Peppermint Candy Cane Cookies

I'll never forget the December evening when my aunt handed me a tin of peppermint candy cane cookies she'd made from scratch, their edges catching the tree lights like little jewels. That moment sparked something—a determination to recreate that magic in my own kitchen. These buttery, delicate cookies infused with peppermint extract and topped with crushed candy canes became my answer to holiday nostalgia, and now they're the first thing I bake when December arrives.

My friend Sarah came over on a snowy afternoon, and we baked three batches of these together while holiday music played softly in the background. By the time we finished, our kitchen smelled like a peppermint dream, and we'd created enough cookies to share with our entire neighborhood. It became our annual tradition, and now I can't imagine the holidays without standing side by side at the mixer, laughing as flour dusts our sweaters.

Ingredients

• All-purpose flour (2 1/4 cups): The foundation of these cookies. Make sure it's fresh and lightly spooned into your measuring cup—overpacking flour is the sneaky mistake that makes cookies dry and tough.
• Unsalted butter (1 cup, room temperature): Room temperature is non-negotiable here. Cold butter won't cream properly with the sugar, leaving you with dense cookies instead of those light, delicate ones we're after. Let it sit on the counter for 30 minutes if needed.
• Granulated sugar (3/4 cup): This sweetness balances the peppermint perfectly. Don't be tempted to use brown sugar—it'll change the texture and color in ways you won't love.
• Large egg (1): This binds everything together and adds gentle lift. Room temperature eggs incorporate better, so grab it from the counter, not the fridge.
• Peppermint extract (1 teaspoon): This is where the magic happens. It's concentrated, so a little goes a long way. I learned this the hard way after making an accidentally overpowering batch that tasted like a medicine cabinet.
• Vanilla extract (1 teaspoon): The subtle supporting actor that makes the peppermint shine rather than overpower.
• Baking powder (1/2 teaspoon): Just enough to give these cookies a tender, slightly cakey interior—not a cake, but not a wafer either. That golden middle ground.
• Salt (1/4 teaspoon): A tiny pinch that wakes up all the flavors and prevents the sweetness from feeling one-dimensional.
• Crushed peppermint candy canes (1/2 cup): The showstopper. Crush them just before you need them so they stay sharp and vibrant. Pro tip: place them in a sealed bag and gently crush with a rolling pin to avoid flying shards.
• White chocolate chips (1/4 cup, optional): For drizzling over finished cookies. They're optional but make these feel extra special, and they taste wonderful against the peppermint.

Instructions

Prepare Your Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening evenly so every cookie rises consistently. When you whisk, you're also aerating the flour slightly, which contributes to a tender crumb. Set this bowl aside and take a breath—you've already started the magic.

Cream the Butter and Sugar:

Using an electric mixer, beat the butter and sugar for about 2 to 3 minutes until the mixture transforms into something pale and fluffy, almost like frosting. This creaming process incorporates air into the butter, which is what gives these cookies their delicate lift. You'll actually see and feel the difference—the mixture becomes noticeably lighter in color and texture.

Add the Eggs and Extracts:

Add the egg, vanilla extract, and peppermint extract to your creamed butter mixture. Beat until everything is smooth and well combined, about 1 minute. The mixture should look pale and slightly fluffy. This is where your kitchen begins to smell like the holidays.

Combine Wet and Dry:

Gradually add your reserved dry ingredients to the wet mixture, stirring gently with a spatula or on low mixer speed. Stop as soon as everything just comes together—do not overmix. Overmixing develops gluten, which creates tough cookies. You're looking for a soft, cohesive dough, not a dense mass.

Chill the Dough:

Cover the dough and place it in the refrigerator for at least 30 minutes, or until it feels slightly firm to the touch. This rest period allows the flavors to meld and prevents the dough from spreading too much in the oven. You can chill it longer if you're not ready to bake—up to 24 hours is fine.

Preheat and Prepare:

Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures even heat distribution underneath each cookie.

Shape and Decorate:

Scoop tablespoon-sized portions of dough and gently roll them into balls. Place them about 2 inches apart on your prepared baking sheets—they'll spread slightly as they bake. Gently flatten each ball with the palm of your hand until it's about 1/4 inch thick. Now comes the beautiful part: sprinkle each cookie with crushed candy canes and press gently so they stick. This is where they become visually irresistible.

Bake Until Golden:

Bake for 9 to 11 minutes, watching for the edges to turn a light golden brown. The centers may still look slightly soft—this is perfect. They'll continue to cook on the hot pan as they cool. This underbaking technique is the secret to keeping them tender.

Cool Properly:

Allow the cookies to cool on the baking sheet for about 5 minutes. This lets them set slightly so they won't crumble when you move them. Then transfer them to a wire rack to cool completely. Cooling on a rack prevents the bottoms from getting soggy.

Add Optional White Chocolate Drizzle:

If you're using the white chocolate chips, melt them gently in a microwave (in 20-second bursts, stirring between each) or over a double boiler. Once cooled slightly, drizzle them over the completely cooled cookies with a fork or small spoon. This adds elegance and an extra layer of sweetness.

Save

These cookies have a way of bringing people together in the most unexpected moments. A neighbor once told me that the tin I'd left on their doorstep was the thing that made them feel welcomed in a new home during a difficult time. That's when I realized these weren't just cookies—they were little edible memories, tiny vehicles for comfort and connection.

Storage and Keeping

Once your cookies are completely cooled, transfer them to an airtight container with parchment paper between layers so they don't stick to each other. Stored this way, they'll stay fresh and crispy for up to one week. I've found that keeping them in a cool pantry works better than the refrigerator, which can make them absorb moisture. If you want to get ahead and freeze them, they'll keep beautifully in a freezer-safe container for up to three months—just thaw them at room temperature for an hour before serving. The peppermint flavor actually seems to deepen slightly after a day or two of storage, so these cookies are almost better on day two than day one.

Flavor Variations to Try

Once you've mastered the classic version, there's a whole world of peppermint possibilities waiting for you. I discovered that adding a hint of dark chocolate—either a small handful of dark chocolate chips mixed into the dough or a dark chocolate drizzle instead of white—creates a sophisticated mint-chocolate combo that feels extra luxurious. Some years I've used crushed red and white striped hard candies instead of candy canes for a slightly different texture and a pop of color. My friend who loves ginger suggested adding 1/4 teaspoon of ground ginger to the dry ingredients, and honestly, it's now a contender for my favorite variation. The ginger adds warmth without making the peppermint feel Christmas-specific, so these cookies work year-round.

Making These Special

These cookies are wonderful on their own, but there are moments when you want to elevate them just a bit more. Consider packaging them in a beautiful tin lined with tissue paper and tied with a festive ribbon—they become instant gifts that people treasure. You can also arrange them on a tiered cake stand as part of a holiday dessert spread, and they somehow make everything around them look more elegant. I've even crushed extra cookies and layered them into a parfait with whipped cream and crushed peppermint candy for a deconstructed dessert experience.

• For gift-giving, bake an extra batch to give away in handwritten note-accompanied tins—it's a gesture that costs little but feels incredibly personal.
• These cookies are naturally photogenic, so don't hesitate to snap a picture before the first one disappears—the candy cane topping creates a gorgeous natural backdrop.
• If you're taking them to a holiday party, transport them in a sturdy container and wait to arrange them on a serving platter once you arrive so they look pristine.

Save

These cookies represent everything I love about the holidays: the joy of making something with care, the pleasure of sharing it with others, and the way food can hold entire memories and feelings. Every time I bake a batch, I'm transported back to that December evening in my aunt's kitchen, and then I'm creating new memories with people I love.

Recipe FAQs

→ What gives these cookies their peppermint flavor?

The peppermint extract blended into the dough and the crushed candy canes on top provide a refreshing peppermint taste.

→ Can I use a different type of chocolate for the drizzle?

Yes, white chocolate is optional, and dark chocolate can be substituted for a richer contrast.

→ How should I store these cookies to keep them fresh?

Store in an airtight container at room temperature for up to one week to maintain freshness and crispness.

→ Is chilling the dough necessary before baking?

Chilling helps the dough firm up, improving texture and making it easier to handle during shaping.

→ Can the peppermint flavor be intensified?

Yes, increasing peppermint extract by half a teaspoon will strengthen the minty aroma and taste.