Reduce each sugar by ¼ cup, though cookies will be less tender
Troubleshooting Tips
- Cookies spreading too much? Your dough might be too warm – chill longer next time
- Not enough mint flavor? Crush candy canes finer for more powder distribution
- Candy canes melting during baking? Add them in the last 2 minutes of mixing to minimize heat exposure
Just like my Winter Wonderland Chocolate Chip Cookies, these treats benefit from proper dough chilling for the best texture.
Serving Suggestions
These candy cane cookies are absolutely perfect alongside a steaming mug of hot chocolate or paired with coffee for a delightful afternoon treat. They make stunning additions to holiday cookie platters – arrange them next to Gingerbread Crinkle Cookies and Red Velvet Crinkle Cookies for a beautiful color contrast.
For entertaining, serve them as part of a dessert spread with Christmas Peppermints or package them in clear bags tied with ribbon for gorgeous homemade gifts that everyone will treasure.
Storage, Make-Ahead & Reheating
Room Temperature Storage: Store in an airtight container for up to 1 week. Layer between parchment paper to prevent sticking.
Freezer Storage: Baked cookies freeze beautifully for up to 3 months in freezer-safe containers.
Make-Ahead Magic:
- Prepare dough up to 3 days ahead and refrigerate
- Freeze shaped cookie dough balls for up to 2 months – bake directly from frozen, adding 1-2 extra minutes
- Mix dry ingredients up to 1 week ahead and store in an airtight container
Refreshing Tips: If cookies lose their crispness, place in a 300°F oven for 2-3 minutes to restore that perfect texture.
Nutrition & Dietary Notes
Each cookie (makes approximately 36) contains roughly:
- Calories: 145
- Carbohydrates: 22g
- Fat: 6g
- Protein: 2g
- Sugar: 14g
These cookies are naturally nut-free (unless processed in facilities with nuts) and can easily be made gluten-free or dairy-free with simple substitutions mentioned above.
Frequently Asked Questions
Q: Can I use peppermint extract instead of candy canes?
A: While you can increase peppermint extract for flavor, you’ll miss the beautiful visual appeal and delightful crunch that crushed candy canes provide. The candy canes are really what make these cookies special!
Q: Why did my cookies spread too much?
A: This usually happens when the dough is too warm or the butter was over-softened. Make sure to chill your dough adequately and use butter that’s softened but not melty.
Q: Can I make these cookies smaller or larger?
A: Absolutely! Adjust baking time accordingly – smaller cookies need 7-9 minutes, while larger ones might need 12-14 minutes. Watch for those golden edges as your guide.
Q: What’s the best way to crush candy canes without making a mess?
A: Place them in a sealed plastic bag and use a rolling pin. Work on a cutting board to contain any escaping pieces. You can also use a food processor, but pulse carefully to maintain some texture.
Q: Can I add food coloring to make them more colorful?
A: The crushed candy canes provide beautiful natural color, but if you want more vibrant results, add a few drops of red food coloring when you mix in the extracts.
These candy cane cookies have become one of my absolute favorite holiday traditions. There’s something so satisfying about watching that simple cookie dough transform into these festive beauties, and the smiles they bring to people’s faces make all the effort worthwhile. Whether you’re baking for a holiday party, creating edible gifts, or just want to fill your home with the most amazing peppermint aroma, these cookies deliver every single time.
For more delicious holiday inspiration, check out my collection of festive recipes at Martha Blogger, including those irresistible Festive Christmas Cranberry Roll-Ups that pair beautifully with these cookies on any holiday spread.
Conclusion
These candy cane cookies prove that sometimes the most magical recipes are also the simplest ones. With just a few extra ingredients added to basic cookie dough, you can create something that captures the entire spirit of the holiday season. The combination of vanilla sweetness, refreshing peppermint, and that satisfying candy cane crunch makes every bite a little celebration.
Ready to get started? Gather your ingredients, crush those candy canes, and prepare for your kitchen to smell absolutely incredible. Don’t forget to make a double batch – these cookies have a way of disappearing faster than you’d expect! And if you’re feeling adventurous, try pairing the baking session with some holiday music and hot cocoa for the full festive experience.