Peppermint Candy Cane Closeup Final Picture

Peppermint Candy Cane

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Peppermint Candy Cane cookies are a favorite since my childhood! Their festive appearance and arrival meant Christmas was on its way. As an adult, I love how they taste! This holiday favorite cookie includes crushed candy canes for another layer of peppermint! Bite into this soft, delicious cookie for a delightful treat to the taste buds! 

Peppermint Candy Cane Final Picture
Peppermint Candy Cane Cookies

Crushed Candy Canes

I love this recipe with both the peppermint extract and crushed candy canes. My preference is to purchase the candy canes crushed from the supermarket. Otherwise, you can purchase candy canes and crush them in a food processor. It is noisy and dusty but you control how fine to crush them. 

Making the Peppermint Candy Cane Dough

Now let’s get started with making our dough. Combine the dry ingredients in a small bowl. In a larger bowl, beat the butter until creamy. Gradually beat in confectioners’ sugar until light and fluffy. Beat in egg, vanilla, and peppermint extract. Slowly blend in dry ingredients. 

Remove slightly more than half of the dough and place in the refrigerator.  Take the remaining dough and add the crushed candy canes. Add food color and blend until desired color. Place in the refrigerator to chill.

2 Dough
Cookie Dough

Making the Peppermint Candy Cane Cookies

Let’s start making the Peppermint Candy Cane Cookies! To make the cookies use a measuring tablespoon. Take a tablespoon of dough and form it into a ball. Then take that ball of dough and roll it with your hand into a long rope. About 6 inches long. Repeat so you have one white and red rope. Form the two ropes together and roll. Place on a cookie sheet and twist the dough to start forming the candy cane.  Bake for 8 minutes until set and light brown. Start checking after 6 minutes since the cookies will burn! Carefully remove from cookie sheet and cool on baking rack. About 30-minutes.

Problems Working with the Dough?

I chill the dough overnight because colder dough is easier to form the Peppermint Candy Cane cookies. Using small sections out of the refrigerator is also helpful. The dough can be finicky and if you have problems forming the candy canes, place the dough back into the refrigerator. I find working with the dough on a damp day easier than a dry day. Similar to making a pie crust – the weather and moisture in the air makes a difference! Plus I found using butter works better than crisco butter. When the dough is more agreeable I make smaller candy canes. This year I made them larger to accommodate the dough. But they are still delicious!

Peppermint Candy Cane cooling on a rack
Peppermint Candy Cane Cookies on a Cooling Rack

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Peppermint Candy Cane Final Picture

Peppermint Candy Cane Cookies

Pin Recipe
Peppermint Candy Cane cookies are a favorite since childhood! Their festive appearance and arrival meant Christmas was on its way. This holiday favorite cookie includes crushed candy canes for another layer of peppermint! Bite into this soft, delicious cookie for a delightful treat to the taste buds!
5 from 3 votes
Print Pin Rate
Course: Baking, Christmas Cookies, Cookies
Cuisine: American
Keyword: Peppermint Candy Cane Cookies
Prep Time: 40 minutes
Cook Time: 8 minutes
Chill in the refrigerator overnight: 12 hours
Servings: 36 cookies
cookies
Calories: 104kcal
Author: Bernice

Equipment

  • Baking pan
  • Parchment paper
  • Cookie cooling rack
  • Small bowl
  • Mixing bowl and mixer (ie., stand up mixer or hand mixer)
  • Measuring spoon
  • Cookie Container

Ingredients

Wet Ingredients

  • 1 cup Butter room temperature
  • 1 cup Confectioners’ Sugar
  • 1 Egg
  • 1 tsp Vanilla
  • ½ tsp Peppermint Extract

Dry Ingredients

  • 2 ½ cup Flour sifted
  • 1 tsp Salt
  • ¾ tsp Baking Powder

Add-In Ingredients

  • ½ to 1 tsp Liquid Food Coloring
  • ½ cup Candy Cane crushed

Instructions

Oven Preparation

  • Preheat oven to 350 F.
  • Line cookie sheets with parchment paper.
  • Bake for 8-minutes and cool on baking rack.

Dough Preparation

  • In a small bowl, combine the dry ingredients.
  • In a large bowl, beat butter until creamy using a standing mixer or other method to cream the butter.
  • Gradually beat in confectioners’ sugar until light and fluffy.
  • Beat in egg, vanilla, and peppermint extract.
  • Slowly blend in dry ingredients.
  • Remove slightly more than half of the dough and place in refrigerator.
  • In the remaining dough add the crushed candy canes and beat until evenly mixed.
  • Add ½ tsp food color and blend adding more food color until desired color. Place in refrigerator to chill.

Peppermint Candy Cane Cookies Preparation

  • To make the candy canes cookies, use a measuring tablespoon.
  • Take a tablespoon of dough and form it into a ball.
  • Then take that ball of dough and roll it with your hand into a long rope. About 6 inches long.
  • Repeat so you have one white and red rope.
  • Form the two ropes together and roll. Place on a cookie sheet and twist the dough to start forming the candy cane.
  • Bake for 8 minutes until set and light brown. Start checking after 6 minutes since the cookies will burn!
  • Remove from cookie sheet and cool on baking rack. About 30-minutes
  • Carefully store since the cookies are delicate.

Recipe Notes

Calories are approximate depending upon the cookie size.
Nutrition Facts
Peppermint Candy Cane Cookies
Amount Per Serving (36 cookies)
Calories 104 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 112mg5%
Potassium 23mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 164IU3%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

12 comments

  1. The first ans last time I made these was a couple of years ago. I had no idea that the problems I was having was normal and expected 😀 I feel like I may even try them again! Thank you for sharing!

    1. Yes, they are finicky. I will make them again and add more tips. When the dough is really bad, I just make the candy canes in one solid color. Because the cookies are still good. 🙂

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